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The World Atlas of Wine by Hugh Johnson and (since 2003) Jancis Robinson, MW, is an atlas and reference work on the world of wine, published by Mitchell Beazley.It pioneered the use of wine-specific cartography to give wine a sense of place, and has since the first edition published in 1971 sold 4 million copies in 14 languages. [1]
Frequently compared to The Oxford Companion to Wine, [5] The Sotheby's Wine Encyclopedia along with The World Atlas of Wine, is often cited to be among the most notable books on wine today. Tim Atkin MW, wine correspondent for The Observer considers it to be one of the two most essential wine reference books in English. [6]
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The Oxford Companion to Wine (OCW) is a book in the series of Oxford Companions published by Oxford University Press.The book provides an alphabetically arranged reference to wine, compiled and edited by Jancis Robinson, with contributions by several wine writers including Hugh Johnson, Michael Broadbent, and James Halliday, [1] and experts such as viticulturist Richard Smart and oenologist ...
The first tailles is the free-run juice followed by successive pressing. Cuve A large vat used for fermentation. Cuve Close Alternative name for the Charmat method of sparkling wine production. Cuvée A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a ...
Zraly's book Windows on the World Complete Wine Course with its annual updates, is among America's best-selling wine books selling over 3 million copies worldwide. Kevin Zraly's American Wine Guide (2006) is the first book that deals comprehensively with all 50 states as modern wine-producing states. [ 5 ]
James Halliday AM (born 1938) is an Australian wine writer and critic, winemaker, and senior wine competition judge.. Since 1979 he has written and co-authored more than 40 books on wine, including contributions to the Larousse Encyclopedia of Wine and The Oxford Companion to Wine. [1]
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