Oxford Companion to Wine
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume, The Oxford Companion to Wine, immediately attained legendary status. The book has won every major wine book award including the Glenfiddich and Julia Child/IACP awards, and Robinson hasa received writer and woman of the year accolades for its editor on both sides of the Atlantic. \ Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine offers almost...
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The most comprehensive and authoritative one-volume wine reference around. Edited by renowned wine columnist Jancis Robinson, the more than 3,000 entries by 70 leading experts cover every detail of wine production, history, science, and appreciation, with in-depth explorations of the major wine-producing regions, grapes, and wine varieties. From basic definitions of terms to esoteric information on grapevine diseases, this book will inform the beginner and fascinate the connoisseur. No wine lover should be without it. Brill's Content - Dimitra Kessenides This A-Z guide covers all aspects of wine, from vine density to bottling. Jancis Robinson...offers colorful photographs, maps of wine regions, diagrams that explain various wine-making processes, and much more.
\ From Barnes & Noble"The greatest wine book ever published," trumpets The Washington Post on this tome's cover. One can hardly disagree. First published in 1994, The Oxford Companion to Wine established itself as a nonpareil one-volume guide to every aspect of wine from growing and buying; to drinking and discriminating; to the high-end auction market and fraud. Wine Spectator wizard Jancis Robinson and her team of 70 international experts write engagingly in more than 3,000 alphabetically arranged entries. A must-have for every wine connoisseur.\ \ \ \ \ Dimitra KessenidesThis A-Z guide covers all aspects of wine, from vine density to bottling. Jancis Robinson...offers colorful photographs, maps of wine regions, diagrams that explain various wine-making processes, and much more.\ — Brill's Content\ \ \ Book ReportThis giant tome is likely to become "the" standard reference for wine in the whole world....If you were going to have a one book wine library, this would have to be it.\ \ \ \ \ Seth McEvoyCompletely revised from the acclaimed 1993 first edition, The Oxford Companion to Wine arrives with 500 new entries to reach a total of over 3,500 in alphabetical form. As anticipated, Robinson's compendium has become the definitive reference book for the wine world, covering nearly all aspects of wine-making, wine appreciation, the science and history of wine and numerous listings of individual estates and appellations. The Oxford Companion to Wine has won every major wine book award and overall this book continues to be a magnificent achievement. \ — Foreword\ \ \ \ \ Library JournalThis essential addition to reference collections breaks new ground. Unlike the excellent works by Alexis Lichine (e.g., Alexis Lichine's Guide to the Wines and Vineyards of France, Knopf, 1989. 4th ed.) or Hugh Johnson (e.g., Vintage, S. & S., 1992), which are standard sources on the growing, buying, drinking, tasting, and enjoying of wine, this work broadens the discussion to "less obvious topics, such as animals (their function as vine pests), auctions, the specific influence of the British, and Australians, on the world of wine, fashion, fraud, global overproduction, wine in literature and art, and the role of water throughout wine production." About 3000 alphabetically arranged entries range from the most familiar topics, such as "California," to the quite obscure (e.g., "Xynisteri," a white grape grown on Cyprus). Yet those less interested in the esoterica of wine will surely find the information they seek, as about 70 percent of the book is concerned with specific wines and areas of wine production. There is also practical guidance on such matters as serving wine and matching the right wine with the right food. Editor Robinson, who writes regularly for the Wine Spectator, is widely respected for her taste and abilities. Here she assembles an international cast of over 70 experts. Since only a small number are from the United States and since many may be unfamiliar to the average American reader, this work is also valuable as a kind of directory of authorities on wine-related subjects. While erudite, this book is not dry; historical anecdotes abound. The text is complemented by over 250 fascinating illustrations, which include an aroma wheel, maps, a red wine-making chart, labels, a varietal geneaology, a wine-tasting sheet used by judges, and more. This book, which offers something for everyone, is highly recommended.-Wendy Miller, Lexington P.L., Ky.\ \ \ \ \ Library JournalThe first edition of Davidson's award-winning Oxford Companion to Food appeared in print in 1999. With the second edition of this culinary classic, food writer and publisher Tom Jaine takes editorial charge. While keeping true to Davidson's distinctive and entertaining writing style, Paine has updated many of the approximately 3000 original entries in the book and added 70 new topics (e.g., "Globalization," "Olives"). Covering everything from individual ingredients and cooking techniques to food celebrities and national cuisines, the authoritative and engaging The Oxford Companion to Food is one of the best basic culinary reference books available. In the latest update of The Oxford Companion to Wine, first published in 1994, not only have hundreds of the book's original 3000 entries been revised but over 400 new entries, such as "Coastal Region," "Heritage Varieties," and "Icon Wine," have been added to this superb reference book. Wine expert, journalist, and author Robinson and her contributors continue to write with zesty enthusiasm about everything from the different varieties of grapes to the world's great wineries and geographic areas of production. Bottom Line Both of these reasonably priced classic books are highly recommended for academic and public libraries, especially those that do not already own previous editions; The Oxford Companion to Wine remains the essential wine resource for most any library's collection. John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.\ \
