Book review: The Oxford Companion to Wine, fourth edition

Oxfor Companion 4th edBY: Jancis Robinson, one of the top figures in wine, headquartered in the UK. She’s a wine judge and writer, but not a wine snob at all. Written with long-time associate Julia Harding, and with the assistance of many other wine experts including Richard E. Smart, Valerie Lavigne and Denis Dubourdieu.

WHAT: A definitive reference on all things grape and wine, from climate to soil to vines to grapes to wine production. Regional laws, technical definition, data on essentially every wine ever made – it’s all here.

FOR WHOM: people in the wine trade, or consumers who have an insatiable curiosity

WHY: Personally, I can’t live without this book, and have purchased every version since it first came out. It’s my go-to reference for research into current and historical grapes and wines.

PUBLISHER: Oxford University Press, 2015


About The Author

Becky Sue Epstein

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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