Cover image for The Oxford companion to wine
Title:
The Oxford companion to wine
Author:
Robinson, Jancis.
Edition:
Second edition.
Publication Information:
Oxford [England] ; New York : Oxford University Press, 1999.
Physical Description:
xxvii, 819 pages, 32 unnumbered pages of plates : illustrations (some color), maps, portraits (some color) ; 29 cm
General Note:
Previous ed.: 1994.
Language:
English
ISBN:
9780198662365
Format :
Book

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TP548 .O76 1999 Adult Non-Fiction Central Closed Stacks-Oversize
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Summary

Summary

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.


Author Notes

Jancis Robinson is a wine writer and broadcaster with an international reputation.


Reviews 3

Booklist Review

Robinson has ensured this extensive encyclopedic reference of more than 4,000 entries reflects the vast changes the wine world has experienced over the decade since the last edition was published. Nearly 200 contributors helped revise more than 2,000 entries and pen more than 300 new entries on the wide spectrum of oenology, including historical and scientific influences, winemakers and vineyards, and the myriad vocabulary terms used in wine description. In addition to the detailed text, there are numerous images, regional maps, and tasting charts. This valuable resource is recommended for public as well as academic and special libraries.--Smith, Becca Copyright 2015 Booklist


Library Journal Review

The first edition of Davidson's award-winning Oxford Companion to Food appeared in print in 1999. With the second edition of this culinary classic, food writer and publisher Tom Jaine takes editorial charge. While keeping true to Davidson's distinctive and entertaining writing style, Paine has updated many of the approximately 3000 original entries in the book and added 70 new topics (e.g., "Globalization," "Olives"). Covering everything from individual ingredients and cooking techniques to food celebrities and national cuisines, the authoritative and engaging The Oxford Companion to Food is one of the best basic culinary reference books available. In the latest update of The Oxford Companion to Wine, first published in 1994, not only have hundreds of the book's original 3000 entries been revised but over 400 new entries, such as "Coastal Region," "Heritage Varieties," and "Icon Wine," have been added to this superb reference book. Wine expert, journalist, and author Robinson and her contributors continue to write with zesty enthusiasm about everything from the different varieties of grapes to the world's great wineries and geographic areas of production. Bottom Line Both of these reasonably priced classic books are highly recommended for academic and public libraries, especially those that do not already own previous editions; The Oxford Companion to Wine remains the essential wine resource for most any library's collection. John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Choice Review

This fourth edition of a standard work is really an encyclopedic compendium of information regarding the world of wine. As in the previous editions published in 1994, 1996, and 2006, Robinson (Financial Times wine columnist) has collected the inputs of a large array of international experts (over 185) from not only the world of enology, but also from viticulture, geography, climate, psychology, and wine marketing. The entries are listed alphabetically, and there are an impressive number of new entries (over 300) in this edition. This edition continues the clear presentation of the earlier editions and her companion work, American Wine (CH, Aug'13, 50-6520). The hefty volume contains useful maps and high quality color plates, although there are fewer plates than in the first edition. This is a valuable desk-side volume for any wine or grape academic, a necessity for all agricultural libraries, and a source for answers to questions regarding grape varieties or wine types, where grapes are grown and wines produced, and the conditions of viniculture and wine-making methods that collectively make them special. From the outset, this work has been a joy for readers, and remains so with this newest revision, offering clarity, concise details, and a high standard of accuracy in the treatment of its diverse subject. Summing Up: Highly recommended. All readers. --Gordon Stanley Howell, Michigan State University


Table of Contents

Mapsp. vi
Preface To The Second Editionp. vii
Preface to the First Editionp. viii
Contributorsp. ix
Acknowledgementsp. xii
List of New Entriesp. xv
Complete List of Entries by Subjectp. xvii
Note to the Readerp. xxviii
Alphabetical Entriesp. 1
Appendix 1 Complete list of controlled appellations and their permitted grape varietiesp. 793
Appendix 2 Vineyard area, wine production, and per capita wine consumption by countryp. 803
Appendix 3 Fine wine investment in the 1990sp. 807
Appendix 4 Guide to vintagesp. 818
Picture creditsp. 820