Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World

Overview

"There is not another book that simultaneously serves both the public and the profession—Exploring Wine makes the leap with grace and style." —Martin R. Shanken, Editor and Publisher, Wine Spectator, New York, NY
In this beautifully written book, the experts who train today's leading chefs and sommeliers take you on a glorious grand tour of the wines of the world.
This enthralling guide thoroughly demystifies wine, a topic that can intimidate even the most urbane reader. From ...
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Overview

"There is not another book that simultaneously serves both the public and the profession—Exploring Wine makes the leap with grace and style." —Martin R. Shanken, Editor and Publisher, Wine Spectator, New York, NY
In this beautifully written book, the experts who train today's leading chefs and sommeliers take you on a glorious grand tour of the wines of the world.
This enthralling guide thoroughly demystifies wine, a topic that can intimidate even the most urbane reader. From the basics of wine production to the nuances of wine service, you'll explore the history, culture, romance, science, and the business of wine. In addition, Exploring Wine includes chapters on wine lists and marketing, as well as purchasing and the storage of wines.
Whether you've collected books on wine for years, or this is your first, you'll treasure Exploring Wine. Its clarity, warmth, practicality, and encyclopedic breadth make it a basic reference for anyone who enjoys wine.

Author Bio: About the Authors Steven Kolpan, Brian H. Smith, and Michael A. Weiss are the leading wine educators at The Culinary Institute of America. The authors have traveled to virtually every wine producing region in the world, and have trained more than 12,000 students to understand and appreciate the basics of wine. They are active participants in and organizers of professional events in the food and wine community, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and several other countries. The authors live in the Hudson Valley. About The Culinary Institute of America Founded in 1946, The Culinary Institute of America is dedicatedto providing the finest culinary education to its students; it has more than 30,000 alumni. The Institute's faculty is corn posed of more than 100 chefs and instructors hailing from 20 countries, with more Certified Master Chefs than any other culinary teaching institution. With its main campus in Hyde Park, New York, the Institute has recently undertaken its newest major project, The Culinary Institute of America at Greystone. Located in California's Napa Valley, Greystone provides professional educational programs, and sponsors conferences and seminars focusing on issues surrounding food and wine at its Center for Advanced Studies.

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Editorial Reviews

Library Journal
Why another wine book? First, this one is by wine educators from the Culinary Institute of America, whose other fine works (The New Professional Chef, LJ 8/91) and outstanding reputation lend it gastronomical authority. Second, Exploring Wine has an unfettered clarity, whether explaining formulas to calculate a reasonable price range or steps to produce the most beneficial wine-tasting experience or ways to select from the deluge of international choices. Third, there is a superb chapter on matching food and wine, full of tables and menus, which simultaneously honors classical principles of experimentation and personal preference. If these reasons aren't sufficient, there's the concise background information on wine-making, the world tour of producers, the coffee-table-book photographs, the section devoted to collecting, appendixes of American appellations and official classifications of Bordeaux, and a 12-page glossary. Definitely not just "another wine book." Highly recommended.-Wendy Miller, Lexington P.L., Ky.
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Product Details

  • ISBN-13: 9780471209522
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/1/2001
  • Edition number: 2
  • Pages: 180

Table of Contents

FUNDAMENTALS: WINE MAKING AND WINE TASTING.

How Wine Is Made.

Wine Grapes.

How to Taste Wine.

WINES OF THE NEW WORLD.

North America.

The Southern Hemisphere.

WINES OF THE OLD WORLD.

France.

Wine in Contemporary 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.

Glossary.

Bibliography.

Credit List.

Index.

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