Naturalness is a hot topic in the wine world. But what exactly is a "natural wine"? In this title, the authors explore the wide range of issues surrounding authenticity in wine. It discusses topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more.
Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don't necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered - and make you do a few spit-takes along the way.
Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.
Er zijn bijna 1400 bekende wijndruivenrassen in de wereld - van altesse tot zierfandler - maar 80 procent van de wijn die we drinken is gemaakt van slechts 20 druiven. In Godforsaken Grapes kijkt Jason Wilson hoe dat zo kwam en gaat hij op reis om te ontdekken wat we missen.
The definitive reference book on the myriad crus and the grand cru wine production areas of Italy's native wine grapes--an ideal complement to D'Agata's previous award-winning Native Wine Grapes of Italy.
Bergachtig terrein, vulkanische bodems, ontelbare microklimaten en een oude wijncultuur, beïnvloed door Grieken, Feniciërs en Romeinen, maken Italië tot het meest diverse land in de wijnwereld. Dit boek geeft details over hoe wijndruiven worden geïdentificeerd en geclassificeerd, welke klonen beschikbaar zijn.
Het maken van wijn is steeds onnatuurlijker geworden, van het gebruik van algemene besproeiing van gewassen in wijngaarden tot het overmatig gebruik van sulfieten, maar eindelijk doet iemand er iets aan. Isabelle Legeron MW leidt de campagne voor natuurlijke wijn - wijn gemaakt zoals de natuur het bedoeld heeft.
Weinig tot geen alcoholische dranken hebben de dramatische en veelzijdige geschiedenis van gin. Dit boek onderzoekt hoe een sterke drank die ooit vermeden werd door de midden- en hogere klassen, nu zo'n groot deel van het Britse publiek aantrekt om gin te kiezen als hun favoriete drankje.
Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.