RANCHO CUCAMONGA - Facing a cluster of grapes that is the city logo on an oversized tapestry, a small group of residents and historians reminded the Planning Commission of the cultural significance of the Biane Winery and requested the 10-acre property be

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The essential insider's guide to every major wine-growing region in the world, this book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds. AUTHOR BIO: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated Wine Writer of the Year on three occasions and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing.

Customer Review: A great annual review of wine for intermediate and expert wine lovers.

Tom Stevenson and his crew of wine experts has put together another in this very useful series of wine books. It provides an excellent overview of important events in the various wine producing areas, written by experts very knowledgeable in each area. Stevenson provides a insightful service by adding his notes of the "best" 100 wines nominated by the various experts who contribute to the writeups; there are always good leads here to new winemakers, even if the particular vintage or wine is not available in your market.

This book is very useful, as long as you have a good working knowledge of wine and understand that not all wine regions are equal -- otherwise it would be better to start with a book with more "balance". Stevenson treats all areas pretty much equally, even though there are vast differences in production and complexity between New Zealand and Bordeaux, for example. Hugh Johnson's or Oz Clarke's annual surveys would be a better choice for someone who wants to judge the relative size and complexity of different regions.

Stevenson's own caution is well taken: "Unlike most other wine books, "Wine Report" assumes a certain level of knowledge. Therefore, there are rarely any explanations of technical terms or even references to historical incidents. Readers are expected to know what these terms mean and what the references refer to, or at least have the intelligence and curiosity to look them up."

In short, think of these reports as similar to the "Week in Review" section of the Sunday "New York Times".

One other inescapable "weakness" -- the Report is denominated 2008, but the basic texts were sent to Stevenson in early 2007 and final editing was done by June 2007. Most of the information is at least a year old by the time the book is in your hand. If you need your wine info hot off the presses, read "Decanter" or subscribe to a wine feed -- there are several good ones -- or subscribe to one or more of the wine discussion groups -- Jancis Robinson's Purple Pages are pricey but excellent, for example, and there are some very good free site like Robert Parker's or Robin Garr's.

Nonetheless, this is one of my favorite wine publications. It is great fun to read about what is happening in every single wine region of the world on a regular basis. Other resources are more catch as catch can -- Decanter may not visit New Zealand every year for example, or may focus on one small area. The overview seems to miss nothing of significance in the area and during the time period covered. It is very easy to use Internet resources to follow up on more current information with the leads provided here.

Customer Review: rcarney

Great book for those of you that want to get insight into the world of wine.

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The process is painstaking, slow and laborious, but worth every step. No shortcuts are taken, no inferior fruit picked, no spoiled wine made into vinegar, Minus 8 is never boiled and never hurried. The superior quality that sets Minus 8 apart is guaranteed.

All Minus 8 is hand-crafted by one winemaker at one vineyard, from ultra premium quality fruit grown to the strictest standards. First, each vine must be protected from hungry animals with netting, until harvest when the nets are removed. The harvest conditions for Minus 8 Wine Vinegar are often brutally cold temperatures below -8°C (17°F), winter winds and night skies make a bone chilling combination for the people who hand pick and press the grapes. Why risk frostbite for frozen grapes? The answer is in the taste. Months of weathering give the grapes unmistakable flavors found nowhere else; the slow natural freezing concentrates those flavors. The winemaker blends juices from 8 varieties of grapes elevated and harvested in this way to attain the intricate flavor profile and delicate balance.

First, wine is made from the juice; a delicious luxury in itself. But then this wine is fermented, slowly, over months, alcohol transforming to acetic acid, or vinegar. Temperatures are monitored; overheating is avoided to make sure that every characteristic aroma and taste of the original wines is maintained. The unique fermentation culture used to produce Minus 8 was developed with the first making of Minus 8 many years ago, and it is cared for year after year for consistency.

This vinegar isn't Minus 8 until it has been aged for years partially in French oak barrels, then blended with vinegars dating back to 1997, and finally bottled. Minus 8 is very limited in production.

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Flamenco guitarist Roni Benise will have flamenco dancers join him for his show at La Cereza Winery in Temecula on Saturday. Benise has performed around the world and worked with local percussionist C.G. Ryche in the past. Benise is a perennial favorite in the Inland area.

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Customer Review: Wine Book Review

I have only skimmed through this book but from what I have seen I believe that it will prove informational. Also, from this book I have subscribed to a newsletter from the author and find this very informative also. I would highly recommend this to a beginner or an old hat in appreciating wine.

Customer Review: A laugh-out -loud, down- to- earth educational read

Reading this book was like listening to a girlfriend talk about a subject near and dear to both of our hearts. While reading this book, I felt like I was experiencing her journeys and education with her- and with quite a bit of a sense of humor. All to often, it seems wine educators take themselves (and wine) too seriously. This book will teach you more about wine production, selection, and food pairing without being snobby and pretentious. It was fun, easy to read, and informative. I hope Natalie will be writing more books!

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After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, Wine Politics exposes a little-known but extremely influential aspect of the wine business--the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, Wine Politics reveals just how deeply politics matters-- right down to the taste of the wine in your glass tonight.

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Joseph carefully selects Barolo DOCG wine to make this elegant, nebbiolo-based vinegar a delight for game or meats, with cheeses, and for marinades. Acetorium vinegars are hand-crafted by esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. Instead of using flavor infusions they judiciously select the basic ingredients for each vinegar and then vinify them before beginning the vinegarization process. In other words, all Acetorium vinegars are made from fine wines. The vinegars are precision-aged in stainless steel tanks or wooden barrels.

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Enjoy the Magnificent flavors of Black Truffles, Fine Wines, and Wild Mushrooms from Buckhead Gourmets Wine Sauce Collection. Just heat and serve; allow these sauces to capture your taste buds with their intensity and rich finish. You may use these sauces as a finishing sauce (heat and serve) or as an added ingredient to your favorite recipe. You will have a hard time believing that you are indulging on a Fat Free product. Of course these classic sauces were developed for fine cuts of meats and poultries, but don't stop there. Be creative and introduce a little Wine and Black Truffle flavor to casseroles, stews, or crock pot recipes. Enjoy. Sauce Bordeaux: As its name implies, a Classic French Red Wine Sauce also known as Sauce Bordelaise. It is hearty and robust in flavor with a hint of Black Truffles on the finish. Enhances all meat dishes without overpowering the natural flavors. Sauce Marsala: This classic is prepared with Marsala Wine, Porcini Mushrooms and Black Truffles. Veal or Chicken Marsala has never been easier to prepare. Sauce Hunter: Western European in origin. This Classic Sauce is prepared with Red Wine, Wild Mushrooms and Black Truffles. Traditionally used with the hunters game long ago, it has evolved as a wonderful compliment to all meat dishes and pastas. Sauce Peppercorn: Buckheads version of this peppery sauce is the European style prepared with Brandy, Sour Cream, Whole Green Peppercorns and Black Truffles. From Pork Roast to Filet Mignons, a Classic with any meat dish. Sauce Madeira: A delicate brown sauce prepared with Madeira Wine. Because of the addition of Black Truffles, their sauce compares to the Classic French Sauce Perigueux, the traditional Dordogne regional sauce served with Beef Wellington. Varieties sold separately.

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Eat good food, drink a little wine, lose weight! Sounds too good to be true? Not with The Wine and Food Lover's Diet. Created by a sports doctor with a background in nutrition, this is a diet that combines healthful eating with a love of eating. Imagine a meal of bacon-topped arugula salad, pecan-crusted chicken paired with the perfect glass of wine, and closing with chocolate souffl or some ice cream and a cup of coffee and then, even better, looking at the decrease on the scales the next morning. Dr. Phillip Tirman's 28-day plan sheds the pounds and the diet angst. He knows that most diets fail because they're based on restricting the foods everyone loves the most and they're impractical for today's busy lifestyles. So he has developed a lifetime eating plan based on satisfaction, not deprivation. The key to feeling slimmer and healthier? It's the surefire combo that is the foundation of the diet: one protein + two low-glycemic carbs = success. Using this formula, Dr. Tirman has created a menu plan to jump-start weight loss. He clearly and simply describes why high-glycemic carbs promote weight gain, while low-glycemic carbs do the opposite. Included are handy lists of beneficial Savvy Carbs and Super Savvy Carbs, which make it easy to tailor the diet to anyone's tastes plus 100 really delicious recipes with wine pairing suggestions, illustrated in full color. There's also clear advice for choosing take-out foods, for selecting diet-friendly restaurant dishes, and for using the diet to lose weight or simply to keep off the pounds already lost. The Wine and Food Lover's Diet is the ultimate key to a healthier, fuller, longer, and more satisfying life.

Customer Review: I love this book!

This book is not only great for feeling good about the way you eat or "dieting" if you insist. For me it is such a nice change from the status quoe meals giving you gourmet alternatives for quick meals. Plus the bonus that you are being healthy yet feeling decadent! I have tried probably over half of the recipes and they have all turned out so well that a few are now family favorites made all the time.

If you just enjoy food and wine I think you will enjoy this book. I got it as a gift and have given as a gift and we all love it!

Customer Review: Same ol High Protein Diet

I was really disappointed with this book and sent it back. I was hoping for a book that was about having balance, eating healthy but not depriving yourself. Instead, this book is the same old song about eating loads and loads of protein. There are absolutely NO carbs in any of the recipes (unless you count your veggies). This just isnt realistic. Power to you people who can follow Atkins, but our brains need glucose in order to function optimally - I know I do! Dont buy this if you're hoping for a balanced diet - this is not. I give two stars because the recipes look good and are presented well.

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I am amazed by this book. The book is organized, alphabetically, by the alcoholic beverage being discussed. In the course of discussing a wine or other potent potable, one learns European and US History, the history of the Church. One learns about Saints, about economics, about conspiracies, about theology. All done in a delightful way.

There is nothing a good Catholic need wince at here.

Each article is just about the right length for a short reading, perhaps after dinner, or perhaps by yourself while waiting for a ride to the ABC store.

Customer Review: Great book!

It is difficult to say anything about this book that has not been said already. Be sure to check out the 1st book in the series too: The Bad Catholic's Guide to Good Living

1) It is irreverent... but FULL OF LOVE for the Church and Her history.

2) It is funny and campy, but proclaims the truth.

3) It has great drinking songs that gently poke fun at protestants...

4) And best of all, great drink recipes and party ideas.

All in all... AWESOME BOOK.

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