A Modern Guide to the World’s Favorite Wine
On Sale: October 18, 2016
Hardcover / e-Book
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Non-Fiction Cooking / Food
Both the region of Champagne and its wines have always been
associated with prestige and luxury. Knowledgeable wine
enthusiasts have long discussed top Champagnes with the same
reverence they reserve for the finest wines of Bordeaux and
Burgundy. But everyday Americans usually keep Champagne way
back on the high shelf. It’s for big celebrations,
send-offs, and wedding toasts and, more often than not, is
bought by the case. The good stuff costs plenty—and frankly,
rarely seems worth the price.
Today, though, Champagne is in the midst of a renaissance—no
longer to be unjustly neglected.
Over the past decade, an increasing number of wine
enthusiasts have discovered the joys of grower
Champagne—wines made by the farmers who grow the grapes.
Thanks to a few key wine importers and America’s newfound
obsession with knowing where food comes from, these
shipments have been climbing steadily.
In But First, Champagne, author David White details
Champagne’s history along with that of its wines, explains
how and why the market is changing, and profiles the
region’s leading producers.
This book is essential reading for wine enthusiasts,
adventurous drinkers, foodies, sommeliers, and drinks
professionals. With a comprehensive yet accessible overview
of the region, its history, and its leading producers, But
First, Champagne will demystify Champagne for all.
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