The Classic Wine Library - Böcker

“...The perfect introduction and guide to a region that deserves our attention.” — The Irish Sun“Hughes has done a truly superb job on this detailed winery by winery guide, that also includes an excellent overview of modern Beaujolais and how it got to where it is today. Her intelligence rings clear on every page.” — Telegraph“This book has its work cut out if it is to gain for good Beaujolais a reputation commensurate with the quality of the wines being produced today. I am pleased to note that it is up to the task.” — World of Fine Wine In The Wines of Beaujolais Natasha Hughes MW guides readers expertly to a greater understanding of the diversity of wines made in the region. In the last few years the quality of wines emerging from Beaujolais has risen dramatically, yet many still associate the region with Beaujolais Nouveau. From the 1960s onward the region became best known for these fun, unsophisticated wines, which were released just a few weeks after harvest. Nouveau brought financial security to the region, but the extraordinary level of demand for these wines also led to industrialised methods of farming and wine production. The resulting decline in quality ultimately damaged Beaujolais’s reputation. Most wine lovers were unaware that, in parallel with this, there was a movement in the region to re-establish Beaujolais’s historic reputation as a source of fine wines. The focus was on terroir, respect for the environment and considered winemaking – all things valued by today’s wine lovers. This movement has gained momentum in recent years and Beaujolais is now a region with ambitions to match up to the reputation conferred on its neighbours in Burgundy and the Rhône.

“This is Blake’s beat, and this fully revised and updated edition of his comprehensive guide to the region will undoubtedly become the foremost guide to its history, geology, winemakers, and delicious wines.” —The Irish SunThe Côte d’Or may be small in size but its influence is huge and its reputation alone can intimidate even the most seasoned wine professional. Divided into two halves, the Côte de Nuits and the Côte de Beaune, it is little more than a 30-mile stretch of vineyard but some of the world’s best known – and most expensive – wines are produced here. Of all the world’s wine regions it is here that terroir pushes itself to the fore, explaining the eye-watering prices paid for even the most modest parcels of vineyard.Raymond Blake’s companionable Côte d’Or demystifies this notoriously complicated region, explaining succinctly the history of winemaking in this part of Burgundy, the complexity of the subdivided vineyards and the special role played by geology and climate in the creation of these wines. Visiting a selection of notable producers, Blake provides his take on each, along with a suggestion of that winemaker’s most distinctive or interesting wine for readers to try. After a rundown of the characteristics of each vintage from the last 30 years, and notes on some outstanding earlier vintages, Blake considers what the future might hold for the côte, including the challenges posed by premature oxidation, extreme weather and world events. He ends the book by providing some ideas to help those planning a trip to the region get the most out of their visit.This fresh take on one of the world’s most influential wine regions is an essential addition to the library of any burgundy enthusiast.

The Italian region of Piemonte is rightly famed for the denominations of Barolo and Barbaresco. The area of vineyard given over to Nebbiolo, the sole grape variety of both DOCGs, has increased dramatically in the last half century (as plantings of other varieties have fallen). However, there is much to enjoy beyond the headline wines of the region. With a vast array of local varieties at the disposal of winemakers, no fewer than 60 denominations and a range of wine styles, Piemonte is a wine explorer’s dream.In The Wines of Piemonte, expert wine educator David Way challenges readers to deepen their understanding of the Piemontese wines they already love, such as Barolo and Barbaresco, and experience more of Piemonte’s lesser-known treasures. He begins by setting the wines in their context, giving an outline of the history, geography and climate of the region. He then introduces readers to the native varieties that make the distinctive wines in this region – including less familiar grapes such as Brachetto, Freisa and Grignolino. After a brief discussion of Italian wine law, he leads us in an exploration of the denominations themselves with a selection of producers.We begin in the Langhe and Roero, where we find denominations centred on the varieties of Nebbiolo, Dolcetto, Barbera and Arneis. The gentle hills of Monferrato are Barbera heartland but also yield wines made from interesting local varieties. Heading west, we visit the valleys of the western Alps, where producers are smaller and the varieties they grow more obscure. After exploring Colli Tortonesi and the white wines of its neighbour, Gavi, in the east, we look to the cooler regions of northern Piemonte. Finally, we are treated to Piemonte’s sparkling wines, made in a range of styles. Complete with colour photos and regional maps, whether you are looking for an interesting everyday wine or something to treasure and age, The Wines of Piemonte will enhance your enjoyment of the region.

Wines from Côte-Rôtie, Hermitage and Châteauneuf-du-Pape have made the Rhône Valley world famous. This may be a classic wine region, but as Matt Walls reveals in Wines of the Rhône that doesn’t mean it is set in its ways. Change here is not only driven by innovations in winemaking and fashions in wine, it is also an essential response to a rapidly shifting climate, which has seen temperatures rise significantly over the last 40 years and extreme weather events become more commonplace. Walls provides a rounded picture of this large and complex region, which varies greatly along the 200-kilometre stretch of river, from Vienne in the north to Provence in the south. Beginning with a vivid journey through the terrain, he explores one of the region’s constants, its varied geology, before moving on to the pressing issue of climate. A short tour through the Rhône’s winemaking history, from early Greek settlers to the modern industry, is followed by vignettes of all the AOC-permitted grapes and an explanation of the five levels of the region’s appellation system. Walls encourages readers to venture beyond the famous crus, making it easy for those eager to explore by detailing the terroir of every appellation and describing and assessing typical wines. Profiles of 200 key producers complete the picture. Boxes throughout the text provide interesting asides on current issues as well as key appellation facts, while an appendix on ageing wines offers a guide to the last 40 vintages. This comprehensive examination of a renowned region is an ideal introduction for those new to the Rhône, while providing fresh insights for long-time admirers of the wines.

This historic wine nation at the heart of Europe produces a diverse range of wines – Riesling above all, but also compelling Spätburgunder, aka Pinot Noir, and Silvaner, amongst others. Yet in the minds of many it is still associated with mass-produced sweetish plonk. But following a bruising twentieth century, German wine over the past thirty years has experienced a renaissance. In The Wines of Germany, Master of Wine Anne Krebiehl takes us with her on a journey through vineyards clustered along the country’s many winding rivers to uncover this new world of German wine.She begins with a thorough explanation of German wine law – a subject so complicated that it can alienate all but the most dedicated wine enthusiast – taking a historical perspective and showing how current moves to review the law could considerably simplify it. It is only right that Riesling, the light and aromatic grape synonymous with this country, gets a chapter all to itself, as does Spätburgunder. Plantings of this grape doubled between 1990 and 2010 to make Germany the third-largest grower worldwide. As an enthusiast for Sekt, Krebiehl is keen to explain how far from the tank-produced wines of past decades this sparkling wine has come, with artisan winemakers across the regions returning to the old methods to create bottle-fermented Sekts of quality.Taking the thirteen regions in turn, Krebiehl explains the unique history, geography and climate of each, presenting a selection of some of her favourite producers. From the famed steep slopes of the Mosel, where Riesling reaches its pinnacle of expression, through the largest region, Rheinhessen, home of the infamous Liebfraumilch, to less well-known regions such as Saale-Unstrut and Sachsen, Krebiehl paints a vivid picture of each region’s unique offering, inspiring readers to begin their own explorations.

Richard Mayson has had a fifty-year relationship with Portugal. During those years Portugal has changed greatly, as have its wines. The cooperatives and wine merchants of the 1970s produced patriotically Portuguese blended wines with little sense of place. Dão, Bairrada and Vinho Verde all existed as demarcated regions but were not fulfilling their potential. Alentejo was unrecognised as a region and unfortified Douro wines were merely a curiosity. The last half century has seen a proliferation of new regions and smaller wine producers growing grapes and making wine expressive of Portugal’s many recognised terroirs.The Wines of Portugal begins by detailing the history of Portuguese wine, noting particularly how the long-standing relationship with Britain was instrumental in creating a market for wine. The grapes, including the country’s many indigenous varieties, are analysed in terms of their performance in Portugal’s various terroirs. Mayson then goes on to present the regions in four broad categories: wines from the Atlantic littoral, mountain wines, plains wines of the south and the island wines of Madeira and the Azores. A chapter on rosé wine examines how brands such as Mateus kick-started the post-war wine industry, while another explores sparkling wine, for which most DOCs include a provision and which has experienced a recent revival in interest. The producer profiles feature Portugal’s leading growers, from the historically important to drivers of change and interesting newcomers.This thorough study from an acknowledged expert in Portuguese wine is an essential addition to any wine-enthusiast’s library.

"I fully intend to lean heavily on my copy of Blanning’s guide in planning my next trip to the region, not least as she helpfully includes places to stay and eat too. The mix of the practical and educational with a real sense of love for the region is a gift that will keep giving for many years to come." — Club Enologique"... it’s an essential buy for any enthusiast, budding or committed." —DecanterWines of the Loire Valley provides an up-to-date guide to the wines of this historic region. The hallmark of Loire wines is their balance between succulent fruit and refreshing acidity but the Loire Valley encompasses a vast array of wines, not only the well-known and trusted names but many more little known, overlooked and undervalued. The complex patchwork of vineyards that extends more than 500 kilometres along France’s longest river is a haven of discovery for wine lovers. The Loire's winemakers are at the forefront of the move towards a more natural approach to winegrowing, making it a preferred choice for anyone looking for organic, biodynamic and ‘natural’ wines. While higher-profile regions are struggling with rising temperatures and excessive alcohol levels, the cooler vineyards of the Loire are benefiting from warmer vintages. The first part of the book covers the Loire Valley's history and presents an overview of the region, the grape varieties used, the wine styles produced, and the viticulture and vinification of the Loire Valley. The second part profiles the main regions and the individuals shaping the vinous landscape of the Loire Valley today, from Muscadet on the Atlantic coast, through Pouilly-Fumé and Sancerre in Centre Loire, to Côtes d’Auvergne in the Upper Loire. A final chapter gives an overview of Loire vintages.

Australia's wine history dates back almost 250 years, to the arrival of the First Fleet in 1788. The first commercial wine region, the Hunter Valley in New South Wales, was created a mere 40 years later, and by as early as the 1850s small amounts of wine were being exported to the UK. In the modern era, Australian wine became known for fortified wine styles modelled on Port and Sherry. These were the main wine styles consumed for several decades, but by the mid-1990s nearly all grapes were going into table wine and Australia was the sixth largest global exporter of wine. Vibrant, varietally expressive and affordable wines introduced new generations of drinkers to the joys of wine. The popularity of Australian wine has ebbed and flowed over the years but experimentation, innovation and the illumination of newer regions has created a quiet revolution, challenging preconceptions of what is possible.In The Wines of Australia, sommelier Mark Davidson tastes his way round this new Australian wine world. European immigration was an important factor in the development of wine but it also had a dramatic and negative impact on the indigenous peoples, an issue that Davidson addresses in a chapter on history and culture, explaining how the wine industry is taking steps to involve First Nations peoples in grape growing and winemaking. The growing environment, including the critical question of climate change, is tackled, and today’s most important grape varieties, along with those that can take Australian wine into the future, are profiled. This is followed by a chapter explaining why the country is home to some of the oldest vines in the world. Every region is clearly delineated, its key producers introduced and their wines assessed. The Wines of Australia captures the character of one of the most exciting wine-producing countries on the planet.

The Veronese wine regions of Soave and Valpolicella – home to Amarone – are currently producing some of the world’s most drinkable quality wines. But both regions still struggle with a reputation for cheap, poor-quality wines brought about through industrial-scale production during the economic depression following the Second World War. In Amarone and the Fine Wines of Verona, Italian wine specialist Michael Garner traces a shift in focus towards new levels of quality driven by a generation of producers inspired by the area’s outstanding potential for producing fine wine.Both regions produce versatile wines which, as well as being both deliciously drinkable and relatively affordable, have the flavour and structure to accompany a wide range of foods. In Valpolicella an appassimento wine, the famed Amarone, has gained comparable status to Barolo and Brunello di Montalcino, while Soave overlaps with the tiny denomination of Lessini Durello, where sparkling wine is produced from the rare, local white grape Durella.Garner begins Amarone and the fine wines of Verona with a summary of the region’s history, before detailing its geography, grape varieties and approach to both viticulture and winemaking, leading into a discussion of each denomination’s character and wine styles. A cross-section of around 100 producers provides a capsule profile of each, along with analysis of some of their best and most distinctive wines.For students of wine, those in the wine business and wine adventurers alike, Amarone and the Fine Wines of Verona provides a gateway to a sorely misunderstood wine region.

Although rightly famed for the wines of Rioja, the north of Spain has even more to offer the wine adventurer. Criss-crossed by rivers, its landscape ranges from the dramatic Pyrenees in the north-east to the low inlets of the Atlantic coast in the west. Growers – and consumers – can enjoy a diversity of terroirs and an exciting array of native varieties.This introduction to the wines of northern Spain explores the changes, starting in the west, where the wineries of Galicia – from Rías Baixas to Valdeorras – have multiplied, while Bierzo is building a reputation for aromatic, refreshing reds, and Castilla y León is home to a growing number of individual, top quality producers. Travelling east, the success of Ribera del Duero has attracted investors from outside the region, all eager to gain a share of the limelight, while Aragón is busy building an international reputation for its venerable bush vine Garnachas. Across the country, a new generation is joining established producers in a remarkable blossoming of fine wines. Extensive producer profiles and established and well-known estates mingle on the page with newer makers and small producers to provide a thoroughly up-to-date and indispensable reference. For all wine enthusiasts keen to explore this region – whether in person or from a favourite armchair – The Wines of Northern Spain is essential reading.

Wine has been considered a luxury product since the time of the ancient Egyptians, and today is coveted by collectors and wine enthusiasts from around the world. Yet little has been written about the world of luxury wine marketing, explaining how a wine brand can enter that special realm. This book helps to demystify the process by describing how to craft, implement, and maintain a luxury wine brand. Beginning with a definition and history of luxury wine, the authors then explain the unique business model and consumer segments for luxury wine, before outlining industry best practice in the building of luxury wine brands. Each chapter is supplemented with a vignette of a successful luxury brand producer, and provides beneficial advice on the long-term vision and passion that is necessary to create a successful luxury wine marketing strategy. This book also contains original research conducted by the authors on the size of the luxury wine market and analysis of its segmentation by region, allowing for new and unique insight into the world’s top wine regions. Written as both a practitioner’s guide and as a wine business textbook, Luxury Wine Marketing is a cornerstone reference resource for the business of wine.

South Africa is the eighth largest wine-producer in the world and its wine industry is among the oldest of the New World. Today it is one of the globe’s most dynamic industries, compact but diverse. In the past decade a new generation of winemakers has breathed life into centuries-old estates and new, boutique brands alike. The Wines of South Africa begins by introducing readers to the history of South African wine, starting with the arrival of the Dutch and the establishment of what would become Cape Town. Clarke then analyses South Africa’s industry today including the geological, geographical, and climatic conditions that create the parameters and potential of South African wine. He describes the major grape varieties and wine styles and outlines the broad range of wines being produced. The book the current infrastructure of the industry paying particular attention to the role of Black and coloured people in the wine industry since the end of apartheid. Key challenges facing the industry are explored, including profitability and the loss of vineyards as farmers switch to higher-margin orchards; environmental concerns, the effects of climate change, and water conservation; and the legacy of apartheid and continued imbalances in the socioeconomic structure of the Western Cape. The major growing areas of South Africa are described in turn, including an explanation of the Wine of Origin scheme, and the most important producers operating in each one.

The history of wine production in Greece dates back more than four millennia, yet for many consumers and aficionados Greek wine is still synonymous with the retsina they drank in tavernas as tourists. Here, Master of Wine Konstantinos Lazarakis argues that to dismiss Greek wine in this way today is to miss out on an array of varied and vibrant wines – even retsina, in the hands of boutique producers, has become a drink worthy of a second chance.From the foothills of Mount Olympus to the plain of Thessaly in Central Greece and scattered across the vast number of islands, each of Greece’s vineyards has its own challenges, history and varieties. Yet terroir, in Greece, goes far beyond soil-types and weather conditions – it emanates from the culture of the country and the spirit of a people whose ancestors even had a god for wine.The wines of Greece begins with a summary of Greece’s wine history, geography and grape varieties. The many responses of vine growers and winemakers to the land have created a host of different wines – sweet wines from Samos, the famed Malvasia from the Peloponnese and new, surprising wines from oenological innovators throughout the country. It is to the work of these winemakers that the bulk of the book is dedicated; Lazarakis has tirelessly explored Greece’s 700 wineries and here focuses on some of the most inventive producers and interesting wines available.Greek wine is on the brink of a new era; anybody curious to rediscover a lost gem of winemaking will have their enthusiasm charged by this lovingly written book.

Georgia has for the last 25 years been resurrecting its unique winemaking tradition and rediscovering the distinctiveness of its native varieties. A handful of producers in 1997 has now exploded to more than 1,300. Wine is arguably more important to Georgia than to any other country and its people firmly believe their country to be the birthplace of wine. Yet Georgian wines are still largely unknown in the West. Lisa Granik, who began visiting Georgia 30 years ago, starts The Wines of Georgia with a brisk tour through the history of the country and analysis of its complex geology, before moving on to consider Georgian wine culture. She explains not only winemaking methods and viticulture but also the centrality of wine to Georgian culture. Georgia can claim more than 400 native Vitis vinifera varieties; here Granik profiles the most commonly planted grapes, as well as the many 'lost' varieties being revived. The second half of the book details each of the major regions. Of Georgia's 20 PDOs, 15 are in the east, in Kakheti. With a history of wine education dating back 900 years, this prolific winemaking region is home to the qvevri, the conical clay vessel that for many represents Georgian winemaking. Stretching west, the regions become more sparsely populated; some places are still pioneer wine territory, with more amateur and self-taught winemakers. Granik provides details on the most significant producers, along with tips on sites of interest and places to eat and stay, for those visiting the country. This definitive book on Georgian wine is an essential text for anybody studying or making wine today.

The landlocked country of Austria, at the centre of Europe, produces a great variety of quality wines. While the wine scandal of the mid-eighties caused a temporary setback, and put many blameless producers out of business, it also allowed serious winemakers a chance to focus and innovate. Stephen Brook has been fascinated by the country and its wines for more than 40 years, seeing it through its worst times to the multi-faceted wine producer it has become today. In this second edition of The Wines of Austria Brook takes readers on a vinous journey to explore the best Austria has to offer. Today, in a growing area less than half the size of Bordeaux, Austria is producing not only fabulous white and sweet wines but also reds, rosés, amber wines, Sekts and pétillants naturels. Nearly all the wine growing takes place in the east of the country, in four broad regions. In the largest, Niederösterreich, most of the vineyards lie along the Danube valley, where white wines that include Burgundy-beating Grüner Veltliners are produced, while the south-eastern part of the region specialises in reds from Austrian varieties. The eastern region of Burgenland is warm and humid, allowing the production of botrytized sweet wines. Green and bucolic Steiermark yields invigorating, refreshing whites as well as a unique rosé, Schilcher. The capital, Vienna, contains more than 600 hectares of vineyard, with much of the wine produced sold in the city’s many Heurigen, and is also the capital of Gemischter Satz. Brook provides a detailed account of the climate, terroir and winemaking in each of the 16 major wine regions. The producers selected in each have been thoroughly updated for this edition, with many wines tasted up to the 2018 vintage. Also included is a chapter on the major varieties and a summary of vintages from 1963 to 2018.

Madeira is unique among wines. While heat and air cause most wines to deteriorate, they are instrumental in the ageing of Madeira, producing distinctive and enthralling wines. Decades (in some cases over a century) of ageing result in a wine that is virtually indestructible and which remains stable for many months, even years, once opened – a great advantage with an expensive old wine. More than thirty years ago Richard Mayson was seduced by the romance of tasting history through these wines. Since then he has accumulated a wealth of knowledge, enabling him to write a truly authoritative book on the modern world of Madeira wine. Historical sources are also invaluable when discussing wines being released today, since many were actually created in a bygone era.Madeira begins by looking at the history of the islands and their wines and examining the geographical and climatic influences. The chapters covering the vineyards and winemaking techniques have been updated for this edition as knowledge of this enigmatic wine continues to be revealed. To the profiles of the producers, with notes on their typical wines, Mayson is pleased to add a new shipping firm, founded in 2012. A chapter on the shippers provides background information and tasting notes on more than 400 wines, many re-tasted since the first edition. Mayson then provides an insightful chapter unravelling the language of tasting Madeira and explaining how to buy, keep and serve the wine, and concludes with a guide to visiting the islands. The book is completed with detailed appendices. This thoroughly updated text makes essential reading for Madeira aficionados and will inspire newcomers to sample the delights of these singular wines.

The Côte d’Or may be small in size but its influence is huge and its reputation alone can intimidate even the most seasoned wine professional. Divided into two halves, the Côte de Nuits and the Côte de Beaune, it is little more than a 30-mile stretch of vineyard but some of the world’s best-known – and most expensive – wines are produced here. Of all the world’s wine regions it is here that terroir pushes itself to the fore, explaining the eye-watering prices paid for even the most modest parcels of vineyard.Raymond Blake’s companionable Côte d’Or demystifies this notoriously complicated region, explaining succinctly the history of winemaking in this part of Burgundy, the complexity of the subdivided vineyards and the special role played by geology and climate in the creation of these wines. Visiting a selection of notable producers, Blake provides his take on each, along with a suggestion of that winemaker’s most distinctive or interesting wine for readers to try. After a rundown of the characteristics of each vintage from the last 30 years, and notes on some outstanding earlier vintages, Blake considers what the future might hold for the côte, including the challenges posed by premature oxidation, extreme weather and world events. He ends the book by providing some ideas to help those planning a trip to the region get the most out of their visit.This fresh take on one of the world’s most influential wine regions is an essential addition to the library of any burgundy enthusiast.

New Zealand’s wine industry has grown rapidly over the last thirty years, with the world’s wine drinkers falling particularly hard for the Marlborough region’s distinctive Sauvignon Blancs. But New Zealand wine goes far beyond the exuberant whites grown in the north of its South Island.In The Wines of New Zealand Master of Wine Rebecca Gibb takes us on a vinous journey through Aotearoa (‘land of the long white cloud’) and opens our eyes to the huge variety of wines created throughout the two islands of one of the world’s most southerly wine-producing lands. She begins by covering the history of winemaking in New Zealand – the first grapes were planted 200 years ago, but it has only recently realized its potential. There is then an introduction to the New Zealand climate and the leading grapes – including 10 ‘must-try’ wines for each variety.The major wine producing regions are detailed in turn, from Northland, the most northerly and warmest region, offering ripe Chardonnays and rich reds, to the cooler South Island, where bright whites and nuanced Pinot Noirs abound. Profiles, including recommended wines, are given for a selection of the country’s nearly 700 producers, providing an overview of the most exciting wineries and their differing approaches to viticulture and winemaking. For those readers seeking to complete their exploration of this breathtaking country in person, there is a useful chapter giving details on wine-related activities in New Zealand.This expert and accessible guide to New Zealand wines is a refreshing addition to the library of any wine enthusiast.

Fully revised and updated for its sixth edition, this benchmark book chronicles the changing face of Sherry – its viticultural methods, the complex production techniques, the growth of the wine’s trade and the region itself – taking us from the area’s early Phoenician settlers right up to the present day. Detailed sections on cultivation and production include information on both traditional and the now more commonly used modern methods of viticulture. Manzanilla, the ‘wine of joy’, receives an entire chapter to itself, before Jeffs brings the information on blending and tasting Sherry up to date. Sherry provides extensive details for all the shippers, updated for 2019, from the traditional family firms to the new boutique bodegas, along with thorough appendices for those who wish to delve into the fine details. This classic wine book unravels the timeless appeal of one of Spain’s greatest wines, making it an essential resource for anybody with an interest or involvement in the world of Sherry.

Chablis has a distinct identity amongst the wines of Burgundy. The gently sloping vineyards of this small, scenic region produce a remarkably diverse range of wines, even though all are made from just one variety – Chardonnay.As in other parts of France, it was the Romans who introduced vines and the medieval Church which expanded the vineyard. By the twelfth century the wines of Chablis, were already being celebrated in poetry. However, over the centuries a considerable amount of everyday wine also found its way via the river Yonne to the cafés of Paris. In its heyday of production towards the end of the nineteenth century the region encompassed 40,000 hectares of vines. But that was before phylloxera and oidium ravaged the vineyards and the railways brought competition from further south to the capital’s wine drinkers.From a low point of 500 hectares just after the Second World War, the vineyard has now expanded more than tenfold, and quality has increased too. Wines in the appellation’s four categories – grand cru, premier cru, Chablis and Petit Chablis – are created by vignerons keen to work with the terroir to produce the elegant, mineral, long-lived wines for which the region earned its reputation. To this end, ever greater care is being taken in the vineyards and the routine use of chemicals is becoming increasingly uncommon.The region’s history, unique soil, geography and climate are all covered in detail, but it is Rosemary George’s lively and insightful profiles of those who make the region’s wines that form the body of The wines of Chablis and the Grand Auxerrois. Through the lives of these vignerons – from the lows of disastrous weather to their love of the land – she paints a unique picture of a much-admired region.

This fully revised third edition of Cognac: The Story of the World’s Greatest Brandy provides an authoritative account of how the much-loved spirit is produced and matured. Nicholas Faith was the world’s leading authority on Cognac. Here he explores the reasons for the spirit’s complex character, and reveals its fascinating history. Cognac is an extraordinary and unparalleled collection of insights into the world’s finest brandy. The first edition of this book, published in 1986, won the Veuve Clicquot award in the US and the Deinhard/Wine Magazine award in Britain. In 2005 the second edition was awarded the André Simon prize, Britain’s premier wines and spirits writing prize. The most recent edition includes a fully updated directory of the top producers and their brandies – including the author’s tasting notes – and two new sections on tasting and mixing: a selection of Cognac cocktails and how to make them, and revelations on the associations made between brandy and food. This completely updated edition of Nicholas Faith’s classic guide is a thorough and engaging resource – the essential companion for every Cognac enthusiast.

Eastern Europe is the last undiscovered gem of the wine world. Over the last thirty years three countries, Bulgaria, Romania and Moldova have been working hard to escape the legacy of communism. For all three the regimes that took hold after the Second World War affected their wine industries profoundly, with state farms favouring mechanization and mass production over care and quality. Recent decades have seen a huge switch in attitudes following privatization, with more focus on quality and reconnecting people with the land to rebuild these historic wine industries for today’s wine drinkers.Bulgarian wine’s fall in sales in the West due to the rising popularity of New World wines, Moldova’s economic crisis at the hands of a Russian ban on Moldovan wine and Romania’s need to counter imports from foreign producers as tastes in wine change have forced wineries to rethink their approaches to viticulture and winemaking. Instead of production lines of anonymous wines, makers now focus on creating authentic regional wines using local and international varieties and modern techniques.In The wines of Bulgaria, Romania and Moldova, Eastern European wine expert Caroline Gilby MW presents the wine stories of these three connected but distinct countries as one who has witnessed the vast changes as they happened. The cultures of the three countries, their complex and troubled histories and their roads to recovery are profiled here along with details of the geography, climate, grapes grown and, most importantly, the producers working to revive and reinvent their respective wine industries.For those who seek something new beyond the traditional wines of Western Europe or who find New World wines losing their thrill The Wines of Bulgaria, Romania and Moldova is an inspirational introduction to a wine world waiting to be explored.

Rosé has seen a huge boom in sales over the last twenty-five years. Popular particularly with younger drinkers, its move into the spotlight seems to be part of a fashion for all things pink. The wines are often thought of as fresh and undemanding but while for many that is part of their appeal, here Master of Wine Elizabeth Gabay reveals the other side of rosé, discovering wines (some unavailable beyond the winery steps) that are every bit as complex and intriguing as their red and white cellar mates.After taking us through the history of rosé and discussing varieties and winemaking methods, Gabay turns her attention to the regions where rosé is made, first introducing us to historic wines such as Tavel, Cigales and Rosé d’Anjou. She next journeys to the heart of the revolution, Provence. The region’s pale-hued wines have become the height of fashion, with wineries owned by Hollywood stars and wines such as Garrus commanding premium prices. Unsurprisingly this has led to much emulation, but as Gabay continues her global rosé investigations she discovers that pale is not the only interesting form of rosé.Indeed, one challenge for rosé producers is persuading drinkers to look beyond the colour, for as Rosé demonstrates these wines come in a huge variety of styles. From traditional clairet rosés made using the saignée method to vins gris, natural wines and experimental styles, produced as far afield as British Columbia and Marlborough, California and Crimea, Gabay has tried (nearly) all of them. The result is a detailed yet conversational book that will provoke discussion among those in the industry, wine aficionados and students.

The Classic Wine Library is home to some of the world’s most trusted expert writing on wine. This anthology gathers together selected essays from nearly 30 titles, published over the last 10 years. The chapters cover topics essential to understanding the wines of a range of regions, including their history, wine growing, winemaking and signature wines. The wide range of subjects include:The beginnings of viticulture – explaining how people learned to tame the wild tree-climbing Vitis vinifera and turn it into orderly vineyards;Addressing South Africa’s apartheid legacy – detailing efforts made by the wine industry to create equal opportunities for black and coloured workers;Australia’s old vines – revealing the history and extent of the country’s impressive collection of ungrafted vines;Qvevri: the vessel of dreams – discussing how these traditional clay vessels are formed, and used to make wines;The wines of Japan – looking at one of the world’s most newly emerged wine-producing countries and seeing how its wines have been transformed over the last decade;Tavel – exploring the history and winemaking methods behind the Rhône’s famous rosé wine and learning how changing fashions in wines have affected its fortunes.The articles feature wine regions across the globe, from Old World favourites in the heart of Europe to New World heavyweights such as South Africa and New Zealand to emerging regions like Great Britain and the southwest USA. The Classic Wine Library Reader will expand your wine knowledge and enhance your bookshelf.

The Languedoc is a land of mountains, sea and Cathar castles in the south of France. For much of its history the region has also been seen as the home of rustic table wines with no international reputation. However, over the last 40 years the wines have improved enormously, with innovations in both vineyards and cellars, helped by the development of appellations and IGPs recognising the individuality of its different areas. Now boasting more than 2,500 wine producers, the Languedoc has attracted interest from around the world, thanks to its affordable land and exciting creative possibilities.The Languedoc is best known for its spicy reds, often made from one or more of the classic quintet of varieties, Carignan, Cinsaut, Grenache Noir, Mourvèdre and Syrah. However, it is also gaining a reputation for its whites, with the coastal appellation Picpoul de Pinet in particular seeing a rise in popularity, and for its rosés, producing twice as much as its fashionable neighbour Provence. The Languedoc is also home to the world’s oldest sparkling wine, Blanquette de Limoux, and to vins doux naturels in the form of delicious, sweet Muscats.It is in the twenty-first century above all that the Languedoc has really found its place among the great wine regions. Here, Rosemary George MW profiles a selection of those producers who have made and continue to boost the region’s reputation. Some are newcomers, while others are inheritors of family businesses, many of whom have studied oenology or learned winemaking elsewhere. All are passionate about what they do, continuing to improve their wines with every vintage. The Languedoc is one of the world’s largest and most exciting wine regions, making Wines of the Languedoc essential reading for professionals and enthusiasts alike.

Although Vitis vinifera vines have been grown in the American southwest for nearly 400 years, its modern wine era only really began with the new pioneers of the 1960s and 1970s. All four states can boast growing wine industries, each with its own distinct identity. Although home to those first wine grapes, New Mexico may be the least experienced player, with a few major producers and many smaller, new arrivals. The Texas industry is bigger, more developed and more polished, with at least 350 wineries operating and plenty of room for growth. Arizona has perhaps made the most progress in the shortest time; some impressive growing conditions, educational initiatives, and a tight-knit band of producers have led to promising quality wines. Colorado, long known for its fruit orchards, is now home to vineyards too, with many producers also farming other fruit and creating wines from both.Taking each state in turn, Jessica Dupuy guides us expertly through its history before presenting a thorough summary of its climate and geology, discussing the grapes grown, explaining the sub regions (AVAs), and appraising the challenges wine growers face. Influential and innovative producers are profiled, and each section concludes with ideas on where to visit, dine, and stay. Boxes throughout the text supply asides on historical, geographic, and cultural points of interest. For anybody interested in discovering a truly up-and-coming wine region this book makes for fascinating reading.

Wine: A Social and Cultural History of the Drink that Changed our Lives is a wine history with a difference. Most histories of wine (like Hugh Johnson’s The Story of Wine, Paul Lukacs’s Inventing Wine, and Rod Phillips’s own A Short History of Wine) are chronological narratives that begin with wine in the ancient world and run through to modern times. Wine has been seen typically as the subject of broader historical trends and events – how, for example, economic and diplomatic conditions favoured or interrupted the wine trade, and how changes in taste affected wine styles. Wine departs from these approaches by organising chapters by theme and by focusing much more on how wine has been positively and actively implicated in broad historical changes. It looks at the way wine has been used to demarcate social groups and genders, how wine has shaped facets of social life as diverse as medicine, religion, and military activity, how vineyards and wine cultures have transformed landscapes, and how successive innovations in wine packaging – from amphoras to barrels to bottles – have affected and been affected by commerce and consumption. Wine neither sees the history of wine as the passive result of historical forces nor sees wine as a prime agent of historical change. Rather, it views wine as a critical actor in key trends in the histories of society, culture, and the environment. Each chapter takes a single theme and the material within each is organised chronologically. The book is formed of chapters that together provide a compact and theme-specific history of wine in its own right, enabling readers to consume chapters as self-contained units, rather than as parts of a longer narrative whole. This is a fascinating reference resource for wine enthusiasts and historians alike.

Every bartender must know each and every ingredient behind the bar. The third edition of Spirits distilled, by Mark Ridgwell, is a comprehensive guide to all of the major spirits categories. Taking the reader through the principles of distillation to an explanation on how to taste spirits, Ridgwell reveals the history and legends behind vodka, gin, tequila, genever, rum, brandies, liqueurs, eaux-de-vie, flavoured white spirits and the entire range of whiskies. Lovers of spirits will find this book to be an invaluable resource for understanding and appreciating the world of spirits from a qualitative rather than quantitative perspective. Professionals too will find the quizzes in Spirits distilled a particularly useful tool for understanding better the spirits they sell. This edition of Spirits distilled contains a new chapter on cocktails by drinks consultant Michael Butt, with a section at the end of each spirit chapter detailing the best cocktails featuring that spirit. An essential book that belongs on the reference shelf of everyone who works with or enjoys spirits, Spirits distilled is a classic in the making.

Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified). Only recently have wines begun to be defined by how their grapes have been grown and the wine made, with a clear distinction between modern ‘chemical’ wine-growing on one hand, and the chemical-free organic or natural approach on the other. Now the world’s most respected wine producers, from Bordeaux to the Barossa, and Chablis to California, increasingly see biodynamics as the method of choice for blue-chip winemaking. Biodynamic Wine explains concisely and clearly the theory behind biodynamics, how biodynamics differs from organics, and how the world’s winemakers – from high-end Bordeaux chateaux to under-the-radar family estates – use biodynamics in practice, often with significant and captivating variations according to wine style, local terroir, weather and even lunar cycles. Biodynamic wine is a comprehensive and absorbing guide to the most argued-about green winemaking phenomenon of recent years. It is both an ideal how-to manual for growers and a fascinating guide for wine professionals and wine enthusiasts.