Written by expert instructors at the Culinary Institute of America, this revised and updated second edition covers key aspects of the subject, wine production, wine appreciation, wine purchasing and storage, and major characteristics of wines of the world.

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"Like a wine meant to be drunk young, this book can be enjoyed now; like a wine that improves with age, this book will impart knowledge and give pleasure for years to come." Tim Mondavi, Managing Partner and Winegrower, Robert Mondavi Winery

"A must–have resource for the weekend novice drinker and the everyday tasting professional." Joseph Bastianich, Restaurateur, Babbo, Esca, Lupa, Becco, Lidia’s Kansas City, and Lidia’s Pittsburgh; Proprietor, Italian Wine Merchants; Owner, Bastianich Winery

"A large jewel and a classic. I intend to use it as a reference and for inspiration. SALUTE!" Piero Selvaggio, Proprietor, Valentino, Los Angeles and Las Vegas

"One of the most intelligent, most easily understood books on the subject of winegrowing that I have ever used." Scott Mcleod, Wine Maker, Niebaum–Coppola Estate Winery, Napa Valley, California

"When I’m looking for precise, in–depth information about the wines of the world, I always turn to this awesome team. This weighty tome is a must for every wine lover’s reference shelf." David Rosengarten, The Rosengarten Report

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

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