Atjaunināt sīkdatņu piekrišanu

But First, Champagne: A Modern Guide to the World's Favorite Wine [Mīkstie vāki]

4.23/5 (61 ratings by Goodreads)
, Foreword by , By (photographer)
  • Formāts: Paperback / softback, 304 pages, height x width x depth: 229x178x20 mm, weight: 839 g, Color photographs throughout
  • Izdošanas datums: 02-Mar-2023
  • Izdevniecība: Skyhorse Publishing
  • ISBN-10: 1510772383
  • ISBN-13: 9781510772380
Citas grāmatas par šo tēmu:
  • Mīkstie vāki
  • Cena: 27,40 €
  • Grāmatu piegādes laiks ir 3-4 nedēļas, ja grāmata ir uz vietas izdevniecības noliktavā. Ja izdevējam nepieciešams publicēt jaunu tirāžu, grāmatas piegāde var aizkavēties.
  • Daudzums:
  • Ielikt grozā
  • Piegādes laiks - 4-6 nedēļas
  • Pievienot vēlmju sarakstam
But First, Champagne: A Modern Guide to the World's Favorite WinePalielināt
  • Formāts: Paperback / softback, 304 pages, height x width x depth: 229x178x20 mm, weight: 839 g, Color photographs throughout
  • Izdošanas datums: 02-Mar-2023
  • Izdevniecība: Skyhorse Publishing
  • ISBN-10: 1510772383
  • ISBN-13: 9781510772380
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781510772380.html
Keywords:
“Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine.” —Tasting Panel

Knowledgeable wine enthusiasts have always revered Champagne. The region and its wines are associated with prestige and luxury, of course, but historically, most consumers kept champagne way back on the high shelf, reserving it for post–bowl game blowouts, send-offs, and wedding toasts.

Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower champagne—wines made by the farmers who grow the grapes. Today, Champagne is in the midst of a renaissance. And thanks to a few key wine importers and the farm-to-table movement, consumers everywhere are finally paying attention.

In But First, Champagne, 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. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic winegrowers who today produce fantastic and affordable products.

This book is essential reading for wine enthusiasts, adventurous drinkers, and foodies. 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

Recenzijas

Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine. Tasting Panel

But First, Champagne is the book you didnt know you needed. Fine Wine Concierge

This is an instant classic, the definitive guide to the sparkling wine of a justly ballyhooed region . . . As with the wines themselves, White's most joyous accomplishment is in the finely etched details. StarTribune

A comprehensive, smartly written guide. Food & Wine

David White shares an enthusiasm for the worlds classiest bubbly in his delightful new book . . . [ he] has penned an indispensable guide to the French region and its wine. The Washington Post

Exploring the renaissance of grower Champagne . . . White dives into the Champagne regions storied history and demystifies the good stuff for wine geeks and newbies alike. Chicago Tribune

You'll be entertained by the lively history and sumptuous photographs. The New Criterion

[ We] can confidently recommend this book as a good companion as you sip a bottle of bubbly. Vino-Sphere

Champagne is one of wines most misunderstood topics, not helped by the preponderance of philosophically rusty books on the topic. Enter David Whites sleek effort . . . it covers Champagne 101 deftly and in detail PUNCH

A gratifying read. The book is not pretentious in any sort of way, rather simply admires the historical process that has brought about so many bubbles. At times, one forgets the book is about wine at all (in a good way), while the people, land, and tradition take center stage. But First, Champagne is great if you are looking for a new read or need something handy for reference. Either way, enjoy the rambunctious party that is the story of Champagne. Grape Collective

Whites book brings a new perspective to a magical region thats witnessed more heartbreakand lubricated more celebrationsthan anywhere else in the world. Packed with beautiful photographs, But First, Champagne is essential reading for wine enthusiasts, adventurous drinkers, and foodies. Miami Culinary Tours

[ White] has done a very, very good job of laying out the current state of Champagne in the context of the world wine marketplace. Theres a lot to like in But First, Champagne, not the least of which is the fact that both newbies and jaded connoisseurs alike can find ample merit within its pages. 1 Wine Dude

Author's Note viii
Foreword x
Introduction: Searching for Authenticity 4(12)
PART ONE CHAMPAGNE THROUGH THE AGES
Chapter 1 On the Trail of the Bubbly
16(18)
The Early Days
18(5)
A Region and a Wine
19(4)
Devastation, Plague, and Endless War
23(2)
The Huguenot Wars
25(1)
What the Sun King Drank
26(2)
Champagne Gets Better
28(2)
Champagne's Many Styles
29(1)
Are Bubbles Bad?
30(1)
A Vinous Rivalry
31(3)
How Champagne is Made
32(2)
Chapter 2 Bubbles Sweep the World
34(22)
Liberte, Egalite, Fraternite
37(2)
The Emperor's Reign
39(4)
A Brief History of Sabrage (With a How-To Guide!)
42(1)
Winemaking Becomes an Industry
43(4)
A Most Violent Year
47(3)
Champagne Charlie Seduces America
48(2)
The Belle Epoque
50(6)
Understanding Sweetness Levels
51(1)
Why Are Ships Blessed with Champagne?
52(2)
Les Grandes Marques de Champagne
54(2)
Chapter 3 Joy, Wine, and War
56(16)
If it's Profitable, Make More
57(1)
What's in a Wine?
58(3)
Why Does Soil Matter?
60(1)
The Wrath of Grapes
61(2)
War Comes to Champagne
63(2)
The Macabre Dance of War
65(3)
The American Expedition
68(1)
War Ends, Wine Begins Again
69(3)
What's in a Name?
70(2)
Chapter 4 A Changed World
72(18)
Appellation d'Origine Controlee
75(1)
The Grapes of Champagne
76(1)
The Art of Blending
77(1)
Les Annees Folles
78(2)
The Party Ends with a Crash
80(1)
A Brief Recovery
81(4)
Booze Beyond the Bubbles
82(2)
What is Terroir?
84(1)
Germany Occupies Champagne
85(3)
The Ring Closes
88(2)
Don't Pop the Cork!
89(1)
Chapter 5 Approaching the Second Millennium
90(16)
The Rebirth of Conspicuous Consumption
91(3)
What is a Prestige Cuvee?
93(1)
As Consumption Grows, Vineyards Decline
94(2)
Booms, Busts, and Bellbottoms
96(1)
Hustle and Flash
97(4)
Forget the Flute and Toss the Coupe
99(1)
Why Do Athletes Celebrate with Champagne?
100(1)
As Economy Sinks, Alternatives Sparkle
101(2)
It's All About the Benjamins
103(2)
Millennium Crash
105(1)
Chapter 6 The Grower Revolution
106(30)
What is "Natural" Wine?
109(1)
The Seeds of a Revolution
110(2)
A Long History of Artisanal Wine
112(2)
How to Buy Champagne
114(1)
America Changes the Global Marketplace
114(6)
Reading a Champagne Label
118(2)
The Terroirist Triumph
120(4)
To Sweeten or Not?
123(1)
A Rising Tide
124(7)
Understanding Organic, Biodynamic, and Sustainable Viticulture
128(2)
Transparency and Disgorgement Dates
130(1)
Future Expansion of Champagne
131(1)
Infinite Discoveries
131(2)
Epilogue
133(3)
PART TWO DIGGING DEEPER IN CHAMPAGNE
Section 1 The Grand
Marques
136(3)
Ayala (N.M.)
139(1)
Billecart-Salmon (N.M.)
140(2)
Bollinger (N.M.)
142(2)
Delamotte / Salon (N.M.)
144(2)
Deutz (N.M.)
146(2)
Drappier (N.M.)
148(2)
Duval-Leroy (N.M.)
150(1)
Charles Heidsieck (N.M.)
151(1)
Gosset (N.M.)
152(2)
Henriot (N.M.)
154(2)
Jacquesson (N.M.)
156(2)
Krug (N.M.)
158(1)
Laurent-Perrier (N.M.)
159(2)
Moet & Chandon / Dom Perignon (N.M.)
161(2)
Perrier-Jouet (N.M.)
163(2)
Philipponnat (N.M.)
165(2)
Piper-Heidsieck (N.M.)
167(1)
Pol Roger (N.M.)
168(2)
Pommery (N.M.)
170(1)
Louis Roederer (N.M.)
171(2)
Ruinart (N.M.)
173(1)
Taittinger (N.M.)
174(2)
Veuve Clicquot (N.M.)
176(2)
Section 2 Montagne de Reims
178(28)
L. Aubry Fils (R.M.)
182(2)
H. Billiot & Fils (R.M.)
184(1)
Francis Boulard (N.M.)
185(2)
Emmanuel Brochet (R.M.)
187(1)
Chartogne-Taillet (R.M.)
188(1)
Andre Clouet (R.M.)
189(1)
R. H. Coutier (R.C.)
190(2)
Paul Dethune (R.M.)
192(1)
Egly-Ouriet (R.M.)
193(2)
David Leclapart (R.M.)
195(1)
Marie-Noelle Ledru (R.M.)
196(1)
J. Lassalle (R.M.)
197(2)
A. Margaine (R.M.)
199(1)
Jerome Prevost [ La Closerie] (R.M.)
200(1)
Savart (R.M.)
201(2)
Vilmart & Cie (R.M.)
203(3)
Section 3 Vallee de la Marne
206(22)
Bereche Et Fils (N.M.)
209(1)
Gaston Chiquet (R.M.)
210(2)
Gatinois (R.M.)
212(1)
Rene Geoffroy (R.M.)
213(1)
Henri Goutorbe (R.M.)
214(2)
Marc Hebrart (R.M)
216(1)
Laherte Freres (N.M.)
217(2)
Georges Laval (R.M.)
219(2)
Christophe Mignon (R.M.)
221(1)
Mousse Fils (N.M.)
222(2)
R. Pouillon & Fils (R.M.)
224(2)
Tarlant (R.M.)
226(2)
Section 4 Cote des Blancs
228(34)
Agrapart et Fils (R.M.)
232(2)
Etienne Calsac (R.M.)
234(1)
Claude Cazals (R.M.)
235(1)
Guy Charlemagne (S.R.)
236(1)
Pascal Doquet (S.R.)
237(2)
Veuve Fourny et Fils (N.M.)
239(2)
Pierre Gimonnet et Fils (R.M.)
241(1)
Larmandier-Bernier (R.M.)
242(2)
A. R. Lenoble (N.M.)
244(2)
Jean Milan (N.M.)
246(2)
Pierre Moncuit (R.M.)
248(2)
Pierre Peters (R.M.)
250(1)
Jacques Selosse (R.M.)
251(3)
Ulysse Collin (R.M.)
254(2)
Varnier-Fanniere (R.M.)
256(2)
J. L. Vergnon (R.M.)
258(1)
Waris-Hubert (R.M.)
259(3)
Section 5 The Aube
262(18)
Cedric Bouchard / Roses de Jeanne (R.M.)
265(2)
Marie Courtin (R.M.)
267(1)
Dosnon (N.M.)
268(2)
Fleury (N.M.)
270(2)
Bertrand Gautherot [ Vouette Et Sorbee] (R.M.)
272(1)
Olivier Horiot
273(2)
Jacques Lassaigne (N.M.)
275(1)
Serge Mathieu (R.M.)
276(2)
Ruppert-Leroy (R.M.)
278(2)
Glossary 280(6)
Selected Bibliography 286(2)
Acknowledgments 288(1)
Index 289
David White is one of the worlds leading wine writers and and a contributor to Grape Collective. He is the founder and editor of Terroirist.com, one of the worlds most popular wine blogs, for which hes been awarded both Best New Wine Blog and Best Overall Wine Blog. His writing has been published in the World of Fine Wine, The New York Times, the Los Angeles Times, the Washington Post, and more. White has also served as auction chair of Hearts Delight, one of the worlds largest charity wine auctions. Learn more about David's work at www.DavidWhite.wine. He resides in Washington, DC.

Ray Isle is executive wine editor of Food & Wine. In addition to overseeing the magazines wine department, Ray writes the monthly column Tasting Room and regular feature stories, in addition to directing all spirits and beer coverage.

John Trinidad is an avid photographer, wine enthusiast, and attorney and lives in Napa, California.