Encyclopedias

Johnson, H. (1983). Hugh Johnson’s Modern Encyclopedia of Wine. New York: Simon and Schuster.

Divided into three parts, “Modern Wines,” “Wine, Vineyards and Winemakers of the World,” and “Enjoying Wine,” this encyclopedia covers wine selection and storage, information on the different wine regions, and the essentials for wine producing. Includes illustrations and colored maps and covers all the major wine countries plus rising newcomers.

Lichine, A. (1982). Alexis Lichine’s New Encyclopedia of Wines and Spirits (3rd ed.). New York: Knopf.

This encyclopedia sets out to “guide the consumer through the mazes of nomenclature.” In addition, topics such as the history of wine and distillation, wine and food, serving, appreciation, health benefits, and wine making are discussed. Contains a good index and includes useful appendixes, conversion tables, and a select bibliography.

Stevenson, T. (1999). Christie’s World Encyclopedia of Champagne and Sparkling Wine. San Francisco: Wine Appreciation Guild.

This encyclopedia offers the history and producing methods of champagnes and sparkling wines for those interested in “bubbly wine.” It covers the different grape varieties, regions, and vintages, but most importantly, it offers the author’s picks of the best.

Stevenson, T. (2001). The New Sotheby’s Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World. New York: Dorling Kindersley.

Though detailed information is given on aspects of wine such as vineyard soils and oak storage barrels, this is still a good source for a novice. Introductory topics include enjoying, collecting, and properly storing wine, how to read labels, and taste charts. It even contains a troubleshooter’s guide. Information is categorized by country, region, and smaller districts, and author’s preferences are given for each region. Red, white, blush, fortified, and sparkling wines are covered. Author is a respected expert. Illustrated and user-friendly, contains an extensive index and glossary.

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