The Wine Bible

Front Cover
Workman Publishing, 2001 - Cooking - 910 pages
5 Reviews
THE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines)

"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square Cafe Cookbook)

The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.

Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.

Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.

Some wines are like people... they get better as they get older, pg. 64.

Sherry, the world's most misunderstood and underappreciated wine, page 437.

 

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I highly recommend this book, if you want to get really deep into the subject. By reading the wine descriptions you can easily imagine yourselves drinking all these wines, and vising the vineyards (especially with help of Google Earth). The text style is just exquisite. I would not say that it is an easy read but very rewarding. If you have guts to go through all the book, you will not have problems in any wine shop. 

Review: The Wine Bible

User Review  - Starr De graffenried - Goodreads

She had me at pinot grigio smelling like the inside of a dog's ear. Read full review

Contents

III
1
IV
111
V
315
VI
409
VII
479
VIII
511
IX
555
X
585
XIII
777
XIV
801
XV
833
XVI
861
XVII
862
XVIII
885
XIX
XX

XI
601
XII
621

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About the author (2001)

Karen MacNeil is director of the wine program at the Culinary Institute of America in Napa Valley. She consults countrywide on the subject of wine and has appeared often on television, including the "Today" show. She's written more than 1,000 articles on wine for "The New York Times", "Travel & Leisure", "Bon Appetit", "Fine Cooking", "The Wine Spectator", "Elle", and other major newspapers and magazines, and she currently writes a monthly column for both "Sunset" and "Cooking Light". She lives in Napa Valley with her husband, winemaker Dennis Fife.

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