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The Global Encyclopedia of Wine, Updated Edition (includes CD-ROM) by Sausage Making Books Price: $60.00 Updated on 2-1-2013. 
Never before has a collection of the world's leading wine experts and writers gathered together to produce the one thorough and definitive book on wine. Masters of Wine and Sommeliers from every corner of the globe worked to provide the most current and comprehensive reference. From Burgundy to Zimbabwe, from Turkemenistan to Uruguay, this encyclopedia covers every aspect of wine from its history to its making and enjoyment. The contributors read like a current day 'who's who' of the world's top wine journalists. Some of its features include a 'Wine reference Table' of over 5,000 wines which provides you with a brief description, the food compatibility and price range on more wines than any other book. A thorough Glossary enables the reader to decipher common and foreign lanague wine terminology. A massive index with over 15,000 entries further allow the reader to quickly find the topic they want. Reader Reviews By using no less than thirty six of the word's foremost wine experts,Forrestal has orchestrated a truly worldwide perspective of an industry that has transcended the old, traditional regional boundaries and provincial bias.Unfortunately many wine reviewers and periodicals,etc. merely favor their own regional perspectives for reasons of marketing rivalry,antiquated notions of regional superiority-and,most often a reluctance to accept new changes in the industry. That James Halliday endorsed this effort in his foreword to this work,by itself, convinced me of its worth and objectivity.It provides an essential reference and updated guide to data and critical reviews of any part of the world where wine making now takes place. It provides an Insight into how this industry has become a part of the new worldwide economy and how winemakers now share and exchange their talents, skills and technological expertise. The old regional snobberies are now proven irrelevant with new and greater quality wines emerging across the planet.Many of the old and false paradigms of both price and quality are now being shattered, and all oenophiles,whether new or highly experienced,need to continuously update their education to merely keep pace with new technologies,changes in market preferences,and newly-emerging sources of excellence in winemaking.I, for one, want my knowledge of wines to exceed the partial perspectives of one major wine rating(and price affecting) Magazine interested in selling advertising and peddling cigars,indulging Hollywood and pseudo-society snobbery than objectivity; I also want to transcend the petty regional favoritisms whether it be Francophiles,Californians,the local state wine board,chamber of commerce or whoever.Many reviewers and periodicals show this in subtle ways by their condescending recognition of "emerging"sources of quality wine (but infer"--but they ain't there quite yet.").Countries like Chile and New Zealand have moved quite beyond Great wines are now made across the world;it's time our publications recognize this.
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