In Exploring Wine, three renowned wine experts take you on aglorious tour of the wines of the world. An essential and dynamicreference for wine lovers as well as students and seasonedprofessionals, this compelling volume demystifies wine and freesyou to explore with confidence. Exploring Wine followswine's fascinating path from the vine to the table. Itbegins by focusing on the basics: grape growing and wine making, anideal starting point for your journey. Next, you will learn how tofine–tune your senses and develop your ability to appreciatethe pleasures of wine as the authors explain what to look for inthe glass—appearance, aroma and bouquet, and, of course,taste. Exploring Wine visits the major and minorwine–producing regions in the Old World and the NewWorld—including extensive tasting notes—providing acomprehensive working knowledge of the history, geography, winelaws, vineyards, producers, and styles of wines produced in eachregion. With updated full–color maps, charts, tables, andgorgeous full–color photographs, Exploring Wine bringscomplex subject matter to life with grace and style. To help makeevery meal unforgettable, this new edition features updated andexpanded guidelines for wine and food pairing, fully explainingwhich flavors pair well and why. The authors provide professionalsand avid wine lovers with a complete education on the very latestin wine lists, wine service, and wine storage, and pre–sent awealth of insight on important and practical wine business issues.A unique feature in the world of wine books, extensive quotationsfrom internationally recognized sommeliers, chefs, andrestaurateurs bring key issues to the table for consideration anddiscussion by both the professional and the consumer. Practical,beautiful, and encyclopedic in scope, Exploring Wine offers greaterdepth and clarity than ever before, bringing the world of wine tovivid, vibrant life. Join the authors on this inspiring adventure.Satisfy your thirst for knowledge in the pages of Exploring Wine.
Steven Kolpan, Brian H. Smith (1952–2009), and Michael A.Weiss have been the leading wine educators at The CulinaryInstitute of America for the last twenty–five years. Theyhave traveled to virtually every wine–producing region in theworld and have trained more than 30,000 students to understand andappreciate wine. The authors are active participants and organizersof professional and consumer food and wine events, write forseveral wine and food publications, and lecture and teachextensively in educational programs, seminars, and conferencesthroughout the United States and other wine–producingnations. Their book WineWise won the coveted James Beard FoundationAward for Best Beverage Book of 2009 and the Georges Duboeuf Awardfor Best Wine Book of 2009. Founded in 1946, The Culinary Instituteof America is an independent, not–for–profit collegeoffering bachelor's and associate degrees in culinary artsand baking and pastry arts as well as certificate programs inculinary arts and wine and beverage studies. A network of more than40,000 alumni has helped the CIA earn its reputation as theworld's premier culinary college. The CIA, which alsooffers courses for industry professionals and food enthusiasts, hascampuses in New York (Hyde Park), California (St. Helena), andTexas (San Antonio).