Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.Become an affiliate
About the Author
Jancis Robinson is a Master of Wine, the Financial Times wine writer, and the author/editor of dozens of wine books, including The Oxford Companion to Wine and The World Atlas of Wine. Her award-winning website, www.JancisRobinson.com, has subscribers in more than 100 countries.
Julia Harding, a Master of Wine, linguist, and fastidious editor, is Jancis Robinson's full-time assistant and associate palate. In this book, she has gathered the most up-to-date statistics about wine-grape plantings in every corner of the planet as well as unearthing recommended wine producers for almost every grape variety.
2016 James Beard Award for Beverage Winner
"Comprehensive, dependable and well-written; it is an excellent point of reference for anyone seeking to enhance their wine knowledge." --Wine and Spirit Education Trust
Review(s) from previous edition "The third edition of The Oxford Companion to Wine, edited by Jancis Robinson, is the one essential book for any wine-lover... the book is a necessity for those in the wine business, and it offers highly pleasurable browsing for anybody who is remotely curious about why wine is so compelling." --Eric Asimov, The New York Times
"It's a valuable reference book and great fun just to pick up and read." --Ben Giliberti, The Washington Post
"An invaluable resource for serious wine drinkers who never quench their thirst for learning about varietals, appellations, wine history, and vineyards." --Business Week
"Serious wine geeks know that 'the bible' for the past decade or so has been Jancis Robinson's The Oxford Companion To Wine. The third edition...is impeccably researched and full of well-known facts as well as interesting trivia." --Wine Enthusiast
"Unquestionably the world's most comprehensive wine resource... Best of all, this isn't a dry encyclopedia... employs a witty insider's tone." --Town & Country
Named one of "20 Essential Books to Build Your Culinary Library" by the James Beard Foundation
"A solid update of a vital reference from a towering authority in the field." - Library Journal