Colman | Wine Politics - How Governments, Environmentalists, Mobsters, and Critics Influence  the Wines We Drink | Buch | 978-0-520-25521-0 | sack.de

Buch, Englisch, 208 Seiten, Cloth Over Boards, Format (B × H): 154 mm x 236 mm, Gewicht: 640 g

Colman

Wine Politics - How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink


1. Auflage 2008
ISBN: 978-0-520-25521-0
Verlag: University of California Press

Buch, Englisch, 208 Seiten, Cloth Over Boards, Format (B × H): 154 mm x 236 mm, Gewicht: 640 g

ISBN: 978-0-520-25521-0
Verlag: University of California Press


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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Autoren/Hrsg.


Weitere Infos & Material


List of Illustrations
List of Sidebars
Preface and Acknowledgments

1. What Is Wine Politics?
2. Soil and Society: Wine in France and America before 1935
3. Authenticating Origins: Appellations and Quality
4. Baptists and Bootleggers: The Strange Bedfellows of American Wine
5. Who Controls Your Palate?
6. Greens, Gripes, and Grapes
7. Celebrating Diversity

Notes


Tyler Colman teaches wine classes at New York University and the University of Chicago. He contributed to the third edition of The Oxford Companion to Wine and his articles have appeared in Food & Wine and Wine & Spirits.



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