Exploring Wine / Edition 3

by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)

Overview

In its previous editions, Exploring Wine has been called "a large jewel and a classic," "one of the most intelligent, most easily understood books on the subject of winegrowing," and "a must-have resource for the weekend novice drinker and the everyday tasting professional."  This new edition includes even more practical, comprehensive information on wine regions, growing, purchasing, tasting, and pairing.  Based on advice from professors and other wine professionals who use the second edition of Exploring Wine, we have included more balanced coverage of the various winegrowing regions, more tasting notes on international wines, a pronunciation guide for foreign words, and more basic, practical information in the business section.  The third edition also includes more information on the health effects of wine and responsible drinking, as well as an improved guide to types of glassware and bottles.  In addition, the food and wine pairing section will go beyond merely matching menus with wine choices, to show why certain flavors go together and teach students how to identify the best matches.  Throughout the book, easy-to-use charts, tables, and maps help to simplify the subject for students and wine enthusiasts, and beautiful color photographs and personal interviews with winegrowers bring the encyclopedic content vividly to life.  From the vine to the table, Exploring Wine encompasses all aspects of wines througout the world, and is an essential reference for any student, professional, or wine aficionado. 

Product Details

ISBN-13:	9780471770633
Publisher:	Wiley
Publication date:	09/14/2010
Edition description:	Completely Revised, 3rd Edition
Pages:	800
Product dimensions:	8.90(w) x 10.90(h) x 2.20(d)

About the Author

Steven Kolpan, Brian H. Smith (1952–2009), and Michael A. Weiss have been the leading wine educators at The Culinary Institute of America for the last twenty–five years. 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. Their book WineWise won the coveted James Beard Foundation Award for Best Beverage Book of 2009 and the Georges Duboeuf Award for Best Wine Book of 2009.

Founded in 1946, The Culinary Institute of America (CIA) 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 and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).

Read an Excerpt

Click to read or download

Table of Contents

Foreword 1

Part 1 Fundamentals: Growing Grapes, Making Wine, and Tasting Wine 3

Chapter 1 The Right Stuff: Grape Growing and Grape Types 5

Chapter 2 How Wine is Made 51

Chapter 3 Tasting Wine 87

Part 2 Wines of the New World 109

Chapter 4 United States: California 111

Chapter 5 Beyond California: Wines of North America 185

Chapter 6 The Southern Hemisphere 207

Part 3 Wines of the Old World 255

Chapter 7 France 259

Chapter 8 Italy 351

Chapter 9 Spain 415

Chapter 10 Portugal 447

Chapter 11 Germany, Austria, and Switzerland 487

Chapter 12 Wines of Eastern Europe 519

Chapter 13 The Eastern Mediterranean and Asia 527

Part 4 Wine, Food, and Health 553

Chapter 14 Wine and Food 555

Chapter 15 Wine and Health 633

Part 5 Wine Service and Storage 647

Chapter 16 Wine Service 649

Chapter 17 Purchasing and Storing Wine 673

Chapter 18 Wine Lists 695

Appendix A: Conversion Tables 732

Appendix B: How to Read a Wine Label 733

Appendix C: American Appellations (AVAs) 746

Glossary 748

Bibliography 765

Index 771

Figure and Photography Credits 792