The Oxford companion to wine / edited by Jancis Robinson.

ISBN:

9780198662365

Titre:

Auteur:

Robinson, Jancis.

Édition:

2nd ed.

Informations de publication:

Oxford : Oxford University Press, 1999.

Description physique:

819 p., [32] p. of plates : ill. (some col.), maps ; 25 cm.

Note générale:

Previous ed.: 1994.

Terme sujet:

Wine and wine making.

Auteur ajouté:

Robinson, Jancis.

Format:

Livres

Date de publication:

1999

WAIT_PUBINFO:

Oxford : Oxford University Press, 1999.

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
641.22 OXF	Book	1	Standard shelving location	Recherche en cours... Inconnu
641.22 OXF	Department loan	2	Reference Material	Recherche en cours... Inconnu
641.22 OXF	Book	4	Standard shelving location	Recherche en cours... Inconnu

Hailed by Frank J. Prial in The New York Times as "a required reference for anyone who is serious about wine," and by Anthony Dias Blue as "one of the definitive reference books on the subject," The Oxford Companion to Wine won every major wine book award, including the Julia Child and the James Beard awards. Now, Jancis Robinson has completely revised this masterpiece, adding over 500 new entries and thoroughly updating most of the rest.
Lavishly illustrated, with over 200 black and white pictures, 31 full color plates, and 31 maps of every wine region in the world, the Companion is the only wine volume to combine science, history, geography, wine varieties, social and cultural information, and much more. Ranging from Abruzzi and armagnac to Zimbabwe and Zinfandel, from Dionysian revels in ancient Greece to today's leading wine research centers, its 3,400 alphabetically arranged entries explore all aspects of wine, including the latest advances in viticulture and enology. There are in-depth discussions of the climates and grape varieties of great wine regions of the world, and numerous biographies ranging from Dom Perignon to Robert Parker. The book discusses vintner's terms, business and legal aspects, and related topics such as distilled and fortified wines. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. New features include a complete guide to geographical names, a vintage chart, an overview of recent wine prices and investment, and a navigation chart to the Companion.
The ultimate reference on wine and wine-making, The Oxford Companion to Wine is the perfect volume to enhance a lifetime's enjoyment of this intoxicating topic.

Notes de l'auteur

Jancis Robinson is a wine writer and broadcaster with an international reputation.

Critiques (3)

Critique de Booklist

Robinson has ensured this extensive encyclopedic reference of more than 4,000 entries reflects the vast changes the wine world has experienced over the decade since the last edition was published. Nearly 200 contributors helped revise more than 2,000 entries and pen more than 300 new entries on the wide spectrum of oenology, including historical and scientific influences, winemakers and vineyards, and the myriad vocabulary terms used in wine description. In addition to the detailed text, there are numerous images, regional maps, and tasting charts. This valuable resource is recommended for public as well as academic and special libraries.--Smith, Becca Copyright 2015 Booklist

Critique de CHOICE

This fourth edition of a standard work is really an encyclopedic compendium of information regarding the world of wine. As in the previous editions published in 1994, 1996, and 2006, Robinson (Financial Times wine columnist) has collected the inputs of a large array of international experts (over 185) from not only the world of enology, but also from viticulture, geography, climate, psychology, and wine marketing. The entries are listed alphabetically, and there are an impressive number of new entries (over 300) in this edition. This edition continues the clear presentation of the earlier editions and her companion work, American Wine (CH, Aug'13, 50-6520). The hefty volume contains useful maps and high quality color plates, although there are fewer plates than in the first edition. This is a valuable desk-side volume for any wine or grape academic, a necessity for all agricultural libraries, and a source for answers to questions regarding grape varieties or wine types, where grapes are grown and wines produced, and the conditions of viniculture and wine-making methods that collectively make them special. From the outset, this work has been a joy for readers, and remains so with this newest revision, offering clarity, concise details, and a high standard of accuracy in the treatment of its diverse subject. Summing Up: Highly recommended. All readers. --Gordon Stanley Howell, Michigan State University

Critique du Library Journal

This 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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table des matières

Maps	p. vi
Preface To The Second Edition	p. vii
Preface to the First Edition	p. viii
Contributors	p. ix
Acknowledgements	p. xii
List of New Entries	p. xv
Complete List of Entries by Subject	p. xvii
Note to the Reader	p. xxviii
Alphabetical Entries	p. 1
Appendix 1 Complete list of controlled appellations and their permitted grape varieties	p. 793
Appendix 2 Vineyard area, wine production, and per capita wine consumption by country	p. 803
Appendix 3 Fine wine investment in the 1990s	p. 807
Appendix 4 Guide to vintages	p. 818
Picture credits	p. 820