香檳：絕美的氣泡 出版公司:積木文化 作者:潘大鈞 類型:生活風格-醇酒 EPUB電子書 繁體中文版

作者簡介：

潘大鈞David Pan
David是「鈞太酒藏」（Domaine Wine Cellars）的創始者與總經理。鈞太酒藏是台灣高級葡萄酒界具領先地位的進口商、配銷商、零售商。創立於2013年，代理世界許多葡萄酒產區中最值得尊崇的生產者，包括法國、義大利、德國、美國、紐西蘭、南非，尤其致力於香檳區與布根地區。身為進口商，David曾經拜訪並品嘗過數百間世界頂級的生產者。

David是台灣酒研學院的資深講師，規劃並教授多種學院的入門與進階香檳課程。他也是葡萄酒學者協會香檳大師課程（Wine Scholar Guild’s Champagne Master-Level Program）的認證講師。David經常為葡萄酒愛好者、餐飲從業人員、企業活動、私人活動等主持多場大師講堂。

David是一位受人敬重的香檳和葡萄酒評論家，曾多次被刊登在主流的報紙、雜誌、書籍、網站，包括《Decanter》、《Wine & Spirits Digest》、《Wine Enthusiast》、《中國時報》、《聯合報》、《經濟日報》、《GQ》、《Esquire》、《Tatler》、《Taste》、《NOM》、《商業周刊》、《今周刊》、《天下》等新聞媒體。

David也是美國加州納帕谷的精品酒莊「美麗山丘」（Les Belles Collines）的創始者與釀酒師。美麗山丘酒莊生產了一系列獲得酒評家高分評價的葡萄酒。釀造的卡本內蘇維儂、黑皮諾、夏多內、灰皮諾皆來自納帕谷與索諾瑪產區中一些最好的葡萄園。獲得《The Wine Advocate》、《Vinous》、《James Suckling》和《Wine Enthusiast》等專業媒體的讚譽。

David通過加州大學戴維斯分校（University of California, Davis）取得葡萄種植與釀造學程，並獲得美國烹飪學院洛德專業葡萄酒研究中心（Rudd Center for Professional Wine Studies at Culinary Institute of America）認證專業釀酒師資格。David本身還具有喬治城大學的麥克唐納商學院（McDonough School of Business at Georgetown University）的MBA學位，以及達特茅斯學院（Dartmouth College）的學士學位。他與愛妻Vivian以及Napa與Bouzy兩條愛犬同住於台灣的台北市，每年定期前往香檳、布根地、納帕谷、義大利。

名人推薦：

Author David Pan, a winemaker, educator, multi-decades-long student of Champagne (as well as Burgundy, Bordeaux and other wine regions), an international importer, distributor and retailer explained this nearly 7-year passion project evolved from his educational lectures, his written articles for magazines, his extensive research, and also from creating profiles for producers he represents. But calling this a “passion project” doesn’t adequately describe the sheer depth of this extremely well-written, researched and beautifully presented 2-book compendium.
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Volume 1 provides a formidable foundation noting the profound differences in terroir and detailing the geography, with descriptions of all of the regions of Champagne. Grape varieties, viticulture, winemaking and the methode Champenois, climate, geology, soil, the AOC classification system, details of grand and premier crus, and key facts about the champagne industry, Champagne styles and indepth practical knowledge is incorporated. Volume 2 offers over 100 indepth profiles of some of the most influential producers in Champagne today. Pan includes each producer’s history as well as their approach in the vineyard and cuverie. Valuable information is provided in an easy to understand format that includes the number of vineyards and operators in each village, as well as the size and percentage of each grape variety, type of fermentation vessels, aging time, dosage and more.
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The table of contents reveals the depth of these tomes, starting with the early history of Champagne from the 5th C, going through the effects of WWII on the region, continuing through the Champagne boom, the launch of prestige cuvees in 1876, while covering technical innovation to modern day. The book provides extensive fundamental information including grape varieties, climate, geology, styles, etc., a discussion of the various regions in Champagne; viticulture; a master class in winemaking, and practical information that covers everything from acquisition and storage through to wine service and food pairing, and finishes with useful information for those who plan to visit the region.
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No expense was spared in the creation of this beautiful “coffee table” set. With breathtaking color photos on nearly every page, the reader is taken on a visual journey of the people and places vital to Champagne. Pan explains his purpose well in the books’ introduction, “…I want to empower and give readers the knowledge to better appreciate and explore the fantastic, diverse world of Champagne…” Champagne - Les Bulles et Les Icones clearly exceeds his goals. Regretfully, while this remarkable 2-book set is an essential reference, it was only published in Chinese. I was able to obtain English translations of substantial sections to be able to provide this review. And of course the extensive use of maps, graphs and charts are useful in any language! The writing is clear and concise, and this set is a necessary reference for all Champagne enthusiasts, from novice to professional. It left me wanting to get a translated version as there is a wealth of information. Perhaps if there is enough interest, an English version may be considered!

—— by Allen Meadows.