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2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Oxford Companions

Almost 4,000 A to Z entries on a breathtaking range of topics, from grape varieties and regions to viticulture, growers, and the history of wine
Edited by the award-winning online publisher and Financial Times wine correspondent, Jancis Robinson OBE, Master of Wine, and Julia Harding, Master of Wine
More than 180 top local experts, including 58 new ones, contribute entries on their specialist regions, such as Huon Hooke on Australia, Michael Fridjhon on South Africa, David Schildknecht on Germany and Austria, Victor de la Serna on Spain, and Walter Speller on Italy
Beautiful new page design incorporating new color photographs and black and white line drawings
All maps of wine regions have been updated for this edition
Winner of the 2016 James Beard Award for Beverage

New to this Edition:

More than 60% of entries have been comprehensively revised and updated to include the very latest international research and opinion
300 brand-new entries, including wine apps, aromatics, geosmin, Hong Kong, minerality, natural wine, social media, and tasting notes language

2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Description

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.

Winner of the 2016 James Beard Award for Beverage, this exhaustively updated fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 percent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.

Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.

2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Oxford Companions

Preface
Contributors
Acknowledgements
List of new entries
Maps of the wine regions
Note to the reader
Complete list of entries by subject
Companion to Wine
Appendix 1: Controlled appellations and their permitted grape varieties
Appendix 2A: Total vineyard area by country
Appendix 2B: Wine production by country
Appendix 2C: Per capita consumption by country

2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Oxford Companions

Author Information

Contributors:

Edited by Jancis Robinson & Julia Harding

Contributors:
Sarah Ahmed
Hamish Aird
Professor Jean Aitchison
Mail Amanov
Kym Anderson
Alberto Antonini
Tony Aspler
Susy Atkins
Bill Baker
Dr John Barker
Dr Eveline Bartowsky
Nicolas Belfrage
Helen Bettinson
David Bird
Dr Linda Bisson
Dr Jeremy Black
Beverley Blanning
William Bolter
Dr Rob Bramley
Michael Broadbent
Dr Roger Brock
Stephen Brook
Larry Brooks
Nick Bulleid
Robin Butler
Bob Campbell
Dr Dimitra Capone
Alain Carbonneau
Tom Carson
Bruce Cass
Umay Çeviker
Dr Steve Charters
Dr Véronique Cheynier
Nodari Chkhartishvili
Professor Dr Monika Christmann
Elaine Chukan Brown
Dr Tyler Colman
Dr Michael Considine
Dr Bryan Coombe
Dr Peter Cousins
Dr Glen Creasy
Professor Barry Cunliffe
Tamlyn Currin
Dr Bob Dambergs
Dr Daniel Deckers
Li Demei
Dr Donald Dibbern
Barry Dick
Professor James Douglas
Dr Peter Dry
Dr Denis Dubourdieu
Anne Duggan
Abi Duhr
Margaret Emery
Marcel Essling
Nicholas Faith
Christopher Fielden
Michael Fridjhon
Doug Frost
Denis Gastin
Richard Gawel
Benny Génsbøl
Rosemary George
Dr Caroline Gilby
Dr John Gladstones
Sam Glaetzer
David Gleave
Wojciech Gogolinski
Howard G. Goldberg
Dr Jamie Goode
Robert Gorjak
Nayan Gowda
Paul Gregutt
Ronald de Groot
Lisa Shara Hall
James Halliday
Jake Hancock
Rosi Hanson
Julia Harding
Sam Harrop
Dr Judith Harvey
Maarten van Helden
Professor Paul A. Henschke
Dr Markus Herderich
Dr Hildegarde Heymann
Hans-Peter Hoehnen
Dr Leofranc Holford-Strevens
Huon Hooke
Alex Hunt
Dr Dan Johnson
Hugh Johnson
Russell Johnstone
Dr Gregory V. Jones
Dr Tony Jordan
Rupert Joy
Eva Kaluzynska
Michael Karam
Dr Philip Kennedy
John Kesby
Mel Knox
Dr Mark Krstic
Martin Lam
Miles Lambert-Gocs
Erica Landin
Dr Valérie Lavigne
Konstantinos Lazarakis
Professor Terry Lee
Cornelis (Kees) van Leeuwen
Harriet Lembeck
Peter Leske
Simon Loftus
Wink Lorch
Patrick E. McGovern
Edi Maletic
Alex Maltman
Jane Masters
Richard Mayson
Dr Gabriella Mészáros
Sven Moesgaard
Adam Sebag Montefiore
Jasper Morris
Lucie Morton
Linda Murphy
Igor Nykolyn
Dr Philip Norrie
Ken Ohashi
Jeremy Paterson
Edmund Penning-Rowsell
Professor Gary Pickering
Professor Thomas Pinney
John Platter
Dr John Possingham
Dr Vladimir Pukish
Wyatt H. Peabody
Alexander Purcell
Dr Jane Renfrew
Professor Pascal Ribéreau-Gayon
Jancis Robinson
Dr Gábor Rohály
Andrés Rosberg
Anthony Rose
Bjørn Tore Aastorp Ruud
Viacheslav Rybinstev
Dr Amanda Stewart
David Schildknecht
John Schreiner
Professor Hans Schultz
Michael Schuster
Tom Scott
Dr Mark Sefton
Victor de la Serna
Young Shi
Con Simos
Reva K. Singh
Stephen Skelton
Dr Richard Smart
Professor Barry C. Smith
Walter Speller
Richard Stávek
Patricia Stefanowicz
Tyson Stelzer
Creina Stockley
Lukas Susaj
Dr Elisabeta Susaj
Keith Sutton
Michael Tabone
Patricio Tapia
Geoff Taylor
Rémi Teissier du Cros
Joelle Thomson
Dr Roy Thornton
Dr Steve Tyerman
Tim Unwin
Dr José Ramón Úrbez-Torres
Tim Vandergrift
Gido Van Imschoot
Kenneth Verosub
Dr Olivier Viret
Dr José Vouillamoz
Monty Waldin
Dr Bernard Watney
A. Dinsmoor Webb
Robert E. White
Dr Patrick Williams
Dr Hanneke Wilson
Nigel Wilson
Dr Tony Wolf
Steve Wratten
Bruce Zoecklein
David Harvey
Pamela Vandkye Price

2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Oxford Companions

Reviews and Awards

2016 James Beard Award for Beverage Winner

"Comprehensive, dependable and well-written; it is an excellent point of reference for anyone seeking to enhance their wine knowledge." --Wine and Spirit Education Trust

Review(s) from previous edition "The third edition of The Oxford Companion to Wine, edited by Jancis Robinson, is the one essential book for any wine-lover... the book is a necessity for those in the wine business, and it offers highly pleasurable browsing for anybody who is remotely curious about why wine is so compelling." --Eric Asimov, The New York Times

"It's a valuable reference book and great fun just to pick up and read." --Ben Giliberti, The Washington Post

"An invaluable resource for serious wine drinkers who never quench their thirst for learning about varietals, appellations, wine history, and vineyards." --Business Week

"Serious wine geeks know that 'the bible' for the past decade or so has been Jancis Robinson's The Oxford Companion To Wine. The third edition...is impeccably researched and full of well-known facts as well as interesting trivia." --Wine Enthusiast

"Unquestionably the world's most comprehensive wine resource... Best of all, this isn't a dry encyclopedia... employs a witty insider's tone." --Town & Country

Named one of "20 Essential Books to Build Your Culinary Library" by the James Beard Foundation

"A solid update of a vital reference from a towering authority in the field." - Library Journal

2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Oxford Companions

From Our Blog

How much do you know about wine? [quiz]

The world of wine is developing rapidly, so much so that the updated fourth edition of The Oxford Companion to Wine has added 300 new entries, including wine apps, aromatics, minerality, social media, and tasting notes language. The wine map as a whole has changed with countries like Hong Kong and many in Northern Europe developing as substantial wine producers.

Posted on December 21, 2015

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Renaissance of the ancient world

The Eastern Mediterranean, comprising Cyprus, Greece, Israel, Lebanon and Turkey, is politically one of the most divisive regions in the world. Greece and Turkey have had their historical differences; the tiny island of Cyprus is still divided and Israel and Lebanon's last altercation happened all too recently disrupting the harvest in the Galilee and Bekaa Valley respectively.

Posted on December 7, 2015

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Wine and DNA profiling

In ampelographic collections, about ten living plants of each grape variety or clone are kept alive for future studies or plantings, which requires a large amount of time and money. Yet, in every collection we estimate an average of 5% of labelling errors. They can now be identified with DNA profiling and duplicates can be eliminated, thus saving time and money.

Posted on November 30, 2015

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Wine 'made in China'

Wine 'made in China' has gained increased attention around world in recent years. Splitting my time as I do between Europe and China, I have the opportunity to assess the health and potential of the Chinese market with a good degree of objectivity.

Posted on November 23, 2015

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Wine and social media

Can Instagram really sell wine? The answer is, yes, though perhaps indirectly. In recent years the advent of social media, considered to be the second stage of the Internet's evolution ' the Web 2.0, has not only created an explosion of user-generated content but also the decline of expert run media. It's a change that has led to the near demise of print media.

Posted on November 9, 2015

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Biodynamic wine

All vineyards and thus the wines they produce are not created equal. Two Chardonnays grown in neighbouring plots but with slightly differing soils, slopes and sun exposure will taste subtly different, even if both will still taste of Chardonnay too. This unique 'somewhereness' is what the French call terroir.

Posted on October 26, 2015

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On the unstoppable rise of vineyard geology

The relationship between wine and the vineyard earth has long been held as very special, especially in Europe. Tradition has it that back in the Middle Ages the Burgundian monks tasted the soils in order to gauge which ones would give the best tasting wine, and over the centuries this kind of thinking was to become entrenched. The vines were manifestly taking up water from the soil.

Posted on October 12, 2015

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Wine globalization set to continue

The past two decades have seen globalization of the world's wine markets proceed like never before, in both speed and comprehensiveness. There was a degree of trade expansion in the five decades to World War I but, until the late 20th century, interactions across continents involved little more than the exporting of vine cuttings and traditional production expertise.

Posted on September 28, 2015

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Twelve important figures in the modern history of wine

Many people have influenced the world of wine over the course of the last 400 years. They have changed, developed, and perfected the winemaking process, introduced grapes and viticulture to different continents, and left their mark on an industry that has been with us since the dawn of civilization.

Posted on September 14, 2015

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Wine around the world [infographic]

It's a multi-million dollar global industry. It's been with us since the dawn of civilization. And it's constantly developing. The wine business is an intriguing marker of human activity ' economic changes, consumer fashions, globalization, social and technological developments.

Posted on August 31, 2015

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2016 James Beard Award for Beverage Winner

The Oxford Companion to Wine

Fourth Edition

Edited by Jancis Robinson
Edited by Julia Harding

Oxford Companions

Video

Nine years of change in the world of wine

Jancis Robinson highlights some of the big changes in the world of wine production in the last decade – the impact of climate change, new insights into soil and minerality, the advent of social media, the rise of Hong Kong as a world centre of wine trading and emerging problems such as premature oxidation.