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.
“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 heartbreakand lubricated more celebrationsthan
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
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