A reference book on ciders and cider makers around the world.

More than 300 pages to discover the history and development of ciders and perries, an unbeatable selection of producers, cocktails, and haute cuisine pairings.

A book about Champagne in transition: Peter Jauch takes readers along to winemakers and prestigious houses, explains the history, production, and culture of Champagne, and features the voices of numerous international experts. In the service section, he compares over 200 Champagnes, providing an exceptionally comprehensive insight into the world of bubbles.

For the 80 indigenous grape varieties of Switzerland, this book presents the main synonyms, historical background, genealogical trees (including several previously unpublished), etymology, vineyard area, growing regions, and wine styles, along with personal recommendations of representative producers.