BY CHERAMIE SONNIER
“The World Atlas of Wine: 7th Edition” by Hugh Johnson and Jancis Robinson.
$55, 400-page hardcover.
$29.99, iBook edition.
Serious wine lovers will want to get the latest edition of “The World Atlas of Wine.”
It is an amazingly comprehensive work filled with detailed information of appellations, wineries that the authors think will be of particular interest to wine lovers, and beautiful full-color photographs and 215 informative maps. Labels of wines made in a particular country, region or district are featured.
The book opens with a history of wine in the ancient world and Middle Ages and moves into the evolution of modern wine. There is information on the grape vine through the growing season, pests and disease, and on grape varieties, how weather and terroir affect wine, and how wine is made.
Next comes information on enjoying wine from opening the bottle to tasting and talking about wine.
Finally, there is plenty of information on the wines of the world, with emphasis on the major wine growing regions of France, Italy, Spain, Portugal, Germany, North America, South America, Australia, New Zealand and South Africa. There is also information on the wines of other areas of the world, including England and Wales, Switzerland, Austria, Hungary, coastal Croatia, Greece, Turkey and Asia.
It charts major wine trends, such as wine styles that are lighter and express their premise location. In other words, this is a terrific reference book for oenophiles.
More on cheese rolls
Reader Cindy Macolini wrote to “add my two cents” on our ongoing discussion of convenient substitutions for the discontinued Kraft garlic and jalapeño cheese rolls. She said she’s seen, but never tried the similar Parkers Farm cheese rolls. They have “an odd color that I find a bit off putting,” Macolini said.
“The second year after the Kraft roll was discontinued Velveeta offered a Mexican jalapeño cheese,” she said. “They offer both now and I can’t remember which came first. Anyway, I use six ounces of the Mexican for my Spinach Madeleine. Tastes as good as I remember the original using the Kraft roll cheese.” She also uses fresh celery, garlic and onion when making Spinach Madeleine or Garlic Cheese Grits.
And, Shreveport cookbook author Marlyn Monette, who opened her catering business, Occasions … Catering by Monette, about the same time Kraft’s jalapeño cheese roll left the market, said she “felt compelled to write about how I dealt with substituting those products.”
She said, “I offered Spinach Madeleine as a party product in a chafer, often folding in coddled oysters. It was quite a hit for us. Anyway, I began to purchase the 2-pound block of Velveeta and found to my joy that, both products being Kraft, there was absolutely no difference in the two products, except for the addition of the jalapeño or garlic in the 6-ounce rolls. We cut the block of Velveeta into small cubes, added it to the dish and added the amount of jalapeño (finely minced minus the seeds) to the dish. I did the same when garlic cheese was needed.”