• 9,99 €

Descripción de la editorial

The Champagne Guide tells you everything you need to know about how Champagne is grown and made, and how to buy, open, serve and store, all for less than the price of a bottle of Champagne! A fully-updated colour edition of the internationally acclaimed self-published The Champagne Guide, winner of the 2011 Louis Roederer International Champagne Writer of the Year Award for the 2011–2012 edition. The book contains fully independent assessments, with profiles and ratings, of almost 100 champagne producers – from the smallest growers to the largest houses. The wines have all been reviewed based on current tastings and the notes are accompanied by full colour label images.

The Champagne Guide 2014–2015 features fully updated and frank commentary on all the current issues facing Champagne: global warming, parallel imports, excessive yields, and how to avoid corked, stale and lightstruck champagnes. The Champagne Hall of Honour ranks the best producers in Champagne this year and the best champagnes of the year under $60, under $100, under $200, at any price, and the best blanc de blancs, blanc de noirs, rosé and low dosage champagnes. The world's most comprehensive and up-to-date guide to Champagne, featuring all the latest, freshest releases, all tasted recently.


'One of the best books on champagne I have read.'
– Huon Hooke,
 Sydney Morning Herald

'Outstanding... brave... breathtaking... elegant... I cannot recommend it too highly
– James Halliday

'That rare thing: a publication 
on wine that is as useful 
as it is beautiful
– Jancis Robinson

'Of the new generation of Champagne specialists, Tyson Stelzer is certainly one of the most interesting, … with his brilliantly, up-to-date guide'
– Tom Stevenson, Decanter magazine

'The best champagne guide 
released in a decade
Asian Correspondent

Tyson Stelzer was named The International Champagne Writer of the Year 2011 in The Louis Roederer International Wine Writers' Awards and The Wine Communicators of Australia Australian Wine Communicator of the Year 2013. He is the author of 14 wine books and a regular contributor to 15 magazines including Wine Spectator, Decanter, Qantas The Australian Way, Australian Gourmet Traveller Wine Magazine and Wine Companion Magazine. He contributes reviews to James Halliday's Australian Wine Companion and is a contributor to Jancis Robinson's The Oxford Companion to Wine, 3rd edition. Tyson is a consultant to Qantas Airways First Class and Business Class champagne selection.

As an international speaker, Tyson has presented at wine conferences in the UK, Japan, South Africa, New Zealand and Australia. He is a regular judge and chairman at Australian wine shows and is a co-creator with UK wine writer Matthew Jukes of The Great Australian Red Competition and The Great New Zealand Pinot Noir Classification. He is a winner of the Award for the Best Food and Wine Writing in The Australian Food Media Awards, and a finalist for the International Wine and Spirit Competition's Communicator of the Year, and the Best Wine/Food Guide Book in the Le Cordon Bleu World Food Media Awards. Tyson is 37 years of age and lives in Brisbane with his wife Rachael and sons Linden and Huon.

Cocina, gastronomía y vinos
1 noviembre
Hardie Grant Books

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