The Oxford Companion to Wine

Front Cover
Jancis Robinson, Julia Harding
Oxford University Press, 2015 - Cooking - 859 pages
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.

Winner of the 2016 James Beard Award for Beverage, this exhaustively updated fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 percent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.

Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.

 

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User Review  - ChrisWise - LibraryThing

Great way to spend an hour or two just chasing down cross-references between geography, history, names, botany, and just about everything to do with wine. Read full review

Contents

Preface
vii
Contributors
ix
Acknowledgements
xvii
List of new entries
xix
Maps of the wine regions
xxi
Note to the reader
xxiii
Complete list of entries by subject
xxv
Plate Section
xlix
Alpha M
435
Alpha N
491
Alpha O
515
Alpha P
533
Alpha Q
591
Alpha R
595
Alpha S
635
Alpha T
721

Alpha A
1
Alpha B
61
Alpha C
123
Alpha D
228
Alpha E
253
Alpha F
273
Alpha G
303
Alpha H
350
Alpha I
368
Alpha J
389
Alpha K
397
Alpha L
403
Alpha U
764
Alpha V
772
Alpha W
807
Alpha X
826
Alpha Y
827
Alpha Z
833
Appendix 1
837
Appendix 2A
853
Appendix 2B
856
Appendix 2C
858
Picture acknowledgements
860
Copyright

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About the author (2015)

Jancis Robinson, OBE and Master of Wine is one of the world's leading authorities on wine, voted the Wine Writers' Writer by her peers in The Observer. The first person outside the wine trade to have passed the notoriously tough Master of Wine exams, she is now the wine columnist for theFinancial Times and writes a regular column for publications in ten countries on five continents. She is known to millions as a television presenter on wine and food, and wrote and presented the award-winning 10-part Jancis Robinson's Wine Course, shown around the world in the late 1990s. Shecurrently spends the majority of her time writing for her website www.jancisrobinson.com, which has subscribers from over 70 countries. Julia Harding, Master of Wine, studied modern languages at Cambridge before becoming a freelance book editor. She took the Wine and Spirit Education Trustintermediate and advanced certificates and diploma in the late 1990s before going on to work in the Wine Buying department at British wine retailer Waitrose in 2001. Julia qualified as a Master of Wine in 2004, winning the Robert Mondavi award for best theory papers and the Tim Derouet MemorialPrize for excellence in all parts of the exam and dissertation. Now Jancis Robinson's full-time assistant, she was responsible for all entries on oenology and viticulture in the third edition of The Oxford Companion to Wine, and co-ordinated and copy-edited the new and revised text.

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