by
Edwards, Michael
Call Number
ARC 641.2224 EDW
Publication Date
1998
Format:
Books
Relevance:
219566.6094
by
Comite Interprofessional Du Vin De Champagne.
Call Number
641.2224 CHA
Publication Date
1968
Format:
Books
Relevance:
190123.0156
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by
ClickView (Firm)
Call Number
XX(304313.1)
Summary
Tasting notes on champagne and sparkling wine.
Format:
Other
Relevance:
155269.1875
by
Summit Restaurant (Sydney, Australia)
Call Number
ARC MENU YELLOW 611
Publication Date
1969
Format:
Books
Relevance:
143741.5938
by
Smith, James.
Call Number
641.2224 SMI
Publication Date
1994
Format:
Books
Relevance:
134473.7813
by
ClickView (Firm)
Call Number
XX(304302.1)
Summary
Simon explains the what foods pair well with champagne and sparkling wine.
Format:
Other
Relevance:
120276.6641
by
Stevenson, Tom, 1951-
Call Number
641.222403 STE
Publication Date
2003
Format:
Books
Relevance:
120274.8203
by
Stevenson, Tom, 1951-
Call Number
ARC 641.2224 STE
Publication Date
1998
Format:
Books
Relevance:
120274.1094
by
Forbes , Patrick
Call Number
641.2224 FOR
Publication Date
1977
Format:
Books
Relevance:
114683.0156
by
Forbes, Patrick, fl.1946-
Call Number
ARC 663.22409443 FOR
Publication Date
1983
Format:
Books
Relevance:
114675.7422
by
White, David.
Call Number
641.2224
Publication Date
2016
Summary
There's never been a better time to get into Champagne! Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It's for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty--and frankly, rarely seems worth the price. Today, though, Champagne is in the midst of a renaissance--no longer to be unjustly neglected. Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne--wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America's newfound obsession with knowing where food comes from, these shipments have been climbing steadily. In But First, Champagne, author David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: "Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." --Ray Isle, Executive Wine Editor, Food & Wine.
Format:
Electronic Resources
Relevance:
109798.3438
by
King, Alice
Call Number
ARC 641.2224 KIN
Publication Date
1999
Format:
Books
Relevance:
95092.8438
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