But First, Champagne

A Modern Guide to the World?s Favorite Wine

Nonfiction, Food & Drink, Entertaining, Holiday, Beverages, Wine & Spirits, Food Writing
Cover of the book But First, Champagne by David White, John Trinidad, Skyhorse
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Author: David White, John Trinidad ISBN: 9781510711457
Publisher: Skyhorse Publication: October 18, 2016
Imprint: Skyhorse Language: English
Author: David White, John Trinidad
ISBN: 9781510711457
Publisher: Skyhorse
Publication: October 18, 2016
Imprint: Skyhorse
Language: English

There’s never been a better time to get into Champagne!

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty-and frankly, rarely seems worth the price.

Today, though, Champagne is in the midst of a renaissance-no longer to be unjustly neglected.

Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne-wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America’s newfound obsession with knowing where food comes from, these shipments have been climbing steadily.

In But First, Champagne, author David White details Champagne’s history along with that of its wines, explains how and why the market is changing, and profiles the region’s leading producers.

This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all.

From the foreword:

"Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." -Ray Isle, Executive Wine Editor, Food & Wine

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

There’s never been a better time to get into Champagne!

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty-and frankly, rarely seems worth the price.

Today, though, Champagne is in the midst of a renaissance-no longer to be unjustly neglected.

Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne-wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America’s newfound obsession with knowing where food comes from, these shipments have been climbing steadily.

In But First, Champagne, author David White details Champagne’s history along with that of its wines, explains how and why the market is changing, and profiles the region’s leading producers.

This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all.

From the foreword:

"Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." -Ray Isle, Executive Wine Editor, Food & Wine

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