The Oxford Companion to Wine

( 9 )

Overview


Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume, The Oxford Companion to Wine, immediately attained legendary status. The book has won every major wine book award including the Glenfiddich and Julia Child/IACP awards, and Robinson hasa received writer and woman of the year accolades for its editor on both sides of the Atlantic.

Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine ...

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Overview


Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume, The Oxford Companion to Wine, immediately attained legendary status. The book has won every major wine book award including the Glenfiddich and Julia Child/IACP awards, and Robinson hasa received writer and woman of the year accolades for its editor on both sides of the Atlantic.

Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine offers almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine. Tracing the consumption and production from the ancient world to the present day, the Companion is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.

Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.

Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this Companion is unlike any other wine book, offering an understanding of wine in its many wider contexts - notably historical, cultural, geographic, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.

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Editorial Reviews

From Barnes & Noble
"The greatest wine book ever published," trumpets The Washington Post on this tome's cover. One can hardly disagree. First published in 1994, The Oxford Companion to Wine established itself as a nonpareil one-volume guide to every aspect of wine from growing and buying; to drinking and discriminating; to the high-end auction market and fraud. Wine Spectator wizard Jancis Robinson and her team of 70 international experts write engagingly in more than 3,000 alphabetically arranged entries. A must-have for every wine connoisseur.
From the Publisher

"Without question the most useful wine book ever published." --Mike Steinberger, Slate.com

"Serious wine geeks know that 'the bible' for the past decade or so has been Jancis Robinson's The Oxford Companion To Wine. The third edition...is impeccably researched and full of well-known facts as well as interesting trivia."--Wine Enthusiast.

"This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine."--Wine Spectator, "Top 100" issue.

"It's hard to come up with a wine question that you won't find answered here... My advice is simple. Buy it. Now. You'll be glad you did."--Wineloverspage.com.

"An invaluable resource for serious wine drinkers who never quench their thirst for learning about varietals, appellations, wine history, and vineyards."--Business Week.

"It's as addictive as the Internet."--Tara Q. Thomas, Wine & Spirits.

"The third edition of The Oxford Companion to Wine, edited by Jancis Robinson, is the one essential book for any wine-lover... the book is a necessity for those in the wine business, and it offers highly pleasurable browsing for anybody who is remotely curious about why wine is so compelling."--Eric Asimov, The New York Times

"It's a valuable reference book and great fun just to pick up and read."--Ben Giliberti, The Washington Post

"Unquestionably the world's most comprehensive wine resource... Best of all, this isn't a dry encyclopedia... employs a witty insider's tone."--Town & Country

Named one of "20 Essential Books to Build Your Culinary Library" by the James Beard Foundation

A Financial Times 2006 "Pick of the Year".

Dimitra Kessenides
This A-Z guide covers all aspects of wine, from vine density to bottling. Jancis Robinson...offers colorful photographs, maps of wine regions, diagrams that explain various wine-making processes, and much more.
Brill's Content
Book Report
This giant tome is likely to become "the" standard reference for wine in the whole world....If you were going to have a one book wine library, this would have to be it.
Seth McEvoy
Completely revised from the acclaimed 1993 first edition, The Oxford Companion to Wine arrives with 500 new entries to reach a total of over 3,500 in alphabetical form. As anticipated, Robinson's compendium has become the definitive reference book for the wine world, covering nearly all aspects of wine-making, wine appreciation, the science and history of wine and numerous listings of individual estates and appellations. The Oxford Companion to Wine has won every major wine book award and overall this book continues to be a magnificent achievement.
Foreword
Library Journal
This essential addition to reference collections breaks new ground. Unlike the excellent works by Alexis Lichine (e.g., Alexis Lichine's Guide to the Wines and Vineyards of France, Knopf, 1989. 4th ed.) or Hugh Johnson (e.g., Vintage, S. & S., 1992), which are standard sources on the growing, buying, drinking, tasting, and enjoying of wine, this work broadens the discussion to "less obvious topics, such as animals (their function as vine pests), auctions, the specific influence of the British, and Australians, on the world of wine, fashion, fraud, global overproduction, wine in literature and art, and the role of water throughout wine production." About 3000 alphabetically arranged entries range from the most familiar topics, such as "California," to the quite obscure (e.g., "Xynisteri," a white grape grown on Cyprus). Yet those less interested in the esoterica of wine will surely find the information they seek, as about 70 percent of the book is concerned with specific wines and areas of wine production. There is also practical guidance on such matters as serving wine and matching the right wine with the right food. Editor Robinson, who writes regularly for the Wine Spectator, is widely respected for her taste and abilities. Here she assembles an international cast of over 70 experts. Since only a small number are from the United States and since many may be unfamiliar to the average American reader, this work is also valuable as a kind of directory of authorities on wine-related subjects. While erudite, this book is not dry; historical anecdotes abound. The text is complemented by over 250 fascinating illustrations, which include an aroma wheel, maps, a red wine-making chart, labels, a varietal geneaology, a wine-tasting sheet used by judges, and more. This book, which offers something for everyone, is highly recommended.-Wendy Miller, Lexington P.L., Ky.
Library Journal
The first edition of Davidson's award-winning Oxford Companion to Food appeared in print in 1999. With the second edition of this culinary classic, food writer and publisher Tom Jaine takes editorial charge. While keeping true to Davidson's distinctive and entertaining writing style, Paine has updated many of the approximately 3000 original entries in the book and added 70 new topics (e.g., "Globalization," "Olives"). Covering everything from individual ingredients and cooking techniques to food celebrities and national cuisines, the authoritative and engaging The Oxford Companion to Food is one of the best basic culinary reference books available. In the latest update of The Oxford Companion to Wine, first published in 1994, not only have hundreds of the book's original 3000 entries been revised but over 400 new entries, such as "Coastal Region," "Heritage Varieties," and "Icon Wine," have been added to this superb reference book. Wine expert, journalist, and author Robinson and her contributors continue to write with zesty enthusiasm about everything from the different varieties of grapes to the world's great wineries and geographic areas of production. Bottom Line Both of these reasonably priced classic books are highly recommended for academic and public libraries, especially those that do not already own previous editions; The Oxford Companion to Wine remains the essential wine resource for most any library's collection. John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780198609902
  • Publisher: Oxford University Press, USA
  • Publication date: 10/1/2006
  • Series: Oxford Companion to Wine Ser.
  • Edition description: Third Edition
  • Edition number: 3
  • Pages: 840
  • Sales rank: 81,761
  • Product dimensions: 11.16 (w) x 9.00 (h) x 1.91 (d)

Meet the Author

About the Author:
Jancis Robinson writes a regular column on wine for the Wine Spectator, the world's biggest-circulation wine magazine, and The Financial Times. Voted The Wine Writer's Wine Writer by her peers for Britain's Observer and dubbed "Undisputed mistress of the kingdom of wines" by France's Madame Figaro, she is regularly asked to lecture and judge all over the world. The Oxford Companion to Wine is her eighth book.

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Customer Reviews

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Sort by: Showing all of 9 Customer Reviews
  • Posted October 5, 2009

    more from this reviewer

    One of the best wine ref. books

    One of the best wine reference books I've ever purchased.

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  • Anonymous

    Posted July 31, 2001

    A must-have for anyone in the wine business

    There's not a wine-related word that Oxford doesn't cover in this comprehensive book. A wealth of knowledge for anyone who loves wine.

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  • Anonymous

    Posted March 11, 2001

    The 'Wine Bible' for a Restaurateur

    I would like to start by personally commending the wealth of information, as broad as it is, of the 'Companion'. As a three year training sommelier, I constantly refer to the 'Oxford Companion' as a primary resourse of concrete information. It holds a modest degree of history. Most of the pertinent information that should be easily absorbed to the thirsty for knowledge is very difficult to filter through the presentation. If you have a particular subject of shallow search you'll find this an invaluble resourse for that story of a wine, wine region, or specific 'appelation'. If you're into wine making details, start here!

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  • Anonymous

    Posted December 9, 1999

    Big Wine Lover

    This book is the wine lovers bible. I highly reccomend it to anyone who enjoys wine.

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  • Anonymous

    Posted December 9, 1999

    There's a better guide out there....

    Robert Joseph's Good Wine Guide 1999 (Dorling Kindersley) is superior to the Oxford Companion as a quick reference..... more diverse referencing and handier size.

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    Posted October 30, 2010

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    Posted October 6, 2012

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    Posted December 6, 2009

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    Posted October 12, 2010

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