Champagne (1998)
The background Good advice was expensive when Willi Köhler, editor at S. Fischer Verlag, died suddenly and unexpectedly. Köhler wanted to do a book with me on the philosophy of biology, but his colleagues didn't really get anything with it. Coincidentally, one day Ulrike Killer, editor at Verlag Klett-Cotta, ran into me and asked me why I had never sent her an exposé of a book. "Because you've never asked me before," I replied. So I suggested two subjects: champagne and philosophy of biology. Champagne took Mrs. Dr. Killer benevolently, saying that the publisher would like to prick editors on books and journalists on culinary topics. The idea was that what the American author John McPhee had created for oranges should also be possible for the king of wines: McPhee describes in detail oranges and orange barons, orange pickers, orange academics, orange thieves. Champagne should be a book that portrays people, i.e. winegrowers and cellar masters, against the background of their work in such a way that the interested reader gets an impression of the complexity of Champagne production. More about Champagner (1998) and what John McPhee had to do with it A review by Jost auf der Maur reflects the basic ideas of the book very well The eight chapters of Champagne deal with: 1. How did the bubbles get into the champagne - The Legend Dom Perignon 2. Clever couples never drink champagne - An introduction 3. Pas de dégustation" - Salon's secret. The Blanc de Blancs 4. The importance of small things. Why chalk is white 5. The perfect balance. The high art of assemblage 6. Goût de Terroir The winegrowers of Champagne 7. Elementary particles and bubble formation A George Miller story 8. The crus of Champagne Maps of the growing areas Further reviews by, among others, Feinschmecker, FAZ, Capital, Badische Latest News are available here
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