WineWise
  • WineWise
  • WineWise

WineWise

by Culinary Institute of America, Michael A Weiss, Brian H Smith, Steven Kolpan
     
 

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WineWise is a must-have for anyone seeking the knowledge and confidence to select and enjoy great wines. It gives readers a basic introduction to wine: how to select different varieties and identify their flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. The interior features detailed maps,

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Overview

WineWise is a must-have for anyone seeking the knowledge and confidence to select and enjoy great wines. It gives readers a basic introduction to wine: how to select different varieties and identify their flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. The interior features detailed maps, examples of wine labels, and hundreds of four-color photos. Chapters include Enjoying Wine, White Grapes, Red Grapes, Living with Wine, Wine and Food, and Wine in Restaurants, as well as chapters on wine-growing regions from France, Italy, and Germany to California and New York State to South America, Australia, Spain, and Portugal. There is also a chapter on Bargains, featuring the greatest inexpensive wines from around the world. Detailed information on grapes, flavor profiles, regions, and food and wine pairings makes it easy for consumers to choose the right wine for any occasion and any budget. Filled with understandable, consumer-friendly, expert advice, this book is the ideal companion for any wine enthusiast.

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Editorial Reviews

Library Journal

Professors at the Culinary Institute of America, Kolpan, Brian Smith, and Michael Weiss continue their collaboration (Exploring Wine) with this excellent book. As with most wine guides, the largest section discusses the varieties of wine. WineWise organizes wines by color, type, and country. The later sections have details on how to pair wine (complement or contrast tastes) and list good, inexpensive vintages. The difference with this guide is the details, such as how to overcome food-pairing traps, and the tone. It is enjoyable to read, partly because the authors are not afraid to express their opinions, while encouraging readers to drink what they like. Also, the tone avoids stuffiness; readers will be able to appreciate the authors' excitement and entertainment from sharing their knowledge of wine. A reference book in topic and depth, this is also a fun guide that can be read cover to cover or dipped into as curiosity dictates. Highly recommended.
—Kimberly Bartosz

Product Details

ISBN-13:
9780471770640
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/16/2008
Pages:
368
Product dimensions:
8.76(w) x 11.12(h) x 1.13(d)

Meet the Author

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, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

MICHAEL A. WEISS has been professor of wine at The Culinary Institute of America for more than two decades. He is the co-author of the classic Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World. In 2007, he was honored as Wine Educator of the Year by the European Wine Council. Weiss was awarded the Diploma of Honor from the Corporation des Vignerons de Champagne and inducted into the Confraria, or Brotherhood of Porto.

The late BRIAN H. SMITH was professor of wine at The Culinary Institute of America for more than two decades. Along with Steven Kolpan and Michael A. Weiss, he is the author of the classic Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World. Smith is also the author of The Sommelier's Guide to Wine.

STEVEN KOLPAN is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise, winner of the James Beard Foundation Award for Best Beverage Book of 2009. In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.

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