The new wine lover's companion
Herbst, RonAuthor
Herbst, RonContributor
Herbst, Sharon TylerContributor
Credo Reference (Firm)
Hauppauge, N.Y. : Barron's,
c2003
Arranged alphabetically,The New Wine Lover's Companion contains comprehensive definitions for a significant number of wine related terms, including innumerable details on grape varieties; wine styles; wine label terms; how to buy, store, and serve wine; how to have a wine tasting; wine&amp;ndash;testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; temperatures for serving wine; and much more.  With The New Wine Lover's Companion as a guide, anyone can learn to speak the language of wine with ease, whether ordering it in a restaurant, buying it at a wine shop, or enjoying it at a friend's house.
The book's style is relaxed and conversational, serving up information without intimidating its reader. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities, such as William Rice, Food and Wine Columnist, Chicago Tribune and Jacques Pepin, cookbook author and TV chef.
Bibliographic Level Mode of Issuance: Monograph
Includes bibliographical references.
A-Z.
Arranged alphabetically,The New Wine Lover's Companion contains comprehensive definitions for a significant number of wine related terms, including innumerable details on grape varieties; wine styles; wine label terms; how to buy, store, and serve wine; how to have a wine tasting; wine&amp;ndash;testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; temperatures for serving wine; and much more.  With The New Wine Lover's Companion as a guide, anyone can learn to speak the language of wine with ease, whether ordering it in a restaurant, buying it at a wine shop, or enjoying it at a friend's house.
The book's style is relaxed and conversational, serving up information without intimidating its reader. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities, such as William Rice, Food and Wine Columnist, Chicago Tribune and Jacques Pepin, cookbook author and TV chef.
Mode of access: World Wide Web.
Description based on title page of print version.
Wine and wine making
Chemical & Materials Engineering
Engineering & Applied Sciences
Chemical Engineering

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