by:
Kolpan, Steven
Smith, Brian H.
Weiss, Michael A.

Publisher:
John Wiley & Sons
Published:September 26, 2001
ISBN:0471352950
Format:Hardcover
Pages:880

Description: From Library Journal
Why another wine book? First, this one is by wine educators from the Culinary Institute of America, whose other fine works (The New Professional Chef, LJ 8/91) and outstanding reputation lend it gastronomical authority. Second, Exploring Wine has an unfettered clarity, whether explaining formulas to calculate a reasonable price range or steps to produce the most beneficial wine-tasting experience or ways to select from the deluge of international choices. Third, there is a superb chapter on matching food and wine, full of tables and menus, which simultaneously honors classical principles of experimentation and personal preference. If these reasons aren't sufficient, there's the concise background information on wine-making, the world tour of producers, the coffee-table-book photographs, the section devoted to collecting, appendixes of American appellations and official classifications of Bordeaux, and a 12-page glossary. Definitely not just "another wine book." Highly recommended.
Wendy Miller, Lexington P.L., Ky.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Midwest Book Review
Exploring Wine: The Culinary Institute Of America's Complete Guide To Wines Of The World is a stunning volume filled with insightful information that demystifies all aspects of wine. The authors map out what affects the quality of wine: the soil and climate of the vineyards; what type of grapes are grown and blended; and what kind of barrels are used for storage (oak, chestnut and redwood). They then guide the reader through text and illustrations in the art and science of wine tasting: the... read more --This text refers to an out of print or unavailable edition of this title.

Book Description
The wide world of wine between two covers
"There is not another book that simultaneously serves both the public and the profession-Exploring Wine makes that leap with grace and style."-Martin R. Shanken, Editor and Publisher, Wine Spectator, from a review of the first edition
"The nation's most influential training school for professional cooks."-Time magazine
The experts who train today's leading chefs and wine professionals take readers on a grand tour of the wines of the world. Written for culinary professionals, as well as experienced and beginning wine enthusiasts, this lively guide covers everything you ever wanted to know about the history, culture, romance, science, and business of wine. From the basics of wine production to the nuances of wine service, from the science of proper wine storage to the art of wine tasting, from the knack of reading wine labels to the subtleties of matching wine with food, from the compelling histories of the most renowned wines to the key personalities in the wine world today, it covers all the fascinating facts and practical knowledge to enlighten for food service professionals and novices alike. Revised to reflect the many recent changes in the worldwide wine industry, this Second Edition of the critically acclaimed guide features an expanded American wines section, with an entire chapter dedicated to California wines; coverage of the latest developments in Italian wines and the new face of the German and South American wine trades; an expanded wine and food pairing section; an updated wine and health section; additional vintage wine charts; and more.
Steven Kolpan, Brian H. Smith, and Michael A. Weiss (Hyde Park, NY) are leading wine educators at The Culinary Institute of America. They have traveled extensively in virtually every wine-producing region of the world.