Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
A Scent of Champagne: 8,000 Champagnes Tasted and Rated

A Scent of Champagne: 8,000 Champagnes Tasted and Rated

Juhlin, Richard
Cointreau, Édouard

Hardcover

Food WritingIndustrial DesignLiquor

Currently unavailable to order

ISBN10: 1510773630
ISBN13: 9781510773639
Publisher: Skyhorse Pub
Published: Nov 1 2022
Pages: 400
Weight: 6.20
Height: 1.68 Width: 10.19 Depth: 12.80
Language: English
A luxury volume on the world's most elegant beverage---by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau

Champagne may be the most misunderstood category of wine in the world, as many labels of sparkling wines bear the name in error. True champagne comes only from the French province of Champagne and contains three specific grape varieties. But figuring out more about the wine can be confusing: what is the difference between cuvée de prestige, blanc de noirs, and rosé? What is the best kind of food to pair with champagne? How many different kinds of sweetness are there? What is the best method of storage?

Richard Juhlin, the world's foremost champagne expert, answers these questions and more as he takes the reader on a journey to the geographical area of Champagne and through the history of the drink. He explains how to arrange tastings and develop one's sense of smell, and why the setting where you drink champagne is important, including personal anecdotes about his lifelong journey from PE teacher to connoisseur. Also included is a catalog section that describes and ranks different champagne houses, types, and vintages. Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the sparkling wine that has come to epitomize luxury and elegance.

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