The pocket edition of Tom Stevenson's guide to champagne has the basics of how sparkling wine is made, how to store and serve sparkling wines and a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, colour and degree of mousse. There is a glossary of champagne and sparkling wine terms and a list of local champagne retailers categorized by state with contact information. Every wine recommended in this guide has been personally tasted for this edition. Voted Best Wine Guide by World Food Media Awards.
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Most Helpful Customer Reviews
3.0 out of 5 stars
Unfortunate purchase,
Amazon Verified Purchase(What's this?)
This review is from: Tom Stevenson's Champagne & Sparkling Wine Guide (Paperback)
Though this book was shipped as promised I must say I was quite let down with the reviewers scope of interest. This book really only looks at true champagnes and does not do justice to the plethora of sparkling houses around the world producing excellent wines. He rates some of California's worst sparkling available from supermarkets on the same level as some of the top champagnes while neglecting the most famous and oldest sparkling houses in the US. Other countries all receive the same neglect.
Only for those interested in champagne from its namesake region. Nothing else.
1 of 3 people found the following review helpful:
5.0 out of 5 stars
Great guide to bubbly,
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This review is from: Tom Stevenson's Champagne & Sparkling Wine Guide (Paperback)
This has been a very useful resource for buying and trying bubbles, especially Champagne. Highly recommended.
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Inside This Book
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First Sentence:
The theory behind sparkling wine is simple. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cushiony mousse, autolytic aromas, undeveloped extract, ripe acidity, elevated fruit, fine mousse, nice acidity, excellent acidity, fluffy mousse, extra brut, cuve close, minuscule bubbles, brut style, quality sparkling wine, toasty aromas, elegant fruit, good acidity, grand cru, crisp fruit, more acidity, crisp finish, point wines, carbonic gas, preview sample, first fermentation Key Phrases - Capitalized Phrases (CAPs): (learn more)
France Phone, Cava Brut, Franciacorta Brut, Germany Phone, Brut Grand Cru, Pol Roger, Cap Classique, Brut Fresh, Brut Premier Cru, Spain Phone, Australia Phone, Chardonnay Brut, Blanc de Blanes, Cave Vinicole, Brut Vintage, Louis Roederer, Nicolas Feuillatte, Riesling Sekt Brut, Comparitive Performance Tables, Pierre Gimonnet, Brut Very, Bruno Paillard, Iron Horse, Brut Prestige, Veuve Clicquot Ponsardin New!
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Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
The theory behind sparkling wine is simple. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cushiony mousse, autolytic aromas, undeveloped extract, ripe acidity, elevated fruit, fine mousse, nice acidity, excellent acidity, fluffy mousse, extra brut, cuve close, minuscule bubbles, brut style, quality sparkling wine, toasty aromas, elegant fruit, good acidity, grand cru, crisp fruit, more acidity, crisp finish, point wines, carbonic gas, preview sample, first fermentation Key Phrases - Capitalized Phrases (CAPs): (learn more)
France Phone, Cava Brut, Franciacorta Brut, Germany Phone, Brut Grand Cru, Pol Roger, Cap Classique, Brut Fresh, Brut Premier Cru, Spain Phone, Australia Phone, Chardonnay Brut, Blanc de Blanes, Cave Vinicole, Brut Vintage, Louis Roederer, Nicolas Feuillatte, Riesling Sekt Brut, Comparitive Performance Tables, Pierre Gimonnet, Brut Very, Bruno Paillard, Iron Horse, Brut Prestige, Veuve Clicquot Ponsardin New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
- Pinot Noir (Guides to Grape Varieties) by Andrew Barr on page 189
- Great Britain (Meet the World) by Roger Clare on page 74
- The World Encyclopedia by Oxford University Press in Back Matter
- The Man of Mode (New Mermaids) by George Etherege on page 40
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