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The Art and Business of Champagne - Dan Ginsburg

The Art and Business of Champagne

(Autor)

Buch | Softcover
242 Seiten
2006
McFarland & Co Inc (Verlag)
978-0-7864-2225-8 (ISBN)
CHF 54,90 inkl. MwSt
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
Technik Lebensmitteltechnologie
ISBN-10 0-7864-2225-4 / 0786422254
ISBN-13 978-0-7864-2225-8 / 9780786422258
Zustand Neuware
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