泰勒·科尔曼出新书（原）

美国著名葡萄酒作家泰勒·科尔曼的新书《葡萄酒政治学》将于2008年7月14日在美国正式出版发行。

泰勒·科尔曼是世界知名葡萄酒网站DrVino.com的主人，他曾获得葡萄酒政治学博士学位，目前任教于纽约大学和芝加哥大学，教授葡萄酒课程。

附Editorial Reviews

Product Description

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, Wine Politics exposes a little-known but extremely influential aspect of the wine business--the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, Wine Politics reveals just how deeply politics matters-- right down to the taste of the wine in your glass tonight.

From the Inside Flap

"Kudos to Tyler Colman for this illuminating look at wine's fascinating backstory. This excellent overview of how important politics is to the taste of the wine in your glass is a new kind of wine book, essential for every wine lover's bookshelf."--Elin McCoy, author of The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste

"In shrewdly examining how politics influences the production, distribution, and consumption of wine on both sides of the Atlantic, Tyler Colman has written a much-needed and long-overdue book. Wine Politics won't necessarily make you a better taster, but it will unquestionably make you a more enlightened drinker."--Mike Steinberger, wine columnist for Slate magazine

About the Author

Tyler Colman teaches wine classes at New York University and the University of Chicago. He contributed to the third edition of The Oxford Companion to Wine and his articles have appeared in Food & Wine and Wine & Spirits.