Mad og drikke: vin

Everybody who drinks wine should drink the wine they enjoy. However, learning about wine can be intimidating. There is so much to know!What if we reverse engineer wine education?The High Five Wine Scoring System bridges the gap between wine drinker and wine expert.This system was built to simplify how we learn about wine and teaches readers to become the expert of their palate, rather than the expert of wine. By understanding our palates we are able to build descriptive wine language while learning a quick and fun five point system by breaking our wine into technical components we can smell, taste and feel.All of the instructions are in the book with plenty of workbook space to practice these tasting skills.Plus!Join the author for an opportunity to sit in on her live online calls where she will score a new wine each call. High Five Wine Academy is a community for wine lovers, beginner to expert, who come together to learn, to laugh and most importantly, to wine.See you there!

¿ The first wine book to breakdown wine by by weight and body rather than varietal and region, which makes exploring and understanding wine much easier. ¿ Offers 50 recipes and food pairings from a nationally recognized chef making the drink progressively concept easier to understand and apply. ¿ Revolutionary and patented method for shelving wines by weight and body has made the Urban Grape wildly popular and a top destination for wine enthusiasts. Audience¿ Wine enthusiasts¿ Novice wine drinkers¿ Food and Cooking enthusiasts¿ Anyone who enjoys entertaining

Kentucky has a rich history of producing spirits. Kentucky is the birthplace for bourbon and is America's only native spirit made with at least 51% corn and must be made in the United States with very exacting standards to be called bourbon. Moonshine was a source of illicit income in the Appalachian region for many years during the 20th Century. In 2010 the government legalized moonshine products allowing for wide distribution. The first commercial vineyard in the United States was planted along the Kentucky River and currently more than 60 wineries or vineyards are producing grapes and/or wine for sale. These spirited treasures began in Kentucky and they play an integral role in our heritage, agriculture, families and cuisine. During prohibition distillers provided "liquid refreshment" to those who knew how to make a connection, and speakeasys dotted the countryside. Currently Kentucky boasts wine and bourbon festivals; the Kentucky Bourbon Trail (TM); vineyard tours; and Kentucky Proud products made with bourbon, wine and moonshine. Kentucky has a rich and diverse culinary heritage drawing from many regions and cultures. Many of my family's historic recipes called for a "a teacup" or "lots of butter" as part of the list of ingredients, but now have been revised to include measurements we all recognize. All recipes are carefully chosen and tested dishes using Kentucky spirits. They incorporate both new creations and family favorite recipes guaranteed to become new favorites of your family and guests.

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book contains a vintage article on wine-making, including information on grape selection, planting and managing vines, budding, grafting, fermentation, bottling, and many other related aspects. Written in simple language and full of handy tips and clear directions, this articles will be of considerable utility to the modern grower, and would make for a fantastic addition to collections of allied literature. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality edition complete with a specially commissioned new introduction on wine making.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a concise guide to making dry wines. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive account of yeast treatment throughout the ages. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a complete guide to wine-making in California. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This text contains a comprehensive and concise cyclopaedia of wine, beer, cider, and spirits, with information on liqueurs, cocktails, cups, mixed drinks, soft drinks, and mineral waters. The eighth part of the 'Concise Encyclopedia of Gastronomy' series, this compendium includes detailed definitions, statistics, and historical information, and will be of considerable value to anyone with a personal or professional interest in drinks and cocktail making. Many antique books such as this are increasingly hard to find and expensive, and it is with this in mind that we are proudly republishing this text here complete with a new introduction on cocktail and beverage making.

An affecting memoir from the country's youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world At just twenty-one, the age when most people are starting to drink (well, legally at least), Victoria James became the country's youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room. It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud leader of her own Michelin-starred restaurant.Exhilarating and inspiring, Wine Girl is the memoir of a young woman breaking free from an abusive and traumatic childhood on her own terms; an ethnography of the glittering, high-octane, but notoriously corrosive restaurant industry; and above all, a love letter to the restorative and life-changing effects of good wine and good hospitality.

Tears of Bacchus relates the story of wine in the Middle East, essentially Lebanon and Syria, from the dawn of time to the present day in the form of a linear series of essays written in various "voices"--historian, archaeologist, novelist, wine writer, journalist, curator, anthropologist. It charts wine's influence on early civilizations and cultures, religion and mythology, before heading off into the Byzantine, Medieval Ottoman and ultimately the modern era, an age defined by strife and instability. With an introduction by Hugh Johnson.

This charming vintage text provides a brief history into the wines of Germany and Switzerland, and mentions the famous German vineyards Steinberg and Johannesburg, both of which remain of historical significance today. This would make a welcome addition to any wine enthusiast or historian's library. Sections include: Two theories on the origin of German wine - Along the banks of the Rhine - Old Wines - Cleanliness in wine-making - Some famous casks: Heidelberg - Königstein - The Twelve Apostles - The goblets of St. Goar - German industry and persistence - Germany's debt to the mediaeval monasteries - The Steinberg - Auctioning Steinberg wines - The Johannisberg vineyard - The vintage season - Adulteration of wine in Germany - Advisory councils - Planting under difficulties - "The blood of the Swiss" - A rare Swiss wine - The valley of the Moselle - A Berncastel wine, "The Doctor." - Healthful quality of the wine. This rare work is being republished in a high quality, modern and affordable edition, complete with a specially written concise biography.

This fascinating collection of traditional fruit, botanical, and vegetable wine recipes will delight any amateur winemaker or enthusiast, featuring simple instructions that remain of great practical use today. Learn how to make wines from a variety of hedgerow, orchard and garden ingredients. Complete contents: Wine Making; Home Made Wines; Apple Wine; Apricot Wine; Beetroot Wine; Blackberry Wine; Black Currant Wine; Champagne, English; Cherry Wine; Cider Wine; Coltsfoot Wine; Cowslip Wine; Currant and Raspberry Wine; Currant Champagne; Currant Wine, Red; Damson Wine; Dandelion Wine; Elderberry Wine; Ginger Wine; Gooseberry Wine; Grape Wine; Lemon Wine; Mead; Mead Wine; Mulberry Wine; Nectarine Wine; Orange Wine; Parsnip Wine; Peach Wine; Plum Wine; Quince Wine; Raisin and Elderberry Wine; Raisin Wine; Raspberry Wine; Red Champagne; Rhubarb Wine; Rowan Wine; Sage Wine; Sloe Wine; Strawberry Sack; Strawberry Wine; Turnip Wine. We are republishing this vintage text in a high quality, modern and affordable edition, complete with a newly written introduction.

In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food?eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history?that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain?from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel?sweet and hot tender lamb stew with honey?or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

150 Vineyards you need to visit before you die? The most beautiful vineyards of the world, collected in a handy listAfter 150 Bars, Restaurants, Hotels, Houses, Gardens and Golf Courses, there is now also 150 Vineyards you need to visit before you die. For lovers of wine, both professional and hobbyists, and of nature, vineyards are real must-see places.These vineyards can often be found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city.A selection of the most unique and worth visiting vineyards in the world, from Japan to Argentina and from South Africa to France. Discover in this guide how to visit the vineyards, the many exceptional stories and - of course - where to taste wine. Cheers!

This vintage book contains a short treatise on making wine, with information on yeast selection, fermentation, bacteria, nutrient salts, different varieties of wine, and many other related aspects. Written in simple, plain language and full of invaluable information, this volume constitutes a must-read for aspiring wine producers, and is not to be missed by collectors. Contents include: ¿Who Makes Wine?¿, ¿What is Wine?¿, ¿Why I Make Wine¿, ¿The Principles of Alcohol Formation¿, ¿The Function of Yeast¿, ¿The Function of Vinegar Bacteriä, ¿Sugar and Nutrition Salts¿, ¿Nutrition Salts and Organic Foods¿, ¿Enzymes and Nutrient Salts¿, ¿Enzymes and Pectin¿, ¿Fermentation in Nature¿, et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on making wine.