The Bluffers Guide to Beer (The Bluffers Guides)

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The Basics


Ask one of the friendly bartenders to knock you up one of their signature daiquiris or a rum-based negroni, made with home-made syrups and bitters. Down a scruffy arcade, with no sign outside, this dive bar is popular for its cheap drinks and indie DJs. His funky townhouse on a quiet street in the old town, Plaka, has just four bright, brilliantly individual rooms, so book ahead. Neoclassical features abound high ceilings, wrought-iron balconies, creaky wooden stairs , but the look is edgy eclecticism, rather than vintage chintz. The ground floor feels like a real home, with a library, gramophone and kitchen-diner.

Breakfast proper coffee, homemade cake, squeeze-your-own orange juice is a communal affair, taken in the secret courtyard in summer. A former tool warehouse, this room hotel still has an industrial vibe: With open-plan layouts, even standard rooms feel like lofts. Several rooms have large terraces; the Parthenon is framed in the floor-to-ceiling windows of the Acropolis Loft. There are two family rooms, one with fun, green bunk beds. Breakfast is served in the ground-floor lobby, with picture windows for watching life drift by in Psyrri, a neighbourhood with a village feel, home to leather craftsmen, antique dealers and mezze joints.

Smack bang in the centre of Plaka, this neoclassical mansion was converted into a room hotel in Breakfast and aperitifs are served on the glorious roof terrace, right below the Acropolis, while a gramophone cranks out Greek ballads and Cuban boleros. Great value for a prime location. The pervasive graffiti masks some fine neoclassical architecture, such as this cheery hostel on a peaceful pedestrian street. Four bedrooms and three dorms share two spotless bathrooms and a pink kitchen filled with vintage crockery.

You could walk past this hotel every day without noticing it. Access is through the excellent By the Glass wine bar , in an arcade that opens onto a courtyard. Built in the s to house refugees from Asia Minor, and subsequently home to a Greek prime minister, this central bolthole is an easy walk to the sights. Black, white and grey rooms are modern and masculine, with steel bedframes, reclaimed marble sinks, and bathrooms in black glass cubicles. The open-air atrium is the best feature: Sixteen new rooms are coming in early Best time to go Autumn is generally mild locals swim well into November and hotel prices much cheaper.

In June, all the city is a stage: There is no single answer, but the amenities gap is the most commonly cited concern. Everyone moans that the Yakima Valley needs more upscale hotels, resorts and eateries and I suppose this is true, but there is a circular reasoning problem. Come back next week for my analysis. I guess that might make the two Yakimas the valley and the cowboy very much alike.

Hope you enjoy the video. Special thanks to Wade Wolfe and Kerry Shiels for sharing their knowledge of the valley with us. I love visiting Italy, meeting the people and trying to speak the beautiful language. Standard operating procedure for a trip to Italy at The Wine Economist office involves collecting together a number of timeless references — the usual suspects.

Connecting the dots is up to me. But it is impossible to visit Italy and to taste Italian wines because, well, what is Italy anyway? Mario Batalli once said that there is no such thing as Italian food, there are only the many regional cuisines of Italy and I think that this remark holds for Italian wine, too.

So inevitably I search for regional wine touring guides to match my focused travel itinerary. I love these guides, which focus on wine towns and wine trails, with excellent advice on hotels, restaurants, wine and food shops, and of course wineries. Meaty, but just compact enough to fit into a day pack or car glove box. So where does the new Michelin guide fit in? Well, the format is attractive as you might imagine from a publisher with so much travel guide expertise.

The volume is narrow, deep more than pages and packed full of information. The first 50 pages are filled with Wine information how to taste, what temperature is best, how to extract the cork, etc. A general introduction to Italian wine serves as a preface to wine regional wine itineraries, which vary in length from just a few pages for the Aosta Valley and Liguria regions for example to about 50 pages for Tuscany. Obviously it is impossible to provide a truly comprehensive guide to any Italian wine region in such tight quarters, so this is an exercise in leaving things out.

Detailed maps were the first thing left out in the Michelin guide and this annoyed me at first, but then I realized that it would just be impossible to include all the necessary maps in such a brief volume. But, a few more maps would be useful if only to help see how the various wine routes are related.

Bluffer's Guides - Haynes Publishing

Better maps would be my 1 request if these books are ever revised. Each chapter begins with a quick overview of the region, its wines and the grapes the wines are made from. This is followed by suggestion wine route itineraries presented in a format that will be instantly familiar to anyone who has ever used a Michelin guide. A very short list of accommodations brings the chapter to an end.

Compared to the other wine tourist guides on my bookshelf, the Michelin guide provides more non-wine information — a fact that puzzled me at first. I suppose that it just makes sense for a Michelin wine tourist guide to draw heavily on the core knowledge base of the main Michelin guides. Not a perfect wine tourist guide to Italy, but a very good compromise and a useful addition to the day pack.

More depth and detail would be great, but obviously impossible given the scope of the guide. A wine guide that ignores food seems just wrong especially in Italy , but I suppose there are apps or other guide books for that. I still nurture a small ray of hope that Mitchell Beazley will revise those old wine touring guides or that the Touring Club of Italy will come out with a new edition of their guida , but until they do this Michelin guide will help fill the void.

Things are ch-ch-changing a little bit here at The Wine Economist: That show will go on without me, however, because my colleague and fellow wine economist Professor Pierre Ly is taking over and adding his own twist. And of course I have my treasured network of former students, many of whom have ended up in the wine industry where, ch-ch-changing places, they now teach me as I once taught them. I plan to take advantage of my new flexibility to travel and speak during parts of the year when classes would have previously kept me close to home.

The first big trip is to talk at Savour Australia in September. There are plans to return to South Africa in and then … who knows? Thanks to everyone who sent me congratulatory cards and notes. Sue and I appreciate your good wishes and look forward to seeing you along the wine road soon! The Story of Cabernet Sauvignon. Vendage Press to be published May 1, What is it about the tension between Burgundy and Bordeaux that casts such a spell on wine enthusiasts?

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They say that in Bordeaux you talk about wine and in Burgundy you drink it. Bordeaux is cerebral — you feel it above the neck according to popular opinion — while Burgundy arouses the senses down below. Extraordinarily well researched and written, the facts and insights jump off the page in a way that draws the reader deeper and deeper into geography, geology, history, economics, viticulture and so on through all the senses that wine embodies.

The discussion of clones that appears early in the book is a good example.

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It taught me so much in just a few pages — outstanding. And I like the way that Lewin tells part of his story through the voices of the dozens of winemakers he interviewed on his fieldwork travels. He discovered a lot of great wine in the process, but the verdict he reached is that Burgundy reigns supreme, at least for now. The book divides itself in various ways. There are about pages of generously illustrated text followed by pages of detailed tasting notes.

Napa and Bordeaux are the main foci, although the analyses of the other important producer areas — Washington State, the Mediterranean arc that reaches from the Languedoc to Tuscany, Chile, Argentina, Australia, New Zealand and South Africa — are very thorough.

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But I think that that Lewin leans in on the Napa side of the debate just a bit, infusing it with a palpable to me electricity and excitement. Every Burgundy fan that I have ever known has had a detailed map on a wall somewhere in their house that shows the famous vineyards and climats and so forth. The Napa Valley is a complicated place from a geologic standpoint. Pressures from three tectonic plates shape the landscape and expose a variety of different different soil types from gravel to clay to volcanic residue and different specific characteristics including the alluvial fans that apparently account for some of the qualities of my favorite wines from Rutherford and Oakville.

Nothing at all like the image of Claret today! October 24, By Mike Veseth in book reviews Leave a comment. If you're still having trouble, follow these steps to sign in. Add a library card to your account to borrow titles, place holds, and add titles to your wish list.

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The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)
The Bluffers Guide to Beer (The Bluffers Guides) The Bluffers Guide to Beer (The Bluffers Guides)

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