×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Jancis Robinson's Wine Course
     

Jancis Robinson's Wine Course

by Jancis Robinson
 
One of the world's most respected wine writers provides an introduction to the enjoyment of wine and an overview of the wines of the world in this companion volume to the acclaimed television series.

The huge array of wines available today can be exceedingly confusing to the novice or even experienced buyer. Anyone who enters a wine store is likely to be

Overview

One of the world's most respected wine writers provides an introduction to the enjoyment of wine and an overview of the wines of the world in this companion volume to the acclaimed television series.

The huge array of wines available today can be exceedingly confusing to the novice or even experienced buyer. Anyone who enters a wine store is likely to be confronted by rows and rows of racks filled with endless choices. Where do you begin when all you want is a reasonable priced quality wine to serve with dinner?

Jancis Robinson can make anyone an expert, or at least an informed buyer, in short order. In this comprehensive guide to the wine producing countries of the world, she captures the flavor of each region's wines and gives her personal recommendations for the best names to look for. She also describes the distinctive characteristics of a broad range of grape varieties and looks at both the traditional and innovative methods used in winemaking. An up-to-date vintage guide makes selection even easier.

Designed to ensure that you get the most out of every glass, the Wine Course explains how to taste and store wine, suggests what to serve at home, and reveals how to order the best-value bottles in a restaurant. Full of infectious enthusiasm and lost of personal tips, this book will soon have you reaching for the corkscrew.

Other Details: 300 full-color illustrations 320 pages 8 x 8" Published 1996

there, and explaining not just how things are but giving the real explanation (not necessarily the same as the public relations pitch) of why they are that way.

As a subject for study, wine happens to come with an amazing amount of baggage, which we can choose to revel in or ignore. Its history stretches back past the Bronze Age, to at least 5500 years ago. Its geography encompasses all of the world's temperate zones (and quite a few of the tropical ones too). The wine business is conducted in some of the most beautiful corners of the world, and its personalities are some of the most colourful in any field of commercial activity. Wine is rich in religious symbolism, and has the unusual attribute of being able to last and evolve for centuries, providing a direct, tastable link with past generations. Yet today, wine production is a scientifically sophisticated business that is unusually open about what in many other businesses would be its secrets.

This book, which has been a seriously exciting project for me, aims to give you an insider's view of the world of wine. As I became involved in planning and then began writing, I realized not just how rapidly the world of wine has changed in the last decade or so, but how much less ignorant (I would certainly not say more knowledgeable) I am now—partly thanks to spending the last five years editing The Oxford Companion to Wine—and how much more insider information and advice I want to communicate. My hope is that in some small way this book will help its readers to get even more pleasure out of wine.

A Few Insider Tips to Set You on Your Way:

Wine amateurs may say opener . . .

But professional winos say corkscrew

Wine amateurs may say crate (of wine) . . .

But professional winos say case (= 12 bottles)

Wine amateurs may say drink (active verb)

But professional winos say taste

Wine amateurs may say champagne (for all fizzy wine) . . .

But professional winos say sparkling wine (for all fizzy wine except that made in the Champagne region in north east France)

Wine amateurs may think sediment in a bottle is a bad sign . . .

But professional winos know it's a sign of a producer who worships quality above cosmetics

Wine amateurs may think claret is any old red . . .

But professional winos know claret is a word used in Britain exclusively for red bordeaux

Wine amateurs may think Zinfandel is white . . .

But professional winos know Zinfandel's a red grape that no one wanted so someone cleverly began to make a very commercial off dry white out of it in California in the 1980s

Editorial Reviews

Publishers Weekly - Publisher's Weekly
As elegant and meticulously laid out as a posh wine shop, this companion to the BBC series of the same title by Financial Times wine columnist Robinson brims with the kind of facts, advice and trivia that will likely enthrall aspiring oenophiles but may overwhelm dilettantes. Robinson, a congenial raconteur, divides this course into four long chapters, each providing a deep immersion into a different facet of the wine worldand each punctuated by splashy photographs and charts. "Getting the Most Out of Wine" demonstrates how to open, serve and order the stuff; "How Wine is Made" reveals how the grapes are harvested, fermented and bottled; the last chapters catalogue the hundreds of varieties of wine and the world's vineyards, from those in France and Italy to less prominent regions in Argentina, South Africa and New Zealand. The book is bursting with short glossaries and sidebars, addressing the esoteric (wine-scoring systems) and the pragmatic (pronunciation; varieties of corkscrews). A short vintage guide and an index are included, but no comprehensive glossary. Readers with income and patience enough for the trial and error that a wine education requires will find that this manual is best read over time, in conjunction with regular samplings of the wines showcased. The novice looking for a simple handbook to help navigate a wine retailer or a restaurant list may be better served by the Windows on the World Wine Course (see Notes, below). (Oct.)

Product Details

ISBN-13:
9780563370987
Publisher:
McClelland & Stewart Ltd.
Publication date:
10/01/1995

Read an Excerpt

Introduction

The point of wine is to give pleasure, as much of it to as many people as possible. Anyone who suggests otherwise—that wine appreciation is a difficult business which only a very special elite are worthy and capable of, for example—should be treated with scorn. In my experience, anyone who claims to be a wine expert invariably has little to offer except prejudices.

Wine is emphatically not a serious subject. Wine is one of life's perks, an indulgence, a mood-lifter, a social mixer. It's just that understanding a bit more about it brings the confidence to relax and enjoy it.

Although wine is clearly much more than mere lubrication, to appreciate it, all you need is an interest and a sense of smell. This book explains that by taking you from the glass in your hand, back along the supply line, making sense of tasting, serving, choosing and buying wine (Getting the Most Out of Wine pages 11-57), to How Wine is Made (pages 59-93) before embarking on two important and parallel guides to help make sense out of the thousands of wines available: Wine Grape Varieties on pages 95-153 and The World of Wine on pages 155-305.

From the outside, the world of wine looks horribly complicated. Wine's great attribute, its variety, is also one of its drawbacks. Wine lists in restaurants and rows of bottles on a shelf can seem like an impenetrable jungle of proper names in foreign languages.

But help is at hand. Learning about wine has become a great deal easier over the last few years as more and more wine producers are putting the names of the main grapes from which their wines are made on labels, either the main label or an explanatory one on the back of thebottle. Classicists deplore this trend, arguing that wine should be an expression of place rather than grape variety and that only wines labelled geographically with no mention of grape varieties are 'real' wines.

With respect, as they say, I think this is rubbish. Of course the perfect wine is an expression of the exact slope of the vineyard, its latitude, altitude, soil texture (though not, as is commonly thought, soil composition) and so on, but that's the second stage in wine appreciation (and how many wines demonstrate their provenance so clearly that any experienced blind taster can immediately locate the village in which they were made?). The first stage, the main factor shaping the characteristics of most wines in commercial circulation, is the grape variety or varieties used. And the pathways through that supposedly impenetrable jungle are to a large extent the result of recognizing the relationships between, say, different Chardonnays from around the world—all of which in any case also carry some geographical clues that help us make up a picture of the world of wine and its influences on grape varieties so that eventually we reach the second stage by accumulating an impression of, for example, California's Carneros or Meursault in Burgundy.

So the great thing is that to learn about wine today, you don't need to learn hundreds of different foreign place-names. All you need to begin with are about seven names, those of the main grape varieties from which a sizeable proportion of wines you are likely to come across are made: Chardonnay, Sauvignon Blanc and poor, undervalued Riesling for whites and Cabernet Sauvignon, Merlot, Pinot Noir and Syrah (or Shiraz) for reds.

Wine Grape Varieties provides a detailed guide to these seven varieties as well as a great deal of information about hundreds more varieties, those that will be mentioned more and more on labels over the next few years as producers increasingly experiment, and become more conscious of consumers' needs in their labelling. Here and throughout the book I have tried to explain the most important thing—how wines are likely to taste.

The World of Wine takes you on a detailed tour of those corners of the globe where wine is produced, highlighting what makes them different and, of course, which grape varieties are grown there, and explaining not just how things are but giving the real explanation (not necessarily the same as the public relations pitch) of why they are that way.

As a subject for study, wine happens to come with an amazing amount of baggage, which we can choose to revel in or ignore. Its history stretches back past the Bronze Age, to at least 5500 years ago. Its geography encompasses all of the world's temperate zones (and quite a few of the tropical ones too). The wine business is conducted in some of the most beautiful corners of the world, and its personalities are some of the most colourful in any field of commercial activity. Wine is rich in religious symbolism, and has the unusual attribute of being able to last and evolve for centuries, providing a direct, tastable link with past generations. Yet today, wine production is a scientifically sophisticated business that is unusually open about what in many other businesses would be its secrets.

This book, which has been a seriously exciting project for me, aims to give you an insider's view of the world of wine. As I became involved in planning and then began writing, I realized not just how rapidly the world of wine has changed in the last decade or so, but how much less ignorant (I would certainly not say more knowledgeable) I am now—partly thanks to spending the last five years editing The Oxford Companion to Wine—and how much more insider information and advice I want to communicate. My hope is that in some small way this book will help its readers to get even more pleasure out of wine.

A Few Insider Tips to Set You on Your Way:

Wine amateurs may say opener . . .

But professional winos say corkscrew

Wine amateurs may say crate (of wine) . . .

But professional winos say case (= 12 bottles)

Wine amateurs may say drink (active verb)

But professional winos say taste

Wine amateurs may say champagne (for all fizzy wine) . . .

But professional winos say sparkling wine (for all fizzy wine except that made in the Champagne region in north east France)

Wine amateurs may think sediment in a bottle is a bad sign . . .

But professional winos know it's a sign of a producer who worships quality above cosmetics

Wine amateurs may think claret is any old red . . .

But professional winos know claret is a word used in Britain exclusively for red bordeaux

Wine amateurs may think Zinfandel is white . . .

But professional winos know Zinfandel's a red grape that no one wanted so someone cleverly began to make a very commercial off dry white out of it in California in the 1980s

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews