...the most useful book on wine ever written; it is also one of the most enjoyable. (Kathleen Burk, The Week
Those readers interested enough in the subject to buy the first edition are pretty much compelled to buy all subsequent ones, for the knowledge encompassed in them changes not only rapidly, but also radically. (Paul Levy, Times Literary Supplement
No wine-lover's bookshelves should be without (Jonathan Ray, Daily Telegraph
The essential reference book (David Baker, Financial Times
Wine anoraks will want Jancis Robinson's revised, encyclopaedic The Oxford Companion to Wine. (The Times,
Impressive Scholarship (The Times
Essential reference guide (Daily Express
About the Author
EDITOR Jancis Robinson, OBE and Master of Wine is one of the world's leading authorities on wine, voted the Wine Writers' Writer by her peers in The Observer
. The first person outside the wine trade to have passed the notoriously tough Master of Wine exams, she is now the wine columnist for the Financial Times
and writes a regular column for publications in ten countries on five continents. She is known to millions as a television presenter on wine and food, and wrote and presented the award-winning 10-part Jancis Robinson's Wine Course
, shown around the world in the late 1990s. She currently spends the majority of her time writing for her website www.jancisrobinson.com, which has subscribers from over 70 countries.
ASSISTANT EDITOR Julia Harding, Master of Wine, studied modern languages at Cambridge before becoming a freelance book editor. She took the Wine and Spirit Education Trust intermediate and advanced certificates and diploma in the late 1990s before going on to work in the Wine Buying department at British wine retailer Waitrose in 2001. Julia qualified as a Master of Wine in 2004, winning the Robert Mondavi award for best theory papers and the Tim Derouet Memorial Prize for excellence in all parts of the exam and dissertation. Now Jancis Robinson's full-time assistant, she was responsible for all entries on oenology and viticulture in this third edition of The Oxford Companion to Wine
, and co-ordinated and copy-edited the new and revised text.