Exploring Wine

The essential wine reference for food and wine aficionados, students, and professionals

Written by the experts who train today's leading chefs and sommeliers, Exploring Wine thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service.

Completely revised and updated, this new edition of the critically acclaimed guide features more comprehensive coverage of the wine regions of the world, grape varietals, winemaking, purchasing, tasting, service, and pairing. The expanded food and wine pairing section doesn't just list good pairings, but explains why particular wines and foods pair well with each other. In addition, the book includes easy-to-use and informative charts, tables, and maps, as well as beautiful full-color photographs.

-Packed with the most comprehensive, up-to-date information on wines of the world from the top professionals in the field

-Includes more tasting notes for each region, updated information on the health effects of wine, and an expanded food and wine pairing section

-Features excellent study resources for food and wine students

Expanded, revised, and better than ever, Exploring Wine is a comprehensive resource and ideal companion for wine lovers and students alike.

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 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).

Foreword
Acknowledgments
Fundamentals: Growing Grapes, Making Wine, And Tasting Wine
The Right Stuff: Grape Growing and Grape Types
How Wine is Made
Tasting Wine
Wines Of The New World
United States: California
Beyond California: Wines of North America
The Southern Hemisphere
Wines Of The Old World
France
Italy
Spain
Portugal
Germany, Austria, and Switzerland
Wines of Eastern Europe
The Eastern Mediterranean and Asia
Wine, Food, And Health
Wine and Food
Wine and Health
Wine Service And Storage
Wine Service
Purchasing and Storage
Wine Lists
Conversions
How to Read a Label
American Appellations
Vintage Charts
Glossary
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

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Summary

Author Biography

Table of Contents

Supplemental Materials