Features
- Cover Type: Paperback with 320 pages
- Published by: Harvest Books May 7, 2007
- Written in: English
- ISBN 10 Number: 0156032910
- ISBN 13 Number: 978-0156032919
-
Book Dimensions:
9.9 x 7.7 x 0.9 inches
- Weighs: 2 pounds
Product Description
First published in hardcover as Oz Clarke’s Encyclopedia of Grapes, Oz Clarke’s Grapes and Wines is newly revised and updated to provide the most current information on an even wider array of grapes. Oz covers
Chardonnay,
Cabernet Sauvignon, and fifteen other "classic" grapes in depth, and includes features on tradition and innovation, methods used in the vineyard and the winery, and different wine styles around the world. He also provides vivid descriptions of more than three hundred grape varieties organized in his renowned A-to-Z format, as well as a glossary of technical terms and a wine decoder that lists which grapes go into which wines.
This authoritative volume by one of the world’s great wine writers is all you need to distinguish among grape varieties— the wines they create and the flavors they contribute—and to make an informed choice on selecting the most satisfying wines.
Back Cover Copy
From Albarino to Zinfandel, an essential reference for both the connoisseur and the novice
“If we have any interest in wine and its flavors, we have to be interested in the grape variety itself. If we have any interest in how a wine matures and changes with age, we have to know about the potential of the particular grape. If we care about the style of a wine, whether it should be sweet or dry, fizzy or fortified or still, each different grape variety’s peculiar talents will be of prime importance.”—Oz Clarke First published in hardcover as
Oz Clarke’s Encyclopedia of Grapes,
Oz Clarke’s Grapes and Wines is newly revised and updated to provide the most current information on an even wider array of grapes.
Chardonnay,
Cabernet Sauvignon, and fifteen other “classic” grapes are covered in depth—with features on tradition and innovation, methods used in the vineyard and the winery, and different wine styles around the world. The people behind the world’s best wine talk about what they do and what they are trying to achieve.
Oz also provides vivid descriptions of more than three hundred grape varieties organized in his renowned A-to-Z format, as well as a glossary of technical terms and a wine decoder that lists which grapes go into which wines.
“Well-written and gorgeously illustrated.”—
Dallas Morning-Star Telegram “A nicely packaged alphabetical directory of 350 varieties with lively commentary.”—
Chicago Tribune “Authoritative . . . Offers in-depth information about today’s most important grape varieties.”—Anthony Dias Blue,
Orient Express Magazine [no author photo]Oz Clarke is one of the world’s leading wine experts. He has won all the major wine-writing awards, including the Glenfiddich (three times), the André Simon, the Wine Guild (three times), the Julia Child, and the
James Beard. He lives in London.
Margaret Rand is an award-winning wine writer and a former editor at the magazines
Wine,
Wine & Spirit International, and
Whiskey. She writes for
Decanter and the
World of Fine Wine and has edited a number of Oz Clarke titles. She lives in London.
Reader Reviews
This review is from: Oz Clarke's Grapes and Wines (Paperback)
Oz Clarke's Grapes & Wine takes a different tact than other large definitive coffee table-style wine books like Hugh Johnson and Janice Robinson's World Atlas of Wine, Sotheby's Wine Encyclopedia, and Peter Forrestal's The Global Encyclopedia of Wine. Those books (and, indeed, Mr. Clarke's own New Encyclopedia of Wine) are organized based on countries and regions, while this book is organized by major grape varieties, which are arranged in alphabetical order. As such (and despite what the title says), that makes this more of a guide to grapes than to wine. And that offers some advantages for a lover of, say, Chardonnay, who with this book can read and learn about they way the grape is used in California, France, and New Zealand, without having book markers protruding from three different chapters. The style of organization also allows for the history of a certain grape to be traced even when it crosses national borders, as is the case for every significant variety grown in the U.S. and many classic varieties like Cabernet Sauvignon, Pinot Nior, and Shiraz that have made names for themselves far from where they were originally cultivated. But I believe the grape-oriented organization ultimately presents more problems than advantages. From a purely logistical standpoint, it can be confusing because many grapes are known by different names in different places: what the Americans, Australians, and South Africans call Shiraz, the French call Syrah; what the French call Pinot Nior the Italians call Pinto Nero; and what people in one part of Tuscany call Sangiovese is referred to as Brunello, Prugnolo, and Morelino in other parts of the same region. Mr. Clarke solves this by listing the grape by its best-known name and making references to the others in the text (Shiraz and Syrah are listed in hyphenated form), but it might still be confusing to someone who became familiar with a grape by one of its lesser-known appellations. Also, for a novice, it's not clear what grapes are tied to what kinds of wine in regions that don't reflect the variety on the label. So while the book does explain that red Burgundies are made from Pinot Nior and white Burgundies from Chardonnay, that Barolo and Barbaresco are both crafted from Nebbiolo, and that Chianti comes mostly from Sangiovese, the reader must first know these things before delving into the appropriate chapter. But the most serious problem, I think, is that organizing chapters by variety presents a false choice: a light and crisp Chardonnay grown in New Zealand, for example, has more in common with the Sauvignon Blanc grown down the street than it does with a powerful and buttery Chardonnay from California. And what about regions known for blending varieties? In Bordeaux most wines are mostly Cabernet Sauvignon (Lafite Rothschild, Haut-Brion), but some very significant wines (Le Pin, Petrus) are made predominantly from Merlot. That said, the book is packed with compelling writing and important and interesting information, and the photography is very strong (even if photos are for the most part a little small for my taste). This book, the last of three editions, was published only three years ago. Afterwards, editors divided the contents into two books: the aforementioned New Encyclopedia of Wine and Mr. Clarke's famous Encyclopedia of Grapes -- both of which I ought to be more familiar with. But after familiarizing myself with the high-level of Mr. Clarke's knowledge and his strong writing and at the same time being somewhat stymied by the way the book is organized, I can't imagine that the decision to divide these riches into two books wasn't a wise one.
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