Author: Piotr Nagorka
Publisher: Equinox Publishing (UK)
ISBN: 9781800500846
Category : Madeira wine
Languages : en
Pages : 320
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Book Description
Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a reliable compendium, taking the reader on unique educational journeys through winemaking activities, from selection of grapes to bottle ageing. The companion offers comprehensive terminological coverage, including classifications and serving temperatures, as well as the intricacies of flavour compounds, responsible for various notes identified in wine bouquets, such as those of an old blended madeira, a vintage port, or a palo cortado sherry. Guidelines on wine and food pairing have been included to ensure the companion's suitability for a wide audience of readers: from wine experts to connoisseurs, from gourmet restaurant chefs to home cooks.
Author: Becky Sue Epstein
Publisher: Reaktion Books
ISBN: 1789141524
Category : Cooking
Languages : en
Pages : 273
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Book Description
Today, many fortified wines are flourishing again, revived by discerning drinkers and modern mixologists all over the world. Once popularly savored before or after dinner, fortified wines—vermouth, sherry, port, madeira, and the like—had fallen out of favor until recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and they are being appreciated anew for their fine qualities and strong, complex tastes. Strong, Sweet and Dry is the ultimate guide to these freshly rediscovered palate pleasers. In lively style, Becky Sue Epstein explores the latest fortified wine innovations and trends, along with their colorful history, including the merchants, warriors, and kings who helped bring these beverages into being. Featuring a plethora of enticing images, along with anecdotes, facts, and recipes, this is a superb tour through the long history of fortified wines and their global resurgence today.
Author: Piotr Nagórka
Publisher: Equinox Publishing (UK)
ISBN: 9781800500853
Category : Cooking
Languages : en
Pages :
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Book Description
Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a reliable compendium, taking the reader on unique educational journeys through winemaking activities, from selection of grapes to bottle ageing. The companion offers comprehensive terminological coverage, including classifications and serving temperatures, as well as the intricacies of flavour compounds, responsible for various notes identified in wine bouquets, such as those of an old blended madeira, a vintage port, or a palo cortado sherry. Guidelines on wine and food pairing have been included to ensure the companion's suitability for a wide audience of readers: from wine experts to connoisseurs, from gourmet restaurant chefs to home cooks.
Author: Andrew G.H. Lea
Publisher: Springer Science & Business Media
ISBN: 9780306477065
Category : Cooking
Languages : en
Pages : 452
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Book Description
An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.
Author: Jokie Bakker
Publisher: John Wiley & Sons
ISBN: 1444346008
Category : Technology & Engineering
Languages : en
Pages : 453
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Book Description
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author: Henry Vizetelly
Publisher:
ISBN:
Category : Madeira wine
Languages : en
Pages : 316
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Book Description
Author: Madeline Puckette
Publisher: Avery
ISBN: 1592408990
Category : Art
Languages : en
Pages : 242
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Book Description
"A hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com"--Provided by publisher.
Author: Piotr Nagórka
Publisher:
ISBN: 9781800501195
Category : Madeira wine
Languages : en
Pages :
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Book Description
"Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages"--
Author: Jamie Goode
Publisher: Univ of California Press
ISBN: 0520379500
Category : Cooking
Languages : en
Pages : 113
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Book Description
An up-to-the-moment new edition of Jamie Goode’s celebrated wine science book. A thoroughly revised and updated third edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, an authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete and accessibly written resource available on the subject, The Science of Wine engagingly discusses a wide range of topics including terroir, the influence of soils on wine flavor, breeding new resistant grape varieties, the effects of climate change on grape growing, the role of yeasts and bacteria in winemaking, and much more. A must-have reference for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.
Author: Talia Baiocchi
Publisher: Ten Speed Press
ISBN: 1607745828
Category : Cooking
Languages : en
Pages : 274
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Book Description
There is no other wine that is as versatile, as utterly unique in its range and production methods—and, unfortunately, as misunderstood—as sherry. For centuries, sherry was considered one of the world’s great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies. But in the last few decades, sherry lost its way—and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain’s oldest and greatest winemaking traditions. Thankfully, sherry is in the midst of a renaissance. Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine and essential component of many classic cocktails. Sherry is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous drink enthusiasts who are on the hunt for something unexpected. With a comprehensive yet accessible overview of the different styles of sherry, how they are made, and the people and places that produce it, Sherry demystifies what can be a confusing (and seemingly contradictory) wine. A thorough buyer’s guide lists top producers and profiles the very best bodegas and wines. And a whole chapter on sherry-based cocktails illuminates a completely different side of sherry, featuring classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country’s top bartenders (Jim Meehan’s East India Negroni, Derek Brown’s Kojo Cocktail). More than a dozen recipes for tapas and other delicious foods—best eaten alongside a glass of sherry, of course—round out this wonderfully eclectic, engaging, and inspiring collection.
