The New Sotheby’s Wine Encyclopedia

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This essential reference for oenophiles — long used as the go-to text for the prestigious Master Sommelier examination — is the most comprehensive guide to the world of wine, featuring authoritative information on the history, culture, geography, and taste of vintages around the globe.
Fully updated and revised for the first time since 2011, this new 800-page edition of Sotheby’s Wine Encyclopedia reflects the most recent trends in the dynamic world of wine, written by experts around the globe. Beautifully illustrated with more than 400 images and 100 brand-new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter’s guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You’ll find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and rosés. The most up-to-date and comprehensive wine refence in the world, this stunning book is an oenophile’s dream–and a must-have for anyone looking to become an expert in wine.

From the Publisher

Red Winemaking – The winemaking facilities of Rioja producer Marqués de Riscal include both steel and oak for fermentation and aging. The fermentation tanks are all small enough to ferment wines on a block-by-block basis. Note how they stand well clear of the ground to facilitate drainage by gravity.

Over the past 30 years, wine glasses have moved from regional tradition to technical shapes, with today’s emphasis clearly placed on physical and aesthetic qualities that have been engineered to suit specific styles of wine.

Citrus fruit

This is a very common taste descriptor in France, where agrume is attributed to the fresh complexity of many young white wines. It is often more complex than a specific citrus fruit aroma (one or more of limonene, citonellol, linalool).

Honey

Almost every fine white wine becomes honeyed with age, but particularly great Burgundy, classic German Riesling, and botrytised wines (phenylethylic acid).

Tomato

We tend to think of tomato as a vegetable, but it is really a fruit and, although not a common feature in wines, it is found in bottle-aged Sylvaner and, with blood-orange, in Ruby Cabernet. Also found in Merlot, Pinot Noir, and various Italian wines (trans-2-pentanal).

Viloet

Violet can often be found as part of the finesse on the finish of Cabernet-based red wines, notably Bordeaux, especially from Graves. It is possibly more tactile- based than a volatile aroma (ionones).

Publisher ‏ : ‎ National Geographic
Publication date ‏ : ‎ October 27, 2020
Edition ‏ : ‎ 6th Edition, Revised
Language ‏ : ‎ English
Print length ‏ : ‎ 800 pages
ISBN-10 ‏ : ‎ 142622141X
ISBN-13 ‏ : ‎ 978-1426221415
Item Weight ‏ : ‎ 7.37 pounds
Dimensions ‏ : ‎ 9.41 x 1.89 x 12.2 inches
Best Sellers Rank: #354,905 in Books (See Top 100 in Books) #270 in Homebrewing, Distilling & Wine Making #618 in Wine & Spirits #9,727 in Christian Bible Study & Reference
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