The Oxford companion to wine /

First published in 1994, The Oxford Companion to Wine has become a mainstay of culinary reference collections. Author Robinson is one of the world’s 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 world’s important wine regions as well as charts, diagrams, and color photographs supplement the text. The fourth edition of The Sotheby’s 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

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.