A History and Description of Modern Wines
- Year
- 1833
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- Single-subject
A History and Description of Modern Wines, by Cyrus Redding, surveys the wine-producing regions of Europe and beyond, drawing on the author's extensive travels and correspondence with growers and merchants. Combining geographical description, viticultural detail, and commentary on commerce, it stands among the earliest serious English-language treatises devoted solely to wine, and shaped subsequent oenological literature throughout the nineteenth century. Cross-listed within the library's holdings.
Cooking from this book
Champagne Sabayon
Signature dishThough Redding's volume is a connoisseur's survey of vineyards rather than a kitchen manual, it is forever linked in the culinary imagination with a frothy Champagne sabayon. The book did more than any other English work of its era to map the great sparkling wines of Reims and Epernay, and cooks who consulted it learned to treat Champagne as an ingredient worthy of the dessert course, whisked warm with yolks and sugar into a pale, fragrant foam.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
