Le présent ouvrage présente l'histoire fascinante de plusieurs châteaux qui proposent du vin depuis le XVIIème siècle. L'auteur y décrit toutes les étapes qui ont permis la création de ces vins prestigieux et présente un catalogue essentiel de 125 châteaux, ainsi qu'un glossaire, un tableau des conditions de vendanges sur différentes années et des notes de goût sur les derniers millésimes. Dédié à l'amateur de vin comme à l'oenophile expérimenté, ce bel ouvrage illustré offre un guide de grande qualité pour savoir apprécier ces trésors rares.
Adapté du questionnaire de Proust, cet ouvrage permet à des oenologues, des cuisiniers ou des personnalités de révéler leurs façons d'apprécier le vin.
For sheer magic, champagne has no equal. It is the very emblem of sophistication, of celebration, of uninhibited pleasure. One of the most closely protected wine appellations in the world, it enhances French art de vivre and contributes to its global prominence and prestige. Ever since champagne was first dreamed up at the turn of the eighteenth century, the region's visionary producers have forged ahead to open new markets and develop local terroirs.
Just how did the cork-popping devil's wine become the blessed nectar of the gods? Whether it's crafted by independent vignerons who cultivate grapes on their own lands or produced by legendary houses, champagne remains an international success that shines in a category by itself, beyond every other sparkling wine on Earth.
From exceptional vintages to an array of more recent releases, this exclusive selection curated by World's Best Sommelier Enrico Bernardo spans three centuries and is illustrated by various tasting experiences, insightful tips and singular anecdotes. He highlights the most remarkable bottles ever produced, all united by the impossibility of ever having them together in one cellar at a time, hence this volume's title. Presented in a wooden box, this edition is bound by hand and luxuriously crafted with hand-tipped labels, making it a must have for all champagne aficionados.
From the classic Margarita to the Love Byte, «Cocktail Chameleon» is award-winning designer and producer Mark Addison's invitation to join him as he dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. Mr. Addison tantalizes with molecular mixology to create the Anti-Gravity, instructs on how to reinvent the beloved Bloody Mary with sake, and invokes the famed royal rose garden with the Versailles. Inspiring the creative mixologist in everyone, Cocktail Chameleon will become an instant ally for hosts looking to elevate an occasion, or a much-needed friend to help unwind and end the day on a high note!
Les très grands vins passionnent les amateurs et captivent de plus en plus le monde. Quels sont-ils, d'où viennent-ils, pourquoi sont-ils rares? Cet ouvrage explique, dans un premier temps, la place des grands vins dans le vignoble de 1900 à nos jours, prenant en considération tous les facteurs influents - le climat, le sol, les hommes, les techniques - ou l'émergence de nouvelles régions de production. Dans un deuxième temps, tout en survolant les événements qui ont marqué le monde de 1900 à nos jours, l'auteur dresse la liste des grands millésimes sur cette même période, ces quelques rares vins qui ont atteint un niveau d'exception et marqué à jamais l'histoire du vignoble mondial. Suite au succès de sa première édition en 1999 (Vins du siècle), cette publication réactualisée alimente de nouveaux chapitres cette grande saga de l'excellence, offrant un horizon inédit dans le monde du vin. L'apparition de vins complexes et raffinés (d'Argentine, Australie, Californie, Chili, Nouvelle-Zélande...) aura des conséquences encore inconnues, si ce n'est la naissance d'une nouvelle génération d'oenophiles.
The Wine Questionnaire follows in the spirit of our popular Proust Questionnaire and Fashion Questionnaire, using the format of Proust's handy interview helper-here reworked by Jay McInerney-to ask everything about wine, from your favorite region to your choice food pairings. Featuring the handwritten answers of discerning oenophiles such as Robert Parker, Daniel Boulud, and Sofia Coppola, in addition to blank questionnaires in the back to share with friends, this title will reveal more than you might imagine.
Featured Questionnaire Responses by:
Sofia Coppola.
Academy Award-winning screenwriter, film director, and producer.
Robert M. Parker, Jr.
Renowned wine expert, founder of The Wine Advocate, and contributing editor for Food and Wine Magazine and Business Week.
André Balazs.
Hotelier.
Michel Dovaz.
Former professor at the Academie du Vin in Paris; author of several acclaimed volumes on French wine.
Jay McInerney.
Wine columnist for The Wall Street Journal; novelist, screenwriter, and essayist.
Martine de la Brosse.
Co-owner of the L'Ami Louis and Château Louis restaurants, in Paris.
Mario Batali.
Chef of Italian cuisine, restaurateur, television personality, and cookbook author.
Graydon Carter.
Editor in chief of Vanity Fair.
Belinda Chang.
Wine director at New York City's Monkey Bar.
Philippe Pascal.
Consultant to Bernard Arnault; owner of the Clos du Cellier aux Moines winery, in Burgundy; former director of the Watches and Jewelry division of LVMH.
Danny Meyer.
New York City restaurateur, CEO of Union Square Hospitality Group, and award-winning cookbook author.
Daniel Boulud.
Chef and restaurateur.
Daniel Johnnes.
Wine director for Daniel Boulud's Dinex Group, author, importer, and organizer of the Burgundy celebration, La Paulée de New York.
Benjamin Roffet.
Head sommelier of The Trianon Palace, at Versailles; winner of The Union of French Sommeliers' 2011 award for France's Best Sommelier.
Carolyn Wente.
Vice Chairman of Wente Vineyards, California's oldest continuously owned and operated winery.
Leonid Rath.
Co-owner of Lobmeyr, the legendary Viennese crystal manufacturer.
Hugo Desnoyer.
Founder and owner of the famed Parisian butcher shop, Boucherie Hugo Desnoyer.
Joël Robuchon.
Chef at the Atelier Étoile de Joël Robuchon and the Atelier Saint-Germain de Jöel Robuchon restaurants, in Paris.
Bernard Burtschy.
Wine critic for Le Figaro, La Revue du Vin de France, and L'Amateur de cigare.
Jean-Charles Boisset.
President of Boisset Family Estates.
Lamberto Frescobaldi.
Vice president of Marchesi de' Frescobaldi.
Massimo Bottura.
Chef at Osteria Francescana, in Modena, Italy.
This title includes over twenty cocktail recipes, accompanied by text from award-winning spirits and hospitality writer Millie Milliken, offering readers the chance to recreate their favorite Swans Bar cocktails at home. In celebration of Swans Bar's ten-year anniversary, this book captures the essence of the bar's most beloved drinks.
The majesty of old Piccadilly still stirs ambitions of grandeur, glamour and a golden age still in reach. The playground of viscounts, prime ministers and the Rothschilds, it was-and still is-the North Star of London dwellers and visitors alike seeking the spoils of some of the West End's cultural and historical bastions. And over the last ten years, Swans Bar at Maison Assouline London has woven itself into the contemporary tapestry of W1A.
With an architectural renovation by Guy Oliver and interiors by Prosper Assouline, Swans Bar is nestled in a Grade II*-listed building designed in the early 1920s by revered British architect Sir Edwin Lutyens. Maison Assouline's flagship bar takes its name from the moniker-«swans»- given to the jet-setting high-society women of America's 1950s and 60s elite, of whom writer Truman Capote became the confidant.
Opened in 2014, when London was basking in a new dawn of cocktail renaissance, Swans Bar has been offering for ten years an array of exclusive cocktails in a tucked-away space surrounded by the store's expansive bookshelves. Clean lines, aprons, impeccable uniforms and minimalist garnishes are mixed with five-star-meets-friendly-local hospitality, making it a true bastion of elegance and culture. Developed exclusively by on-site mixologists, many of the drinks are inspired by popular Assouline book titles, transporting guests to unexpected destinations with each sip.
One of the most famous and unmistakable shapes in the world since its introduction in 1915, the Coca-Cola bottle is an influential symbol of design, art, and culture. Identified by its iconic contour fluted lines and described by noted industrial designer, Raymond Loewy as the «perfect liquid wrapper,» the bottle has been celebrated and revered in such mediums as art, music and advertising. From representations as a symbol of mass culture expressed by greats like Andy Warhol and Clive Barker to serving as a reference point for industry influencers such as Volkswagen who compared the shape of the Beetle to the bottle, the Coca-Cola bottle has been a benchmark for the past hundred years. What began as a design brief: to create a bottle that could be identified in the dark or lying broken on the ground, today is one of the most recognized packages on the planet. Published on the occasion of the bottle's centennial, Kiss the Past Hello is a vibrant collection of images and art celebrating the Coca-Cola bottle not only as an icon of design but as a symbol of optimism, happiness, and the shared moments in our lives.
La maison Veuve Clicquot Ponsardin a repoussé ses frontières depuis les deux cent cinquante dernières années : depuis la création du champagne rosé en 1775 jusqu'à la collaboration avec des créateurs, tels que Andrée Putman, les frères Campana et Tom Dixon, cette maison légendaire ne ménage pas ses efforts pour se mettre au défi de nouvelles idées. Quand madame Clicquot, devenue veuve Clicquot Ponsardin, a hérité de la Maison en 1805, elle a suivi la devise « Une seule qualité, la meilleure » et a créé le premier grand cu ainsi que le pupitre de bois - deux grandes innovations dans la production de champagne. Des siècles plus tard, cette marque au logo jaune si caractéristique continue de marquer son temps, incarnant au-delà du champagne tout un art de vivre.
En 2010, la maison-mère basée à Reims a rouvert après quatre années de rénovation réalisée par l'architecte d'intérieur Bruno Moinard. Des oeuvres contemporaines de Yayoi Kusama, Karen Knorr et Pablo Reinoso ornent désormais le lambris du xviiie siècle de cet Hôtel du Marc - l'association parfaite du design, de l'art et de la gastronomie agissant comme un centre de rencontres et diffusant la richesse d'un magnifique vin. Par ailleurs, le champagne Veuve Clicquot est une boisson de choix, au printemps, sur le circuit automobile de Goodwood (au Royaume-Uni), en été, sur les terrains de polo de New York et, en hiver, sur les chars du caranaval de Rio.
En 2013, Veuve Clicquot a conclu un partenariat avec le chef étoilé au Guide Michelin Joël Robuchon, offrant aux vins de cette Maison une place de choix dans chacun de ses vingt-trois restaurants. L'année suivante, une collaboration avec la maison Ferrari impulsa la création du champagne en édition limitée Veuve Clicquot Maranello. La marque a également été active dans le domaine du développement durable, en réduisant ses émisions à effet de serre à l'Hôtel de Marc, et en créant un emballage écologique « Naturellement Clicquot », conçu à partir de la pulpe de raisins cueillis sur les plus belles collines de la Champagne - une première mondiale !
Tequila Cocktails is the fourth in Brian Van Flandern's series of award-winning books, centering on Casamigos Tequila by George Clooney, Rande Gerber, and Mike Meldman. This volume shines a spotlight on the title beverage: the smoothest, best-tasting tequila from their master distiller in Jalisco, Mexico, with a taste so good that adding salt or lime would be gilding the lily. The Blanco, Reposado, and Añejo varieties are truly the quintessence of Mexico's favorite beverage. This volume includes sixty delectable recipes.
