The Wine Bible (3rd Edition, Revised) by Karen MacNeil
The Wine Bible (3rd Edition, Revised) by Karen MacNeil is backordered and will ship as soon as it is back in stock.
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Curated by French Wink
Curated by French Wink
French Wink is the largest curation of high-quality French products, carefully picked by two French expatriates eager to share a slice of their culture with their adopted country.
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Discover the latest edition of our bestselling wine guide, The Wine Bible—now in a larger, full-color format. With 742,000 copies in print, this beloved book is a captivating journey through the world of wine. Ideal for newcomers and seasoned enthusiasts alike, it combines comprehensive insights with engaging anecdotes, tips, and over 400 stunning photographs.
This fully updated 3rd edition features new chapters on Great Britain, Croatia, and Israel, along with an intriguing section on wine in the ancient world. Explore expanded chapters on France, Italy, Australia, South America, and the U.S., accompanied by a deeper grape glossary and the latest scientific findings on taste and smell.
Immerse yourself in the fundamentals of wine, enhanced by vibrant visuals, maps, labels, and illustrations. Whether you're starting your wine journey or a seasoned sommelier, The Wine Bible remains your trusted companion, offering authoritative and endlessly interesting content. Cheers to a richer understanding and appreciation of the world of wine!
About the Author
Karen MacNeil, a foremost wine expert in the U.S., holds the unique distinction of winning every major English language wine award. TIME Magazine dubbed her "America’s Missionary of the Vine." Her best-selling book, The Wine Bible, has sold over one million copies. Karen is the creator of WineSpeed, a leading digital wine newsletter, and conducts seminars globally. Formerly the wine correspondent for NBC's Today Show, she won an Emmy for hosting the PBS series Wine, Food and Friends with Karen MacNeil. Additionally, she established the renowned Rudd Center for Professional Wine Studies at the Culinary Institute of America.
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