With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine columnists, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-producing regions. All those technical terms you've heard and puzzled over at tastings are clearly explained, making this the perfect reference for newcomers to the world of oenology. For the true connoisseur, The Oxford Companion offers detailed information on the history of the vintner's art, as well as a plethora of details on everything from climate effects on vine disease to the function of the second malolactic fermentation. If you buy only one wine book, this should be it.


From Library Journal
This essential addition to reference collections breaks new ground. Unlike the excellent works by Alexis Lichine (e.g., Alexis Lichine's Guide to the Wines and Vineyards of France, Knopf, 1989. 4th ed.) or Hugh Johnson (e.g., Vintage, S. & S., 1992), which are standard sources on the growing, buying, drinking, tasting, and enjoying of wine, this work broadens the discussion to "less obvious topics, such as animals (their function as vine pests), auctions, the specific influence of the British, and Australians, on the world of wine, fashion, fraud, global overproduction, wine in literature and art, and the role of water throughout wine production." About 3000 alphabetically arranged entries range from the most familiar topics, such as "California," to the quite obscure (e.g., "Xynisteri," a white grape grown on Cyprus). Yet those less interested in the esoterica of wine will surely find the information they seek, as about 70 percent of the book is concerned with specific wines and areas of wine production. There is also practical guidance on such matters as serving wine and matching the right wine with the right food. Editor Robinson, who writes regularly for the Wine Spectator, is widely respected for her taste and abilities. Here she assembles an international cast of over 70 experts. Since only a small number are from the United States and since many may be unfamiliar to the average American reader, this work is also valuable as a kind of directory of authorities on wine-related subjects. While erudite, this book is not dry; historical anecdotes abound. The text is complemented by over 250 fascinating illustrations, which include an aroma wheel, maps, a red wine-making chart, labels, a varietal geneaology, a wine-tasting sheet used by judges, and more. This book, which offers something for everyone, is highly recommended.Wendy Miller, Lexington P.L., Ky.Copyright 1994 Reed Business Information, Inc.


From Booklist
The first edition garnered a number of awards and uniformly positive reviews [RBB D 1 94]. The second edition maintains that high quality, with 500 new entries as well as a considerable number of revised entries covering all aspects of the history, science, geography, and culture of wine. This is an excellent accompaniment to The Oxford Companion to Food, which we reviewed in our January 1 & 15, 2000, issue.


Dimitra Kessenides, Brill's Content, September 1999
This A-Z guide covers all aspects of wine, from vine density to bottling. Jancis Robinson...offers colorful photographs, maps of wine regions, diagrams that explain various wine-making processes, and much more."


The Book Report
This giant tome is likely to become "the" standard reference for wine in the whole world....If you were going to have a one book wine library, this would have to be it."


Seth McEvoy, Foreword Magazine, November 1999
As anticipated, Robinson's compendium has become the definitive reference book for the wine world, covering nearly all aspects of wine-making, wine appreciation, the science and history of wine and numerous listings of individual estates and appellations.


Heidi Yorkshire, Portland Oregonian, December 12, 1999
The Oxford Companion ismore than an avalanche of information. Clear, readable, and authoritative, it's a must for anyone who's progressed past the beginning stages of wine knowledge and wants to learn more.


Maurice Sullivan, The Wine Trader
There is lots of great information, generally not included in most wine books. The section on corkscrews is an example and all of the information of grape varieties is exemplary....Overall Jancis Robinson has produced a thoroughly absorbing and informative book.


Book Description
Hailed by Frank J. Prial in The New York Times as "a required reference for anyone who is serious about wine," and by Anthony Dias Blue as "one of the definitive reference books on the subject," The Oxford Companion to Wine won every major wine book award, including the Julia Child and the James Beard awards. Now, Jancis Robinson has completely revised this masterpiece, adding over 500 new entries and thoroughly updating most of the rest. Lavishly illustrated, with over 200 black and white pictures, 31 full color plates, and 31 maps of every wine region in the world, the Companion is the only wine volume to combine science, history, geography, wine varieties, social and cultural information, and much more. Ranging from Abruzzi and armagnac to Zimbabwe and Zinfandel, from Dionysian revels in ancient Greece to today's leading wine research centers, its 3,400 alphabetically arranged entries explore all aspects of wine, including the latest advances in viticulture and enology. There are in-depth discussions of the climates and grape varieties of great wine regions of the world, and numerous biographies ranging from Dom Perignon to Robert Parker. The book discusses vintner's terms, business and legal aspects, and related topics such as distilled and fortified wines. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. New features include a complete guide to geographical names, a vintage chart, an overview of recent wine prices and investment, and a navigation chart to the Companion. The ultimate reference on wine and wine-making, The Oxford Companion to Wine is the perfect volume to enhance a lifetime's enjoyment of this intoxicating topic.

FROM THE PUBLISHER

Going deeper than traditional buyer's guides and wine atlases, the Companion sought out contributions and advice from more than seventy authorities from around the world, including more than a dozen Masters of Wine. Its 3,000 alphabetically arranged entries range from brief identifications - What is a blanc de noirs? Where is Chateau Latour? - to fascinating longer essays on the intricacies of wine scoring, wine aging, and the nuances of judging a wine's color, aroma, and flavor. The entries explore all aspects of wine appreciation, the wine trade, and wine-making, including the very latest advances in viticulture and enology. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. Other single subject entries include the great winemakers, vintner's terms, hundreds of individual grape varieties, and some of the important names in the wine world, including American wine judge Robert Parker and Michael Broadbent, head of Christie's Wine Department.

SYNOPSIS

The most comprehensive and authoritative one-volume wine reference around. Edited by renowned wine columnist Jancis Robinson, the more than 3,000 entries by 70 leading experts cover every detail of wine production, history, science, and appreciation, with in-depth explorations of the major wine-producing regions, grapes, and wine varieties. From basic definitions of terms to esoteric information on grapevine diseases, this book will inform the beginner and fascinate the connoisseur. No wine lover should be without it.

FROM THE CRITICS

Seth McEvoy - Foreword

Completely revised from the acclaimed 1993 first edition, The Oxford Companion to Wine arrives with 500 new entries to reach a total of over 3,500 in alphabetical form. As anticipated, Robinson's compendium has become the definitive reference book for the wine world, covering nearly all aspects of wine-making, wine appreciation, the science and history of wine and numerous listings of individual estates and appellations. The Oxford Companion to Wine has won every major wine book award and overall this book continues to be a magnificent achievement.

Book Report

This giant tome is likely to become "the" standard reference for wine in the whole world....If you were going to have a one book wine library, this would have to be it.

Dimitra Kessenides - Brill's Content

This A-Z guide covers all aspects of wine, from vine density to bottling. Jancis Robinson...offers colorful photographs, maps of wine regions, diagrams that explain various wine-making processes, and much more.

Library Journal