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Exploring Wine / Edition 3

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“Exploring Wine is a grand tour. The writing is lively. The content is rich. It is a wine lover's guidebook, a wine professional's manual. It is highly opinionated, which makes it particularly entertaining. It contains many insights into wine lists, how wines are priced, and alternatives to Chardonnay and Cabernet, which make it extremely helpful for wine professionals and consumers alike. This is a great book. Drink it in.”—Joy Sterling, CEO, Iron Horse Vineyards, Green Valley, California“A must–have resource for the weekend novice drinker and the everyday tasting professional.”—Joseph Bastianich, Restaurateur: Babbo, Esca, Lupa, Becco, Otto, Mozza, Del Posto, Bar Jamón, Casa Mono, and The Spotted Pig; Proprietor, Italian Wine Merchants; Owner, Bastianich Winery; coauthor, Vino Italiano“A large jewel and a classic. I intend to use it as a reference and forinspiration. SALUTE!” —Piero Selvaggio, Proprietor, Valentino, Los Angeles and Las Vegas“One of the most intelligent, most easily understood books on the subject of wine growing that I have ever used.”—Scott McLeod, Winemaker, Rubicon Estate Winery, Napa Valley, California; Wine Enthusiast magazine 2009 Winemaker of the Year“Kolpan, Smith, and Weiss received the 2009 Georges Duboeuf Wine Book of the Year Award for their book, WineWise, an award that is part of our ongoing commitment toward recognizing excellence in all aspects of the wine industry. Their new edition of Exploring Wine is for anyone with an interest in wine, from enthusiastic novices to serious wine lovers.”—Georges Duboeuf, wine producer, Beaujolais, France

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Product Details

  • ISBN-13: 9780471770633
  • Publisher: Wiley
  • Publication date: 9/21/2010
  • Edition number: 3
  • Pages: 800
  • Sales rank: 182,316
  • Product dimensions: 8.90 (w) x 10.90 (h) x 2.20 (d)

Meet the Author

Steven Kolpan, Brian H. Smith (1952–2009), and Michael A. Weiss have been the leading wine educators at The Culinary Institute of America for the last twenty–five years. 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. Their book WineWise won the coveted James Beard Foundation Award for Best Beverage Book of 2009 and the Georges Duboeuf Award for Best Wine Book of 2009.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 as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).

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Table of Contents




Chapter 1: The Right Stuff: Grape Growing and Grape Types.

Chapter 2: How Wine is Made.

Chapter 3: Tasting Wine.


Chapter 4: United States: California.

Chapter 5: Beyond California: Wines of North America.

Chapter 6: The Southern Hemisphere.


Chapter 7: France.

Chapter 8: Italy.

Chapter 9: Spain.

Chapter 10: Portugal.

Chapter 11: Germany, Austria, and Switzerland.

Chapter 12: Wines of Eastern Europe.

Chapter 13: The Eastern Mediterranean and Asia.


Chapter 14: Wine and Food.

Chapter 15: Wine and Health.


Chapter 16: Wine Service.

Chapter 17: Purchasing and Storage.

Chapter 18: Wine Lists.

Appendix A: Conversions.

Appendix B: How to Read a Label.

Appendix C: American Appellations.

Appendix D: Vintage Charts.




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