Champagne : the wine, the land and the people / by Patrick Forbes.

Format:

Book

Author/Creator:

Forbes, Patrick.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Champagne-Ardenne (France).

Wine and wine making--France--Champagne-Ardenne.

Wine and wine making.

France--Champagne-Ardenne.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (Inscription)

Physical Description:

492 pages, [16] unnumbered pages of plates : illustrations, maps ; 23 cm

Edition:

Second impression.

Place of Publication:

London : Victor Gollancz Ltd., 1972.

Contents:

Part I: The Three Champagnes. 1. The Province; 2. The Winefield; 3. The Wine

Part II: The Land. 4. Rheims; 5. Epernay and other Landmarks; 6. Subterranean Champagne: The Cellars

Part III: The Historical Perspective. 7. The Foundation of the Winefield and its early history; 8. The Dark Ages and the Middle Ages; 9. The Abbey of Hautvillers; 10. Dom Pérignon: the Legend and the Truth; 11. The Début of Sparkling Champagne; 12. Revolution and War; 13. A Century of Achievement; 14. The first World War; 15. The Isthmus Years of Peace; 16. The Second World War; 17. Modern Times

Part IV: The Culture of the Vines. 18. The Creation of a Champagne Vine; 19. The New Plantation; 20. The Annual Cycle of Growth of the Vines; 21. The Annual Cycle of Work in a Mature Vineyard; 22. Pest, Diseases and Disorders; 23. The Vineyards in Pre-Phylloxera Days; 24. The Vintage

Part V: The Making of the Wine. 25. Some Introductory Remarks; 26. The Grapes and the Must; 27. The Still Wines; 28. The Sparkling Wine; 29. The Finished Product; 30. The Bottles; 31. The Corks

Part VI: The Consumption and Enjoyment of the Wine and It's By-Products. 32. Buying, Choosing, Appraising and Laying Down Champagne; 33. Serving Champagne; 34. When to drink Champagne and what to drink it with; 35. Old Champagne, Still Champagne and Pink Champagne; 36. Other Products of the Champagne Vines

Part VII; The People. 37. The Champenois; 38. Champagne Gastronomique

Part VIII: Some Great Makers of the Wine. 30. The Brularts of Sillery; 40. Ruinart Père et Fils; 41. Moët & Chandon; 42. Lanson Père et Fils; 43. Louis Roederer; 44. Veuve Clicquot-Ponsardin; 45. Heidsieck & Co Monopole, Piper-Heidsieck, Charles Heidsieck; 46. Perrier-Jouët; 47. G. H. Mumm & Co; 48. J. Bollinger; 49. Pommery & Greno; 50. Krug & Co; 51. Pol Roger & Co.

Notes:

"First published September 1967. Second impression May 1972."

Edition statement from title page verso.

Line drawings by Graham Rust.

Publisher's gilt-stamped green cloth with maps on endpapers.

Includes bibliographical references (pages 475-480) and 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 2 inscriptions: 1. "Q souvenir of a lovely day. Illegible signature" and 2. "With very friendly good wishes. Chef de Maigret".

Kislak copy has label of Wine & Food Library Jan Longone ... Ann Arbor, MI.

ISBN:

0575009489 (cloth) :

9780575009486

OCLC:

827951074