Library
Gabbertoons
Collection Total:
1,225 Items
Last Updated:
May 6, 2014
Angels' Visits: An Inquiry into the Mystery of Zinfandel
David DarlingtonZinfandel—California's "mystery grape," so called because of the obscurity of its origins—has pursued a picaresque career, coming to epitomize the course and character of California wine. Here Darlington delves into the myriad legends surrounding Zinfandel and interweaves them with his own wine-making experience.
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
M. GibsonA comprehensive, must-have guide to beverage service including wine, beer, and spirits

The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams.

For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service.
•    An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild
•    An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students
•    Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in Scottsdale

With concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world.
The Wine Trials 2011
Robin Goldstein, Alexis Herschkowitsch, Tyce WaltersThis is the third edition of the book that challenged the wine establishment and revealed the widely available wines under $15 that beat out wines costing up to 10 times their price in blind tastings. The Wine Trials 2011 features full-page reviews of 175 all-new wines for 2010, based on completely new blind tastings of the latest vintages, with a special focus on up-and-coming value wine regions like Portugal and Greece. Each review includes a cheeky, unpretentious discussion of each wine’s flavors and aromas, and a photo of the bottle for easy identification.
The World Atlas of Wine
Hugh Johnson, Jancis RobinsonThere are few books that have had such a monumental impact in their field as The World Atlas of Wine; sales of the first four editions exceed 3.5 million copies. Now, world-renowned authors Hugh Johnson and Jancis Robinson have teamed up to combine their unrivalled talents. Together they have created the fifth edition of this masterpiece, making it the most thorough and expansive revision ever of the work. In keeping with the Atlas's reputation for cartographic excellence, all 148 maps from the fourth edition have been completely revised and modernised, with an additional 30 new maps. Hailed by Decanter as Wine Book of the Millennium, The World Atlas of Wine has been described by critics worldwide as 'extraordinary' and 'irreplaceable'. In this, its fifth edition in 30 years, it remains an essential addition to every wine-lovers or professional's library.
Alcoholica Esoterica: A Collection of Useful and Useless Information As It Relates to the History andConsumption of All Manner of Booze
Ian LendlerFinally, there’s a book that’s almost as much fun as having a couple of drinks. Alcoholica Esoterica presents the history and culture of booze as told by a writer with a knack for distilling all the boring bits into the most interesting facts and hilarious tales. It’s almost like pulling up a stool next to the smartest and funniest guy in the bar. Divided into chapters covering the basic booze groups—including beer, wine, Champagne, whiskey, rum, gin, vodka, and tequila—Alcoholica Esoterica charts the origin and rise of each alcohol’s particular charms and influence. Other sections chronicle “Great Moments in Hic-story,” “Great Country Drinking Songs,” “10 Odd Laws,” and “Mt. Lushmore, Parts I–V.” Additionally, famous quotes on the joys and sorrows of liquor offer useful shots of advice and intoxicating whimsy.

Did you know... that the word bar is short for barrier? Yes, that’s right—to keep the customers from getting at all the booze. that Winston Churchill’s mother supposedly invented the Manhattan? that the Pilgrims landed at Plymouth Rock because the sailors on the Mayflower were running low on beer and were tired of sharing? that you have a higher chance of being killed by a flying Champagne cork than by a poisonous spider? that the Code of Hammurabi mandated that brewers of low-quality beer be drowned in it? that beer was so popular with medieval priests and monks that in the thirteenth century they stopped baptizing babies with holy water and started using beer?
Uncorked: The Science of Champagne
Gerard Liger-BelairUncorked is the first book to quench our curiosity about the inner workings of one of the world's most popular drinks. Prized for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, by how long they last, by how they behave before they fade? Why exactly does serving champagne in a long-stemmed flute prolong both the chill and the effervescence?

Through lively prose and a wealth of state-of-the-art, high-speed photos, this book unlocks the door to the mystery of what champagne effervescence is really all about. Gérard Liger-Belair provides an unprecedented close-up view of the beauty in the bubbles—images that look surprisingly like lovely flowers, geometric patterns, even galaxies as they rise through the glass and then burst forth on the surface. He fully illustrates: how bubbles form not on the glass itself but are instead "born" out of debris stuck on the glass wall; how they rise; and how they burst—the most picturesque and functional stage of the bubble's fleeting life.

Uncorked also provides a colorful history of champagne, tells us how it is made, and asks: could global warming spell its demise? Bubbly may tickle the nose, but this book tackles what the nose and the naked eye cannot—the spectacular science of that which gives champagne its charm and gives us our pleasure.
The Wine Bible
Karen MacNeilTHE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines)

"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square Cafe Cookbook)

The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.

Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.

Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.

Some wines are like people... they get better as they get older, pg. 64.

Sherry, the world's most misunderstood and underappreciated wine, page 437.
Bordeaux: Revised Third Edition
Robert M. ParkerWhen Robert M. Parker, Jr.'s "Bordeaux" was first published in 1985, it was greeted with tremendous enthusiasm by such legendary authorities as Hugh Johnson and Michael Broadbent. "Time, Newsweek, Business Week, Esquire, " and "People" magazines soon joined in the praise, and the book became a huge commercial and critical success. In England, it won the prestigious Glenfiddich award.
Since that time, Parker has published eight other books for wine lovers, many of which have received critical awards — "Burgundy, The Wines of the Rhô ne Valley and Provence, " four editions of the "Wine Buyer's Guide, The Wines of the Rhô ne Valley, " and an updated edition of "Bordeaux" in 1991 — as well as his highly respected newsletter, "The Wine Advocate, " and bi-monthly columns in "Food & Wine" magazine. With each book, his audience has expanded to the point where not only American wine consumers but also those in France, England, Japan, Sweden, and Germany have quickly learned to trust his palate. In 1995, Parker became the first American in the wine field to receive La Croix du Chevalier de l'Ordre Nationale du Mé rite (The Cross of the Knight of the National Order of Merit), one of France's two highest honors, conferred on him directly by President Franç ois Mitterrand. In 1998, he won the James Beard Award for Outstanding Wine and Spirits Professional. Clearly, it can be said that Robert Parker is America's foremost wine professional.
With this third edition of the classic that launched him, Parker strives to maintain his unprecedented independence, objectivity, clarity, and enthusiasm in reporting on the vintages of Bordeaux and provides the prodigiouscomprehensiveness for which he is known. Not only has he added tastings for the vintages in the intervening years between this and the last edition but he has also retasted and reevaluated many earlier vintages. His accessible and direct style welcomes both the seasoned wine collector and the eager beginner to the pleasures of fine wine and France's most illustrious châ teaux.
Organized by appellation, "Bordeaux" moves alphabetically from one producer to the next, providing essential information and an overview of the property and its owners, listing each vintage, and including numerical ratings and detailed tasting notes of most of that chateau's wines for the past thirty-seven years. At the end of each tasting note, Parker estimates the "anticipated maturity" — the range of time when the wine should peak in flavor and balance — and each entry concludes with a summary of the chateau's older vintages. Throughout these extensive commentaries and tasting notes, there is never a doubt that this is the most complete consumer's guide to the wines of Bordeaux ever written.
Who is making Bordeaux's best and worst wines? What has a specific châ teau's track record been over the last thirty or forty years? What châ teaux are overrated and overpriced? Which are underrated or underpriced? Always with an eye toward the consumer, Parker distinguishes true value from perceived value.
While the bulk of the book is given over to these ratings, the opening and closing chapters of the book provide readers with a true sense of the changes in the region and its vintages. Such critical issues as: Who most influences winemaking styles?, What role does technology play in modernwine production?, and What impact do second labels have on the quality of the first? are tackled here. Parker also lovingly describes the growing conditions in the region year by year, spending considerable time discussing the 1995 vintage, which he terms "the most consistently top-notch vintage since 1990." In addition to this, Parker reassesses the Bordeaux Classifications, the effects of the soil on the grapes, and the different winemaking processes. He then rounds out this incredible volume with a User's Guide to Bordeaux Wines, practical travel and dining information for wine-touring trips, a complete glossary of terminology, and a quick reference index of the entire book.
As the first book to discuss the 1995, 1996, and 1997 vintages in detail — vintages that are being hailed as the Best of the Century — the third edition of "Bordeaux" is the best tool to use in making both purchasing and consuming decisions. From the wine writer "The Sunday Times" (London) calls "the world's most experienced and trustworthy palate, " "Bordeaux" provides all the information today's consumer needs in order to select the perfect bottle.
The Sommelier's Guide to Wine
Brian H. SmithThis updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional.

Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine.

This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too.

Full of photos, maps, and illustrations, The Sommelier's Guide to Wine takes readers from winemaking methods through reading labels, buying, ordering, and presenting all varieties of wine. It's the perfect introduction to the complex world of wines.
Windows on the World Complete Wine Course: 2008 Edition
Kevin ZralyWindows on the World Complete Wine Course is simply the bestselling wine book in North America—it’s a classic. The 2007 edition alone has sold over 100,000 copies and reorders continue to pour in. Along with the expanded text that has made last year’s update so successful, the 2008 revision will include a special 16-page supplement on “How to Taste Wine,” taken directly from Kevin’s world-famous class. This new material will include more than 100 wines that Zraly selects for his students to taste, along with the tasting sheet they use for their evaluations. Organized by region, from simple to complex, his list begins with white wines from France, the U.S., and Germany; moves on to the red wines of Burgundy and the Rhône, Bordeaux, the U.S., Italy, Australia, Argentina, and Chile; and concludes with champagnes and ports. By following Kevin’s order, readers will experience the best wines and the wide diversity of taste, style, region, and country. It’s not only a comprehensive and bargain-priced hands-on wine education, but a superb catalog from which to start a wine cellar or find a bottle appropriate to any occasion. In addition, the label for each of the 101 wines is shown, along with commentary on how to read it, suggestions for alternative wines, and specific instructions on how to set up a tasting using Kevin’s techniques. This is the first time Kevin’s actual list has ever been offered in book form and it alone is worth the cover price of Windows on the World Complete Wine Course.
Of course, as always, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the previous editions—all presented in Zraly’s inimitable, irreverent style. This is the wine guide against which all others are judged.