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Providing a general overview and explanation of all wine-making from home kits to the finest vintages, this introduction to the subject explores the history of viticulture and the modern winemaking business across the world. It introduces the different grape varieties and wine styles and offers advice on how to choose, taste, serve and even invest in wine.

Written by a trained biologist, this illustrated title investigates the science of wine in the vineyard, in the bottle and in the glass. Aimed at the layman, it clearly explains issues such as terroir, biodynamics, the health benefits of wine, the potential effect of climate change on grape growing, and the production of ‘natural’ manipulation-free wines.

This concise beginner’s guide to buying, drinking and storing wine comprises 89 simple and practical rules. Covering everything from Grand Cru to appellations, it also introduces topics such as grape families and common wine faults.

The political columnist Simon Hoggart was also wine correspondent for the Spectator: his eclectic choice of 100 best wines at affordable prices is organized here into red, white, rosé and champagne sections. These are supplemented by features on how to read a wine label, guides to grapes and regions, and anecdotes including the story of California’s victory over France in a famous blind tasting.

In this tour around the world’s great wine regions Oz Clarke shares his deep knowledge of the vital connections between landscapes, grape varieties and the cornucopia of flavours that they produce. From France to China, Argentina to Australia, he describes both old and new wine-growing areas, considers the changing fashions and techniques of viticulture and explains how to find the wine you want.

Carla Capalbo presents a richly illustrated guide to the wines and foods of the Collio hills in Fruili Venezia Giulia in north-eastern Italy. As well as an in-depth exploration of the area, she provides information on artisan food producers, wineries, restaurants and places to stay.

Structured according to when each country first began producing wine, this atlas opens with maps of the Black Sea and Middle East around 3000 BC, proceeding through Italy, France and Spain to the New World wineries of today. Each main map is accompanied by insets showing the wine-growing regions, with information on climatic and soil conditions, grape varieties, chief vineyards, and hectares under cultivation.

Now controlled more by the growers, the Bordeaux winemaking industry was for generations directed by a group of powerful merchant families, until a major fraud and mis-selling scandal in the 1970s forced reforms and tighter controls. This revised edition of the acclaimed history of the industry describes how the region gained its reputation and explains the evolution of the system of crus, appellations and famous estates. Slightly off-mint.

As the climate changes, so do the conditions in which vines flourish, bringing different challenges for growers and new flavours for customers. Revised and updated, this edition of Oz Clarke’s Wine A–Z, published in 2015, covers over 7,000 wines and 4,500 producers, providing summaries of regions, styles of wine and estates, vintage charts and 500 of Oz’s own recommendations for classic, up-and-coming and ‘oddball’ wines.

Surveying wine and its devotees in pen and ink, these drawings were created for a variety of publications in the 1970s and early 1980s by the great satirical cartoonist, Ronald Searle (1920–2011). Along with 'The World of Wine' series covering wine ceremonies worldwide, from the fraught Annual Ceremony of Accepting the Kremlin Rouge in the USSR to Spain's joyful Festival of Hoofing the Rioja, are various lunatic methods for opening a bottle of wine and other wine-related mishaps.

Having fallen from grace after the arrival of cheap, very sweet blends, sherry is now being rediscovered as a fine, complex table wine and the essential component of many classic cocktails. This guide to ‘the wine world’s best-kept secret’ provides information on how sherry is made and how to serve it, profiles of the top bodegas and recipes for cocktails. Slightly off-mint and felt-tip mark on lower trimmed edge.

Wine is surrounded by such mystique that choosing one can seem intimidating, but this jargon-free guide shows how easy it can be. It introduces ten wine styles, from crisp whites to full-bodied reds, notes the foods they are best served with, and describes the world's main wine-growing regions. With charts, pictograms, how-to and top-ten lists, it recommends more than 600 wines for every budget.