1855: A History of the Bordeaux Classification

by Dewey Markham, Jr.

ISBN-10: 0471194212
ISBN-13: 9780471194217
Region: France
Publisher: Wiley
Publication Date: December, 1997
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Publishers Information

About 1855: A History of the Bordeaux Classification

Publisher Web Link: http://www.wiley.com/

The First Complete Guide to the 1855 Bordeaux Classification--A Fascinating Account for Wine Lovers and an Authoritative Reference for Wine Industry Professionals The 1855 Bordeaux Classification has been a fixture of the wine world for almost 150 years, yet the origin of the system and the thinking behind it have never been thoroughly researched and presented in detail--until now. How was the 1855 classification drafted? Who was responsible? What was the rationale for the cru classe rating, and what criteria were used to determine inclusion and ranking? 1855: A History of the Bordeaux Classification answers these central questions and more. Drawing on primary source material gleaned through professional organizations, municipal archives, and author visits to each Medoc, Graves, and Sauternes property listed in the 1855 classification, this immaculately researched book demystifies every key aspect of the subject. Appendices give readers direct access to documents from the archives of the Bordeaux Chamber of Commerce, selected Bordeaux wine price quotations, and other valuable information. With thoughtful conclusions on the continued viability of the 1855 classification today, this book is essential reading for informed wine industry professionals and wine lovers alike.

Author Information

About Dewey Markham, Jr.

Author Web Link: http://dmjwineworks.com/

Dewey was born and raised in New York City. He is a graduate of New York University, with a Bachelor’s degree in English and a Master’s degree in Cinema. During his late twenties, Dewey’s professional direction turned to cuisine, and after working as a cook in Manhattan he enrolled in the Culinary Institute of America, the United States’ premier cooking school. While still a student at the Institute, Dewey began writing articles on various aspects of gastronomy, and after graduation he was awarded a fellowship as an editorial assistant engaged in research and writing for the school’s textbook, The New Professional Chef.

From 1986 to 1989 Dewey lived in Paris, where he was a director of the French cooking school L’Ecole de Cuisine La Varenne, introducing a wine studies program to the curriculum. This led to an increasing shift from cuisine to wine, and upon his return to the United States he worked in two of New York’s leading wine shops, first at Morrell and Company, then at Sherry-Lehmann Wines and Spirits; in addition, Dewey has worked as Associate Director of the Swiss Wine Information Council. During this time, he was invited back to the Culinary Institute to teach a series of wine courses, and wrote Wine Basics (published in the United States by John Wiley and Sons), an introductory book for the beginning wine drinker that has become a standard title in the literature, having gone through ten printings to date.

Since 1993 Dewey has lived and worked in Bordeaux, where he wrote 1855: A History of the Bordeaux Classification, published by Wiley in 1997 to critical and professional acclaim, and winner of the James Beard award for wine book of the year. He holds a degree in winetasting from the School of Oenology at Bordeaux University.

Cookbooks by Dewey Markham, Jr.

Recipe Index

Recipe index coming soon.