Dinner at Mr. Jefferson’s: Three Men, Five Great Wines, and the Evening that Changed America The Constitution was two years old and the United States was in serious danger. Bitter political rivalry between former allies and two surging issues that inflamed the nation led to grim talk of breaking up the union. Then a single great evening achieved compromises that led to America’s great expansion. This book celebrates Thomas Jefferson and his two guests, Alexander Hamilton and James Madison, and the meal that saved the republic. In Dinner at Mr. Jefferson’s, you’ll discover the little-known story behind this pivotal evening in American history, complete with wine lists, recipes, and more.
Customer Review: Dinner at Mr. Jefferson’s
OK read, some new history but could have been better edited. Still any History written about this time period and about these men is always a pleasure to read.
Customer Review: A disappointment
Having enjoyed the recent profusion of books on the founders, including Mr. Cerami’s excellent Young Patriots, I was disappointed by his work here.

For starters, the book offers very little that’s original or unfamiliar. In essence, it assumes no foreknowledge of the founding period, so it spends most of its effort rehashing narratives that have been well-told by others (Joseph Ellis, John Ferling, Gordon Wood, David McCullough, and the author himself) within the last handful of years.

A more serious flaw was the author’s willingness to brush by questions that didn’t fit his narrative. At one point for example, he simply states in passing that “George Washington was not a racist”. Oh really? I’d say that at the least, the question deserves greater consideration than that.

Finally, I take issue with his casual editorializing. In the midst of a narrative, he’ll frequently refer to one of the principals as sneaky, haughty, or the like. It feels both sloppy and judgmental.

In conclusion, while I recognize that certain stylistic choices have to be made if a history book is meant to appeal to a popular audience, I don’t feel that Dinner at Mr. Jefferson’s succeeds on any level.

Understanding Wine Technology: The Science of Wine Explained, New Edition Understanding Wine Technology was originally written for students of the diploma examination of the Wines & Spirits Education Trust in the United Kingdom, and the Master of Wine examination as set by the Institute of Masters of Wine. However, this is the only book to explain the complexities of the science and technology of wine in simple terms, and therefore fills a gap in the large market of wine information by making wine’s technical mysteries accessible to those with no scientific education. This new edition brings the literature up-to-date, relaying in its plainspoken tradition the recent advances in wine science and technology. The topics covered range from the secrets of the vineyard, the processing of grapes to produce juice, the intricacies of fermentation, stabilization of the resulting wine, treatments, quality control and quality assurance, and bottling.
Customer Review: Great introduction to wine production for the beginner.
This book is a great introduction to wine science for the non-scientist. It is well written and thorough. While it’s not a book for someone who’s looking for information on how to troubleshoot problems in the winery or find answers to exactly what kind of equipment would be best for their unique situation, it does explain many different types of equipment, wine-making techniques, and the science behind the process. It is an invaluable resource for anyone interested in working in or starting up a winery.
Customer Review: This Book Is FILLED With Errors!
This book is filled with misleading technical information. I am an enologist, and would NOT recommend it for anyone seriously interested in wine making. Wine textbooks may be more expensive, but they are comprehensive and present the correct, full, scientific information.

Wine Journal It’s time for a toast! Designed for recording the memorable aspects of each bottle of wine, the entry pages of this journal include an easy scoring system and plenty of space for pasting in labels. A completed journal becomes a handy personal reference book for both connoisseurs and casual sippers.

128 pages (guided), 8 x 5 inches
Customer Review: Great value for the price
I’ve just bought the wine journal and it it very nice! I is made lovely and all my labels fit in there. As a red wine lover I do not like that the journal has two parts - for reds and whites , but I am planning on putting reds in pages for whites.
Customer Review: I’ve researched others and this one is great
I ordered this as a gift and just received it. I think its great, the layout of the journal pages is simple and straightforward. There is plenty of room for writing your review - so many journals will have one line to fill in ‘taste’ (isn’t that what its all about?). And there is an open page to the left of each journal page that lets you paste in wine labels. I’m too lazy to peel off labels and the pages are so nicely designed that it wouldn’t look bad or look like anything is missing if you didn’t include a label. Some journals have a giant open spot on the page itself. It has a very simple scoring system with just 1 - 5 stars, and just circle what applies in a couple of different categories.

Its great as a gift, its a very nice looking book, hard cover, great design. I highly recommend it.

(If this review was helpful, please indicate so)

The Bad Catholic’s Guide To Wine, Whiskey, And Song: A Spirited Look at Catholic Life and Lore from the Apocalypse to Zinfandel View Catholic life from a unique perspective: through a shot glass. Starting with the wines, beers, and liquors made around the world by monks, the authors explore everything from Irish history to the secrets of the Knights Templar, with drinking games, food, and cocktail recipes, and rollicking drinking songs. This A-Z dictionary of alcohol serves at once as a bartender’s guide, a party planner, and a screwball catechism.
Customer Review: Great book!
It is difficult to say anything about this book that has not been said already. Be sure to check out the 1st book in the series too: The Bad Catholic’s Guide to Good Living

1) It is irreverent… but FULL OF LOVE for the Church and Her history.

2) It is funny and campy, but proclaims the truth.

3) It has great drinking songs that gently poke fun at protestants…

4) And best of all, great drink recipes and party ideas.

All in all… AWESOME BOOK.
Customer Review: My perfect book.
My perfect book finally sees print. This has it all: booze making monks, good food, good music, excellent history, harmless fun, politically incorrect ideologue smashing humour, and (mostly) orthodox Catholicism.

One of the most underrated books of all time, and the exact gift to give to joyless Puritans or the frozen-chosen.

And presents the best case ever I’ve seen for FEAST DAYS being FEAST DAYS!

Deserves to be AMAZON’s No. 1 Best Seller.

Adventures on the Wine Route: A Wine Buyer’s Tour of France

Customer Review: Adventures on the Wine Route
I bought this book for my daughter as a Xmas present,
and she loves it as it is so well written. I must add
that she takes a keen interest in wines and viticulture.
Customer Review: A wine classic
Kermit Lynch is an institution on the US wine scene, and his retail shop is a must visit for any serious wine lover. He made his reputation importing wonderful wines and in particular writing this often reviewed book. Rather than summarizing, or relating how much it’s meant to my own education, let me quote a few of my favorite passages from my wine diary:

We Americans with our New World innocence and democratic sensibilities tend to think all wines are created equal and that differences in quality are simply a matter of individual taste.

The French with their aristocratic heritage, their experience and tradition approach wine from another point of view. Just as France had its kings, noblemen and commoners, French wine has its grands cr?s, premiers curs, and there is even an official niche for the commoners, the vins de table.

Wine is, above all, pleasure. Those who would make it ponderous make it dull. People talk about the mystery of wine, yet most don’t want anything to do with mystery. They want it all there in one sniff, one taste. If you keep an open mind and take each wine on its own terms, there is a world of magic to discover.

There is only one possible explanation for this mysterious transfer of aromatic quality from one type of vegetation to another [the taste of currants in a Gevrey-Chambertin wine]. Bees! The bees gather nectar from blossoms - in this case, wild-currant blossom - then they alight on the grape blossoms, their little legs fuzzy with pollen from the currants.
Quoting Ren? Loyau.

`Wine is so very rich in nourishment. What I don’t use for cooking I feed to my plants.’ Her plants appear to be abnormally healthy.
Quoting Madame de Lacaussade.

The taste of the grape told them when to harvest. The taste of the wine told them when to bottle, what sort of oak to employ, the appropriate barrel size, how to prune the different grape varieties, and on and on and on. The traditions varied from village to village depending on differences of grape variety, soil, and microclimate. The traditions that were in place at the beginning of the twentieth century were the result of centuries of trial and error. If the taste of a wine indicated that a steep, stony piece of land produced better wine, then that was the land they worked, regardless of the labor involved. . . . Do not think for a moment that they were ignorant people who did not know better. They seem to have been instinctively directed toward quality. Only in this century have we seen the hard-earned knowledge of the ancients discarded, almost overnight, in the name of progress.

Beaujolais should not be a civilized society lady; it is the one-night stand of wine.

One’s every word and gesture will be examined microscopically for the telling nuance. Even when a Burgundian asks with a warm smile, `How are you?’, the antennae are out, the cerebral computer is plugged in, and even if you reply ` Fine,’ your slightest inflection is noticed, inspected, measured, interpreted.

Chablis is so good with oysters
That I’m tempted to leave these cloisters
And find true love whe’ere I’m apt to.
Tenth century poetic fragment.

Real wine is more than an alcoholic beverage. When you taste one from a noble terroir that is well made, that is intact and alive, you think here is a gift of nature, the fruit of the vine eked out of our earth, ripened by our sun, fashioned by man.

Unlike music, literature or visual arts, a great wine does not require a creative genius. A farmer working his piece of earth can produce something inspiring and profound.

There is so much contained in a glass of good wine. It is a gift of nature that tastes of man’s foibles, his sense of the beautiful, his idealism and virtuosity.

Oz Clarke’s Grapes and Wines: The definitive guide to the world’s great grapes and the wines they make

Customer Review: Oz Clarke’s Grapes and Wines: The definitive guide to the world’s great grapes and the wines they make
Excellent resource for understanding grape origins,vintages, and vintners. Many pearls of knowledge that will lead to exlporing great wines.
Customer Review: Grapes Galore
Completely updated, you can test this, learning the recent discoveries about the origins of Zinfandel and Primitivo grapes.(pag 293).
You can learn a little more about native portuguese grapes.
You would enjoy having a kind of glossary to “translate”:
which grapes make which wines !,
so you can travel Europe strange names in the wine label, either from terroirs, clos, crus, vineyards, vignerons or wine-makers and evem fantasy names. Perfect for you, who love choosing wine by their grapes.
Schiffini, J. P. (Founder member of The Century Club)

The Science of Wine: From Vine to Glass 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, a widely respected 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 resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terroir, biodynamics, the production of “natural” or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more.

Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry
More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand
Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine
Customer Review: Excellent Wine Read
I echo the praise for this book. As a wine geek with a liberal arts background, I was a bit hesitant to get into this book for fear it would lose me quickly. Quite the opposite. While there is plenty of “science” in the book, the book is written in a way that non-scientist types can fully follow and understand everything. There are snippets that go beyond the layman (like me), but overall, the author gets into just enough science without getting overly technical.

And, I greatly enjoyed the organization and structure of the book. I found the process of starting in the vineyard and going through the process up to the glass the exact right approach.

That approach also makes this a book one can do in stages, as each chapter/section is essentially a complete read in itself. I took probably 3 months in total to complete the book. And, having done so, I am ready to start all over again!

Highly recommended for anyone who wants a better understanding of what it takes to actually put the stuff in the glass and make us want to come back for more.
Customer Review: A must read for wine geeks
A generally well-written, informative, balanced, and certainly provocative look at a wide variety of subjects. Brings a welcome dosage of reality to wine, a topic that tends to produce flights of fancy in those who discuss and comment on it (me included), but at the same time the author is careful not to destroy our dearly-held beliefs. In other words, reading this book will enhance your drinking and thinking about wine. I did find myself wondering about how well some of the studies/experiments cited in the book were designed, and I kept hoping for the author to comment on that subject…

To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle In Judgment of Paris, George M. Taber masterfully chronicled the historic 1976 wine tasting when unknown California wines defeated top French ones, marking a major turning point in wine history. Now he explores the most controversial topic in the world of wine: What product should be used to seal a bottle? Should it be cork, plastic, glass, a screwcap, or some other type of closure still to be invented?

For nearly four centuries virtually every bottle of wine had a cork in it. But starting in the 1970s, a revolution began to topple the cork monopoly. In recent years, the rebellion has been gathering strength. Belatedly, the cork industry began fighting back, while trying to retain its predominant position. Each year 20 billion closures go onto wine bottles, and, increasingly, they are not corks.

The cause of the onslaught against cork is an obscure chemical compound known as TCA. In amounts as low as several parts per trillion, the compound can make a $400 bottle of wine smell like wet newspaper and taste equally bad. Such wine is said to be “corked.” While cork’s enemies urge people to throw off the old and embrace new closures, millions of wine drinkers around the world are still in love with the romance of the cork and the ceremony of opening a bottle.

With a thorough command of history, science, winemaking, and marketing, Taber examines all sides of the debate. Along the way, he collects a host of great characters and pivotal moments in the production, storage, and consumption of wine, and paints a truly satisfying portrait of a wholly intriguing controversy. As Australian winemaker Brian Croser describes it: “It’s scary how passionate people can be on this topic. Prejudice and extreme positions have taken over, and science has often gone out the window.”
Customer Review: At last the truth is out
George Taber has finally unearthed what so many of us in the wine industry have been saying; Closures are dependent on the varietal, region and the target consumer. Mr. Taber has taken a rather dull topic and made a page turner book revealing personal and industry stories of the history of wine closures and their varying success. This author has obviously spent a lot time investigating and interviewing notables in the wine world to bring us all up to speed. I hope this book reaches international readership so the wine world can continue its quest for quality and ultimately, a better consumer experience.
Customer Review: Romancing the Cork
TO CORK OR NOT TO CORK outlines the history of how wine has been protected over the years utilizing wonderful stories of successes and failures in protecting the “nectar of the the gods.” George Taber’s historical perspectives bring light from various perspectives as to what has been used to preserve wine from the oxidizing air. Wine makers want to protect their wines and provide their buyers with the best wine possible. Customers want the romance of “poping that cork.” The cork industry wants to preserve its business. Mr. Taber looks at these various perspectives and provides further alternatives, like ZORKS. This book reads well and is broken out in manageable chapters for reading. I highly recommend this book for any wine lover. It will definitely open a new perspective in wine appreciation. George Taber’s expereinces in writing for a national magazine for many years plus his love for wine make this book enjoyable reading. The passion reads well in this book!

The University Wine Course: A Wine Appreciation Text & Self Tutorial Now the most widely used wine textbook on for colleges and universities. Also popular with serious wine enthusiasts for home study. Provides a 12 week program for learning about wine in-depth, from sensory evaluation to the science of viticulture and winemaking. Written and organized in a user friendly style. Includes chapter exams and answers, study guides, lab exercises, final exams and extensive references and bibliography. Illustrated with aendixes on Wine & Food, Label Reading, Do-It-Yourself Labs, Student tasting notes and more. Dr. Baldy is a USDA award-winning professor of sciences who has operated her own vineyard and winery and has taught wine areciation for academic credits to university students for over 20 years. 8 1/2 x 11 inches, illustrated, glossary, maps, aendixes.
Customer Review: Great textbook
I bought this book with the further intent of attending to become a sommelier here in California. This is a very well written text with lots of science within, I’m glad I picked this up before jumping into an expensive school.
Customer Review: An excellent primer
For personal use, I think it’s too extensive for the average Joe. Well thought out and informative. I own a cheese and wine shop and intend on using this for new hires.

The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides)

Customer Review: PUTS ASIDE ANY STUFFY NOTION OF FRENCH WINE
A great read and reference as to what is going on in French Wine today. Covers all the regions and introduces the reader to the regional personalities and the best producers. You gotta add this one to your wine library.
Customer Review: Very approachbale, very balanced account
This is a fine book, an excellent introduction to contemporary French wine. Jefford’s initial discussions of “appelation” and “terroir” are profound while at the same time approachable for beginners. His use of commentary by experienced vintners helps round out the presentation. And the inclusion of “flak” sections for the major appelations gives a balance to the book’s account. These sections deal with some of the various misgivings and criticisms that vintners, growers and consumers have with the regulations and the general wine-making practice. So despite the privilege Jefford accords “terroir,” he presents (and sometimes even supports) arguments against its hegemony.