The New Wine Lover’s Companion, 3rd ed.

The indispensable guide to wine is now interactive!

The New Wine Lover’s Companion informs, advises, and enlightens readers with approximately 4,000 entries that describe wines produced all around the world. The A-to-Z entries describe grape varieties; wine styles; wine-growing regions; winemaking techniques; wine-testing terms; sizes and styles of glassware, wine bottles and wine openers; optimal temperatures for serving different wines; and much more. The original edition of this book was hailed by Jurgen Gothe of the Vancouver Sun as “the best new wine book in more than a decade. . . ” and this new third edition is better than ever. One of the many qualities that has made The New Wine Lover’s Companion so popular is its accessibility. No wine snobbery here. The authors serve up solid information about vintages, varieties, and which wine goes best with which food in a relaxed, conversational style that doesn’t intimidate readers. Following the A-to-Z entries, additional advice and information includes—

Tips on buying wine
Ordering wine in a restaurant
Understanding the information on wine bottle labels
Opening and serving wine at home
How to store leftover wine . . . and much more

From the reviews: 
Praise for the previous edition: 

“… one of my favorite compact reference books.” 
—Laurie Daniel, San Jose Mercury News, December 2003 



“A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.”
—Jacques Pépin, cookbook author and TV chef



“Know what geropiga is? Neither did I until I saw the entry in this new edition… Obscurities like this make this squat book as addictive to flip through as it is useful. … a great addition to anyone’s library, novice through expert.” 
—Tara Q. Thomas, Denver Post & Rocky Mountain News Grapevine, December 21, 2003 



“…a handy reference …” 
—John Griffin, San Antonio Express—News , December 10, 2003 



“…an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.”
—William Rice, Food and Wine Columnist, Chicago Tribune