1001 Wines You Must Taste Before You Die by Neil Beckett (Editor), Hugh Johnson (Preface by)

From Barnes & Noble

Whether you're a wine newbie or an acknowledged connoisseur, 1001 Wines You Must Taste Before You Die will increase your taste bud vocabulary. This luxurious, gargantuan volume is designed for endless browsing: Each of the 1001 entries describes an individual vintage, its origin, history, character, and a critique of its qualities. Divided into four sections (red, white, sparkling, fortified), the book covers both classic vineyard regions that every wine lover must know, but also recently emerging wine countries, too.

From the Publisher

This highly opinionated, addictively browsable compilation of 1,001 "must try" wines offers the most enjoyable drinking experience for novice and connoisseur alike. Included in the list are classics as well as groundbreaking new up-and-comers from all major regions of the world. Divided into four sections: red, white, sparkling, and fortified wines. The informed selections offer a complete history of the most famous vintages as well as introducing the daring new blends and varietals that are exciting the cognoscenti. Special attention is paid to the world’s classic wine regions like Napa, Chianti, Barolo, Bordeaux, and Burgundy, but the book also takes very seriously recently established areas like Rioja or Australia’s Barossa Valley. Also, the book examines emerging regions just finding their place on the oenological map, like Argentina’s Mendoza, which can provide enormous pleasure at a reasonable price. Each entry comes with an authoritative yet opinionated description of its origin, history, and character as well as anecdotes about the winemakers, the vineyard and the region. This book will immediately appeal to wine fans everywhere and will be a perfect gift item.

Kimberly Bartosz - Library Journal

The latest entries in the series aim to entertain as well as provoke discussion and controversy. A variety of international food/wine writers contributed to both books. Becket (editor, The World of Fine Wine magazine) organizes chapters in 1001 Wines by red, white, sparkling, and fortified wines, listing entries alphabetically by producer. Both vintage and nonvintage wines are included. Advice is given on whether to drink specific wines now and how long the wines should age. The list is not of the greatest wines or of authors' favorites; instead, it includes intriguing, historical, and influential wines. All of them can be purchased, although some are rare and expensive.

In 1001 Foods, London-based food journalist Case covers a wide variety-from meats, vegetables, cheeses, and desserts to condiments and aromatics, from the everyday to the rare and exotic. Each essay includes a description of the expected taste. If necessary, the entry will inform the reader whether the item is rare or endangered. Overall, both books are fun to read, with descriptive writing and excellent photography. They are meant to be enjoyed, not necessarily read cover to cover but skimmed or read selectively. These aren't essential for public libraries, but the other books in the series are widely held.

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