WineWise, Second Edition

Overview

Now completely revised and updated, this new edition of the essential consumer guide to wine features all the most current information for today’s wine landscape. The authors, longtime wine educators at The Culinary Institute of America, have added all the latest and most relevant information to their award-winning book, including new picks for the best regional producers, off-the-beaten-path finds, and bargain bottles. With a practical, anti-snob attitude, the emphasis is always on enjoying wine to the fullest ...

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WineWise, Second Edition

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Overview

Now completely revised and updated, this new edition of the essential consumer guide to wine features all the most current information for today’s wine landscape. The authors, longtime wine educators at The Culinary Institute of America, have added all the latest and most relevant information to their award-winning book, including new picks for the best regional producers, off-the-beaten-path finds, and bargain bottles. With a practical, anti-snob attitude, the emphasis is always on enjoying wine to the fullest in real-world scenarios and getting the best value for your dollar, whether splurging on a special-occasion bottle or deciding on your own “house” wine. All the basics are covered, including the major wine grapes, flavor profiles, and decoding labels, plus up-to-date information on established and up-and-coming regions, advice on pairing wine with everything from Korean short ribs to all-American burgers, opinions on wine gadgets (yea or nay?), and more. Cheers!

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Editorial Reviews

Publishers Weekly
08/04/2014
The 2009 edition of WineWise earned both a James Beard Foundation Award and the Georges Duboeuf Award for Best Wine Book of the Year. Now its three authors, all longtime wine professors at the Culinary Institute of America, return with a revised and updated work that accessibly lays out the vast terrain of vino. Brevity is the soul of keeping a reader's attention, and a lot of ground is covered here by breaking out the material into hundreds of short entries grouped across 17 chapters. Chapter one provides a brief compendium of elements that enter into the enjoyment of wine and includes an insightful look at the reasons that a bottle that costs under $30 to produce can end up costing 20 times that amount. Then it is on to roundups of the major white grapes and the major red grapes, their flavor profiles and vineyard regions. Chapters span the globe, cataloguing wines from well established growing areas across the U.S., South America, Australia, South Africa, and Europe, as well as up-and-coming vineyards in Canada and Greece, with visual aids that include maps and scores of wine labels. Back-of-book gems include best practices for at-home wine tastings, a list of value wines, and full permission to enjoy wine from a box, with a proclamation that most are "sound, everyday-drinking wines, and some are quite good." (Oct.)
Library Journal
08/01/2014
To the growing list of excellent guides for everyday consumers of wine, add this revised edition of an award-winning title produced through the Culinary Institute of America. The authors' (both professors at the Wine Inst. of America) goal is for the reader not simply to enjoy wine but to become a savvy consumer. The advice is sensible, addressing topics such as understanding appellations on wine labels, familiarization with key vintners, and indicators that a restaurant's wine program is on the customer's side. For example, the authors suggest seeking wines from lesser-known variants and geographic sources, and reinforce this with a focus on such wines throughout the book. Replete with illustrations of labels from notable wines, the work offers scenic glimpses of vineyards as well as maps detailing production regions. The writing, though detailed, conveys that the authors have a particular passion for value married with quality. Longtime oenophiles will enjoy this title, but readers with less familiarity will especially benefit from it. VERDICT This easy-to-read and immensely helpful volume is recommended for any library with readers interested in wine.—Peter Hepburn, Coll. of the Canyons Lib., Santa Clarita, CA
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Product Details

  • ISBN-13: 9780544334625
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/28/2014
  • Edition description: Revised
  • Pages: 384
  • Sales rank: 125,770
  • Product dimensions: 8.50 (w) x 11.10 (h) x 1.10 (d)

Meet the Author

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.

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.

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.

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