The New Wine Lover's Companion, 3rd Edition by Sharon Tyler Herbst

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Enlarged and updated with information about newly flourishing wine-growing regions, enhanced coverage of viticultural practices, and additional winemaking terms, The New Wine Lover’s Companion informs, advises, and enlightens readers with approximately 4,000 entries that describe wines produced all around the world. The A-to-Z entries describe grape varieties; wine styles; wine-growing regions; winemaking techniques; wine-testing terms; sizes and styles of glassware, wine bottles and wine openers; optimal temperatures for serving different wines; and much more. The original edition of this book was hailed by Jurgen Gothe of the Vancouver Sun as “the best new wine book in more than a decade. . . ” and this new third edition is better than ever. One of the many qualities that has made The New Wine Lover’s Companion so popular is its accessibility. No wine snobbery here. The authors serve up solid information about vintages, varieties, and which wine goes best with which food in a relaxed, conversational style that doesn’t intimidate readers. Following the A-to-Z entries, additional advice and information includes: -- Tips on buying wine; --Ordering wine in a restaurant ; --Understanding the information on wine bottle labels; --Opening and serving wine at home; --How to store leftover wine . . . and much more

About Sharon Tyler Herbst

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Ron Herbst, long a passionate and dedicated wine expert, is also a wine and food journalist. His best-selling The New Wine Lover's Companion received rave reviews and is now the wine dictionary on several internet sites, including Conde Nast's" Eipcurious." Ron has collaborated with his wife Sharon Tyler Herbst on many books on food and drink. Sharon Tyler Herbst, an award-winning author of many books on cooking and dining, was also a food and travel journalistand a media personality who made many appearances on national radio and television shows. She was also a consultant and spokesperson for national food and beverage companies, and a past president of the International Association of Culinary Professionals.
Published December 23, 2009 by Barron's. 722 pages
Genres: Cooking, Education & Reference. Non-fiction

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