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

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.

Completely revised and updated, this new edition features more comprehensive coverage of the wine regions of the world, grape varieties, winemaking, purchasing, tasting, service, and pairing. The expanded food and wine pairing section 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

Contents

Fundamentals: Growing Grapes, Making Wine, and Tasting Wine

1. The Right Stuff: Grape Growing and Grape Types
2. How Wine is Made
3. Tasting Wine

Wines of the New World

4. United States: California
5. Beyond California: Wines of North America
6. The Southern Hemisphere

Wines of the Old World

7. France
8. Italy
9. Spain
10. Portugal
11. Germany, Austria, and Switzerland
12. Wines of Eastern Europe
13. The Eastern Mediterranean and Asia

Wine, Food, and Health

14. Wine and Food
15. Wine and Health

Wine Service and Storage

16. Wine Service
17. Purchasing and Storing Wine
18. Wine Lists

Appendices

• Conversions
• How to Read a Label
• American Appellations
• Vintage Charts

Index

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