Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It’s for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty—and frankly, rarely seems worth the price. Today, though, Champagne is in the midst of a renaissance—no longer to be unjustly neglected. Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne—wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America’s newfound obsession with knowing where food comes from, these shipments have been climbing steadily. In But First, Champagne, author David White details Champagne’s history along with that of its wines, explains how and why the market is changing, and profiles the region’s leading producers. This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: "Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." —Ray Isle, Executive Wine Editor, Food & Wine

本書は、シャンパーニュを単なる祝祭の贅沢品から、大地の息吹を感じさせる真の農産物へと解き放つ、情熱的な再定義の書です。デイヴィッド・ホワイトは、ブランドの華やかさの背後にある歴史と、小規模生産者たちの執念を緻密に描き出し、土地の個性が宿るシャンパーニュの真髄を鮮やかに浮かび上がらせます。 伝統的な権威に挑み、進化し続けるシャンパーニュ・ルネサンスの全貌を追う彼の筆致は、読み手の知的好奇心と五感を激しく揺さぶります。一杯の泡の向こう側に広がる、人間味溢れるドラマと深淵な文化を味わい尽くすための、至高の読書体験がここにあります。