American Wine: The Ultimate Companion to the Wines and Wineries of the United States

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Product Description Over the past three decades, a wine revolution has been taking place across the United States. There are now more than 7,000 American wine producers―up from 440 in 1970―and the best bottles are every bit as good as the finest wines of Europe. American Wine is the first comprehensive and authoritative reference on the wines, wineries, and winemakers of America. Written by world-renowned wine author Jancis Robinson and U.S. wine expert Linda Murphy, this book is the natural companion to the international bestseller, The World Atlas of Wine. More than 200 breathtaking photographs, profiles of key personalities, and informational graphics bring to life the vitality of American wine culture and 54 detailed full-color maps locate key regions, wineries, and vineyards. Organized by geographical region, American Wine concentrates on areas such as California, Oregon, and Washington that produce the best-known wines, and ventures across the country to introduce gems such as racy Rieslings from Michigan and New York, Bordeaux-style wines from Virginia, bright-fruited Tempranillo from Texas and southern Oregon, and characterful Nortons from the Midwest. Amazon.com Review What Critics Say About "Because of her training, her experience and her gifts as a taster and writer, Ms Robinson is probably the best-qualified person who has ever written about wine." --Paul Levy, Wall Street Journal. "The woman who makes the wine world gulp when she speaks....as unpretentious as Beaujolais Nouveau." --Jerry Shriver, USA Today. "One of the things Jancis taught me about wine was, lighten up!" --Jay McInerney, New York Times. "Jancis writes about wine with authority but without a trace of pretension - in fact, often humor – and with a grace that makes it look easy despite all the effort that obviously goes into her work." --Dave Mcintyre, Washington Post. "England’s finest wine writer - gifted with her prose, thorough in her analytical skills, and always looking for a good story, her opinion should be considered seriously, and anyone interested in fine wine ought to subscribe to her valuable tasting research and commentaries. --Robert Park, Parker's Wine Buyer's Guide, 7th Edition. "The Julia Child of wine: authoritative, accessible and occasionally fun... You'd like her as a teacher." --Peter M. Gianotti, Newsday. "In the world of wine Jancis Robinson...is to words what Ferrari is to cars!" --Matt Skinner, Thirsty Work. Some Tips on Matching Wine and Food, by General Tips With its relatively low alcoholic strength, appetizing acidity and lack of sickly artificial flavours, wine is the perfect accompaniment to food. Am I kidding myself that a well-chosen wine makes food taste better? Surely not... The most important rule about food and wine matching is that there are no rules. You can drink any wine at all with any food - even red wine with fish! - and the world will continue to revolve. Anyone who thinks worse of you for serving the 'wrong' wine is stuffy, prejudiced and probably ill-informed. There are, however, some very simple guidelines for getting the most out of particular foods and bottles. The single most important aspect of a wine for food matching is not color but body or weight (which corresponds closely with alcoholic strength). The second most important aspects are tannins for reds and sweetness for whites. Try to match a wine's body to the power of the strongest ingredient in the food. Serve delicate-flavored foods such as simple white fish or poached chicken with lighter bodied wines and stronger, more robust foods such as grilled tuna with spiced lentils or osso buco with full-bodied wines. Many white wines will do jobs which are conventionally regarded as red wine jobs, and vice versa. A tannic wine such as one made from Cabernet Sauvignon, Nebbiolo and most Portuguese reds, can taste softer when served with chewy foods, notably unsauced red meat. (Sauces are almost i

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9780520273214

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0520273214

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