Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World, 2nd Edition / Edition 2

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Overview

"Like a wine meant to be drunk young, this book can be enjoyed now; like a wine that improves with age, this book will impart knowledge and give pleasure for years to come."–Tim Mondavi, Managing Partner and Winegrower, Robert Mondavi Winery

"A must-have resource for the weekend novice drinker and the everyday tasting professional."–Joseph Bastianich, Restaurateur, Babbo, Esca, Lupa, Becco, Lidia’s Kansas City, and Lidia’s Pittsburgh; Proprietor, Italian Wine Merchants; Owner, Bastianich Winery

"A large jewel and a classic. I intend to use it as a reference and for inspiration. SALUTE!"–Piero Selvaggio, Proprietor, Valentino, Los Angeles and Las Vegas

"One of the most intelligent, most easily understood books on the subject of winegrowing that I have ever used."–Scott Mcleod, Wine Maker, Niebaum-Coppola Estate Winery, Napa Valley, California

"When I’m looking for precise, in-depth information about the wines of the world, I always turn to this awesome team. This weighty tome is a must for every wine lover’s reference shelf."–David Rosengarten, The Rosengarten Report

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Ever find yourself at sea in the wine store, dithering between one wine and another? The Culinary Institute of America has taught more than 17,000 aspiring chefs about the principles of wine and the fine art of pairing food with wine. This is the wine reference they use, and now you can, too. Greatly expanded -- by 200 pages -- this second edition is the definitive text for the wine enthusiast and wine professional and a book that can be browsed for hours.

If you have more than a passing interest in wine, you'll quickly get absorbed in the discussion of the major grape varieties, their classic growing areas and new growing areas. You'll learn the basics of wine making, from canopy management to tannins and barrels (oak vs. stainless steel). You can spend hours looking at the tools that the professionals use: the Davis Color Wheel (which shows the different gradations of color, from Partridge Eye to Walnut) and the Davis Aroma Wheel (which gives a whole vocabulary for wine aromas from banana, rose, and bitter almond to skunk and "wet wool, wet dog").

But it's not all technology. Exploring Wine, Second Edition also delivers a thorough tour of the major and minor wines of the world. In each chapter on the wines of a particular country, you'll find an overview of the country's wine production, wine laws, recent efforts, best producers, and best grapes. You'll find out how Cloudy Bay put the New Marlborough Sauvignon Blancs on the map, what the latest developments in Italian wine are (tip: look to the South), and how South African wines are faring in the post-apartheid era. There's an expanded section on American wines, including a whole chapter devoted to California.

Cooks will love the expanded section on wine and food pairing, as well as the expanded vintage charts and pages of menus with carefully selected wines for various dishes. There are sections on wine service, wine labels, and wine storage, too.

This is a handsomely designed book, filled with photos, illustrations, maps, and sidebars, all of which intrigue. It's wonderful to see the actual rankings of the 1976 Paris blind tasting in which the California wines beat out the French. However, I am still musing over the chart of the top wine-consuming nations and wondering why it is that Luxembourg ranks No. 1 in wine consumed per capita. (What is going on in Luxembourg?!). (Ginger Curwen)

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Product Details

  • ISBN-13: 9780471352952
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/28/2001
  • Series: Pro Chef Temp Series
  • Edition description: REV
  • Edition number: 2
  • Pages: 832
  • Product dimensions: 8.90 (w) x 11.20 (h) x 1.59 (d)

Meet the Author

STEVEN KOLPAN (born in New York City), BRIAN H. SMITH (London), and MICHAEL A. WEISS (Montreal) are the leading wine educators at The Culinary Institute of America. 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.
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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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Table of Contents

* FUNDAMENTALS: WINE MAKING AND WINE TASTING Wine Grapes. How Wine Is Made. How to Taste Wine.
* WINES OF THE NEW WORLD North America. California. The Southern Hemisphere.
* WINES OF THE OLD WORLD France. 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:
A: Conversion Tables B: How to Read a Wine Label C: American Appellations D: Vintage Charts

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Sort by: Showing all of 3 Customer Reviews
  • Posted January 18, 2010

    excellent book

    This book is exhaustive--It covers all aspects of wine, from production to regions to food pairing to serving. But it is also very readable and enjoyable. I highly recommend it.

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  • Anonymous

    Posted December 27, 2009

    No text was provided for this review.

  • Anonymous

    Posted April 7, 2009

    No text was provided for this review.

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