The Art and Business of Champagne

Dan Ginsburg (Autor)

Buch | Softcover

242 Seiten

2006
McFarland & Co Inc (Verlag)
978-0-7864-2225-8 (ISBN)

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When people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look - from the vineyard to the marketplace - at the world of champagne.

When people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look--from the vineyard to the marketplace--at the world of champagne.

Just like good wine, the book begins with the grapes: variety, growing season, harvesting and pressing method. While not attempting to be the definitive work on champagne making, this volume does enumerate all the steps and decisions that go into producing a quality champagne. Blending, bottling, aging, fermenting and storage are also discussed. With a view to practicality, the author--himself a champagne manufacturer--looks at the marketing and business concerns of champagne, including the necessity of balancing quality and timely production. Since, by definition, champagne comes only from Champagne, France, a brief history of and visitor's guide to this region is also included. The final chapters look at vintages from 1900 to 2003 as well as the various families who make it their business to produce some of the world's finest wines.

The late Dan Ginsburg lived in Washington, D.C., but was a part-time resident of Ay, France. He was the president and majority owner of Champagne de Meric, the only American-owned winery in Champagne.

Table of Contents

Preface

Introduction: Champagne Basics

Part I. Lessons of an American in Champagne

1. Choose Your Teachers Well

2. It’s All in the Grapes

3. Respect Tradition

4. Patience Is a Virtue

5. The Business of Champagne Is Business

6. The World Won't Beat a Path to Your Door Just Because You Make a Better Champagne

7. Use the Home Field Advantage

8. How to Make a Small Fortune in the Champagne Business

Part II. The World of Champagne

9. The History of Champagne

10. Past Harvests in Champagne

11. Key Village Profiles

12. If You Run Out of Champagne De Meric

13. A Visitor's Guide to the Champagne Region

14. Life in Champagne

15. The Future

Appendix I. Champagne Surface Planted by Department by Grape Variety

Appendix II. Eight Ways to Maximize Your Enjoyment of Champagne

Appendix III. Sample Letters to Champagne Producers

Appendix IV. Contact Information for Hotels, Restaurants, and Tourist Destinations

Bibliography

Index

Erscheint lt. Verlag	30.3.2006
Zusatzinfo	photos, tables, appendices, bibliography, index
Verlagsort	Jefferson, NC
Sprache	englisch
Maße	152 x 229 mm
Gewicht	318 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-7864-2225-4 / 0786422254
ISBN-13	978-0-7864-2225-8 / 9780786422258
Zustand	Neuware