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Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more.

Tabla de contenidos provista por Syndetics

• Foreword
• Acknowledgments
• 1 Fundamentals: Wine Making And Wine Tasting
• Grape Growing and Grape Types
• How Wine Is Made
• How to Taste Wine
• 2 Wines Of The New World
• North America
• California
• The Southern Hemisphere
• 3 Wines Of The Old World
• France
• Italy
• Spain
• Portugal
• Germany
• Central and Eastern Europe
• The Eastern Mediterranean
• 4 Wine, Food, And Health
• Wine and Food
• Wine and Health
• 5 Wine Service And Storage
• Wine Service
• Purchasing and Storage
• Wine Lists
• Appendix A Conversion Tables
• Appendix B How to Read a Wine Label
• Appendix C American Appellations
• Appendix D Vintage Charts
• Glossary
• Bibliography
• Figure and Photography Credits
• Index

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Library Journal Review

Why another wine book? First, this one is by wine educators from the Culinary Institute of America, whose other fine works (The New Professional Chef, LJ 8/91) and outstanding reputation lend it gastronomical authority. Second, Exploring Wine has an unfettered clarity, whether explaining formulas to calculate a reasonable price range or steps to produce the most beneficial wine-tasting experience or ways to select from the deluge of international choices. Third, there is a superb chapter on matching food and wine, full of tables and menus, which simultaneously honors classical principles of experimentation and personal preference. If these reasons aren't sufficient, there's the concise background information on wine-making, the world tour of producers, the coffee-table-book photographs, the section devoted to collecting, appendixes of American appellations and official classifications of Bordeaux, and a 12-page glossary. Definitely not just "another wine book." Highly recommended.-Wendy Miller, Lexington P.L., Ky. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Notas de autor provistas por Syndetics

STEVEN KOLPAN (born in New York City), BRIAN H. SMITH (London), and MICHAEL A. WEISS (Montreal) are the leading wine educators at The Culinary Institute of America. 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.
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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.