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Summary
Summary
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. Now exhaustively updated, this third edition incorporates the very latest international research to present almost 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of entries have undergone major revision, among them yeast, barrel alternatives, climate change, and virtually all wine regions; and useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, and wine production and consumption by country.Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts - notably historical, cultural, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip and browse.
Author Notes
EDITORJancis Robinson, OBE and Master of Wine is one of the world's leading authorities on wine, voted the Wine Writers' Writer by her peers in The Observer. The first person outside the wine trade to have passed the notoriously tough Master of Wine exams, she is now the wine columnist for the Financial Times and writes a regular column for publications in ten countries on five continents. She is known to millions as a television presenter on wine and food, and wrote and presented the award-winning 10-part Jancis Robinson's Wine Course, shown around the world in the late 1990s. She currently spends the majority of her time writing for her website www.jancisrobinson.com, which has subscribers from over 70 countries. ASSISTANT EDITORJulia Harding, Master of Wine, studied modern languages at Cambridge before becoming a freelance book editor. She took the Wine and Spirit Education Trust intermediate and advanced certificates and diploma in the late 1990s before going on to work in the Wine Buying department at British wine retailer Waitrose in 2001. Julia qualified as a Master of Wine in 2004, winning the Robert Mondavi award for best theory papers and the Tim Derouet Memorial Prize for excellence in all parts of the exam and dissertation. Now Jancis Robinson's full-time assistant, she was responsible for all entries on oenology and viticulture in this third edition of The Oxford Companion to Wine, and co-ordinated and copy-edited the new and revised text.
Reviews (2)
Booklist Review
First published in 1994, The Oxford Companion to Wine has become a mainstay of culinary reference collections. Author Robinson is one of the worlds leading authorities on wine and the first person outside the wine trade to pass the very difficult Master of Wine examinations. The third edition continues to offer definitive information on all aspects of wine, from growing grapes to tasting the end product. The new edition contains approximately 4,000 alphabetical entries on a wide variety of topics. Entries are clearly written, ranging in length from a few lines to several pages and including regions (Bordeaux, Chile); grape varieties (Bombino Bianco, Cabernet Sauvignon); viticulture and oenology terms (Cask ageing, Deacidification); history (Amphora, Ancient vine varieties); producers and brands (Mondavi, Yellow Tail); and the vocabulary of tasting (Nose, Oak flavour). There are more than 400 new entries covering subjects such as Brands, Co-fermentation, Globalization, and Precision viticulture. Entries for Omar Khayyam, medieval literature, and wine in English literature acknowledge the influence of wine on culture, while entries on individual countries that produce wine demonstrate its universality. The scientific and practical aspects appear also, with articles on mechanical harvesting, Louis Pasteur and pasteurization, and the health effects of wine consumption. Maps of the worlds important wine regions as well as charts, diagrams, and color photographs supplement the text. The fourth edition of The Sothebys Wine Encyclopedia (DK, 2005) has more illustrations, pictures of wine labels, and a tasting primer; but The Oxford Companion to Wine covers the broader cultural, political, and historical aspects of wine. It also has an appendix with lists of controlled appellations and their grape varieties as well as statistics on wine production and consumption by country. The two works complement each other well. Reasonable prices will allow libraries to own both."--"Bibel, Barbara" Copyright 2007 Booklist
Library Journal Review
The first edition of Davidson's award-winning Oxford Companion to Food appeared in print in 1999. With the second edition of this culinary classic, food writer and publisher Tom Jaine takes editorial charge. While keeping true to Davidson's distinctive and entertaining writing style, Paine has updated many of the approximately 3000 original entries in the book and added 70 new topics (e.g., "Globalization," "Olives"). Covering everything from individual ingredients and cooking techniques to food celebrities and national cuisines, the authoritative and engaging The Oxford Companion to Food is one of the best basic culinary reference books available. In the latest update of The Oxford Companion to Wine, first published in 1994, not only have hundreds of the book's original 3000 entries been revised but over 400 new entries, such as "Coastal Region," "Heritage Varieties," and "Icon Wine," have been added to this superb reference book. Wine expert, journalist, and author Robinson and her contributors continue to write with zesty enthusiasm about everything from the different varieties of grapes to the world's great wineries and geographic areas of production. Bottom Line Both of these reasonably priced classic books are highly recommended for academic and public libraries, especially those that do not already own previous editions; The Oxford Companion to Wine remains the essential wine resource for most any library's collection. John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
