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Bursting Bubbles: A Secret History of Champagne and the Rise of the Great Growers
240
by Robert Walters, Andrew Jefford (Foreword by)
Robert Walters
Bursting Bubbles: A Secret History of Champagne and the Rise of the Great Growers
240
by Robert Walters, Andrew Jefford (Foreword by)
Robert Walters
25.42
In Stock
Overview
Based on a series of articles published in The World of Fine Wine, Bursting Bubbles is a ground-breaking new book that offers the reader an alternate history of Champagne and its greatest growers. Often controversial, it is a no-holds barred look at the world's most famous wine region and the sparkling wine that it produces. It has the potential to change the way wine lovers think about Champagne. In his foreword, multi award winning author Andrew Jefford has called Bursting Bubbles, 'The most engaging book about leading Champagne growers I've read, full of insight and detail' and '...the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read.'
Product Details
ISBN-13: | 9781846892554 |
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Publisher: | Quiller |
Publication date: | 04/20/2018 |
Sold by: | Bookwire |
Format: | eBook |
Pages: | 240 |
File size: | 9 MB |
About the Author
Robert Walters is a respected wine merchant, vineyard owner and writer with over 25 years of experience in the trade. His deep knowledge of the Champagne region comes from working with some of the pre-eminent growers of Champagne from Europe, Australia and New Zealand for close to 15 years, giving him a unique perspective.
Table of Contents
CONTENTSDisclaimers Where the author preempts several lines of criticism, comes clean about his motivations and forewarns the reader that he is not without self-interest 10Prologue In which a wine traveller has an encounter with a Champagne from another planet and lets the reader in on a little secret 13Part I Where we follow sparkling Champagne’s remarkable metamorphosis from faulty to fabulous 21Myth I In the name of the father: Dom Pérignon was the father of Champagne 30Part II In which we drive along a haunted racetrack in search of a singular grower and discover, not for the last time, that all is not what it seems in the world of Champagne 33Part III Where we meet the revolutionary parents of modern Champagne – science and industry 47Myth II First place: Champagne was the original sparkling wine 52Part IV In which the author travels to the mountain to meet the rock of Ambonnay, tries to get blood from a stone and ends up leaving on better terms than when he arrived 55Myth III The good and the great: Grand cru vineyards produce the best wines 68Part V Where we head to ‘Rahnse’ to visit the cathedral and then travel south to Épernay, for a stroll down the legendary Avenue de Disney 69Myth IV Silver spoon: Placing a spoon in the top of a Champagne bottle helps preserve the bubbles for longer 77Part VI In which the wine traveller drives south from Épernay to Avize and discovers that all that glitters is not gold 79Part VII Where we encounter more threats to Champagne’s ‘Great Wine’ pretensions and find out what conventional Champagne has in common with baked bread, roasted nuts and seared steak 91Myth V Holy Trilogy: Only three grape varieties are used to make Champagne 98Part VIII In which we pay a visit to Pascal Agrapart, and where the authoracknowledges that he can sometimes miss what is right under his nose by playing the man and not the ball 101Part IX Where we unearth even more image problems for Champagne (by comparing the ‘approach Champenois’ with best practice in Burgundy) and where we also learn that the English are the necrophiliacs of the wine world 113Myth VI Blending is better: Champagne is blended in order to produce a better balanced, better quality wine 119Part X In which the author tries to comprehend Anselme Selosse via a blend of pop psychology and historical minutiae and then plays word games with the man himself 123Part XI Where we blend a few things together in order to produce a histoire vraie of Champagne and then explore the extent to which brand has come to dominate land in this famous region 135Myth VII Simple fizzics: Where bubbles come from 143Part XII In which we head south to Vertus and visit a great grower making ‘crazy wine’ in order to remind ourselves, once again, that Champagne is a wine, first and foremost 145Part XIII The continuation of our histoire vraie, where the author views advanced capitalism through the rosiest of glasses and perhaps takes the friendship too far by comparing the history of Champagne to that of Camembert and free-range chicken 159Myth VIII The shape of things to come: Champagne should be served in flutes 163Part XIV In which we travel from Vertus to the historic market city of Troyes, all the while grappling with the ideologies of Champagne’s separatists 165Part XV Where the author discusses the problems with the term ‘grower revolution’ and then offers the reader a choice between two radically different worlds of Champagne 171Part XVI In which we visit our first Aube grower and learn what it means to be an outsider in your own wine region 179Part XVII The final instalment of our histoire vraie, where the true grower revolutions are revealed – and yes, there were more than one 191Myth IX In the beginning: Champagne is mentioned in the Bible 195Part XVIII In which we visit a vigneron farmer – or is that a farmer vigneron? 197Part XIX Where we delve into the remaining key factors that led to the development of Champagne’s current batch of great grower-producers 207Myth X Bursting bubbles: Smaller bubbles are a sign of a high-quality Champagne 212Part XX In which we visit the last of our growers in the Aube and learn that, no matter how seriously we take it, wine’s main work is to make us happy 215Epilogue A short manifesto in which the author asks you, the wine lover, a simple, somewhat rhetorical question: ‘What sort of Champagne do you really want to drink?’ 223Notes 229Acknowledgements 237Bibliography 238Index 23From the B&N Reads Blog
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