03926cam a22003854a 4500999001900000001000900019003000400028005001700032008004100049010001700090020002600107020002300133035002400156040004000180050002200220082001600242100002800258245007100286250003700357260003600394300005900430336002600489337002800515338002700543500004100570504005100611505103800662520153601700650002603236700002803262700003003290710003503320942002903355952015603384  c270568d27056815688349OSt20180501143426.0090406s2010    njuab    b    001 0 eng    a  2009014016  a9780471770633 (cloth)  a0471770639 (cloth)  a(OCoLC)ocn318057904  aDLCcDLCdYDXCPdC#PdDLCbspaerda00aTP548b.K578 201000a641.2/22221 aKolpan, Steven.eauthor10aExploring wine /cSteven Kolpan, Brian H. Smith, Michael A. Weiss.  aCompletely revised third edition  aHoboken, N.J. :bWiley,cc2010.  a792 pages :bcolor illustrations, color maps ;c29 cm.  2rdacontentbtxtatext  2rdamediabnaunmediated  2rdacarrierbncavolume  a"The Culinary Institute of America."  aIncludes bibliographical references and index.  aForeword -- Acknowledgments -- PART 1: FUNDAMENTALS: GROWING GRAPES, MAKING WINE, AND TASTING WINE -- 
Chapter 1: The Right Stuff: Grape Growing and Grape Types -- Chapter 2: How Wine is Made -- Chapter 3: Tasting Wine -- PART 2: WINES OF THE NEW WORLD -- Chapter 4: United States: California -- Chapter 5: Beyond California: Wines of North America -- Chapter 6: The Southern Hemisphere -- PART 3: WINES OF THE OLD WORLD -- Chapter 7: France -- Chapter 8: Italy -- Chapter 9: Spain -- Chapter 10: Portugal -- Chapter 11: Germany, Austria, and Switzerland -- Chapter 12: Wines of Eastern Europe -- Chapter 13: The Eastern Mediterranean and Asia -- PART 4: WINE, FOOD, AND HEALTH -- Chapter 14: Wine and Food -- Chapter 15: Wine and Health -- PART 5: WINE SERVICE AND STORAGE -- Chapter 16: Wine Service -- Chapter 17: Purchasing and Storage -- Chapter 18: Wine Lists -- Appendix A: Conversions -- 
Appendix B: How to Read a Label -- Appendix C: American Appellations -- Appendix D: Vintage Charts -- Glossary -- Bibliography -- Index.  aIn 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.  0aWine and wine making.1 aSmith, Brian H.eauthor1 aWeiss, Michael A.eauthor2 aCulinary Institute of America.  2lccc6hTP548 .K578 2010  00102lcc4070a12b12c20d2018-05-01e23g63.30l6m2oTP548 .K578 2010p50000003273140r2023-08-21 00:00:00s2023-08-17tc. 1v63.30w2018-05-01y6