A thousand vines
A thousand vines
PRE-ORDER! EXPECTED ARRIVAL EARLY JANUARY 2023!
- Author: PASCALINE LEPELTIER
- Publisher: Hachette Pratique
- French language
- Publication date: 11/2022
- Number of pages: 360
- Dimensions: 23 x 27 cm
- Weight: 1982g
- Format: Hardcover
- ISBN: 9782017047230
Does the vine die from being cultivated? Do terroirs exist? Is wine just fermented grape juice? Do AOCs only protect the origin? Do wine and food pairings have a historical reality? Hasn’t tasting standardized wine? Isn't it paradoxical to talk about natural wines? Mille vignes deciphers the vine, the landscapes and the wine by offering reading keys to understand the links between the bottle, the tasting and the people, the terroirs and the vineyards which generated them.
For Pascaline Lepeltier, Meilleur Ouvrière de France, wine and vines are multiple: impossible to understand one without the other. Through the most recent scientific knowledge in botany, geography, climatology, anthropology and even neuro-physiology... and contemporary experiences in vineyards around the world, it dusts off preconceived ideas about the vine, inviting you to taste the wine of tomorrow.
But what a job! Pascaline Lepeltier tackles a mountain that has never been tamed, overcomes the pitfalls in complete digestibility and gently tells us everything we wanted to know about wine. Sylvie Augereau, winegrower and journalist Between plant physiology, terroir history and taste philosophy, Pascaline offers us a vibrant ode dedicated to the world of wine. Philippe Faure Brac, Best Sommelier in the World 1992 I discovered this book and am sincerely dazzled by so much cultural sagacity.
It is already a reference book on wine. François-Régis Gaudry, gastronomic journalist This book talentedly recounts this improbable path which leads from the vine to the glass. Marc-André Selosse, professor at the National Museum of Natural History
Pascaline Lepeltier , MS, is one of the world's top wine professionals. Originally from Anjou, France, she is the champion of Chenin. She is deeply convinced that the word “terroir” is not an empty word.
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