Noble Rot (Hardcover) by Echikson, William

Hardcover; Published 4/16/2004; 302 Pages; ISBN 9780393051629

Item #295455 - Hurry, Only 16 In Stock!

Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.

FREE SHIPPING OFFER - Select cookbooks ship free when you spend over $25 on cookbooks in a single order. Offer is valid only for cookbooks shipping from Jessica's Biscuit. Offer excludes orders shipping internationally. Please select USPS Media Mail.

You may also like…

Kulinary Series Guy Fieri Krew Kuts Set with Edge Guards (4-pc.) by Guy Fieri
FreshTECH Automatic Jam & Jelly Maker  by Ball
Nonstick Cookware Set (10-pc.): Hot Rod Red by Guy Fieri
Smart Smokeless Indoor Grill

2005 James Beard Award Nominee - Wine and Spirits



In the wine capital of the world, a battle royal of tradition against innovation in the quest for ratings and market share.



For wine lovers the world over, Bordeaux is the center of the universe. But in the past two decades, revolutionaries have stormed its traditional bastions, making their mark—and their fortunes—modernizing the production and marketing of wine.



Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux: the noble family behind Château d'Yquem engaged in a soap-opera feud; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; and the New World operations that have used branding to undercut Bordeaux's supremacy. It also delves into the mysteries of the legendary classification of 1855: how it became the bible of Bordeaux, and how it was at last successfully challenged.



William Echikson takes readers inside the center of the French wine business to examine the schism between defenders of the old order and architects of the new.

MSRP
$24.95
Our Price
$17.46
You Save
$7.49
Quantity:
Advertisment
Cooking Tip From the Food Network Kitchens

Wine lasts for about 4 days after you open it. Stick the cork back in or use a stopper, and keep it in the fridge. Let reds come to room temperature before serving.