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WineWise is a must-have for anyone seeking the knowledge and confidence to select and enjoy great wines. It will give readers a basic introduction to wine: how to select different varieties and identify their flavors, how to read wine labels, and how to identify grapes from wine-growing regions all over the world. The interior features detailed maps, examples of wine labels, and hundreds of four-color photos. Chapters include Enjoying Wine, White Grapes, Red Grapes, Living with Wine, Wine and Food, and Wine in Restaurants, as well as chapters on wine-growing regions from France, Italy, and Germany to California and New York State to South America, Australia, Spain, and Portugal. There is also a chapter on Bargains, featuring the greatest inexpensive wines from around the world. Detailed information on grapes, flavor profiles, regions, and food and wine pairings makes it easy for consumers to choose the right wine for any occasion and any budget. Filled with understandable, consumer-friendly, expert advice, this book is the ideal companion for any wine enthusiast.
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STEVEN KOLPAN, BRIAN H. SMITH, and MICHAEL A. WEISS have been professors of wine at The Culinary Institute of America for more than two decades. They have traveled to virtually every wine region of the world and have trained more than 30,000 students to understand and appreciate wine. Together, they are authors of the classic Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World. In 2007, Kolpan and Weiss were honored as Wine Educators of the Year by the European Wine Council. Kolpan, a Certified Wine Educator, is also the author of the award-winning A Sense of Place: An Intimate Portrait of the Niebaum-Coppola Winery and the Napa Valley. Smith is also the author of The Sommelier's Guide to Wine. Weiss was awarded the Diploma of Honor from the Corporation des Vignerons de Champagne and inducted into the Confraria, or Brotherhood of Porto. Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Jonathan Benno, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Melissa Kelly, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as a location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
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