| Description |
xii, 820 pages : color illustrations, color maps ; 29 cm |
| Contents |
1. Fundamentals: Wine Making and Wine Tasting -- Ch. 1. Grape Growing and Grape Types -- Ch. 2. How Wine is Made -- Ch. 3. How to Taste Wine -- 2. Wines of the New World -- Ch. 4. North America -- Ch. 5. California -- Ch. 6. The Southern Hemisphere -- 3. Wines of the Old World -- Ch. 7. France -- Ch. 8. Italy -- Ch. 9. Spain -- Ch. 10. Portugal -- Ch. 11. Germany -- Ch. 12. Central and Eastern Europe -- Ch. 13. The Eastern Mediterranean -- 4. Wine, Food, And Health -- Ch. 14. Wine and Food -- Ch. 15. Wine and Health -- 5. Wine Service and Storage -- Ch. 16. Wine Service -- Ch. 17. Purchasing and Storage -- Ch. 18. Wine Lists -- App. B. How to Read a Wine Label -- App. C. American Appellations -- App. D. Vintage Charts |
| Summary |
"Three renowned wine experts take you on a tour of the wines of the world in Exploring Wine. A reference for wine lovers as well as seasoned professionals, this volume penetrates the mystique surrounding wine, freeing you to explore with confidence."--BOOK JACKET |
| Notes |
Accompanied by: Instructor's manual to accompany Exploring wine ... second edition. 174 p. ; 28 cm. c2002 |
| Bibliography |
Includes bibliographical references (pages 799-803) and index |
| Subject |
Wine and wine making.
|
| Author |
Smith, Brian H.
|
|
Weiss, Michael A.
|
|
Culinary Institute of America.
|
| LC no. |
2001024345 |
| ISBN |
047120952X instructor's manual acid-free paper |
|
9780471352952 acidfree paper |
|
9780471209522 instructor's manual acidfree paper |
|
0471352950 acid-free paper |
|
