Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region

If you're familiar with Peter Liem's recent book "Sherry, Manzanilla & Montilla," you will come to this new tome, "Champagne," with high expectations. Let's just say "expectations met, and then some." In his typically no-nonsense style, Liem presents a history of winemaking in the region and a detailed review of the terroir in each of the subregions of Champagne. There is a thoughtful discussion of the merits of blended and single site champagne; the ongoing trend to "grower Champagne" production; climate change and increasingly warm Champagne vintages; the prudent use of dosage, still Coteaux Champenois... the book touches all the bases. The second half of the text consists of brief profiles of scores of the key Champagne houses and growers.and their wines.In a separate section of the slipcase holding the book itself, there is a treasure worth the price of the entire package and then some - a set of nice reproductions of the Larmat maps of Champagne and its subregions. These are rare as hen's teeth, beautiful to behold and extremely informative. Try to find a set of originals from a rare book seller specializing in books and maps on wine: if you can find these maps at all, they will cost a king's ransom. Unless reproductions just won't do and you simply must have the originals, you can stop your search right here.Short form review: this "boxed book and map set" is a must have and a great value. Do not hesitate.

Four and-a-half stars, actually. This volume provides a granular look at the many and varied terroirs of Champagne while addressing the effects that soil, exposition, and climate can have on finished wines. Commentary is based on the author's intimate, first-hand knowledge of the area and its winemakers. The book is neither a guide nor an assemblage of tasting notes. It is aimed at readers already familiar with Champagne, or at least wine, and provides a degree of depth and detail that, so far as I'm aware, is not presently available from any other source (at least not in English). Thoroughly recommended. Although illustrated, the bulk of photographs have little to do with the accompanying text (they are not even captioned) and constitute little more than pretty pictures. In my view, an opportunity to depict and clarify the substance of the text has been lost. In addition, while I recognize that this was never intended to be a manual for how to make Champagne, the "How Champagne is Made" chapter is a bit skimpy. For example, there is no discussion of the use of sulfur. (The only mention of that element is in regard to the definition of "sans-soufre" contained in the glossary.) I'm willing to bet that many of the producers profiled here have some strong feelings about its use. Notwithstanding some quibbles, a must-read for those seriously interested in the subject.

If you're a sommelier maybe, or traveling to wine regions of France maybe, but for someone learning about wine it's way more information than needed. It's well done and thorough but before you spend well over $50 consider how detailed you want to get. Beautiful book, nice set with maps all in a box that looks great. It costs shipping to send back but with the total cost and not needing it I considered it worth it. I'll still get $50 back.

There are several great books on the Champagne region, but this is the first comprehensive book to step into the modern era. New techniques, new controversies, new faces, and a new, deeper understanding of classic ideals abound in today's Champagne, and Peter Liem is the first author to document the region's evolution. This is book is not a dry recitation of vintage reports and bottles you'll never see, but a snap shot of what is happening among the people that make champagne what it is right now. Not only that, but classic notions, such as terrior, are examined with fresh eyes and a goal to truly understand what makes them special beyond mere legend.Also, the packaging on this volume is outstanding. A map drawer was a brilliant idea. The production value is higher than the medium-range price suggests, with thick paper stock and lush full color photographs.In conclusion, Peter Liem has made this generation's go-to book on Champagne. Any person interested in champagne should have it on their coffee table, and every single sommelier should consider this an absolute must-buy.

I love this collection. The maps are a plus, but the real value is in the detailed info about the growers and crus. It will take many readings to distill the knowledge this author consolidated.

As a life-long lover of true champagne, I gifted myself this book to become a better educated consumer. I have thoroughly enjoyed reading and studying the information presented. I have favorite champagnes that I can now place in context with other wines which I will now seek. The maps are such a valuable addition to the material. Now if we could only travel again so I could expand on my improved knowledge! It is a pricey book, but for someone with more than a passing interest in champagne, it is worth every penny! Thx Mr. Liem!

Liem takes us into the vineyard, cellar, and, most importantly, the minds of the great winemakers of Champagne. He has delivered an unparalleled guide to a seemingly cryptic region that delivers concise information on styles and production. His explanation of cuvée, grower champagne, and the likes is easy to understand and informative

I didn’t realize that would be huge maps included. I just assumed maps in a book. This is just what I’ve been looking for.It’s a super book and doesn’t bore you with champagne basics. You learn so much.It’s beautifully bound as well. I am very happy that I decided to purchase this. Bravo to the author.