Parámetros
- 224 páginas
- 8 horas de lectura
Más información sobre el libro
The Champagne Companion is an essential guide to the world of champagne, featuring over 100 brands, including grand marques and smaller growers. It offers expert tasting notes, along with advice on buying, serving, and storing champagne, empowering readers to confidently order in restaurants and shop in stores. Michael Edwards decodes champagne labels, details the champagne-making process, and provides star ratings for each brand. The book includes assessments of vintage champagnes dating back to 1904, covering everything from Brut non-vintage to prestige cuvées. Readers will discover how champagne is produced, the historical and political context of its name, and the key wineries and wine fields in the Champagne region. It explains the differences between non-vintage, rosé, and prestige champagnes, how to interpret labels, and which vintage years to seek or avoid. Additionally, it covers champagne etiquette, including de-corking, serving, and glassware. The directory at the book's core features entries with bottle photos, production numbers, and expert tasting notes, often including food pairings and images of the grape-growing areas. This guide caters to both newcomers and seasoned connoisseurs eager to uncover the secrets behind champagne.
Compra de libros
The Champagne Companion, Michael Edwards
- Idioma
- Publicado en
- 1994
- product-detail.submit-box.info.binding
- (Tapa dura)
Métodos de pago
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- Título
- The Champagne Companion
- Subtítulo
- The Authoritative Connoisseur's Guide
- Idioma
- Inglés
- Autores
- Michael Edwards
- Editorial
- Apple Press
- Publicado en
- 1994
- Formato
- Tapa dura
- Páginas
- 224
- ISBN10
- 1850765375
- ISBN13
- 9781850765370
- Serie
- Etiquetas
- No ficción, Arte culinario & Gastronomía, Guías y Manuales, Francia, Vino, Bebidas
- Descripción
- The Champagne Companion is an essential guide to the world of champagne, featuring over 100 brands, including grand marques and smaller growers. It offers expert tasting notes, along with advice on buying, serving, and storing champagne, empowering readers to confidently order in restaurants and shop in stores. Michael Edwards decodes champagne labels, details the champagne-making process, and provides star ratings for each brand. The book includes assessments of vintage champagnes dating back to 1904, covering everything from Brut non-vintage to prestige cuvées. Readers will discover how champagne is produced, the historical and political context of its name, and the key wineries and wine fields in the Champagne region. It explains the differences between non-vintage, rosé, and prestige champagnes, how to interpret labels, and which vintage years to seek or avoid. Additionally, it covers champagne etiquette, including de-corking, serving, and glassware. The directory at the book's core features entries with bottle photos, production numbers, and expert tasting notes, often including food pairings and images of the grape-growing areas. This guide caters to both newcomers and seasoned connoisseurs eager to uncover the secrets behind champagne.