The New York Times Book Of Wine

The best on wine from the New York Times! The newspaper of record has always showcased the writing of some of the worlds most respected wine experts, and these 125 articles from its archives feature such esteemed names as Eric Asimov, Frank Prial, Florence Fabricant, and R. W. Apple Jr. They cover everything from corkscrews and winespeak to pairing wine with food, wines from the Continent and South of the Border, and restaurant experiences. This is the ideal gift book for wine lovers.

INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” —Fortune

In The Wine Lover’s Daughter, Anne Fadiman examines—with all her characteristic wit and feeling—her relationship with her father, Clifton Fadiman, a renowned literary critic, editor, and radio host whose greatest love was wine. An appreciation of wine—along with a plummy upper-crust accent, expensive suits, and an encyclopedic knowledge of Western literature—was an essential element of Clifton Fadiman’s escape from lower-middle-class Brooklyn to swanky Manhattan. But wine was not just a class-vaulting accessory; it was an object of ardent desire. The Wine Lover’s Daughter traces the arc of a man’s infatuation from the glass of cheap Graves he drank in Paris in 1927; through the Château Lafite-Rothschild 1904 he drank to celebrate his eightieth birthday, when he and the bottle were exactly the same age; to the wines that sustained him in his last years, when he was blind but still buoyed, as always, by hedonism. Wine is the spine of this touching memoir; the life and character of Fadiman’s father, along with her relationship with him and her own less ardent relationship with wine, are the flesh. The Wine Lover’s Daughter is a poignant exploration of love, ambition, class, family, and the pleasures of the palate by one of our finest essayists.

This #1 New York Times bestseller is a "bold and subversive retelling of the goddess's story" that brilliantly reimagines the life of Circe, formidable sorceress of The Odyssey (Alexandra Alter, TheNew York Times). In the house of Helios, god of the sun and mightiest of the Titans, a daughter is born. But Circe is a strange child -- not powerful, like her father, nor viciously alluring like her mother. Turning to the world of mortals for companionship, she discovers that she does possess power -- the power of witchcraft, which can transform rivals into monsters and menace the gods themselves. Threatened, Zeus banishes her to a deserted island, where she hones her occult craft, tames wild beasts and crosses paths with many of the most famous figures in all of mythology, including the Minotaur, Daedalus and his doomed son Icarus, the murderous Medea, and, of course, wily Odysseus. But there is danger, too, for a woman who stands alone, and Circe unwittingly draws the wrath of both men and gods, ultimately finding herself pitted against one of the most terrifying and vengeful of the Olympians. To protect what she loves most, Circe must summon all her strength and choose, once and for all, whether she belongs with the gods she is born from, or the mortals she has come to love. With unforgettably vivid characters, mesmerizing language, and page-turning suspense, Circe is a triumph of storytelling, an intoxicating epic of family rivalry, palace intrigue, love and loss, as well as a celebration of indomitable female strength in a man's world. #1 New York Times Bestseller -- named one of the Best Books of the Year by NPR, the Washington Post, People, Time, Amazon, Entertainment Weekly, Bustle, Newsweek, the A.V. Club, Christian Science Monitor, Refinery 29, Buzzfeed, Paste, Audible, Kirkus, Publishers Weekly, Thrillist, NYPL, Self, Real Simple, Goodreads, Boston Globe, Electric Literature, BookPage, the Guardian, Book Riot, Seattle Times, and Business Insider.

INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. Stemming from his own growing obsession, Wilson moves far beyond the “noble grapes,” hunting down obscure and underappreciated wines from Switzerland, Austria, Portugal, France, Italy, the United States, and beyond. In the process, he looks at why these wines fell out of favor (or never gained it in the first place), what it means to be obscure, and how geopolitics, economics, and fashion have changed what we drink. A combination of travel memoir and epicurean adventure, Godforsaken Grapes is an entertaining love letter to wine.

The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.