Everyone enjoys a fancy tipple from time to time, whether partying among friends or taking a moment alone to relax, but sometimes you need more than just a rum & coke.
A New York Times bestseller, science journalist Adam Rogers'sProof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "e;one of the best science writers around"e; (National Geographic).
101 cool cocktails for warm-weather fun In the last few years, the mojito has become a staple cocktail at summertime parties and bars across the country.
';An important new book on Chianti Classico: Winners of the Andre Simon 2013 award for their bookThe World of Sicilian Wine, Nesto and Di Savino have produced the investigative, scholarly and detailed book that Chianti Classico has long deserved.
Featuring sixty-seven exceptional color maps as well as eighty-seven vivid images by photographer Hendrik Holler and others, this is the most comprehensive and up-to-date atlas of German wine-a detailed reference to vineyards and appellations.
"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context.
A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleaguesand that would be all of us!
Following on the success of her books on Brunello di Montalcino, renowned author and wine critic Kerin O'Keefe takes readers on a historic and in-depth journey to discover Barolo and Barbaresco, two of Italy's most fascinating and storied wines.
The most comprehensive guide to the wines of the entire continent, Wines of South America introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally.
In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process.
Mountainous terrain, volcanic soils, innumerable microclimates, and an ancient culture of winemaking influenced by Greeks, Phoenicians, and Romans make Italy the most diverse country in the world of wine.
In this book, Clive Coates, a Master of Wine who has spent four decades of his distinguished career in Burgundy, shares his vast insider's knowledge of one of the world's most exciting, complex, and intractable wine regions.
Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world's best during the eighteenth and nineteenth centuries.
Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine.
Gerald Asher, who served as Gourmet's wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time.
As the global wine industry reinvents itself for twenty first-century palates, Washington is poised to become as important and influential as California on the world stage.
In a lively gastronomical tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanitys ingenious, intoxicating search for booze.
Steve Heimoff takes readers on an intimate and enlightening tour of one of California's most diverse and accomplished wine areas as he travels along the Russian River and talks with growers and vintners from the Cabernet country of the Alexander Valley to the Pinot Noir producers of the Sonoma coast.
Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present.
"e;Sooner or later, nearly everyone who cares about wine and food comes to Sonoma"e;-so begins this lively excursion to a spectacular region that has become known internationally as a locavore's paradise.
Since its first publication in 1920, George Saintsbury's classic Notes on a Cellar-Book has remained one of the greatest tributes to drink and drinking in the literature of wine.
Featuring more than two hundred in-depth winery profiles, this definitive guide is the best single source of information on world-renowned pinot noirs from California and Oregon.
A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition.
Ten years after the publication of the highly acclaimed, award-winning wine guide Cte DOr: A Celebration of the Great Wines of Burgundy, the Bible of Burgundy, Clive Coates now offers this thoroughly revised and updated sequel.
Seeking to penetrate the mysteries of two great wine regions-"e;two opposite civilizations, two distinct ways of feeling"e;-Jean-Robert Pitte embarks upon an evocative and fascinating exploration of the land, people, and wines of Bordeaux and Burgundy.
Wine critic and writer Steve Heimoff, inspired by Robert Benson's Great Winemakers of California (1977), traversed the state of California to record lively and informative conversations with more than two dozen winemakers and grape growers who represent today's leaders and visionaries.
In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value.
As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated.
