A Guide to Good Wine / contributions by Allan Sichel, Leslie Seyd, H .B. Lanson, Lance K. Cock, Ian MacKenzie, Alfred Langenbach ; with an introduction by J. W. Mahoney, LL.B., The Wine & Spirit Association of Great Britain.

Format:

Book

Contributor:

Sichel, Allan, contributor.

Mahoney, J. W. (John William), writer of introduction.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Wine and wine making.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

208 pages, [49] unnumbered pages of plates : illustrations, maps ; 21 cm

Edition:

Revised Edition / editor: Brian Doughty

Place of Publication:

London : Abbey Library, 1970.

Contents:

Introduction / J. W. Mahoney

1. The Vine

2. How Wine is Made

3. What is Wine?

4. The Wines of Bordeaux / Allan Sichel

5. The Wines of Burgundy / Leslie Seyd

6. Champagne / Victor Lanson

7. Other French Wines and Brandies

8. Port / Lance K. Cock

9. Sherry / Ian MacKenzie

10. The Wines of Germany / Alfred Langenbach

11. The Wines of Italy

Wine Lists. Bordeaux; Burgundy; Champagne Shippers; Côtes du Rhône; Loire; Jura; Switzerland; Port Shippers; Sherry Shippers; Germany.

Notes:

"First Published 1952. Second Edition 1959. This Edition 1970."

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.

Kislak copy has dust jacket retained.

Kislak copy has stamp "C.T.C. 39" on back free endpaper.

OCLC:

37282674