Wine for Dummies / by Ed McCarthy and Mary Ewing-Mulligan, MW ; foreword by Piero Antinori Proprietor; Marchesi Antinori Winery Florence, Italy.

Format:

Book

Author/Creator:

McCarthy, Ed.

Ewing-Mulligan, Mary, author.

Contributor:

Antinori, Piero, writer of foreword.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

--For dummies

Language:

English

Subjects (All):

Wine and wine making.

Genre:

Wine lists.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xxvi, 402, [4] pages : illustrations, maps ; 24 cm.

Place of Publication:

Foster City, CA. : IDG Books Worldwide, Inc., 1995.

Contents:

Foreword

Introduction

Part I: If You Are a Total Novice. Chapter 1: Wine 101; Chapter 2: These Taste Bud Are for You; Chapter 3: Making Wine Taste Good; Chapter 4: Navigating a Wine Shop; Chapter 5: Navigating a Restaurant Wine List; Chapter 6: How to Open a Bottle-and What to do Next

Part II: If You Are an Occasional Imbiber. Chapter 7: Is it a Grape? Is It a Place?; Chapter 8: Judging a Wine by Its Label; Chapter 9: Pinot Envy and Other Secrets about Grapes; Chapter 10: If It's Tuesday, This Must Be France; Chapter 11: Doing Europe; Chapter 12: The Brave New World of Wine; Chapter 13: Bubbling Beauties; Chapter 14: Wine Roads Less Traveled: Apéritif, Dessert, and Fortified Wines

Part III: When You've Caught the Bug. Chapter 15: To Have and To Hold-or To Sell; Chapter 16: Insider's Guide to Wine Buying; Chapter 17: You Never Graduate from Wine School; Chapter 18: What Does a Rainbow Taste Like?; Chapter 19: Marrying Wine with Food (and Other Entertaining Issues); Chapter 20: The Sweet Seduction of an Older ... Wine

Part IV: The Part of Tens. Chapter 21: Answers to Ten Common Questions about Wine; Chapter 22: Ten Wine Myths Demystified.

Notes:

"A Reference for the Rest of Us!™"--Cover.

Publisher's advertisements and Reader Response Card [6] pages at end.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

1568843909 (paper) :

9781568843902

OCLC:

33295625