The Oxford Companion to WineJancis Robinson, Julia Harding Oxford University Press, 17 set 2015 - 912 pagine Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts—notably historical, cultural, and scientific—and serving as a truly companionable point of reference into which any wine-lover can dip and browse. |
Sommario
Preface | vii |
Contributors | ix |
Acknowledgements | xvii |
List of new entries | xix |
Maps of the wine regions | xxi |
Note to the reader | xxiii |
Complete list of entries by subject | xxv |
Plate Section | xlix |
Alpha M | 435 |
Alpha N | 491 |
Alpha O | 515 |
Alpha P | 533 |
Alpha Q | 591 |
Alpha R | 595 |
Alpha S | 635 |
Alpha T | 721 |
Alpha A | 1 |
Alpha B | 61 |
Alpha C | 123 |
Alpha D | 228 |
Alpha E | 253 |
Alpha F | 273 |
Alpha G | 303 |
Alpha H | 350 |
Alpha I | 368 |
Alpha J | 389 |
Alpha K | 397 |
Alpha L | 403 |
Alpha U | 764 |
Alpha V | 772 |
Alpha W | 807 |
Alpha X | 826 |
Alpha Y | 827 |
Alpha Z | 833 |
Appendix 1 | 837 |
Appendix 2A | 853 |
Appendix 2B | 856 |
858 | |
Picture acknowledgements | 860 |
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Parole e frasi comuni
19th century acid acres ageing alcohol Alsace AMPELOGRAPHER appellation aroma Australia Barolo barrel Beaujolais berries blend Bordeaux botrytis bottle Burgundy Cabernet Franc Cabernet Sauvignon California canopy carbon cellar Chablis Champagne Chardonnay Chianti climate co-operatives colour cork CÔTE D’OR developed dioxide disease drinking early example export fermentation flavour France’s French fruit Gamay Gewürztraminer glass grand cru grape variety grapevine growers grown harvest hl/ha important Italy juice known labels levels Médoc Merlot Muscat Nebbiolo notably Oenology particularly PHYLLOXERA Pinot Gris Pinot Noir planted red wine relatively result Rhône Riesling ripening rosé Sauvignon Blanc Sémillon soil southern Spain sparkling wine style sugar Syrah tannins taste techniques temperatures tion traditional Valley vine varieties vineyards vinifera vintage viticulture Vitis white wine wine grape wine industry wine producers wine quality wine regions wine trade winemaking wineries yeast yield zone