About the Author

David White is one of the world’s leading wine writers and author of a nationally syndicated wine column hosted by Grape Collective. He is the founder and editor of Terroirist.com, one of the world’s most popular wine blogs, for which he’s been awarded both Best New Wine Blog and Best Overall Wine Blog. His writing has been published in the World of Fine Wine, the New York Times, the Los Angeles Times, the Washington Post, and more. White also serves as chair of Heart’s Delight, one of the world’s largest charity wine auctions. He resides in Washington, DC.

Ray Isle is executive wine editor of Food & Wine. In addition to overseeing the magazine’s wine department, Ray writes the monthly column, Tasting Room, and regular feature stories, plus directs all spirits and beer coverage; he also writes weekly for CNN’s Eatocracy site. Prior to joining Food & Wine in 2005, Ray was managing editor of Wine & Spirits. He lives in New York and can be found on Twitter as @islewine and on Instagram as @rayisle.

John Trinidad is an avid photographer, wine enthusiast, and attorney. After working harvest in Burgundy and in Healdsburg, John combined his legal education and interest in wine by joining the law firm of Dickenson, Peatman and Fogarty, where he works with the wine law practice group. He lives in Napa, California.

Reviews

“But First, Champagne is the book you didn’t know you needed.” —Fine Wine Concierge

“This is an instant classic, the definitive guide to the sparkling wine of a justly ballyhooed region . . . As with the wines themselves, White's most joyous accomplishment is in the finely etched details.” —StarTribune

“A comprehensive, smartly written guide.” —Food & Wine

“David White shares an enthusiasm for the world’s classiest bubbly in his delightful new book . . . [he] has penned an indispensable guide to the French region and its wine.” —The Washington Post

“Exploring the renaissance of grower Champagne . . . White dives into the Champagne region’s storied history and demystifies the good stuff for wine geeks and newbies alike.” —Chicago Tribune

“You'll be entertained by the lively history and sumptuous photographs.” —The New Criterion

“[We] can confidently recommend this book as a good companion as you sip a bottle of bubbly.” —Vino-Sphere

“Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine.” —Tasting Panel

“Champagne is one of wine’s most misunderstood topics, not helped by the preponderance of philosophically rusty books on the topic. Enter David White’s sleek effort . . . it covers Champagne 101 deftly and in detail” —PUNCH

“A gratifying read. The book is not pretentious in any sort of way, rather simply admires the historical process that has brought about so many bubbles. At times, one forgets the book is about wine at all (in a good way), while the people, land, and tradition take center stage. But First, Champagne is great if you are looking for a new read or need something handy for reference. Either way, enjoy the rambunctious party that is the story of Champagne.” —Grape Collective

“White’s book brings a new perspective to a magical region that’s witnessed more heartbreak—and lubricated more celebrations—than anywhere else in the world. Packed with beautiful photographs, But First, Champagne is essential reading for wine enthusiasts, adventurous drinkers, and foodies.” —Miami Culinary Tours

“[White] has done a very, very good job of laying out the current state of Champagne in the context of the world wine marketplace. There’s a lot to like in But First, Champagne, not the least of which is the fact that both newbies and jaded connoisseurs alike can find ample merit within its pages.” —1 Wine Dude

“But First, Champagne is the book you didn’t know you needed.” —Fine Wine Concierge

“This is an instant classic, the definitive guide to the sparkling wine of a justly ballyhooed region . . . As with the wines themselves, White's most joyous accomplishment is in the finely etched details. —StarTribune

“A comprehensive, smartly written guide.” —Food & Wine

“David White shares an enthusiasm for the world’s classiest bubbly in his delightful new book . . . [he] has penned an indispensable guide to the French region and its wine.” —The Washington Post

“Exploring the renaissance of grower Champagne . . . White dives into the Champagne region’s storied history and demystifies the good stuff for wine geeks and newbies alike.” —Chicago Tribune

“You'll be entertained by the lively history and sumptuous photographs.” —The New Criterion

“[We] can confidently recommend this book as a good companion as you sip a bottle of bubbly.” —Vino-Sphere

“Those that pick up But First, Champagne . . . will be richly rewarded . . . White never loses sight of what makes the region a truly unique place, perhaps the only place that could give birth to the world's most magical wine.” —Tasting Panel

“Champagne is one of wine’s most misunderstood topics, not helped by the preponderance of philosophically rusty books on the topic. Enter David White’s sleek effort . . . it covers Champagne 101 deftly and in detail” —PUNCH

“A gratifying read. The book is not pretentious in any sort of way, rather simply admires the historical process that has brought about so many bubbles. At times, one forgets the book is about wine at all (in a good way), while the people, land, and tradition take center stage. But First, Champagne is great if you are looking for a new read or need something handy for reference. Either way, enjoy the rambunctious party that is the story of Champagne.” —Grape Collective

“White’s book brings a new perspective to a magical region that’s witnessed more heartbreak—and lubricated more celebrations—than anywhere else in the world. Packed with beautiful photographs, But First, Champagne is essential reading for wine enthusiasts, adventurous drinkers, and foodies.” —Miami Culinary Tours

“[White] has done a very, very good job of laying out the current state of Champagne in the context of the world wine marketplace. There’s a lot to like in But First, Champagne, not the least of which is the fact that both newbies and jaded connoisseurs alike can find ample merit within its pages.” —1 Wine Dude