Product Description

Hailed by Frank J. Prial in The New York Times as "a required reference for anyone who is serious about wine," and by Anthony Dias Blue as "one of the definitive reference books on the subject," The Oxford Companion to Wine won every major wine book award, including the Julia Child and the James Beard awards. Now, Jancis Robinson has completely revised this masterpiece, adding over 500 new entries and thoroughly updating most of the rest.

Lavishly illustrated, with over 200 black and white pictures, 31 full color plates, and 31 maps of every wine region in the world, the Companion is the only wine volume to combine science, history, geography, wine varieties, social and cultural information, and much more. Ranging from Abruzzi and armagnac to Zimbabwe and Zinfandel, from Dionysian revels in ancient Greece to today's leading wine research centers, its 3,400 alphabetically arranged entries explore all aspects of wine, including the latest advances in viticulture and enology. There are in-depth discussions of the climates and grape varieties of great wine regions of the world, and numerous biographies ranging from Dom Perignon to Robert Parker. The book discusses vintner's terms, business and legal aspects, and related topics such as distilled and fortified wines. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. New features include a complete guide to geographical names, a vintage chart, an overview of recent wine prices and investment, and a navigation chart to the Companion.

The ultimate reference on wine and wine-making, The Oxford Companion to Wine is the perfect volume to enhance a lifetime's enjoyment of this intoxicating topic.

Product Details

• Amazon Sales Rank: #281152 in Books
• Published on: 1999-12-23
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 848 pages

Amazon.com Review
With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine columnists, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-producing regions. All those technical terms you've heard and puzzled over at tastings are clearly explained, making this the perfect reference for newcomers to the world of oenology.

For the true connoisseur, The Oxford Companion offers detailed information on the history of the vintner's art, as well as a plethora of details on everything from climate effects on vine disease to the function of the second malolactic fermentation. If you buy only one wine book, this should be it.

From Library Journal
This essential addition to reference collections breaks new ground. Unlike the excellent works by Alexis Lichine (e.g., Alexis Lichine's Guide to the Wines and Vineyards of France, Knopf, 1989. 4th ed.) or Hugh Johnson (e.g., Vintage, S. & S., 1992), which are standard sources on the growing, buying, drinking, tasting, and enjoying of wine, this work broadens the discussion to "less obvious topics, such as animals (their function as vine pests), auctions, the specific influence of the British, and Australians, on the world of wine, fashion, fraud, global overproduction, wine in literature and art, and the role of water throughout wine production." About 3000 alphabetically arranged entries range from the most familiar topics, such as "California," to the quite obscure (e.g., "Xynisteri," a white grape grown on Cyprus). Yet those less interested in the esoterica of wine will surely find the information they seek, as about 70 percent of the book is concerned with specific wines and areas of wine production. There is also practical guidance on such matters as serving wine and matching the right wine with the right food. Editor Robinson, who writes regularly for the Wine Spectator, is widely respected for her taste and abilities. Here she assembles an international cast of over 70 experts. Since only a small number are from the United States and since many may be unfamiliar to the average American reader, this work is also valuable as a kind of directory of authorities on wine-related subjects. While erudite, this book is not dry; historical anecdotes abound. The text is complemented by over 250 fascinating illustrations, which include an aroma wheel, maps, a red wine-making chart, labels, a varietal geneaology, a wine-tasting sheet used by judges, and more. This book, which offers something for everyone, is highly recommended.
Wendy Miller, Lexington P.L., Ky.
Copyright 1994 Reed Business Information, Inc.

From Booklist
The first edition garnered a number of awards and uniformly positive reviews [RBB D 1 94]. The second edition maintains that high quality, with 500 new entries as well as a considerable number of revised entries covering all aspects of the history, science, geography, and culture of wine. This is an excellent accompaniment to The Oxford Companion to Food, which we reviewed in our January 1 & 15, 2000, issue.

Customer Reviews

*The* reference for anyone who enjoys wine
Some reference books sit on the shelf, forgotten, hoping to be used someday in the future when someone has a desperate need to know how to calculate the third log value of an arctangent.

This book is as far removed from that fate as a Petrus is from a White Zinfandel!

At least once a week I have opened up this gorgeous wine tome and looked up the answer to a question, or read more about a particular wine I was enjoying. With over 3,000 entries to choose from, you can explore the ancient roots of wine in Iraq and Egypt, or learn about new vine-growing techniques winemakers are using in Washington State. The information is clearly written, well illustrated, and not overly technical.

Jancis Robinson, the editor of the tome, is well known in the industry for her knowledge and fluency in wines of all types. Combine her amazing knowledge with fantastic photographs of each wine region, and even reviews of various personalities in wine, and you have a book that you'll keep on the coffee table and actually read often! Be warned - you can lose guests in its pages for hours.

The book is great for a beginner. Confused about Beaujolais Nouveau? Want to know how a White Zinfandel differs from a Red Zinfandel? The Oxford Companion to Wine has clear, concise descriptions of all wine types, explaining their histories, their characteristics, and where they're found now.

The Companion is also a boon for experienced drinkers. It goes into the fine details of how wines are grown, and how various winemakers use different techniques to bring out the best in their particular grapes. There are maps of wine regions, and insights into what makes certain wines unique.

Great as a gift for your favorite wine drinker, but buy one for yourself, too! The book is a wonderful reference tool to have around the house. With its lovely photos of France, Italy, and Spain, it serves as a wine-lovers guide to places to visit or dream about, and wines to drink while doing so. Highly recommended as the only wine book you should ever need.

An Exhaustive (but not exhausting) Wine Reference
The sheer breadth of what this astounding book offers is almost too good to be true. I just started out learning about wine and I wish this had been the first book I cracked open. Jancis Robinson shows her immense talent as an editor and should be commended. If you're learning about wine, this is the book to get. If you already know about wine, get it anyway. You won't reget the purchase.

The best wine reference book in existence
As a wine industry professional and card-carrying wine geek I can say that this is the single best wine reference book out there. If you're a beginner look elsewhere, but if you're someone who needs to know the grape parentage of Huxelrebe or the history of Chateauneuf du Pape then this is the book.