Exploring Wine

In its previous editions, Exploring Wine has been called “a large jewel and a classic,” “one of the most intelligent, most easily understood books on the subject of winegrowing,” and “a must-have resource for the weekend novice drinker and the everyday tasting professional.”  This new edition includes even more practical, comprehensive information on wine regions, growing, purchasing, tasting, and pairing.  Based on advice from professors and other wine professionals who use the second edition of Exploring Wine, we have included more balanced coverage of the various winegrowing regions, more tasting notes on international wines, a pronunciation guide for foreign words, and more basic, practical information in the business section.  The third edition also includes more information on the health effects of wine and responsible drinking, as well as an improved guide to types of glassware and bottles.  In addition, the food and wine pairing section will go beyond merely matching menus with wine choices, to show why certain flavors go together and teach students how to identify the best matches.  Throughout the book, easy-to-use charts, tables, and maps help to simplify the subject for students and wine enthusiasts, and beautiful color photographs and personal interviews with winegrowers bring the encyclopedic content vividly to life.  From the vine to the table, Exploring Wine encompasses all aspects of wines througout the world, and is an essential reference for any student, professional, or wine aficionado. 

Author Biography

Steven Kolpan, Brian H. Smith (1952 2009), and Michael A.Weiss have been the leading wine educators at The CulinaryInstitute of America for the last twenty five years. Theyhave traveled to virtually every wine producing region in theworld and have trained more than 30,000 students to understand andappreciate wine. The authors are active participants and organizersof professional and consumer food and wine events, write forseveral wine and food publications, and lecture and teachextensively in educational programs, seminars, and conferencesthroughout the United States and other wine producingnations. Their book WineWise won the coveted James Beard FoundationAward for Best Beverage Book of 2009 and the Georges Duboeuf Awardfor Best Wine Book of 2009. Founded in 1946, The Culinary Instituteof America is an independent, not for profit collegeoffering bachelor’s and associate degrees in culinary artsand baking and pastry arts as well as certificate programs inculinary arts and wine and beverage studies. A network of more than40,000 alumni has helped the CIA earn its reputation as theworld’s premier culinary college. The CIA, which alsooffers courses for industry professionals and food enthusiasts, hascampuses in New York (Hyde Park), California (St. Helena), andTexas (San Antonio).