Paramètres
- 320pages
- 12 heures de lecture
En savoir plus sur le livre
In this bodice-ripping wine book that got widespread and excellent reviews in hardcover, multiple James Beard and IACP award-winning writer Natalie MacLean's journey through the international world of wine is the perfect companion for neophytes and wine aficionados alike. Natalie travels to the ancient vineyards of Burgundy to uncover the secrets of the pinot noir, the heartbreak grape from which some of the most coveted wines in the world are made. She visits the labyrinthine cellars of Champagne to examine the myths and the mystique of bubbly. She pulls on sturdy boots to help with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm and goes undercover as sommelier for a night in a five-star restaurant with a wine list the thickness of a telephone directory. She looks at the influence of powerful critics, notably Robert Parker and Jancis Robinson, invites readers into her dining room for an informal wine tasting, and compares collecting notes at a bacchanalian dinner with novelist Jay McInerney.
Achat du livre
Red, White, and Drunk All Over, Natalie MacLean
- Langue
- Année de publication
- 2007
- product-detail.submit-box.info.binding
- (souple),
- État du livre
- Bon
- Prix
- 10,49 €
Modes de paiement
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- Titre
- Red, White, and Drunk All Over
- Sous-titre
- A Wine-Soaked Journey from Grape to Glass
- Langue
- Anglais
- Auteurs
- Natalie MacLean
- Éditeur
- Bloomsbury Publishing USA
- Publié
- 2007
- Format
- souple
- Pages
- 320
- ISBN10
- 1582346496
- ISBN13
- 9781582346496
- Séries
- Description
- In this bodice-ripping wine book that got widespread and excellent reviews in hardcover, multiple James Beard and IACP award-winning writer Natalie MacLean's journey through the international world of wine is the perfect companion for neophytes and wine aficionados alike. Natalie travels to the ancient vineyards of Burgundy to uncover the secrets of the pinot noir, the heartbreak grape from which some of the most coveted wines in the world are made. She visits the labyrinthine cellars of Champagne to examine the myths and the mystique of bubbly. She pulls on sturdy boots to help with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm and goes undercover as sommelier for a night in a five-star restaurant with a wine list the thickness of a telephone directory. She looks at the influence of powerful critics, notably Robert Parker and Jancis Robinson, invites readers into her dining room for an informal wine tasting, and compares collecting notes at a bacchanalian dinner with novelist Jay McInerney.