Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson’s seminal volume, The Oxford Companion to Wine, immediately attained legendary status. The book has won every major wine book award including the Glenfiddich and Julia Child/IACP awards, and Robinson hasa received 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 offers 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. Tracing the consumption and production from the ancient world to the present day, the Companion is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.
Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.
Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this Companion is unlike any other wine book, offering an understanding of wine in its many wider contexts – notably historical, cultural, geographic, and scientific – and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.
Hardcover: 840 pages
Publisher: Oxford University Press, USA; 3rd edition (October 1, 2006)
Product Dimensions: 4.4 x 3.5 x 0.8 inches
Shipping Weight: 6.3 pounds
About the author
EDITOR Jancis Robinson, OBE and Master of Wine is one of the world’s leading authorities on wine, voted the Wine Writers’ Writer by her peers in The Observer. The first person outside the wine trade to have passed the notoriously tough Master of Wine exams, she is now the wine columnist for the Financial Times and writes a regular column for publications in ten countries on five continents. She is known to millions as a television presenter on wine and food, and wrote and presented the award-winning 10-part Jancis Robinson’s Wine Course, shown around the world in the late 1990s. She currently spends the majority of her time writing for her website www.jancisrobinson.com, which has subscribers from over 70 countries. ASSISTANT EDITOR Julia Harding, Master of Wine, studied modern languages at Cambridge before becoming a freelance book editor. She took the Wine and Spirit Education Trust intermediate and advanced certificates and diploma in the late 1990s before going on to work in the Wine Buying department at British wine retailer Waitrose in 2001. Julia qualified as a Master of Wine in 2004, winning the Robert Mondavi award for best theory papers and the Tim Derouet Memorial Prize for excellence in all parts of the exam and dissertation. Now Jancis Robinson’s full-time assistant, she was responsible for all entries on oenology and viticulture in this third edition of The Oxford Companion to Wine, and co-ordinated and copy-edited the new and revised text.