A Quick and Easy Guide
By (author) Dewey Markham
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Wine Basics by Dewey Markham
Book Descriptiona quick, basic guide for everyone who wants to know just enough about wine to enjoy it . "Dewey Markhama s book reinforces the simple pleasures a bottle of wine brings at the table with good food, good friends and family. He takes the mystery, which often alienates new wine drinkers, out of wine, while retaining the romance that makes wine unique." ----Robert Mondavi from the Foreword In this light--hearted and intelligent reference, wine authority Dewey Markham gives you, faster than you ever thought possible, the confidence and knowledge to really enjoy choosing and drinking wine. Youa ll learn how to apply the principles and information in this book to any wine you may encounter, no matter where it is made. Through a series of quick takes, Markham shows you: aeo How to deal with wine lists and waiters aeo How to get the best value when buying wine in a store aeo How to decipher the ten standard items of information on every wine label aeo A simple method for judging the quality of any wine aeo How to store and serve wine aeo How wine is made and packaged Wine Basics also uses easy--to--understand charts to illustrate the range of tastes in white and red wines and includes a comprehensive but user--friendly vocabulary to describe these tastes.
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Book DetailsISBN: 9780471582588
(216mm x 143mm x 13mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 18-Mar-1993
Country of Publication: United States
Books By Author Dewey Markham
1855, Paperback (January 1998)» View all books by Dewey Markham
The 1855 classification of Bordeaux wines, rooted in Napoleon III's submissions of French products for the World's Fair, is a fundamental key to appreciating these wines. This well-documented book explaining the history and details of the classification will be the standard reference work on the subject.
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Author Biography - Dewey Markham
DEWEY MARKHAM, Jr., created the wine studies program for the famed LaVarenne cooking school in Paris and was formerly Associate Director of the Swiss Wine Information Council. He teaches courses at the Culinary Institute of America and is currently researching a major work on Bordeaux.
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