Wine Books - Page 12

Côte D'Or: A Celebration of the Great Wines of Burgundy

Clive Coates M. W.

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

The heart of Burgundy, the Côte D'Or, produces Pinot Noir and Chardonnay wines that are unrivaled in their quality, intensity, and ability to age in the bottle. On this "golden slope" in eastern France, with its unique terrains and climats, grow the vines for some of the world's finest wines, among them such heralded names as Gevrey-Chambertin, Vosne-Romanée, Puligny- and Chassagne-Montrachet, and Aloxe-Corton. Clive Coates, Master of Wine, has spent much of the last fifteen years in the Côte D'Or, and this book is the splendid result of his assiduous exploring, tasting, and assessing of the region's wines.
With his unique access to each clos and domaine, and to individual negociants and vignerons, Coates may know more about the Côte D'Or and its wines than any other living writer. In Part One, he describes the Côte D'Or's famous villages, introduces every manor grower and his wines, and evaluates each grand and premier cru, recommending the best sources in every climat. Part Two profiles the top sixty domaines, with notes on a vertical tasting of one of their wines. Part Three consists of vintage assessments on the best red and white years since 1945 and includes thousands of detailed tasting notes.
Côte D'Or is a work of love and passion, praise and criticism, understanding and scholarship. Above all, it is a celebration of one of the world's great wine regions, the people who live there, and their fabled wines. It is an essential addition to every wine library and an inviting read for any wine lover.

The Wines of France: The Essential Guide for Savvy Shoppers

Jacqueline Friedrich

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

The guide-hater's guide to wine 5 out of 5 stars.
8 of 8 people found this review helpful.

Normally I don't even pay attention to the wine guide genre--they're outdated almost immediately and are characterized by "points" which are almost always awarded in the highest quantity to the usual suspects. Luckily I happened to open a copy of this one, probably because the author's book on Loire Valley wines is so invaluable. This is the guide I've always wanted. The focus is on winemakers, not vintages, and Ms. Friedrich has definite tastes and preferences which (importantly) coincide with mine. She happens to know a lot more than I do, however, and has a knack for ferreting out the unusual and succinctly characterizing a winemaker and his wines in a few pithy sentences. Her emphasis on terroir-driven and naturally made wines has major appeal for me. Many of these wines, while not household names, are available in the U.S. (alas, not all) so you don't have to be planning a trip to France to benefit from this book.

Editorial Review:

An unintimidating guide to France¹s best and best-value wines, hot new winemakers, and up-and-coming wine regions, from one of the world¹s premiere authorities on the subject.

Comprehensive yet accessible listings of the top producers within each of France¹s 10 wine regions, including star ratings, price ranges, vintage information, producer contact details, and crib sheets, plus a glossary, index, and one-page crash course on ordering wine in French. Compact size makes this book your ideal personal shopper, whether browsing wine shops, perusing restaurant wine lists, or traveling the wine routes of France.

Friedrich¹s "A Wine and Food Guide to the Loire" won Veuve Clicquot, James Beard, and Julia Child awards.

The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop

Brian J. Sommers

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Parker's Wine Buyer's Guide 6th Edition : The Complete, Easy-to-Use Reference on Recent Vintages, Prices, and Ratings for More Than 8,000 Wines from All the Major Wine Regions

Robert M. Parker

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Customer Reviews:
Total reviews: 24 Average rating: 4.0 of 5

Classic that requires a new Update 5 out of 5 stars.
7 of 7 people found this review helpful.

The reason the "sheep" (word used in negative rating postings) follow Parker's guidance, and the reason Robert Parker's are the only reviews that influence price fluctuations for Bordeaux, is that Robert Parker combines impeccable taste with a relentless dedication to objectivity. Parker's 100-point Wine rating system has been near-universally adopted. Parker was the first Wine critic to seriously denounce Filtration practices that destroy Wines for merchant/commercial utility (ability to ship without regard to horridly high temperatures) -- Many other tasters (shills?) throughout the 1970's and 1980's insisted that filtering had no impact, or even influence, on taste. This pre or non-Parker view is now universally rejected, to the great benefit of Red Wine consumers.

Criticisms that Parker spends too much time focusing on French wines (esp. Bordeaux) are true but largely miss-the-point. If you want a comprehensive guide to California Wineries, you should definitely look elsewhere. Specialty books abound on California Wines, especially here in the States, and to fault a Wine book containing 1,596 pages of Text for lack of comprehensiveness is near absurdity. Parker includes some "cult" California producers for, I think, obvious reasons: The "cult" offerings are far superior to overcropped, overpriced-even-at-$10-$12 California Wines that have saturated the US Market (does this really need to be stated?!). Parker ignores cheap, insipid California offerings just as he largely ignores cheap, insipid Italian Whites (again, note that I agree). You might just as well question why he doesn't rate jugs of Carlo Rossi. There's no conspiracy there.

It is certainly true that Parker prefers full, tannic, flavorful Red Bordeaux (and Bordeaux-like) Wines. He is a Bordeaux specialist who has received 2 knighthoods from the nation of France for his Bordeaux tasting ability: Can you blame Wine Producers for courting his taste, or Wine Consumers for buying his selections?? Still, I don't think his preference is as all-encompassing as some critics suggest: I am personally a huge fan of Rieslings, and I have very rarely disagreed with Parker's ratings of Alsace and German producers.

The biggest issue with this work is that it is getting out-of-date (though the superb quality of 2005 Bordeaux's may force Parker to pen a new version quickly). Also do take note if you do not have access to New York or California Wine stores you will only have access to most Parker-reviewed wines through online outlets.

Some specific viewpoints also beguile some consumers who take insufferable offense: Parker loves Champagne and largely disparages 'Sparkling Wines' (a view I happen to share), Parker likes/loves Gewurztraminer which is not a crowd-pleaser, Parker hates Italian Whites, and Parker prefers the finest Red Bordeaux over the finest Red Burgundies (note that co-author Rovani penned the Burgundy section).

For those interested in Value -- Best French values are generally found through trying Wines from Parker's noted producers in Alsace, Languedoc/Roussillon, the Loire valley and the Rhone appellations. Many of these Wines are under-appreciated and generally under-valued. Further, though Parker's sections on Spain, Australia and N.Z. are anything but comprehensive, his noted 'outstanding' and 'great' Producers are trustworthy for all but the worst vintages.

Editorial Review:

Thoroughly revised and updated, this sixth edition of the Parker's Wine Buyer's Guide has been eagerly awaited by seasoned collectors and occasional drinkers alike. No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including newly expanded sections on the popular wines of California and Italy. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information, such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10.

Oz Clarke's Grapes and Wines: The definitive guide to the world's great grapes and the wines they make

Oz Clarke, Margaret Rand

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

More problems than advantages 3 out of 5 stars.
5 of 10 people found this review helpful.

Oz Clarke's Grapes & Wine takes a different tact than other large definitive coffee table-style wine books like Hugh Johnson and Janice Robinson's World Atlas of Wine, Sotheby's Wine Encyclopedia, and Peter Forrestal's The Global Encyclopedia of Wine. Those books (and, indeed, Mr. Clarke's own New Encyclopedia of Wine) are organized based on countries and regions, while this book is organized by major grape varieties, which are arranged in alphabetical order.

As such (and despite what the title says), that makes this more of a guide to grapes than to wine. And that offers some advantages for a lover of, say, Chardonnay, who with this book can read and learn about they way the grape is used in California, France, and New Zealand, without having book markers protruding from three different chapters. The style of organization also allows for the history of a certain grape to be traced even when it crosses national borders, as is the case for every significant variety grown in the U.S. and many classic varieties like Cabernet Sauvignon, Pinot Nior, and Shiraz that have made names for themselves far from where they were originally cultivated.

But I believe the grape-oriented organization ultimately presents more problems than advantages.

From a purely logistical standpoint, it can be confusing because many grapes are known by different names in different places: what the Americans, Australians, and South Africans call Shiraz, the French call Syrah; what the French call Pinot Nior the Italians call Pinto Nero; and what people in one part of Tuscany call Sangiovese is referred to as Brunello, Prugnolo, and Morelino in other parts of the same region. Mr. Clarke solves this by listing the grape by its best-known name and making references to the others in the text (Shiraz and Syrah are listed in hyphenated form), but it might still be confusing to someone who became familiar with a grape by one of its lesser-known appellations.

Also, for a novice, it's not clear what grapes are tied to what kinds of wine in regions that don't reflect the variety on the label. So while the book does explain that red Burgundies are made from Pinot Nior and white Burgundies from Chardonnay, that Barolo and Barbaresco are both crafted from Nebbiolo, and that Chianti comes mostly from Sangiovese, the reader must first know these things before delving into the appropriate chapter.

But the most serious problem, I think, is that organizing chapters by variety presents a false choice: a light and crisp Chardonnay grown in New Zealand, for example, has more in common with the Sauvignon Blanc grown down the street than it does with a powerful and buttery Chardonnay from California. And what about regions known for blending varieties? In Bordeaux most wines are mostly Cabernet Sauvignon (Lafite Rothschild, Haut-Brion), but some very significant wines (Le Pin, Petrus) are made predominantly from Merlot.

That said, the book is packed with compelling writing and important and interesting information, and the photography is very strong (even if photos are for the most part a little small for my taste). This book, the last of three editions, was published only three years ago. Afterwards, editors divided the contents into two books: the aforementioned New Encyclopedia of Wine and Mr. Clarke's famous Encyclopedia of Grapes -- both of which I ought to be more familiar with. But after familiarizing myself with the high-level of Mr. Clarke's knowledge and his strong writing and at the same time being somewhat stymied by the way the book is organized, I can't imagine that the decision to divide these riches into two books wasn't a wise one.

Editorial Review:

First published in hardcover as Oz Clarke’s Encyclopedia of Grapes, Oz Clarke’s Grapes and Wines is newly revised and updated to provide the most current information on an even wider array of grapes. Oz covers chardonnay, cabernet sauvignon, and fifteen other "classic" grapes in depth, and includes features on tradition and innovation, methods used in the vineyard and the winery, and different wine styles around the world. He also provides vivid descriptions of more than three hundred grape varieties organized in his renowned A-to-Z format, as well as a glossary of technical terms and a wine decoder that lists which grapes go into which wines.

This authoritative volume by one of the world’s great wine writers is all you need to distinguish among grape varieties— the wines they create and the flavors they contribute—and to make an informed choice on selecting the most satisfying wines.

The Italian Wine Guide: The Definitive Guide to Touring, Sourcing, and Tasting (Dolce Vita)

Touring Club of Italy

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Excellent source of information about visiting Italy's wine regions 5 out of 5 stars.
28 of 28 people found this review helpful.

Tbis book gives all the information needed to actually visit Italian wine regions and the wineries themselves.

Wineries in Italy are generally not set up to receive tourists as in Napa. Prior arrangements usually need to be made just to visit, not to mention an actual tour and on-site tasting.

The book is organized by region with specific address and contact information for some (but not all) wineries. You might not be able to find the exact winery that produced an obscure bottle that you found at Trader Joe's but you can find one near it and probably just like it.

The book is a heavy softcover octavo with glossy pages and many pictures. There are also paid advertisements for wineries and vinotecas grouped with the editorial content. This is not a drawback but is helpful to know which places actually welcome visitors (some don't). The famous Sassicaia winery at Tenuta San Guido in Toscana for example, does not. I found that the binding is poor and pages have a tendency to fall out but I may have gotten a bad example. The book is somewhat heavy (about two pounds) but on balance I would say worth actually carrying with you on your trip to Italy.

The Touring Club of Italy is an organization similar to AAA which publishes maps and guidebooks in addition to offering other travel services. They have a useful website (in English and Italian) at touringclubdotcom.

Editorial Review:

The wines of Italy are a delightful part of any visit to the Bel Paese, and The Italian Wine Guide is the ultimate guide to the world of these wines. This practical handbook offers current information on wineries, tours, and tastings throughout Italy, plus listings for over 1,900 wine stores. For those visiting winery towns, over 60 detailed maps and itineraries are featured, with suggestions on where to enjoy the best wines and dine on the finest local cuisine. A look at contemporary wine production in Italy is followed by detailed discussions of each region. The new edition contains listings for U.S. retailers selling Italian wines.

the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant

Sondra Bernstein

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Editorial Review:

You have to admire a cookbook that opens with recipes for martinis. These are fig-accented for the most part, in keeping with the theme chef-owner Sondra Bernstein has laid down for her restaurants and cookbook, all called the girl & the fig. It's about attitude, about fun, about good things in store. "Country food with a French passion" is what she calls her theme. And she paints it with the bright colors of California. Bernstein actually takes something as stale as fresh, local, and seasonal ingredients spliced to an ersatz French country cuisine overlaid with Northern California wine country easy living, and makes it work to her advantage.

Once past the pantry ingredients and the martinis, you are invited to consider the many taste treats in "A Small Bite," the likes of herb-marinated olives, apricot-cured salmon, and crispy sweetbreads. "From the Garden to the Stockpot" encourages the making of soup--cauliflower-Gruyere, perhaps, or carrot-ginger. "In the Salad Bowl" has nice touches like the grilled asparagus salad with lemon-thyme vinaigrette. "Large Plates" covers ground from wild mushroom risotto to pan-roasted halibut with spring vegetable ragout, to braised chicken with prunes, olives and capers. The braised beef short ribs are worth a second glance. Sondra Bernstein also treats us to vegetable side dishes, to a separate chapter on the cheese plate, to the sweets that end a meal, and to a consideration of the wines that round out the entire experience. In fact nearly all of the 100-plus recipes are matched with the kind of wine that would be served at the girl & the fig in California's wine country.

This is a spirited cookbook, with challenges for the new cook and happy reminders for the experienced cook. Sip that martini and turn the pages. --Schuyler Ingle

Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate

Clay Gordon

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Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

There’s a difference between a chocoholic and a chocophile, and Clay Gordon is decidedly in the latter category. It’s not enough for him to simply love this rich indulgence; he is equally addicted to the finer points of choosing it, just as a wine aficionado enjoys researching different varietals and developing a taste for particularly fine ones.

In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.

A little knowledge can be a dangerous thing, and Clay Gordon is there to help you relish every drop of it, discerning why you like certain types but not others and generating a personal list of favorites. This is the book every true chocolate enthusiast has been craving.

Wine Report 2008 (Wine Report)

Tom Stevenson

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Best format for travelling wine guide 4 out of 5 stars.
15 of 18 people found this review helpful.

Wine Report 2008 (Wine Report) My copy of this book arrived this morning and I am most impressed. It has a great, easy to follow lay out that is packed with useful information. It does assume that you know about wine and want to get a source of reliable information about vintage, producers and pricings from around the globe. I live in Australia but friends and myself have visited wine regions in France, USA, Chile, Canada, New Zealand and South Africa over the last twelve months and generally speaking found the comments from contributing editors to be spot on. I have a bias against Cabernet style wines and towards Pinot Noir yet it even has enough information to satisfy me in most countries. I was a little disappointed to see so little on the great Pinots from Oregon and heaps on the Cab style wines of Washington. Of course if Tom banned all comments about Cabernet and Bordeaux I would be happier but that would probably upset the wine majority who consume Cabernet style wines. In summary, quick and easy to navigate around with great information about most wine producing areas of the globe that is up to date.

Editorial Review:

The essential insider's guide to every major wine-growing region in the world, this book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds. AUTHOR BIO: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated Wine Writer of the Year on three occasions and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing.

One Hundred and One Beautiful Towns in France: Food & Wine (101 Towns)

Simonetta Greggio

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Beautifully illustrated as well as informative, One Hundred & One Beautiful Towns in France: Food and Wine explores the local delicacies of a country known for and proud of its love of food and wine. Organized by region, this book features a wonderful sampling of French plaisirs de la table and the shops and markets where you can find them. The classic dishes and drink of France are as remarkably varied as its many different regions: Quench your thirst with a glass of calvados, the heady apple brandy that Normandy is known for; reach "land’s end" or Finistère, in Brittany, and enjoy a galette, a savory buckwheat crêpe stuffed with ham and cheese or mushrooms and lobster; don’t miss the vendange (harvest) in romantic Burgundy or a simple, hearty meal of boeuf bourguignon; in scenic Alsace enjoy a piping-hot flammekueche, a tart of local cheeses, speck, and onions. A thorough appendix provides useful addresses and phone numbers to accommodate planning your trip, including hotel listings, restaurants, wineries, and shops. Sidebars give information on local delicacies to be tasted and imbibed, as well as where to find the choicest goods.