Written by the experts who train today′s leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more.

Review:

"...lively guide..." (New Yorker, 10 December 2001)

"...lively guide..." ( New Yorker, 10 December 2001)

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