The World of Natural Wine :WhatItIs,Who Makes It,and Why It Matters 天然葡萄酒的世界
基本信息
Format Hardback | 440 pages
Dimensions 254 x 184 x 32.77mm | 1,215.63g
Publication date 27 Sep 2022
Publisher ARTISAN
Imprint Artisan Division of Workman Publishing
Publication City/Country New York, United States
Language English
ISBN10 157965939X
ISBN13 9781579659394
信息仅供参考，具体以实物为准
书籍简介
天然葡萄酒没有什么可隐藏的。它仅由葡萄制成——有机耕种，然后收获、发酵、陈酿和装瓶，没有任何添加剂--它是寻求在每一口酒中表达其与自然的传统和关键联系的葡萄酒。《天然葡萄酒的世界》是葡萄酒爱好者需要的书籍，以引导这一运动--因为它不仅仅是关于标签和年份。认识那些痴迷的、经常直言不讳的酿酒师；了解自然葡萄酒文化的出现并持续到今天的法国地区；探索西班牙、意大利、格鲁吉亚等地的自然葡萄酒。同样重要的是：了解必须 "不学无术 "才能发现自然饮酒带来的大开眼界的乐趣。
Natural wine has nothing to hide. Made from grapes alone - organically farmed, then harvested, fermented, aged, and bottled without additives - it's wine that seeks to express, in every sip, its traditional and crucial link to nature. The World of Natural Wine is the book wine lovers need to navigate this movement - because it's about so much more than labels and vintages. Meet the obsessive, often outspoken, winemakers; learn about the regions of France where natural wine culture first appeared and continues to flourish today; and explore natural wine in Spain, Italy, Georgia, and beyond. And just as important: find out what must be "unlearned" to discover the eye-opening pleasures of drinking naturally.
作者简介
Aaron Ayscough是一位驻巴黎的英美作家。自2010年以来，他写了一个关于天然葡萄酒的博客和通讯，名为《不喝毒药》。他关于葡萄酒和餐馆的文章出现在《金融时报》、《T：纽约时报时尚杂志》、《食客》和Meininger的《国际葡萄酒业务》等出版物上。他是法国酿酒师-科学家Jules Chauvet的两部作品的英文译者。疑问中的葡萄酒》和《葡萄酒的美学》。Ayscough在过去20年中作为侍酒师广泛工作，为包括Pizzeria Mozza（洛杉矶）、Yard餐厅（巴黎）、Chez la Vieille（巴黎）、Table（巴黎）和Supernature（摩纳哥）在内的餐厅建立葡萄酒选择。他目前正在法国波恩葡萄学院学习葡萄栽培。
Aaron Ayscough is a British American writer based in Paris. Since 2010, he has written a blog and newsletter about natural wine called Not Drinking Poison. His writing about wine and restaurants has appeared in the Financial Times, T: The New York Times Style Magazine, Eater, and Meininger's Wine Business International, among other publications. He is the English translator of two works by the French winemaker-scientist Jules Chauvet: Wine in Question and The Aesthetics of Wine. Ayscough has worked extensively as a sommelier over the past two decades, building wine selections for restaurants including Pizzeria Mozza (Los Angeles), Yard Restaurant (Paris), Chez la Vieille (Paris), Table (Paris), and Supernature (Monaco). He is presently studying viticulture at the Lycee Viticole de Beaune in France.
