Windows on the World Complete Wine Course, Millennium Edition

All in color! The best beginner's book on wines...in an all-new Millennium edition! America's best-selling book on wine is completely rewritten. Now filled with full-color labels and maps, it is packed with updated recommendations, new sections, sidebars, and Kevin Zraly's inimitable, irreverent approach. Universally praised by wine experts and novices alike, this unbeatable "course" answers all your questions and starts you on your way to becoming a wine connoisseur. Go through the tasting process, from swirling the glass to sniffing to sipping; know when a wine is at its peak for drinking, and what to look for on a label. Take a country-by-country, region-by-region "best-buy" ratings tour of the latest vintages--whites, reds, and blended wines (champagne, sherry, and port) from France, Germany, Italy, Spain, California, the Pacific Northwest, New York, Australia, and two of the newest, hottest countries, Chile and Argentina. You'll love Zraly's lighthearted style, his glossary of wine terms, his award-winning restaurant wine lists, his advice on matching wine with food, and his tips on stocking and serving wine at home, ordering it in restaurants, and more. A uniquely intoxicating trek through the world of wine. Trim size: 8 x 10.

Zraly, founder and teacher of the Windows on the World Wine School, presents the 14th update of his popular guide to the world of wine. Originally published in 1985, Zraly's book was designed for students, which is reflected in the treatment of each chapter as a class: "white wines of France," "red wines of California," and so on. A loose question-and-answer format prevails, and Zraly also provides a generous sprinkling of entertaining sidebars and informational tidbits. Even collections with Philip Seldon's The Complete Idiot's Guide to Wine (Alpha, 1996) or Ed McCarthy and Mary Ewing-Mulligan's Wine for DummiesR (IDG, 1998) should consider Zraly's bookAeach of these titles has its own strengths. Zraly offers more detail on Chilean and Argentinean wines, while the other two titles offer information on Portuguese wines not found in Zraly's book. For the restaurant owner or wine steward, Zraly also offers information on creating a wine list. Recommended for medium and large public libraries or any academic library where culinary arts titles are collected.AJohn Charles, Scottsdale P.L., AZ
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