Hailed by Paul Levy in The Wall Street Journal as "our cleverest, most thoughtful wine writer," Jancis Robinson makes learning about wine almost as enjoyable as drinking it. With How to Taste, she's put together a unique wine-tasting course based on practical exercises that appeal to wine connoisseurs of all levels.

This luxury box-set includes two of the world's most successful and bestselling wine books by the two foremost wine writers on t

Through 128 pages of over 200 vintage images, the reader is pulled back in time to 1880 Napa, where a scant but diverse 4,000 residents reside. The images in this book, with some photographs never before collected, demonstrate the architectural and historical diversity of this beautiful region,...

This fully revised edition from the senior editor of a trusted wine authority features descriptions and ratings for 5,000 California wines. Included are tasting notes and in-depth profiles on more than 700 California wineries, along with starred ratings and details on history, vineyards, and...

The experts at Wine Spectator magazine contribute their knowledge and insight to this ultimate resource for oenophiles. Every page is packed with information on grape varieties, winemaking techniques, styles, flavors, and prices. With full-color photographs throughout, this handy guide also...

Beginning in 1857 with Buena Vista Winery, Sonoma became one of the preeminent winemaking regions in the world. Chronicled here in 128 pages of over 200 vintage images is Sonoma's wine producing history, covering its many wineries, vineyards, towns, and townsfolk that grew up alongside the development of this fantastic enterprise.

Michael Chiarello, Penelope Wisner (Contributor), Karl Petzke (Photographer) Description From The Publisher: People the world over come to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant (the name is Italian or "among the vines"), where an enchanting vineyard setting and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience. Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences inspired by his years at Tra Vigne and the good Italian cooking of his family. Season by Season at Tra Vigne celebrates the natural beauty and abundance of the Napa Valley with a passionate gastronomic journey through the changing seasons. In addition to seasonal delights like roasted asparagus, lemon-braised artichokes, and pumpkin polenta, home cooks will discover the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramis. With lush photographs and a strikingly contemporary design, Season by Season at Tra Vigne is a must-have cookbook this fall.

A historical tour of the most prestigious chateaux in the world's most popular wine-making region, Bordeaux Style brings the reader into the intimate interiors and tasting rooms of the chateaux. From gleaming black-and-white floor tiles to the graceful shadows cast by stone arches, from luxurious residences to musky wine cellars, these stunning photographs offer a taste of the rich culture behind these grand wines.

Four centuries of history are united in the spare appellation Chateau d'Yquem Lur Saluces, -a label that evokes the same reaction the world over- of a luminous golden essence, of royalty, of impassioned devotees and collectors, and of the finest, the rarest, and the most expensive of wines.

It stands to reason that if our foods are now lighter and more dynamic, our wines should be also. A longtime champion of the victimized wine consumer, Willie Gluckstern debunks the myths and misinformation surrounding the (allegedly) complex subject of wine.