Trending now collection

Trending now collection

A collection that represents three of today's hottest trends in wine and spirits. In Rosé, Elizabeth Gabay MW explores the wines behind the huge recent boom in the popularity of pink wines and discovers that far from merely being fashionable and undemanding, the wines created by today’s rosé producers are every bit as complex and intriguing as their red and white cellarmates. In Spirits Distilled spirits guru Mark Ridgwell looks in detail at all forms of spirits – from whisk(e)y to brandy, tequila to gin – discovering the stories behind the drinks as well as details of how each is made, all accompanied by a selection of cocktail recipes from mixologist Michael Butt. The third book in the set, Biodynamic Wine, sees eco-wine expert Monty Waldin detailing the theory and practice of one of the most important current trends in viticulture and winemaking, with producers from Bordeaux to the Barossa Valley and Chablis to California discovering the remarkable effect converting to biodynamics has had on their wines.

Softcover Book
 

Price: $83.50

Series information

Spirits distilled

Every bartender must know each and every ingredient behind the bar. The third edition of Spirits distilled, by Mark Ridgwell, is a comprehensive guide to all of the major spirits categories. Taking the reader through the principles of distillation to an explanation on how to taste spirits, Ridgwell reveals the history and legends behind vodka, gin, tequila, genever, rum, brandies, liqueurs, eaux-de-vie, flavored white spirits and the entire range of whiskies. Lovers of spirits will find this book to be an invaluable resource for understanding and appreciating the world of spirits from a qualitative rather than quantitative perspective. Professionals too will find the quizzes in Spirits distilled a particularly useful tool for understanding better the spirits they sell. This edition of Spirits distilled contains a new chapter on cocktails by drinks consultant Michael Butt, with a section at the end of each spirit chapter providing simple to follow steps to create a selection of cocktails and demonstrate that the art of creating cocktails, if not simple, is much easier than some would have us believe.

An essential book that belongs on the reference shelf of everyone who works with or enjoys spirits, Spirits distilled is a classic in the making.

Biodynamic wine

Wines are generally defined in one of three ways: by their country or region of origin, by their color (red, white, pink) or by their style (still, sparkling, fortified). Only recently have wines begun to be defined by how their grapes have been grown and the wine made, with a clear distinction between modern “chemical” wine-growing on one hand, and the chemical-free organic or natural approach on the other. Now the world’s most respected wine producers, from Bordeaux to the Barossa, from Chablis to California, increasingly see biodynamics as the method of choice for blue-chip wine-making.

Biodynamic wine explains concisely and clearly the theory behind biodynamics, how biodynamics differs from organics, and how the world’s wine-makers – from high-end Bordeaux chateaux to under-the-radar family estates – use biodynamics in practice, often with significant and captivating variations according to wine style, local terroir, weather and even lunar cycles.

Biodynamic wine is a comprehensive and entertaining guide to the most argued-about green wine-making phenomenon of recent years. It is both an ideal how-to manual for growers and a captivating guide for wine professionals and wine lovers alike.

Rosé

Rosé has seen a huge boom in sales over the last twenty-five years. Popular particularly with younger drinkers, its move into the spotlight seems to be part of a fashion for all things pink. The wines are often thought of as fresh and undemanding but while for many that is part of their appeal, here Master of Wine Elizabeth Gabay reveals the other side of rosé, discovering wines (some unavailable beyond the winery steps) that are every bit as complex and intriguing as their red and white cellarmates.
After taking us through the history of rosé and discussing varieties and winemaking methods, Gabay turns her attention to the regions where rosé is made, first introducing us to historic wines such as Tavel, Cigales and Rosé d’Anjou. She next journeys to the heart of the revolution, Provence. The region’s pale-hued wines have become the height of fashion, with wineries owned by Hollywood stars and wines such as Garrus commanding premium prices. Unsurprisingly this has led to much emulation, but as Gabay continues her global rosé investigations she discovers that pale is not the only interesting form of rosé.
Indeed, one challenge for rosé producers is persuading drinkers to look beyond the colour, for as Rosé demonstrates these wines come in a huge variety of styles. From traditional clairet rosés made using the saignée method to vins gris, natural wines and experimental styles, produced as far afield as British Columbia and Marlborough, California and Crimea, Gabay has tried (nearly) all of them. The result is a detailed yet conversational book that will provoke discussion among those in the industry, wine aficionados and students.

A collection that represents three of today's hottest trends in wine and spirits. In Rosé, Elizabeth Gabay MW explores the wines behind the huge recent boom in the popularity of pink wines and discovers that far from merely being fashionable and undemanding, the wines created by today’s rosé producers are every bit as complex and intriguing as their red and white cellarmates. In Spirits Distilled spirits guru Mark Ridgwell looks in detail at all forms of spirits – from whisk(e)y to brandy, tequila to gin – discovering the stories behind the drinks as well as details of how each is made, all accompanied by a selection of cocktail recipes from mixologist Michael Butt. The third book in the set, Biodynamic Wine, sees eco-wine expert Monty Waldin detailing the theory and practice of one of the most important current trends in viticulture and winemaking, with producers from Bordeaux to the Barossa Valley and Chablis to California discovering the remarkable effect converting to biodynamics has had on their wines.

Details Books
Elizabeth Gabay MW

Elizabeth Gabay MW has been in the wine trade since 1986. She has written about and lectured on rosé wines extensively, and has judged at Decanter’s annual World Wine Awards as well as at many other competitions, including the Mondial de Rosé, the Guide de Vins de Provence and for magazine panel tastings for Decanter and Drinks Business.

Rosé
Mark Ridgwell

Mark Ridgwell has worked with many of the world’s leading spirit companies. The pinnacle of his corporate career was launching Maker’s Mark outside the US. In 1999 Mark set up Taste & Flavour, a passionate network of speakers and spirit enthusiasts. A Musketeer of Armagnac, appointed Cognac Educator, Consul of Tequila and Wine and Spirit Education Trust Approved Programme Provider, Mark worked with WSET to create its Level 1 Award in Spirits, a unique vocational spirit and liqueur qualification.

Spirits distilled
Michael Butt

Michael Butt began his career working as a bartender at some of London’s finest cocktail bars before setting up Soulshakers, a London-based drinks consultancy firm responsible for the drinks menus at some of the city’s best bars and restaurants.

Spirits distilled
Monty Waldin

Monty Waldin is a consultant on biodynamic and sustainable viticulture and has written articles for Decanter and The Oxford Companion to Wine along with nine regional wine books. In 2013 he became the Regional Chair for Tuscany at the Decanter World Wine Awards. In 1999 his independent guide to organic wine was voted UK wine guide of the year. His Channel 4 TV series, ‘Chateau Monty’, followed his journey to make a biodynamic red wine from a vineyard in France’s Roussillon region.

Biodynamic wine