Wine Basics: A Quick and Easy Guide

Author:   Dewey Markham
Publisher:   John Wiley and Sons Ltd
ISBN:  

9780471582588


Pages:   208
Publication Date:   26 March 1993
Format:   Paperback
Availability:   Out of print, replaced by POD   Availability explained
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Wine Basics: A Quick and Easy Guide


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Overview

Written for anyone who wants a quick but intelligent guide to the basics. The information and principles here apply to practically any wine you may encounter, no matter where it is made. Wine Basics willl enhance your understanding of what wine appreciation is all about and enable you to enjoy your choice of wine, whatever it may be. For anyone interested in learning about wine.

Full Product Details

Author:   Dewey Markham
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 13.50cm , Height: 1.30cm , Length: 21.40cm
Weight:   0.272kg
ISBN:  

9780471582588


ISBN 10:   0471582581
Pages:   208
Publication Date:   26 March 1993
Audience:   Adult education ,  General/trade ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Out of Stock Indefinitely
Availability:   Out of print, replaced by POD   Availability explained
We will order this item for you from a manufatured on demand supplier.

Table of Contents

Foreword v Preface vii Acknowledgements ix 1 Introduction 1 2 Why Drink Wine? 6 3 The Taste of White Wine 13 4 The Taste of Red Wine 26 5 The Smell of Wine 38 6 The Look of Wine 47 7 How Wine Is Made – the Basics 55 8 How Wine Is Made – the Manufacturer’s Options 60 9 Pink, Sweet, and Bubbly 69 10 How Wine is Packaged 84 11 The Wine Label 91 12 Vintage, and What It Means 107 13 How to Buy Wine in a Store 119 14 Storing Wine 128 15 Serving Wine 133 16 How to Buy Wine in a Restaurant 141 17 Wine and Food 152 18 Where Do You Go From Here? 158 19 Selected Bibliography 161 Appendix A: Quality Classifications of Various Wine-Producing Countries 165 Appendix B: Wine Lists – The Bad and the Beautiful 171 Appendix C: Vintage Charts 174 Index 185

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Author Information

DEWEY MARKHAM, Jr., created the wine studies program for the famed LaVarenne cooking school in Paris and was formerly Associate Director of the Swiss Wine Information Council. He teaches courses at the Culinary Institute of America and is currently researching a major work on Bordeaux.

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