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The Champagne Guide 2014-2015 (Anglais) Relié – 5 novembre 2013


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Biographie de l'auteur

Tyson Stelzer is a multi-award-winning wine writer with an annual readership of four million. He was named International Champagne Writer of the Year in The Louis Roederer International Wine Writers’ Awards 2011. He is a regular contributor to more than twelve wine magazines, including Wine Spectator, America’s largest-selling wine publication. As an international speaker, Tyson has presented at wine conferences in Australia, New Zealand, South Africa, Japan, and the United Kingdom and regularly hosts wine events around Australia.


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Amazon.com: 17 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
"Get ready to sparkle"! 7 janvier 2014
Par Markus Hungerbühler AIWS - Publié sur Amazon.com
Format: Relié
“Zhak-soh”, “My-ii Groh Krew” and “Zhof-wah” are not new Chinese wine brands but pronunciations of some of the French names of champagne houses and growers (Jacquesson, Mailly Grand Cru and Geoffroy), that Australian Tyson Stelzer included in his recent guide book on champagnes and the Champagne region. These pronunciations are just one example of the great usefulness and reader friendliness of this comprehensive new book on current releases of champagnes. Other very useful elements are the detailed descriptions of the wines and of the scores that Tyson Stelzer awards to the wines, the price-codes of the champagnes together with a conversion table of some important currencies from Euros to Singapore Dollars and, most interesting, the “Hall of Honour” with its “Best Champagnes of the Year”-lists.

The book consists of three parts: in the first part, the author explains how to use this guide, gives an introduction to the Champagne region with its unique soil and demanding climate, outlines the elaborate production of champagne and the industry with the classification system, discusses some hot current topics and ends with how to serve champagne properly to enjoy it at the most. The second part describes numerous houses, growers and their respective wines, from Agrapart et Fils to Vilmart et Cie., including famous houses like Bollinger, Krug, Dom Perignon and Veuve Clicquot but also smaller and smallest producers like Larmandier-Bernier, Bérèche et Fils and Pascal Doquet. Finally, a very useful index listing all the discussed (and even more!) champagnes according to the points awarded, and a glossary conclude the book.

Tyson Stelzer has written a very impressive international and up-to-the moment guide book about champagnes that are now offered on the market. He points out that timing in the development of champagne is essential since a wine can change its character in the course of time more or less quickly. It is incredible how many bottles of champagne Tyson Stelzer tasted and described in great detail for this book, using a very vivid and sometimes wonderfully pictorial and even metaphorical language. It is not surprising that he has been appointed “Australian Wine Communicator of the Year 2013”. Hardly seen in other books about champagne, he also often indicates the composition (regarding grape varieties and origin of the grapes) of the producers’ non-vintage and vintage champagnes which shows his excellent knowledge and trustful access to the producers.

Besides the detailed tasting notes, I found most interesting the chapters in the second part where the author offers a look behind the curtain and discusses current topics such as global warming and its effect on the Champagne region, disgorgement dates (and how to figure them out from codes on some labels!), excessive yields, taints and faults found in the wine and the idea of new closures such as crown caps (!) and the complicated interplay between champagne houses and grape growers. Tyson Stelzer discusses these topics with many prominent members of the industry, like the very knowledgeable and experienced Chef de Cave of Veuve Clicquot, Dominique Demarville, and adding their practical and sometimes controversial views, thus enriching the discussion and rewarding the reader with greater insights. Obviously Tyson Stelzer has a profound understanding of and rich experience with the wines of the Champagne region and the complex champagne industry.

I can highly recommend this essential and different guide book to everyone interested in single wines but also in the production of champagne and the functioning of the industry. This guide book with its descriptions of producers and discussions on current topics complements and illustrates somehow many aspects treated in Steve Charter’s (editor) excellent book about the business of champagne: The Business of Champagne: A Delicate Balance; Steve Charters (editor), Routledge Studies of Gastronomy, Food and Drink, 2011, see The Business Champagne Routledge Gastronomy

“Get ready to sparkle” !
2 internautes sur 2 ont trouvé ce commentaire utile 
Excellent champage guide - you won't regret buying it! 15 décembre 2013
Par Dutch - Publié sur Amazon.com
Format: Relié
Excellent guide for champagne lovers. As in any champagne book you won't find all brands and releases - probably it's not feasible or practical. However you'll find most of popular (in the US) brands and more. Strong sides:

1. Good coverage of champagne houses. I found most of houses I can see on the shelves in the US and more to explore/custom order. For full list of the covered producers see the book's web site at [...]
2. Great details: Tyson does his best to provide important details that help a great deal beginners (like myself) and, I guess, experienced champagne drinkers. These detail include (where possible) grape percentages, regions where these grapes were harvested, disgorgement date, dosage information, whether malolactic fermentation was blocked or not; cork type.
3. Pronunciation! If you're like me, i.e. don't speak French at all, all of these nice French names are total embarrassment in your conversations or in the store. Tyson included pronunciation of the houses' names - thanks A LOT!
4. Tainted corks info. Tyson discusses his experience with tainted corks for specific brands and included some general information about DIAM corks.
5. Champagnes index by rating - 100 points champagnes, 99 point champagnes, etc.
6. The best champagnes of the year by type (Blanc de Blancs, Low Dosage, by price category, etc.)
7. Hall of Honour: In addition to rating champagnes Tyson also rates producers.

All ratings are subjective and may or may not align with the other ratings. I, as a beginner who has a lot of champagnes to try), found it useful anyway.

All in all, great guide, recommended for beginners (definitely) and supposedly for more experienced champagne admirers.
2 internautes sur 2 ont trouvé ce commentaire utile 
A really comprehensive book about Champagne, the wine and the region in an easy reading style 28 novembre 2013
Par Dale Reardon - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
This is a really comprehensive book and all the champagnes have been tasted recently. I have tried a lot of the champagnes and agree with Tyson's rankings. I bought the previous edition as well so glad to get hold of this updated version. Really recommend buying the book if you want to know more about champagne, the wines and the region. I also really like Tyson's writing style - it is very detailed and gives you all the information about champagne without being snobby or pretentious.
1 internautes sur 1 ont trouvé ce commentaire utile 
Very good book 15 juin 2014
Par Peter Cash - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
A very comprehensive book. Information about traveling there would make it perfect. I learned a great deal about champagne. Can't wait to taste the recommendations.
Author does an excellent job of describing many champagne houses 20 novembre 2014
Par Chronos - Publié sur Amazon.com
Format: Relié Achat vérifié
Author does an excellent job of describing many champagne houses, their methods and styles, current trends in the champagne world. . His ratings are, of course, subjective, as are all ratings. This book is written for the knowledgeable consumer and I would recommend that if you aren't a cognoscenti that you read "Champagne for Dummies" first. Its title is a little misleading because it is a fine primer on the subject. The Champagne Guide is a wonderful reference for up to date information on the champagne world.
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