Michael Broadbent's Wine Vintages

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Mitchell Beazley, 2003 - Cooking - 223 pages
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Michael Broadbent explains how the vintage makes the wine and why vintages are so important. He answers basic questions about what a vintage is and what conditions make a good or poor vintage. He explores the effect of vintage not only on the style and quality of the wine, but also on the quantity produced in a given year. The vintage years are listed in chronological order for ease of reference, and there is also information on the character and readiness to drink of a wide array of wines. More than a century of wine vintages are covered. Quick-reference quality ratings for each entry are also included.

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About the author (2003)

Michael Broadbent became a Master of Wine in 1960 and head of Christie's wine department in 1966. He has been chairman of the Institute of Masters of Wine and international president of the International Food and Wine Society, and he is one of only a handful of Englishmen ever to have been made a Chevalier de l'Ordre National du M+rite by the French government. He lives in London.

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