Sure the labels are confusing and the pronunciation daunting, but France's wines continue to set the standard for excellence around the world. Whether you're well versed in French terroir or you're dabbling outside your comfort zone, this comprehensive guidebook will make you an expert in today's best and best-value wines from France. Jacqueline Friedrich's unpretentious tasting notes are utterly enjoyable and contain the perfect balance of information on specific wines, vintages, prices, and producers.

Customer Review: Great Book by a Great Spokesperson for the Industry

Nearly 20 years ago I had the pleasure of reading Kermit Lynch's first book, "Adventures On the Wine Route." Back then I thought it was by far the best wine-related book I had ever read and my opinion hasn't changed. I would look forward to receiving the monthly Kermit Lynch Wine Merchant newsletters because they were so well-written. I would save them because they were such great reading material, and thought what a good book they would make.

Well, that's just what Mr. Lynch did, turned them into a book. His writings make me thirst for the wines he describes. The thing is, of course he is a salesman since he owns a wine shop, but he backs himself up by importing some mighty good wines. Seeing his name as the importer on a bottle of wine inspires confidence.

Inspiring Thirst is a collection of selections from Mr. Lynch's monthly wine letter and I found it fascinating to follow the journey from its beginnings up to the time the book was published. And also to be in wonderment at how low the prices used to be on such great bottles of wine - unbelievable.

The author definitely has a way with words and leaves no doubt that he loves what he does. The selections in the book, just like every newsletter or brochure he has printed, is a learning experience. It is far from the typical wine shop mailing that screams the point score awarded it by Robert Parker or the Wine Spectator and how limited the production is of that latest boutique find. You will find no point scores in Mr. Lynch's world, nor will you find attempts to stir up a frenzy over the most recent "vintage of the century" that needs to be touted. I love his own "vintage chart" (which happens to be a blank piece of paper). I laughed when it first came in the mail, and laughed upon seeing it again in the book.

This book gets a most enthusiastic thumbs up. Oh, and by the way, while it is a rather expensive book, the quality of the pages and binding (not to mention the reading material itself) make it worth the money.

Customer Review: An inspiration for writers and wine merchants alike!

If you could see me now, you'd notice that I'm just the slightest shade of green. This happens everytime I read a book by Kermit Lynch. No, I'm not ill, just envious. Is it really fair that Kermit was blessed as one of our nation's greatest palates AND one of our greatest writers? And if I ever get a chance to hear his band, I understand I'd be jealous of that too.

I found this, his latest collection of wine missives, difficult to put down. His engaging writing style allowed me to clearly imagine tagging along on each of his European sojourns. I imagined standing next to him in every cellar he described, sitting at every meal he journaled.

If you're anything like me, somewhere in the middle of chapter two or three, you'll begin plotting ways to convince your family a vacation in the French wine country beats Disneyland any day.

Dave Chambers, Wine Merchant
Sideways Wine Club

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375 ml - Red Wine Vinegar
Suisun Valley, CA
Product Description
We are proud to offer you the oak-aged "Trio" Red Wine Vinegar from Katz and Company. Two years in the making, this terrific vinegar is crafted using the traditional "Orleans" Method. It's a blend of carefully selected vintages of Merlot, Zinfandel and Cabernet Sauvignon from the heart of one of the world's great wine appellations, the Sonoma Valley. "Trio" has been crafted to mirror the classic Meritage blends where small lots of selected red varietals are mixed to create wines of great structure and character.

The finished blend is well balanced and full-flavored and retains the varietal characteristics of the grapes with nuances of cherry, raspberry and oak.

Usage Suggestions
Finally, we've got an authentic vinegar made here in the USA that can be used to enliven your favorite dishes and create distinctive dressings and sauces. The Sonoma Trio already a favorite of many of America's top restaurant chefs. Try reducing it for sauces for meats or grilled peaches or figs, and use it in dressings...mmm.

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When Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. Today, Cakebread Cellars is one of Napa Valley's premier wineries, and its exceptional wines are enjoyed in fine restaurants the world over. In THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK, Dolores and Jack present more than 120 recipes perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Dolores's garden and featuring fresh ingredients from Napa's artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce. Best of all, each recipe is paired with a Cakebread wine, making it possible to re-create the idyllic Napa Valley lifestyle at home.

Customer Review: For Cooks--and for California Dreamin'

By Bill Marsano. If you haven't heard of Jack and Dolores Cakebread it's probably because their wine is so fine it's always on allocation--there's not enough to go around, so the annual production is allocated to customers and restaurateurs who supported the Cakebreads when they founded their family winery in Napa in 1973. Still, you can get a taste of the Cakebreads and their way of life through this handsome book, written with their resident chef, Brian Streeter. One guiding principle here is the seasons: They dictate life at the winery, and so the recipes are seasonal as well. Another guiding principle is "Napa style"--the kind of relaxed elegance the area has become known and envied for. It's simple, stylish and superb. The recipes are clearly presented one to a page in legible type, and they come from many sources. Of course one expects Hispanic and Italian dishes--the Spanish discovered the place and the Italians were among the first to grow wine there. But the Cakebreads have cast their net wide to cover most of the Mediterranean basin--southern France, Morocco, Greece are also included--and there are Pacific Rim and Asian influences as well. And just for lagniappe, there are several recipes contributed by guest chefs at the Cakebreads' annual American Harvest Workshop. After a few pages of this you are going to have a powerful inclination to get yourself out to Napa. You could do worse. --Bill Marsano is a James Beard award-winning writer on wines, food and travel.

Customer Review: Great Idea for a Gift Basket for that Wine Lover!!

SPECTACULAR PICTURES, Informative Introduction and Mouth Watering Recipes. If anyone has been lucky enough to have visited this Winery up in Napa or better yet fortunate enough to have had the pleasure of a glass of Cakebread Chardonnay (or even if you have not) this book is wonderful in presentation and perfect for a Gift no matter what the occasion. Gift Ideas; for that Boss that has everything but appreciates good wine and good food, Housewarming, Present for that Culinary Art Student. If you have friends who love to entertain and your going over during the Holidays... instead of bringing a bottle of wine (like everyone else) give this book, Holiday Gift Basket (with of course of bottle of their wine)((Smile)) I purchased this book the first day it came out and went over it with my Executive Chef; we are always looking for new ideas especially with all the Holiday parties coming up. Recipes are set for each Season throughout the year. I am only giving it 4 Stars because I would say the instructions are not for the novice cook/chef at home, I think the recipes are written as if you know (and I mean "KNOW") your way around a kitchen. The authors have tried to balance the "fancy recipes" with the easier ones to prepare and that is pretty consistent throughout the book from the Salads to the Desserts. I collect a lot of cookbooks and I am famous for collecting cookbooks that I will never use but still want them in my library(just check out my other "Listmania Lists").....I'd have to say that there are a few good recipes in this cookbook that I definitely feel confident enough to try on my own: Phyllo Purses filled with Goat Cheese, Chives and Lemon Zest Warm Goat Cheese Salad with Pancetta, Shaved Fennel, and Sliced Pears Pan Roasted Halibut with Orange, Sherry and River Ranch Honey Baby Back Ribs with Red Wine Vinegar, Rosemary and Sweet Peppers Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce Apple and Cranberry Crisp I must add in respect to Desserts there are only 2 that are standard the rest are pretty fancy. Respectfully Reviewed

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Portuguese Red Cooking Wine

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The fragrance and flavor of fresh raspberries in a high-quality red-wine vinegar, imported from France. This raspberry vinegar is mildly acidic, with a bright berry flavor. Try in vinaigrettes or marinades for poultry or fish. For an enticing dinner salad, drizzle over mesclun mixed greens, tossed with toasted hazelnuts, teardrop tomatoes, and breaded, sauteed goat cheese medallions.

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Customer Review: Port and Douro wine library

The book was exactly what I ordered.It was received in a very short period of time.

Customer Review: Definitive, comprehensive, informative, articulate.

Port And The Douro is the fascinating story of Port over the centuries and surveys the remarkable physical conditions of the wine growing region of Portugal, the grape varieties, and the vineyards that make the Douro valley so special. Richard Mayson draws upon his many years of experience in the wine trade in general and his remarkable expertise in Port wines and how they are made. Port And The Douro is definitive, comprehensive, informative, articulate, and greatly rewarding reading for connoisseurs, dealers, and the nonspecialist general reader seeking to select just the right Port for the occasion.

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The city of Venice is one of the most beautiful in the world, but visits are too often marred by meals at bad restaurants with high prices, unscrupulous waiters, and tasteless food. Chow! Venice reveals the best places to eat and drink, from simple sandwiches and pizzas to elegant four-course meals. Discover places off the beaten track as well as steps away from St. Mark's Square.

Learn how, when and what Venetians eat and drink, where to get the best cichetti and where to find restaurants and bars open after 10:00pm. In additions to restaurants and bars, there's a list of markets, specialty food stores, and wine shops.

Whether you're visiting Venice for three days, three weeks, or three months, Chow! Venice will prove to be an invaluable resource and guide.

Customer Review: Save your money and I will tell you why...

We just returned from Venice( March 6th - 11th, 2008) and used this book for three of our dinning choices and they were the worst of all our dinning experiences. We stayed at a lovely B and B called the Locanda Orseolo and Barbara and Gigi and their staff suggested our best dinning experiences in Venice. I will give you two of our three examples. Page 13, Vino Vino dry pasta and the most boring salad, a handful of lettuce in a bowl and Bimbo quality bread and even with our most limited selections there was no way to escape that place in the inexpensive category and as for the four gondoliers hanging out at this local eatery it was full of very loud tourist. Page 15 Taverna La Fenice( yes we went to the right address) we went to dinner there after we saw Electra at the La Fenice Opera house. No the waiter did not know or have any great or even mild English language skills as suggested in the book, the most uncomfortable seats to ever rest on and we had the risotto because "you can not go wrong" and it was the second worst risotto we had in 24 days in Italy. The fish was dry and all we could do was laugh and finish our wine and pay not the expensive category price as this book suggests but pay the very expensive, and we do not mind spending money, but this in any country was not worth the mention. Venice is not known as a culinary hub as the entire country of Italy will tell you but you can have local excellent meals there so go there and ask a local or call Gigi but my suggestion is to save your money don't buy this book because sincerely you don't need it and use the money and buy yourself a treat as you walk around magical Venice

Customer Review: Terrific!!

What a great update on a very useful book! The last several years I've spent weeks at a time in Venezia...cruising every calle for foodie gems! What a delight it was finding the first edition of this delightful book...and the update reassures the reader a present-time evaluation!!
Many thanks to Shannon and Ruth!!!

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This is Raspberries Wine Vinegar in Bottle of Delouis (France).

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The delicate flavor combination of veal and rabbit meats enhanced with white wine and Dijon mustard make these sausages a must for a classic Cassoulet.

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This book is an atlas, reference work, and guide to the world of wine. Following a classic organization, readers are first introduced to the topics of the history of wine, wine production, wine cellars and the enjoyment of wine. From the yearly cycle of the fruit to modern cellar techniques, the experience begins with the creation of the wine. The reader is then invited on a journey through all the winegrowing countries and regions of the world, with expert authors introducing each area, including Canada, Japan, and China. Naturally, Wine is also a reliable guide to buying wines. It includes numerous producer tips that convey sophisticated, highly useful recommendations. Newcomers to the passion of wine, in particular, will find invaluable aid in deciphering the enormous worldwide wine offerings.

Customer Review: Perfect for Students in the Profession

Contains a lot of great information. The first few chapters are about the History and Production of wine and include a great amount of detail. The pictures really help to show certain aspects, such as the photo progression of ripeness and grape bunches WITH the leaves, and pruning.

The chapters are written and edited by various experts in that region, so accuracy is quite high. The edition I just read is the 5th (2004) edition, so there should be a new edition within the next two years or so.

I bought this NEW for $6!!! What a deal!!!

Customer Review: Like A Large Glass Of Wine, To Be Enjoyed a Sip At A Time

I honestly believe that Domine has done an excellent job in compiling and authoring WINE. The book contains a plethora of information and is effectively enhanced with color photographs that allows the reader to better follow along with the details of wine and its production (in Europe.) To be repetitious, its as if the author never left the Old World to discover the abundance of quality wine, production methods and information awaiting his readers on "this side of the pond."

This should not be the first book purchased by a person new to wine, although it could be. A person's interest in any subject may begin with the purchase of a first book of the beginning level in order to learn more. Increased proficiency in the subject matter leads to more advanced books. In the case of Domine's WINE, the information a person new to wine needs to know is adequately covered in the first 150 pages. The book should then be put away. As an interest in wine and wine tasting continues, the book should be a steady resource of reference. Unlike a Ludlum novel which is meant to be read cover-to-cover, WINE is a reference book for all levels of Oenophiles. I can hardly imagine that any person purchases this book, reads it once, then disposes of it.

The holidays are coming. I know what you should be asking for. (Joseph Broski, Dionysian Society International - NJ)

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