The Oxford Companion to Wine

Wine head girl Jancis Robinson publishes a new edition of her acclaimed Oxford Companion to Wine, coming as close as anybody is likely to in achieving the unachievable goal of a detailed, comprehensive, single-volume work of reference covering the whole world of wines. Just how daunting the task of keeping up with the now practically supersonic pace of development in many areas of the wine industry must be is indicated by the need, only five years after the first edition, to issue another with updated versions of about half the 3,000 entries. It is an awesome achievement. Wine is now a modern, global industry: Jancis Robinson and her team of contributors require--and deliver--expertise in a really astonishing range of disciplines.

Practically every field of human knowledge seems to have something to contribute. From geology and soil chemistry, through forestry and the nature of the different woods used for barrels and the harvesting of cork bark, to the cultivation of the vine, its training and pruning, and the techniques of fermentation; the list extends even into areas of cutting-edge science such as DNA fingerprinting (which finally in 1997 unravelled the mystery of the parentage of the Cabernet Sauvignon grape--no, wild horses wouldn't drag it from me, you'll have to buy the book). This is not to mention the thorough coverage of wine regions and grape varieties, the role of wine through history and its presence in art, the glossary entries. One could go on and on. This is a stupendous feat of organisation. More than that, it is throughout well written and lively, and in possession of a healthy quantity of attitude. --Robin Davidson

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FROM VINE TO WINE ------ A MINE OF INFORMATION - Rated
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Thirty years ago this book could not have been written. With the increasing ascendancy of the New World wine makers and in particular the influence of the Davis campus of the University of California, viticulture and oenology are now rigorous, scientific and commercially oriented professions. This is reflected in the "Oxford Companion to Wine" which has to be the most comprehensive, authoritative and accessible resource dealing with all aspects of the world of wine.

Jancis Robinson who edited this encyclopedia of wine is a highly respected wine writer and educator. She is also very well credentialled, holding the prestigious title of "Master of Wine".

The real power of this book as an information source is the very effective use of cross-references. Its great fun to see how far one reference will take you on subjects of particular interest to the reader. It would be good to see this book published as a CD-ROM. Hyper-linking all the cross-references would make it even more powerful.

The changes in the wine business over the past generation have seen the previously exclusive, "clubbiness", almost snobby world of fine wine appreciation opened up to everyone. It is books like this that have provided the sources of knowledge which give people the confidence and curiosity to pursue their interest and enjoyment of wine.

France is the traditional home of fine wine. The French approach to wine making is still dominated by practices and methodologies that go back centuries. It is interesting to see in the "Oxford Companion" the strong contrast between the empirically rigorous New World (particularly USA and Australian) methods and the mystery (or mystique) that even today, shrouds much of the French industry.

One of the best illustrations of this dichotomy in the Companion is the entry on "Terroir". This French term encapsulates the mystique that defines a particular vine growing area. It goes well beyond the issue of soil and microclimate but instead embraces everything that makes a particular wine unique.

In the "Companion" the terroir debate seems to come down on the side which believes the term is used to cover vagueness and explain characteristics that are otherwise difficult to explain. This allows sometimes ordinary wine to be passed off as something special.

Compare this to the innovative, scientifically supported approaches used in the New World. A good example is the development of "Canopy Management" the varying techniques used to optimize the yield and ripening characteristics of a grapevine.

Similarly we have see the arrival of "flying winemakers" from Australia into regions like the Languedoc-Roussillon area of France. They have introduced stainless steel fermentation vessels, temperature control and meticulous cleanliness, to what was previously a very rough and ready local business. They are now producing some of the some best Merlots, acknowledged by even the French.

This book will no doubt become the definitive reference book on all matters to do with the world of wine. It will be of the highest value to both the wine professional and the enthusiastic wine lover.

comprehensive wine guide for the novice to expert - Rated
Great 'Bible' for wine lovers. A comprehensive encyclopedia of wine ranging from types of grape and regions of wine production to detailed discriptions of the qualities of different grape varieties. This book is a must for the wine lover or the interested novice. One small criticism would be the over attention to detail in the history of each wine region and not enough comment on the actual flavours and qualities of each grape variety/growing region. Otherwise a top notch publication.