From The Publisher:
The mere mention of Château d’Yquem and its signature sweet white wine evokes an image of unparalleled luxury, distinction, and enduring excellence. It embodies the luminous golden essence of the finest and rarest of wines. This legendary appellation is the result of centuries of painstaking cultivation of the vines, a unique vinification process, and the exceptional site, soil, and micro-climate, combined with the notorious "noble rot" to create this peerless nectar. The wine’s long history of distinction dates back to the 1700s when Thomas Jefferson brought home more than 250 bottles to share with George Washington. Yquem has recently undergone a renaissance: the château and its gardens have been restored, and its status as the world’s greatest white wine has never been stronger. The rare nature of this fine wine, and its exceptional characteristic flavor, are honored in this fully updated volume.
About the Author
Richard Olney (1927–1999) was a great American connoisseur of French wine. His articles and books on French cuisine such as Simple French Food and The French Menu Cookbook influenced a generation of American chefs. Pierre Rival, food and wine critic, has published numerous books on French cuisine including Gourmet Restaurant and Bistros of Paris and Gourmet Shops of Paris. Francis Mayeur has served as technical director at Château d’Yquem since 1983. Christian Sarramon’s photographs have been featured in books including Axel Vervoordt: Timeless Interiors, Bordeaux Châteaux, Gourmet Shops of Paris, and Provence Style. Serena Sutcliffe, MW, is head of the international wines department at Sotheby’s and has written numerous books on wine.
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