The Sotheby's wine encyclopedia /
Stevenson, Tom.
The Sotheby's wine encyclopedia / Tom Sevenson. - New York, N.Y. : DK, 2007 - 664 p. : col. ill., col. maps 28 cm.
Includes index. The classic reference to the wines of the world--Cover.
Arranged geographically with nearly 100 maps, profiles on top producers, and valuableAuthor's Choice for each region, the book covers the wines of Europe (from Great Britain and Switzerland to Southeast Europe, Greece, and Levant), as well as wines from North and south Africa, North and South America, Australia, New Zealand, and Asia.) Provides: 1. a guide to wine and food ( pairing foisgras with Champagne or Suterne, for example, and Claret or Cabernet Sauvignon with beef), 2. A guide to wine flavors( making sense of descriptions such as fig, gooseberry, violet, and hay), 3. a list of good vinatages, 4. a glossary of tasting and technical terms, distinguishing "cheesy" and "chewy" from "creamy" and "cooked".The book is enhanced by beautiful pictures of vineyards, wine labels, with the demonstration of Stevenson on the art of wine tasting, examining and nosing to spitting out.
9780756631642
Wine and wine making
Wine and wine making
TP 546 / .St48 2007
The Sotheby's wine encyclopedia / Tom Sevenson. - New York, N.Y. : DK, 2007 - 664 p. : col. ill., col. maps 28 cm.
Includes index. The classic reference to the wines of the world--Cover.
Arranged geographically with nearly 100 maps, profiles on top producers, and valuableAuthor's Choice for each region, the book covers the wines of Europe (from Great Britain and Switzerland to Southeast Europe, Greece, and Levant), as well as wines from North and south Africa, North and South America, Australia, New Zealand, and Asia.) Provides: 1. a guide to wine and food ( pairing foisgras with Champagne or Suterne, for example, and Claret or Cabernet Sauvignon with beef), 2. A guide to wine flavors( making sense of descriptions such as fig, gooseberry, violet, and hay), 3. a list of good vinatages, 4. a glossary of tasting and technical terms, distinguishing "cheesy" and "chewy" from "creamy" and "cooked".The book is enhanced by beautiful pictures of vineyards, wine labels, with the demonstration of Stevenson on the art of wine tasting, examining and nosing to spitting out.
9780756631642
Wine and wine making
Wine and wine making
TP 546 / .St48 2007
