But First, Champagne

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. Its for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plentyand frankly, rarely seems worth the price.Today, though, Champagne is in the midst of a renaissanceno longer to be unjustly neglected.Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagnewines made by the farmers who grow the grapes. Thanks to a few key wine importers and Americas newfound obsession with knowing where food comes from, these shipments have been climbing steadily.In But First, Champagne, author David White details Champagnes history along with that of its wines, explains how and why the market is changing, and profiles the regions leading producers.This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all.From the foreword:"e;Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives."e; Ray Isle, Executive Wine Editor, Food & Wine

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. Its for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plentyand frankly, rarely seems worth the price.Today, though, Champagne is in the midst of a renaissanceno longer to be unjustly neglected.Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagnewines made by the farmers who grow the grapes. Thanks to a few key wine importers and Americas newfound obsession with knowing where food comes from, these shipments have been climbing steadily.In But First, Champagne, author David White details Champagnes history along with that of its wines, explains how and why the market is changing, and profiles the regions leading producers.This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all.From the foreword:"e;Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives."e; Ray Isle, Executive Wine Editor, Food & Wine