Wine Education

Gerald Asher, who served as Gourmet's wine editor for 30 years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time. Guiding the reader through 27 diverse wine regions in France, Italy, Spain, Germany, and California, he shows how every wine worth drinking is a reflection of its terroir - in the broadest sense of that untranslatable word.

Actor and wine expert Julian Curry has devised a unique audiobook guide to wine. The whole subject is introduced and explained how wine is made, the different grapes, the different blends, vintages, wine-growing areas and types. In an entertaining and informal style, he also teaches how to taste wine, and how to choose and store it.

The perfect introduction to the world of wine, The Wine Doctor infuses personal narrative with expert knowledge. Written by doctor of nursing practice and French wine scholar Jesse McClain, this nonfiction book details everything there is to know, from what temperature wine should be stored at to his two time-international medal winning wine recipes. By the end of The Wine Doctor, you’ll not only hold the power to choose the best sauvignon blanc and merlot, but also understand the health correlations brought to you by wine.

Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione."

Salt, Fat, Acid, Heat colors outside the lines of the traditional cookbook by asking you to challenge everything you know about cooking through a guide that’s part culinary interrogation and part cookbook. If you’ve ever wondered about the “why” behind the science of good cooking, Salt, Fat, Acid, Heat is the cookbook for you! Perfect for those who would rather theorize about cooking than actual cook, Samin Nosrat transcends the traditional practice of simply providing you with recipes.

Do you wish you knew how to savor the flavors and aromas of your favorite wines? Do you want to understand better how wine is made, the grape varieties used, and how to pair the right wine with a meal? If you answered yes to any of these questions, then this is the book for you! This audiobook will explain everything you need to know about wine, wine-making, and wine tasting. It will become your best guide to fully appreciating the wines you love.

For fans of the Table Manners podcast, Jessie and Lennie’s cookbook is brought to life in this unique audiobook. This audiobook features seven recipes from the book, cooked live in Lennie’s kitchen, as well as an exclusive Q&A with Jessie and Lennie taking you behind the scenes of Table Manners family stories and anecdotes taking you through their favourite easy, complex, summer, Christmas and Jewish-ish recipes.

Do you want to know more about where those luscious reds come from? Would you like to be able to more confidently choose the right red wine for any occasion? If you answered yes to any of those questions, then this book is your guide to the most savory red wines from around the world! 

You are at a dinner party, and sitting across the table from you is the person that you have been crushing on for a very long time. You have been smiling at each other and everything seems to be going very well, until another guest starts talking about French wines.

This is the simplest guide to great wine. The objective is to have you focus on what you like, have fun, learn the basics, and saves tons of money by buying good wine at bargain prices. The audiobook starts off by emphasizing how you will save anxiety, time, and trouble too. The mystery is taken out of what wines to choose, how to do so simply on your own and at restaurants, while saving money at the same time - and, when necessary, how to impress those you wish to do so with.

A fact-filled, jargon-free guide to wine, bursting with entertaining anecdotes, literary quotes, and compelling humor that will teach you everything you always wanted to learn about wine but were too scared to ask. A literary twist on traditional food and wine pairings, this book explores how great wines and great writers can be combined to enhance the enjoyment of both. The book describes the history of wine from the time of Noah to the birth of two-buck Chuck.

If you’re a wine connoisseur or a casual weekend sipper, Wine Making for the Total Novice is the perfect guide to put the pride and pleasure of wine making into your hands! Don’t be intimidated by the acres of grapes and barns of heavy equipment at the vineyards, you can make delicious wine at home, and this book shows you how!

John's wine reviews are part history lesson, part personal epiphany, part peep show, part discovery, and they are always peppered with a dash of enthusiastic admiration. You see, John doesn't write reviews for wines he doesn't like. He leaves that for the professionals. John only reviews wines he loves, and his reviews reflect that in an especially clear way. For John these reviews are personal.

Any Glass with Wine in It Is a Wine Glass takes a fun, fresh non-intimidating look at the world of wine. No longer will you look away when the waiter brings the wine list or when you're asked to choose a wine at a party or club! "I'll order the wine" will be your newest command as you proudly take charge of this age-old ritual!

If you enjoy wine occasionally or sip to excess, Fruit in Glass is the book for you. After being in the wine industry, in different capacities, for over 15 years, I've been asked a lot of questions! So, I've taken all of those questions, put them in a book, and answered them. Fruit in Glass is there for all of your wine needs, whether you're trying to understand wine and food pairings, or are wondering why us wine professionals do the stuff we do. So, buy my book for yourself or for that wine friend that everyone of us have. Cheers!

Never before in the long, long history of home wine-making has the hobby enjoyed such tremendous popularity as it does today, with thousands of new enthusiasts joining our ranks every week. Fortunately, we no longer have to follow antiquated methods and recipes. The recipes contained in this book have been evolved by varying methods of mine which have appeared elsewhere in many magazines and which, following more than 20 years of experimenting in wine-making, have proved to be the best, not only for making all the well-known home wines, but for making genuine vermouth and liqueurs.