The experts who train today’s leading chefs and wine professionals take readers on a grand tour of the wines of the world. Written for culinary professionals, as well as experienced and beginning wine enthusiasts, this lively guide covers everything you ever wanted to know about the history, culture, romance, science, and business of wine. From the basics of wine production to the nuances of wine service, from the science of proper wine storage to the art of wine tasting, from the knack of reading wine labels to the subtleties of matching wine with food, from the compelling histories of the most renowned wines to the key personalities in the wine world today, it covers all the fascinating facts and practical knowledge to enlighten for food service professionals and novices alike. Revised to reflect the many recent changes in the worldwide wine industry, this Second Edition of the critically acclaimed guide features an expanded American wines section, with an entire chapter dedicated to California wines; coverage of the latest developments in Italian wines and the new face of the German and South American wine trades; an expanded wine and food pairing section; an updated wine and health section; additional vintage wine charts; and more.