Reviews (2)

Excellent overall with many minor glitches
He has a thoroughly enjoyable writing style (especially the puns) with superb information.I use the book very frequently when purchasing.These errors are minor but the sheer quantity of them seems inexcusable, especially in an encyclopedia and in an edition that has been "fully revised and updated".
Extremely useful for anyone who buys sparkling wine regularly
In 1986 Tom Stevenson released his "Champagne" and established himself as a premier expert in bubbly wines. In this volume, he expands his range beyond the French region and considers other fizzy grape juice, both in France, and worldwide. This is a welcome release by an author who is thoughtful and makes positive contributions to wine scholarship, criticism, and appreciation.
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Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine   

Reviews (2)

Come quickly, I'm seeing stars!!!
Hard to imagine a more hedonistic pursuit than sampling--and rating--4000 champagnes.This book is encyclopedic, well written and easy to use.Some of the tasting notes on small grower's special blends that aren't available to the general public are superfluous but fun to read in any event.If you are into Champagne, this is a book you should have.I enjoyed it thoroughly.The author seems to favor Chardonnay dominated blends and BdB Champagnes.If you like more PN dominated Champagne (as I do) then his ratings may not be all that useful.Nonetheless, I was in general agreement with most of the ratings.The printing stock, layout and pictures/graphics are amazing.However, my first copy had a bad binding that fell apart after a couple of weeks.

Best overview about Champagne
Great overview about the history, wine-making, etc.Tasting notes are also very useful as a reference when buying champagne in the region (most small champagne shops in Reims and Epernay have this book available).In addition (and I must admit I haven't had the opportunity to taste 4000 champagnes), I do agree with 85% of the notes for the wines I have tasted!Strong buy!!!!!
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Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Wine And Wine-Making    5. Cooking / Wine & Spirits    6. Wines   

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Champagne    5. Food    6. Wine    7. Wine Appreciation    8. Wine and Food Pairing    9. Wines   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Health & Healing - General    5. Menus    6. Methods - General    7. Fiction / Romance / General   

Subjects:  1. 1831-1899    2. Beverages - Wine & Spirits    3. Champagne (Province)    4. Champagne (Wine)    5. Cooking    6. Cooking / Wine    7. Europe - France    8. France    9. History    10. Pol Roger & Co    11. Roger, Pol,    12. Wine industry    13. Food    14. Wine   

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Cooking / General    5. Cooking / Wine & Spirits    6. Wines   

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine   

Reviews (3)

New Year's Eve every day
I wasn't certain I would like this book. On one hand, the subject matter is one of my favorites: I could easily drink champagne every day of my life - that is if it were a sensible thing to do and wouldn't pose health risks. There is another matter to the book, though, that scared me off a bit - quite a bit of talk about war. It's never been my favorite subject.
Abrupt end
I found the book an enjoyable read even though the authors' writing was a bit trite and simplistic.It did lack some flow in areas as the writers simply jumped from vignette to vignette, albeit they were all fairly entertaining.My biggest criticism is that the authors seemed to have lost interest in finishing the book.After taking us through several centuries of relevant history, approximately 60 pages was devoted to the plight of Champagne/champagne during WWI (which was, in my opinion, appropriate).However, only about 8 pages accounted for the WWII years, and then....the end!Apparently, there have been no new or interesting developments in Champagne / of champagne during the past six decades.I find this hard to believe, and is thus my biggest disappointment with the book.

A sparkling story
Don and Petie Kladstrup's new book, "Champagne", is a serious but lively romp through the history of champagne...champagne, the drink and Champagne, the region. It is also a revealing look at the French and how they defended what became their national symbol through war and (literally) pestilence. Defend it they did, to their credit and our good fortune.
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Subjects:  1. Beverages - Wine & Spirits    2. Champagne (Wine)    3. Cooking    4. Cooking / Wine    5. History    6. Wine And Wine-Making    7. Cooking / Wine & Spirits    8. Wines   

Reviews (4)

Are there only American Dummies passioned by Champagne??
Although the book gives a good overview about 'le' and 'la' Champagne, I think it's a little bit too focused on the US market (hence the title of my review).I think it's certainly interesting to give an impression about the US market (and others!) but I would have preferred it in a separate chapter.
Great Reference: All About Champagne
This book ain't just for dummies! It's a rather comprehensive overview of champagne--how and where it's made and different styles and price ranges, with good information on serving and food pairing. I continue to reference this book before I give champagne tastings, and continue to come away with something new.
A votre sante!
Prior to my recent trip to the Champagne district of France, I had the very good fortune of happening upon a copy of Ed McCarthy's "Champagne for Dummies".Although I have seen and considered countless "Dummies", this was my first purchase...and what a REWARDING purchase it was! Extremely well organized, knowledgeably written, and easy to use and understand, "Champagne for Dummies" should be considered de rigeur reading for anyone with even the slightest interest in what makes champagne the special drink that it is!McCarthy knows his stuff and how to present it in a way that's crisp, clean and thoroughly enjoyable...not unlike a glass of fine champagne! Definitely a "must have"! ... Read more

Subjects:  1. Beverages - Wine & Spirits    2. Champagne (Wine)    3. Cooking    4. Cooking / Wine    5. Cooking / Wine & Spirits    6. Wines   

Reviews (2)

A bit flat...
Juhlin's "2000 Champagnes" has one major strength:copious and detailed tasting notes from a well-seasoned expert.If your palate is similar to his, you've got a great guide to the wines made and released up until about 1990.It also has many excellent photographs and information-packed sidebars.
The Champagne Addict's Definitive Guide
Surely the most delicious book ever written on the fabulously glamorous subject of Champagne. A thirst quenching encyclopedia that answers all your questions and guides you through the sparkling world of this fizzy Frenchdrink. The layout is elegant and the text is on-the-dot clear. It is abeautiful book and it makes a great gift to all and everyone who wishes toindulge in Champagne know-how.A definate must-have for those who enjoygood food and good drink! ... Read more

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine   

Reviews (3)

Stick to the Science
A short review for a short book -- the science is fascinating; unfortunately the author mixes his knowledge of science with his lack of knowledge about wine. While I share his love of Champagne, some of M. Liger-Belair's other vinous statements are either not based on fact or are based on opinion -- that would be welcome whether I agreed with his opinions or not, if it didn't confuse the original thesis, which is, "this is a book about the science of bubbles." Still, this book is worth reading if only for the terrific, entertaining foreward. Cheers.

A Good Book about my Favorite Drink
The problem with Champagne, at least for me, is that it tends to disappear too fast. That was also the problem with this book. It reads too fast. Before I knew it the pleasure was behind me. Uncorked starts with the history of this famous drink, including the revelation that Dom Pierre Perignon was originally told by the Pope and other powers to get those lousy bubbles out of the white wine. Then the members of the Royal Court at Versailles under Louis XIV began to appreciate the bubbles. So, after years of fruitless labor trying to get the bubbles out of the wine, at the end of the seventeenth century, Dom was ordered to reverse his efforts and devise methods to increase the bubbling in the wine, which, incidentally, he did. After history, we have a chapter on making Champagne: pretty standard stuff. But if you don't know it yet, learn it here so at the next dinner you can talk with authority. Next comes the most informative chapter: A Flute or Goblet? Which is better? Those of you who know Champagne know the answer. And those of you who don't know Champagne can find the correct answer here. The amazing thing for me is that I knew the answer, but I didn't understand the scientific reasons why flute was better. Science is always right and here we find no exception. The last few chapters then talk in extenso about bubbles and as this is the essence of Chamapgne, the discussion is well worth the effort expended in studying the science of Champagne bubbles and the photographs that illustrate that science. Just as a book has a beginning, a middle, and an end, a bubble has a birth, a rise, and a burst. This book didn't make me want to go out an read more about Champagne, but it did make me want to go out and drink some more and while drinking I shall appreciate the remarkable history and science that goes into this fine drink.

Illustrated history of a champagne bubble
Uncorked : the science of champagne or how all to learn on this festive and sparkling beverage so much appreciated throughout the world?
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Subjects:  1. Analysis    2. Beverages - Wine & Spirits    3. Champagne (Wine)    4. Chemistry - Physical & Theoretical    5. Cooking    6. Cooking / Wine    7. Cooking / Wine & Spirits    8. Physics    9. Popular science    10. Wines   

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Wine Buying Guides   

Reviews (2)

Pitiful
This is a horrid book that contains NO current information, and is essentially a repetition of trite descriptions of champagne tastes and flavors. The word "brioche" is used over and over again. If you want to build expertise in Champagne, invest in one of the books by Tom Stevenson and avoid this.

You Will NEVERNeed Another Guide To Champagne!!
This is the only champagne guide that you will EVER need; don't let thecompact size fool you!!! Written by France's leading experts onchampagne, Eric Glatre takes us on an elegant journey about the greatwine's history starting from Roman times to the present. He covers thegreat vinyards and other lesser known ones that are producing exceptionalchampagne.The most valuable information contained in the book concernshow to appreciate, buy and drink champagne. Throughout the book, heprofiles 100 of the world's exceptional wines, and apart from the"Giants," there are some great ones that many people have notheard of and are well worth trying.There is an interesting section aboutthe storage of champagne stating that..."Champagne does not mellowwith age and that it is best not to drink it on the same day that you buyit."Read more

Subjects:  1. Beverages - Wine & Spirits    2. Champagne (Wine)    3. Cooking    4. Cooking / Wine    5. Wines   

Reviews (6)

Tom Stevenson's World of champagne, a more apt title
As a wine connoisseur, I am stunned to see an unexplainable omission in this book: there is NO mention of Romania, even though it was the fourth country in the world to produce sparkling wines (btw, that's what champagne is, a sparkling wine named after the region...) after France, Russia (Ucraine) and Germany. In 1862 the first commercial sparkling wine business is established in Timisoara, with many more to follow, including Bucharest in 1913. How is this possible and how can it be overlooked, since there were exports of "bubbly" to England (the author's country) from Romania going back to the 1920's... Besides, wine growing was always native to Romania since times immemorial - unlike many of the countries listed. Kenya makes the list (1992), and Israel (1980) and Malta (1995)...and England (1976)! The "experts" have outdone themselves this time. Perhaps they should hire fewer wine-tasters and morehistorians when they write a "World" Encyclopedia next time ... SO, when's this glaring omission going to be corrected, Mr. Stevenson ?
Incomplete reference!
GRAPE GRIPE: The book presents products from Malta (with a nine year tradition in champagnes), but does not mention any of the Romanian ones (with a 157 years tradition).
comprehensive list of all French champagne houses
This is the bible about all what you always wanted to know about champagne. Who invented it (Dom Perignon), who is the oldest wine producer in the Champagne (Gosset), which is the oldest champagne company (Ruinart) and which is the best champagne (Krug)? Find out all about the difference between Grand Crus, Premier Crus and Grand Marques. But also learn all about the history and the production process of the methode champagnoise. Lastly, there is a comprehensive list of all French champagne houses, including a brief description and rating, as well as a concise overview of the other sparkling wine regions in the world which, however, are not allowed to call their produce champagne anymore nowadays. The real champagne is restricted to the world-famous region East of Paris. ... Read more

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Reference    5. Reference works    6. Wines    7. Wine    8. Champagne    9. Sparkling Wine   

Reviews (1)

Useful history of a major GI
In light of persistent international debates over whether and how nations should protect geographical indications, I found When Champagne Became French a useful read.Guy tells the story of the nineteenth- and early twentieth-century conflicts over the definition of champagne and, in part, the definition of Frenchness as something connected to but distinct from the different parts of France.
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Subjects:  1. Beverages - Wine & Spirits    2. Biotechnology    3. Champagne (Wine)    4. Cooking / Wine    5. Europe - France    6. Food Science    7. History    8. Industrial Fermentation    9. Regional - General    10. Science    11. Science/Mathematics    12. Wine And Wine-Making    13. Agriculture & related industries    14. Europe    15. European history: c 1750 to c 1900    16. European history: from c 1900 -    17. Food manufacturing & related industries    18. Political Science / International Relations    19. Social history    20. c 1800 to c 1900   

Subjects:  1. Cookery, American    2. Cookery, Cajun    3. Cookery, Creole    4. Cooking    5. Cooking / Wine    6. Essays    7. Louisiana style    8. Regional & Ethnic - Cajun & Creole   

Subjects:  1. Beverages - Bartending    2. Beverages - General    3. Beverages - Wine & Spirits    4. Champagne (Wine)    5. Cooking    6. Cooking / Wine    7. Sparkling wines    8. BG-JUVENILE PROP - BG-JUVY NON-FICTION    9. Cooking / Wine & Spirits    10. Wines   

Subjects:  1. Beverages - Wine & Spirits    2. Champagne (Wine)    3. Cooking    4. Cooking / Wine    5. Wine And Wine-Making   

Subjects:  1. Beverages - Wine & Spirits    2. Cooking   

Subjects:  1. Beverages - Wine & Spirits    2. Champagne (Wine)    3. Cooking    4. Cooking / Wine    5. Sparkling wines