Alan Tardi

I love a good nonfiction book about food or drink. And while Krug isn't my favorite champagne of all time, it IS delicious, so requesting this book was a no-brainer for me.

This was much more than just a history of Krug champagne, however. It's really a history of the entire region, starting way back when the production was still wines with a slight tendency to fizz (i.e., before "champagne" qua champagne was "invented" or discovered). For those who may not know, Champagne is a region in France, which is why California wineries can't use that word on their labels, and have to market their bubbly as "sparkling wine" instead.

The author does a nice job interweaving his personal experience interviewing and shadowing the chef de cave of Krug during the 2013 season with a fairly detailed history of Champagne, including its viticulture, the development of its traditional winemaking methods, important biological events, and the rises and falls of other major producers.

All in all, it's a great book for those who don't know much about how champagne is produced or how it came to be. For those who already have a good foundation, there's not much new here -- a few tidbits about Krug's internal processes, and some interesting historical factoids. For instance, if you already know the difference between a vintage and a nonvintage champagne, are familiar with riddling, and know the three major grape varietals used in most champagne, you can take a pass. Otherwise, grab this book and study up -- there's plenty here to impress your friends with over your next bottle of bubbly.

I received a copy of this ebook from the publisher in exchange for my honest review. Thanks!… (mehr)