A Scent of Champagne: 8,000 Champagnes Tested and Rated 香槟的味道:我所品鉴过的8000种香槟精装重3公斤

世界上最重要的香槟专家理查德·朱林 (Richard Juhlin) 回答了这些问题，并带领读者踏上了香槟地理区域的旅程，并了解了香槟的历史。他解释了如何安排品尝和培养嗅觉，以及为什么您喝香槟的环境很重要，包括他从体育老师到鉴赏家的毕生旅程的个人轶事。还包括一个目录部分，描述和排列不同的香槟酒厂、类型和年份。坐下来欣赏 Juhlin 优美的散文和一杯可爱的香槟，这种起泡酒已经成为奢华和优雅的缩影

作者: Richard Juhlin
出版社: Skyhorse
ISBN: 9781634506496
出版时间: 2015

装帧: 精装
纸张: 胶版纸
页数: 400页

作者: Richard Juhlin
出版社: Skyhorse
ISBN: 9781634506496

出版时间: 2015
装帧: 精装

纸张: 胶版纸
页数: 400页

售价 380.00 5.8折

定价￥650.00

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上书时间2021-11-30

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艺术

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Champagne may be the most misunderstood category of wine in the world, as many labels of sparkling wines bear the name in error. True champagne comes only from the French province of Champagne and contains three specific grape varieties. But figuring out more about the wine can be confusing: what is the difference between cuvee de prestige, blanc de noirs, and rose? What is the best kind of food to pair with champagne? How many different kinds of sweetness are there? What is the best method of storage? Richard Juhlin, the world's foremost champagne expert, answers these questions and more as he takes the reader on a journey to the geographical area of Champagne and through the history of the drink. He explains how to arrange tastings and develop one's sense of smell, and why the setting where you drink champagne is important, including personal anecdotes about his lifelong journey from PE teacher to connoisseur. Also included is a catalog section that describes and ranks different champagne houses, types, and vintages. Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the sparkling wine that has come to epitomize luxury and elegance.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New...
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