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About the Authors Steven Kolpan, Brian H. Smith, and Michael A. Weiss are the leading wine educators at The Culinary Institute of America. The authors have traveled to virtually every wine producing region in the world, and have trained more than 12,000 students to understand and appreciate the basics of wine. They are active participants in and organizers of professional events in the food and wine community, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and several other countries. The authors live in the Hudson Valley. About The Culinary Institute of America Founded in 1946, The Culinary Institute of America is dedicated to providing the finest culinary education to its students; it has more than 30,000 alumni. The Institute’s faculty is corn posed of more than 100 chefs and instructors hailing from 20 countries, with more Certified Master Chefs than any other culinary teaching institution. With its main campus in Hyde Park, New York, the Institute has recently undertaken its newest major project, The Culinary Institute of America at Greystone. Located in California’s Napa Valley, Greystone provides professional educational programs, and sponsors conferences and seminars focusing on issues surrounding food and wine at its Center for Advanced Studies.

FUNDAMENTALS: WINE MAKING AND WINE TASTING.

How Wine Is Made.

Wine Grapes.

How to Taste Wine.

WINES OF THE NEW WORLD.

North America.

The Southern Hemisphere.

WINES OF THE OLD WORLD.

France.

Wine in Contemporary Italy.

Spain.

Portugal.

Germany.

Central and Eastern Europe.

The Eastern Mediterranean.

WINE, FOOD, AND HEALTH.

Wine and Food.

Wine and Health.

WINE SERVICE AND STORAGE.

Wine Service.

Purchasing and Storage.

Wine Lists.

Appendices.

Glossary.

Bibliography.

Credit List.

Index.