Wine Science

That trendy orange wine everyone's talking about? It's eight thousand years old. Around 6000 BCE, farmers in the hills of what is now Georgia crushed grapes into clay jars, buried them in the ground, and let nature do the rest. They had no metal tools, no writing, and no idea what yeast was. They made wine anyway. The Long Pour is the story of everything that happened between that buried jar and the glass in your hand. Follow wine through Egyptian tombs, Greek drinking parties, Roman shipwrecks, medieval monasteries, and the voyages that carried vines to every continent but Antarctica, and ...

How can you cheat… at drinking wine? It turns out you can. And when you do, a whole world of power, ego and money will unravel. Corked is the scandalous saga in the glamorous, competitive and mysterious world of fine wines.

The riveting eight-thousand-year story of wine, nectar of the gods and the pleasure and support of man. “Capaciously informative and endlessly entertaining.” -Tom Holland, author of Dominion As far back as history can reach, wine has been intertwined with the growth and development of the...

This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!

Unlock the secrets of winemaking with The Winemaking Process, your ultimate guide to mastering every step of fermentation and beyond. Whether you're a novice home winemaker or an experienced vintner, this comprehensive eBook offers invaluable insights into the intricate world of winemaking. In Chapter 1, begin your journey by exploring the fundamentals of fermentation, from understanding various types of yeasts to perfecting temperature control. Learn the differences between primary and secondary fermentation and how they influence your wine. Chapter 2 dives deeper into the types of yeasts ...

Elaine's was a world-famous New York restaurant that became home to writers and celebrities. Owner Elaine Kaufman was known to be "New York feisty", controversial, often rude, always blunt, with the flare of Gertrude Stein and Dorothy Parker. Elaine was highly respected and frequently feared, and Elaine's the restaurant received the public's love and praise time and time again. Woody Allen held a regular table there, and Elaine's was even featured in Allen's Manhattan and Billy Joel's song "Big Shot".

Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them. 

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

Emma Chavet and her father are winemakers who stubbornly cling to the old ways. But when an unwelcome offer comes to buy their business, they must face the new realities of a Green society. This story was originally published in the Audie Award-winning METAtropolis: Cascadia.

An extraordinary look at an ordinary substance—and one we'd be dead without: salt. Salt has shaped civilization from the very beginning, and the story of this common household seasoning proves a fascinating one. In a kaleidoscope of history, Mark Kurlansky—bestselling author of  1968 and...

“Love and betrayal, forgiveness and redemption combine in a heady tale of the ever present past” (Pam Jenoff, New York Times bestselling author) set amid the champagne vineyards of northern France during the darkest days of World War II. Perfect for fans of Kristin Hannah’s The Nightingale...

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux....

This classic follows coffee's journey around the world, from London to Brazil, telling in fascinating detail and amusing anecdote the singular history of the legendary commodity - from the discovery that chewing on the beans were keeping goats awake in Yemen to the author's own experiences with the bean in 1935.

This down-to-earth guide cuts through wine snobbery and tells you what's in, what's out, and what's new in wine. This update of the bestselling For Dummies classic covers everything from established and emerging wine regions to pairing wine with food to collecting wine. Here's to fun, relaxed...

First published in the US in 1988 and in the UK in 1990, The Wine-Dark Sea contains eight unsettling stories that explore protagonists' fears and desires, at once illogical and terrifying, and culminate in a disturbing and enigmatic ending. Aickman's "strange stories" (his preferred term for them) are a subtle exploration of psychological displacement and paranoia; his characters ordinary people that are gradually drawn into the darker recesses of their own minds. For fans of the horror genre, Robert Aickman is a must read.

The Science of Healthy Aging: How to Outsmart Your Biological Clock (Without Giving Up Wine, Cheese, or Sanity) is a refreshingly realistic, science‑backed guide for anyone who wants to age well without surrendering the joys that make life worth living. Instead of preaching extreme diets, rigid routines, or impossible longevity hacks, this book blends biology, psychology, and everyday practicality to show readers how to work with their bodies—not against them—as they move through midlife and beyond. The book begins by demystifying the biological clock. Readers learn what aging ...

Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape, but everyone wants their next wine to be new and exciting. How to choose the right one? Award-winning wine critic Alice Feiring presents an all-new way to look at the world of wine. While grape variety is important, a lot can be learned about wine by looking at the source: the ground in which it grows.

From a world-renowned authority on alcohol abuse, a book that exposes the side effects drinking imposes on our overall health–and how we can moderate our consumption. From after-work happy hour to a nightly glass of wine, we're used to thinking of alcohol as a normal part of our daily lives...

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why. This book is published by University of California Press.