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But First, Champagne: A Modern Guide to the World's Favorite Wine
Paperback
EntertainingHoliday CookingLiquor
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ISBN10: 1510772383
ISBN13: 9781510772380
Publisher: Skyhorse Pub
Published: Jan 3 2023
Pages: 304
Weight: 1.85
Height: 0.80 Width: 7.13 Depth: 9.02
Language: English
ISBN13: 9781510772380
Publisher: Skyhorse Pub
Published: Jan 3 2023
Pages: 304
Weight: 1.85
Height: 0.80 Width: 7.13 Depth: 9.02
Language: English
Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine. --Tasting Panel Knowledgeable wine enthusiasts have always revered Champagne. The region and its wines are associated with prestige and luxury, of course, but historically, most consumers kept champagne way back on the high shelf, reserving it for post-bowl game blowouts, send-offs, and wedding toasts. Over the past decade, however, an increasing number of wine enthusiasts have discovered the joys of grower champagne--wines made by the farmers who grow the grapes. Today, Champagne is in the midst of a renaissance. And thanks to a few key wine importers and the farm-to-table movement, consumers everywhere are finally paying attention. In But First, Champagne, David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. These profiles will bring a new perspective to the Champagne that is home to dozens of engaging, inspiring, authentic winegrowers who today produce fantastic and affordable products. This book is essential reading for wine enthusiasts, adventurous drinkers, and foodies. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword:
Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives. --Ray Isle, Executive Wine Editor, Food & Wine
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