Madeira, Port, Sherry: The Equinox Companion to Fortified Wines

Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages. This book constitutes an educational compendium representing organised cutting-edge knowledge on the three classic fortified wines, brought to us by the Iberian culture. The reference work enables an appreciation of the histories of madeira, port and sherry against the background of world-changing events. Extensive terminological research has distilled years of professional knowledge into a reliable compendium, taking the reader on unique educational journeys through winemaking activities, from selection of grapes to bottle ageing. The companion offers comprehensive terminological coverage, including classifications and serving temperatures, as well as the intricacies of flavour compounds, responsible for various notes identified in wine bouquets, such as those of an old blended madeira, a vintage port, or a palo cortado sherry. Guidelines on wine and food pairing have been included to ensure the companion's suitability for a wide audience of readers: from wine experts to connoisseurs, from gourmet restaurant chefs to home cooks.

Author: Piotr Nagorka
Publisher: Equinox Publishing
Published: 09/01/2021
Pages: 320
Binding Type: Hardcover
Weight: 2.29lbs
Size: 10.00h x 7.00w x 1.13d
ISBN13: 9781800500846
ISBN10: 180050084X
BISAC Categories:
- Cooking | Beverages | Alcoholic | Wine
- Business & Economics | Industries | Food Industry

About the Author
Piotr Nagorka is an Assistant Professor at the University of Warsaw. As Head of the Laboratory of Cultural Terminology at the Faculty of Applied Linguistics, he directs and conducts research in multilingual terminology while offering terminological assistance to various domains of knowledge, including wine and food science and studies on human values. He has authored two dictionaries dedicated to the field of oenology.

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