A Scent of Champagne: 8,000 Champagnes Tasted and Rated

Overview

A luxury volume on the world's most elegant beverage--by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau

In this beautiful and heavily illustrated volume  the world's foremost  champagne expert, Richard Juhlin takes the reader on a journey to the geographical area of Champagne and through the history of the beverage. With rich photography to accompany the text he explains how to arrange tastings, develop one’s sense of smell, ...

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A Scent of Champagne: 8,000 Champagnes Tested and Rated

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Overview

A luxury volume on the world's most elegant beverage--by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau

In this beautiful and heavily illustrated volume  the world's foremost  champagne expert, Richard Juhlin takes the reader on a journey to the geographical area of Champagne and through the history of the beverage. With rich photography to accompany the text he explains how to arrange tastings, develop one’s sense of smell, and why the setting where you drink champagne is important.  He also includes personal anecdotes about his lifelong journey from teacher to connoisseur as well as  a reference guide describing and ranking an incredible 8,000 champagne houses, types, and vintages. 

Sit back and enjoy Juhlin’s graceful prose with a lovely glass of champagne, the beverage that has come to epitomize luxury and elegance.  This is a must have edition for any serious collector and lover of champagne.

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Editorial Reviews

From the Publisher

“This book… would slake any Champagne enthusiast’s thirst for knowledge about the world’s most wondrous bubbly.”
France magazine

“Juhlin is legendary for his Olympian sniffer.”
—Forbes.com,

“Best Cookbooks of 2013”
Saveur

“For any dedicated drinker of bubbly–or admirers of ambitious undertakings, or just anyone who's a big fan of statistics–this massive book is an indispensable resource.”
—Saveur.com

“Perhaps no one in the world is more knowledgeable on the subject of champagne than Richard Juhlin.”
DuJour

“an invaluable catalog of champagnes made and tasted.”
The Daily Meal

“the most illuminating book on Champagne since Tom Stevenson's World Encyclopedia of Champagne and Sparkling Wine…an ideal gift.”
Austin Chronicle

“Juhlin’s best book to date, and one of the finest books on Champagne ever written.”
—WineReviewOnline

“Opulently illustrated and diligently written.”
Newsday

“This miss–nothing, 400–page volume is the ultimate Champagne reference…The book is a beauty and would be a proud addition to your library or your coffee table. Stunning.”
My New Orleans

“The Top Lists and Producers Section of Scent are the golden nuggets.”
The World of Fine Wine magazine

The World of Fine Wine magazine
“The Top Lists and Producers Section of Scent are the golden nuggets.”
Saveur.com
“For any dedicated drinker of bubbly—or admirers of ambitious undertakings, or just anyone who's a big fan of statistics—this massive book is an indispensable resource.”
Saveur
“Best Cookbooks of 2013”
My New Orleans
“This miss-nothing, 400-page volume is the ultimate Champagne reference…The book is a beauty and would be a proud addition to your library or your coffee table. Stunning.”
Newsday
“Opulently illustrated and diligently written.”
WineReviewOnline
“Juhlin’s best book to date, and one of the finest books on Champagne ever written.”
Austin Chronicle
“the most illuminating book on Champagne since Tom Stevenson's World Encyclopedia of Champagne and Sparkling Wine…an ideal gift.”
The Daily Meal
“an invaluable catalog of champagnes made and tasted.”
DuJour
“Perhaps no one in the world is more knowledgeable on the subject of champagne than Richard Juhlin.”
Forbes.com
“Juhlin is legendary for his Olympian sniffer.”
France magazine
“This book… would slake any Champagne enthusiast’s thirst for knowledge about the world’s most wondrous bubbly.”
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Product Details

  • ISBN-13: 9781626360723
  • Publisher: Skyhorse Publishing
  • Publication date: 11/25/2013
  • Edition description: Translatio
  • Pages: 400
  • Product dimensions: 10.10 (w) x 12.40 (h) x 1.70 (d)

Meet the Author

Richard Juhlin is the world’s number one champagne expert, most famous for his skills in blind taste testing. Since 1998 he has held the world record for most champagne ever tasted, having sampled more than 8,500 different varieties in his lifetime.

In 2013 Juhlin was awarded the Légion d’honneur—France’s high distinction reserved for those with flawless performance in their chosen trade. His additional awards include the Chevalier del Arc in 1997 and the Mérite Agricole from the French Ministry of Agriculture in 2002, and in 2003 at the annual Spectacle du Monde tasting in Paris he correctly identified 43 out of 50 champagnes. Juhlin is also credited with arranging one of the greatest champagne tastings ever held, a 1999 Stockholm Millenium tasting event spotlighting 150 of the best champagnes ever made.

Juhlin is the author of numerous books, including The Great
Tasting and 3,000 Champagnes, both of which received the prize for
“Best Book on French Wines in the World” at the Gourmand World Cookbook Awards.
A later release, 4,000 Champagnes, received an important prize from
Louis Roederer at Vinexpo in 2005.

Juhlin currently works as a freelance journalist. He writes for Spectacle du Monde, La Revue de Champagne, Wine International, and Fine
Wine, among others. He is also the creator of a 13-episode television series that will cover European drinks and restaurants for American and Chinese audiences. The author is highly sought for speaking engagements worldwide, runs the Richard Juhlin Champagne Club and the Richard Juhlin Champagne Bar, and arranges VIP trips to France’s Champagne district.

The founder and president of the Gourmand World Cookbook Awards, Edouard Cointreau was born into the families of Cointreau liqueur on his paternal side and Cognac's Frapin and Remy Martin on his maternal side. His family has had vineyards since 1270.
He is the president of Paris Cookbook Fair, president of the World Association of Food TV Producers, and president of Gourmand Magazine.

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