Exploring Wine: The Culinary Institute of Americas Complete Guide to Wines of the World

by Brian H. Smith, Michael A. Weiss, Steven Kolpan

Wiley | September 24, 2001 | Hardcover

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Written by the experts who train today''s leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more.

Format: Hardcover

Dimensions: 832 Pages, 8.66 × 11.02 × 1.57 in

Published: September 24, 2001

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471352950

ISBN - 13: 9780471352952

Found in: Non-alcoholic beverages

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– More About This Product –

Exploring Wine: The Culinary Institute of Americas Complete Guide to Wines of the World

Exploring Wine: The Culinary Institute of Americas Complete Guide to Wines of the World

by Brian H. Smith, Michael A. Weiss, Steven Kolpan

Format: Hardcover

Dimensions: 832 Pages, 8.66 × 11.02 × 1.57 in

Published: September 24, 2001

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471352950

ISBN - 13: 9780471352952

Table of Contents

* FUNDAMENTALS: WINE MAKING AND WINE TASTING
Wine Grapes. How Wine Is Made. How to Taste Wine.
* WINES OF THE NEW WORLD
North America. California. The Southern Hemisphere.
* WINES OF THE OLD WORLD
France. Italy. Spain. Portugal. Germany. Central and Eastern Europe. The Eastern Mediterranean.
* WINE, FOOD, AND HEALTH
Wine and Food. Wine and Health.
* WINE SERVICE AND STORAGE
Wine Service. Purchasing and Storage. Wine Lists.
Appendices:
A: Conversion Tables
B: How to Read a Wine Label
C: American Appellations
D: Vintage Charts

From the Publisher

Written by the experts who train today''s leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more.

From the Jacket

"Like a wine meant to be drunk young, this book can be enjoyed now; like a wine that improves with age, this book will impart knowledge and give pleasure for years to come."–Tim Mondavi, Managing Partner and Winegrower, Robert Mondavi Winery

"A must-have resource for the weekend novice drinker and the everyday tasting professional."–Joseph Bastianich, Restaurateur, Babbo, Esca, Lupa, Becco, Lidia’s Kansas City, and Lidia’s Pittsburgh; Proprietor, Italian Wine Merchants; Owner, Bastianich Winery

"A large jewel and a classic. I intend to use it as a reference and for inspiration. SALUTE!"–Piero Selvaggio, Proprietor, Valentino, Los Angeles and Las Vegas

"One of the most intelligent, most easily understood books on the subject of winegrowing that I have ever used."–Scott Mcleod, Wine Maker, Niebaum-Coppola Estate Winery, Napa Valley, California

"When I’m looking for precise, in-depth information about the wines of the world, I always turn to this awesome team. This weighty tome is a must for every wine lover’s reference shelf."–David Rosengarten, The Rosengarten Report

About the Author

STEVEN KOLPAN (born in New York City), BRIAN H. SMITH (London), and MICHAEL A. WEISS (Montreal) are the leading wine educators at The Culinary Institute of America. They have traveled to virtually every wine-producing region in the world, and have trained more than 30,000 students to understand and appreciate wine. The authors are active participants and organizers of professional and consumer food and wine events, write for several wine and food publications, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and other wine-producing nations.
Founded in 1946, the CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor''s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college''s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Editorial Reviews

.,."lively guide..." ("New Yorker," 10 December 2001)
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