This is a grand and luxurious compendium on the most elegant beverage by world-renowned champagne expert Richard Juhlin. Now ready to pre-order. [read the full champagne story]
Estimated reading time: 3 minutes
Richard Juhlin, the world’s foremost champagne expert, takes readers on a journey through the history of the beverage, the leading winemakers of Champagne, and the art of tasting.
Superbly photographed by Pål Allan, this book depicts breathtaking landscapes in Champagne, historic photographs from the most prestigious and long-standing caveau, as well as other images capturing the champagne lifestyle.
Ten exclusive recipes by distinguished Swedish chef Tommy Myllymäki that are perfect for pairing with a glass of champagne are included in this unique publication.
The volume includes important champagne statistics, telephone numbers and addresses of thousands of champagne producers, and a glossary. It also includes detailed descriptions and score ratings of 13,900 champagnes assessed to date by the author.
In his tenth publication, Juhlin summarizes, for the first time, everything he has learned about champagne in a beautifully packaged hardcover with an elegant gold slipcase.
This is the ultimate book about champagne, for generations to come. It is an indispensable buying and tasting tool and an entertaining account of the history of champagne: such depth of insight from a single source has never before been available.
About The Author
Richard Juhlin is a Swedish writer specializing in Champagne. He often contributes to magazines such as Spectacle du Monde, La Revue de Champagne, Decanter, Wine International, Fine Wine, and others. Juhlin is also founder of champagneclub.com, the most exhaustive Internet portal on champagne in the world.
- Publish Date: April 11, 2023
- Format: Hardcover
- Category: Cooking – Beverages – Alcoholic – Wine
- Publisher: Rizzoli
- Trim Size: 9-5/8 x 12-4/5
- Pages: 446
- US Price: $85.00
- CDN Price: $115.00
- ISBN: 978-88-918367-4-8
The book will be available on the market in March/April’23
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