Why buy books from Block122?
Block122 is an Amazon Affiliate. By purchasing books via block122.com, you are helping to fund continued development of our dynamic video web series, Block122TV. Thank you for your support!
“An informed, intelligent and entertaining tour, “American Wine” is your reader-friendly companion from the Napa Valley to the North Fork. Clear maps, knockout photos, valuable information." —Newsday, January 2014 More info →
An indispensable book for every wine lover, from some of the world's leading wine experts. More info →
Goldstein, a James Beard Award–winning sommelier and author of Five Star Service, tackles the tricky task of pairing wine with food. His practical guide for learning about the different styles of wines (varietals) encourages experimentation and offers hints on how to taste with discernment. Comprehensive chapters on 12 common varietals and sections on sparkling and dessert wines contain the most pertinent facts: regions, top producers, key flavors to look for and ideas for food pairings. Goldstein's mother, Joyce, a noted chef and cookbook author (The Mediterranean Kitchen) shares complementary recipes for simple yet flavorful dishes. Sample menus suggest, for instance, pairing an austere merlot with Tuna with Rosemary and Citrus Tapenade; or an aged, developed syrah with Korean Short Ribs. A thorough glossary of everyday wine terms rounds out a useful primer for those who like wine but don't have extensive knowledge of the subject. More info →
For resolute gourmets and connoisseurs, matching wine with food constitutes a chief preoccupation. Perception of a wine’s bouquet and its acidity and alcohol levels can profoundly affect one’s overall impression of food, and a dish’s spiciness, saltiness, and richness have a correlative effect. Bringing to bear a wealth of knowledge and experience, master sommelier Goldstein offers some novel approaches. His concern is not what foods go with ubiquitous varietals on the order of cabernet and zinfandel. Goldstein’s wines to be paired run to obscure grapes such as txacoli, assyrtiko, and mencia. Each wine comes with a wealth of information about nomenclature, geographic origin, and production. He inventories not only the sorts of foods that match well with specific wines but also those whose flavors clash with or obscure the wine’s best characteristics. He notes also useful cheese pairings. Renowned chefs have contributed recipes that especially complement each wine. —Mark Knoblauch More info →
When Adventures on the Wine Route was first published, Victor Hazan said, “In Kermit Lynch’s small, true, delightful book there is more understanding about what wine really is than in everything else I have read.” A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. More info →
Winemaker Smith releases a heady bouquet of earthy tones and varietal flavors as he guides us carefully through the art of making, drinking, and enjoying the fruits of the vine. Wine, for him, is like liquid music, for it has the capacity to embody a spectrum of emotional modalities, to exhibit harmony or dissonance, and it has the power to transport us from care and circumstance. Smith delineates the principles of postmodern winemaking: Vine balance is the economic meeting place for winemakers and growers; The rebirth of a simple, inexpensive method shows promise for categorizing a wine's fragility or robustness. Sensory methods remain our best piloting tools. Along the way, Smith profiles winemaking's lunatic heroes, including Gideon Beinstock, Randall Grahm, and Bob Wample. Enjoying wine, the author points out, is a sensory experience, and he suggests that music pairing can greatly improve your chances of enjoying a wine. —Publisher's Weekly, August More info →
“Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode’s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative.”—Eric Asimov, New York Times More info →
"A beautifully designed and intelligently organized wine primer." —Boston Globe More info →
A comprehensive, must-have guide to beverage service including wine, beer, and spirits. More info →
"Kevin Zraly is the finest wine educator I have known.” —Robert Parker More info →
The art of winemaking may be a time-honored tradition dating back thousands of years, but today, wine is trendier and hotter than ever. Now, wine experts and authors Ed McCarthy and Mary Ewing-Mulligan have revised their popular Wine For Dummies to deliver an updated, down-to-earth look at what's in, what's out, and what's new in wine. More info →
"In a lucid, understated, wry and subtly subversive manner, 'Sherry' questions much of the conventional wisdom about how the wines are made and how it should best be consumed. In this way, it functions not only as an excellent summation of what has been, but also as a wise and hopeful vision of what can be." —Eric Asimov, The New York Times More info →
"...it's refreshing to read the work of an author who not only knows her subject in great detail, but one who is opinionated and tells her story in an engaging fashion. ...this book is highly recommended.", Tom Hyland, Learn Italian Wines More info →