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Interviews | March 17, 2014

Shawn Donley: IMG Peter Stark: The Powells.com Interview



Peter StarkIt's hard to believe that 200 years ago, the Pacific Northwest was one of the most remote and isolated regions in the world. In 1810, four years... Continue »
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1 Local Warehouse Cooking and Food- Wine General

Good Wine: The New Basics (New Basics)

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Good Wine: The New Basics (New Basics) Cover

 

Synopses & Reviews

Publisher Comments:

Each spring signals excitement and anticipation among grape growers around the world as they prepare for a bountiful harvest and great new wins. Richard Hinkle shares his knowledge of the different varieties from aperitif to dessert wines and every red and white in between. You'll find all the key answers to your questions on tasting, creating a cellar and, more importantly, how to stock it. Find out why certain aromas like fruits, nuts, spices, breads and even leathers or suedes can create rich, intense, and sweet flavors. Hinkle also provides helpful tips on sternware, table setting and wine and food pannings. And for those that want even more, find tips about wines from around the world, including Europe, Australia, New Zealand, Chile, and the United States, as well as travel to local spots like the Napa Valley and Sonoma. So drink up, enjoy, and let you next experience be invigorating and fun!

Product Details

ISBN:
9781930603783
Subtitle:
The New Basics
Author:
Hinkle, Richard Paul
Author:
Hinkle, Richard P.
Publisher:
Silverback Books
Subject:
Beverages - Wine & Spirits
Copyright:
Series:
New Basics
Publication Date:
February 2005
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
160
Dimensions:
8.84x8.88x.47 in. 1.32 lbs.

Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer

Good Wine: The New Basics (New Basics) Used Trade Paper
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Product details 160 pages Silverback Books - English 9781930603783 Reviews:
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