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Resources
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BC Liquor Store. [5555 Cambie Street, Vancouver, B.C.] Unpublished materials - retail display. Visited 18
February 2004.
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Many brands of French champagnes are carried in this store's 'Avenue de Champagne,' and are accompanied by
excerpts from reviews and hand-scripted descriptions that are attached to the shelves. Some terms used in
the thesaurus were derived from these descriptions. Two group members spoke to the on-staff Champagne expert
at the store, who provided several key describing terms for us to look for, as well as recommendations on
useful books and guides for us to explore.
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BC Liquor Stores. Product Guide. February 2004. Vancouver: 2004.
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This resource provides information about the champagnes that are sold in the BC Liquor Stores and it is
available for free in all in BC Liquor Store locations. This resource is produced for consumers to provide
the prices of what merchandise is sold in stores. The booklet is in the form of a list of various alcoholic
products grouped by type. The champagnes are grouped by region and ordered alphabetically by the name of the
producer. This resource was useful as it provided the names of actual champagne brands and producers, along
with the applicable styles and descriptors as given by the houses.
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Cannavan, Tom. Wine Pages - About Champagne. 2004. Accessed February 15 2004. Website. Available
from
http://www.wine-pages.com/regions/champexp.htm.
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Tom Cannavan's website provides a link to the world's great wine regions, which includes a segment on the
France - Champagne region. In the section he also covers the three grape varieties, style, and sweetness
levels of champagne.
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Celebration Cellars: Champagne Tasting. 2004. Accessed 6 March 2004. Website. Available from
http://www.celebrationcellars.com/champagnetasting.html.
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This webpage discussed many wine and champagne tasting terms, focusing on many of the same characteristics
of champagne that we were searching for, so it provided the opportunity to verify and expand upon the terms
we had already found.
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Champagne.fr: The Champagne Portal. 2004. Accessed February 24, 2004. Website. Available from
http://www.champagnes.com/gb/portail-gb/index-gb.html.
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This resource is the official website of the Comité Interprofessionnel du Vin de Champagne (CIVC), the trade
association representing both Champagne Houses and Growers. This organization, as a union of both groups,
seeks to protect the exclusive nature of Champagne from France throughout the world, as well as to supply
readers with a wide range of knowledge on Champagnes, the champagne production process, champagne makers,
etc. This resource allows the users to quickly and easily access a wealth of information including
definitions, explanations, links, contacts, selected themes relating to the region and wines of Champagne,
and more. It also acts as a portal to other major Champagne organizations, and provides both practical and
informative information on the art. An extremely useful section of the website is a Champagne Directory,
with a list of hundreds of links which provide users with access to considerable resources in the areas of
wine growers and Champagne Houses, wine culture, gastronomy, and tourism and leisure.
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Chan, Shirley, May Hmaidan, and Jeffery Loo. Consumer Egg Thesaurus. Vancouver: SLAIS, 2002. Accessed
March 5, 2004. Website. Available from
http://www.slais.ubc.ca/courses/libr512/01-02-wt2/thesauri/eggs/.
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This project was an important example of a well-constructed thesaurus assignment in the production of this
thesaurus.
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CNN.com. Champagne: The Secret Lives of Tiny Bubbles. 1999. Accessed February 24, 2004. Website.
Available from
http://edition.cnn.com/FOOD/specials/1999/champagne/.
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This resource was compiled by the editors of CNN.com in celebration of the Year 2000 Millennium celebrations.
Along with an introduction to understanding champagne, it also features many helpful interactive features,
including reading champagne labels, a description of the champagne making process, and a quiz to test one's
champagne knowledge. The most helpful section of this resource is the in-depth Champagne Glossary with definitions
for a considerable number of champagne related terms, as well as links to other related terms.
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Coles Notes: Your Guide to-Wine. Toronto: Coles Publishing, 1999.
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Although the focus of this book is on wine, a chapter on sparkling wine-particularly Champagne-is included.
It details the major Champagne "houses", as well as the main districts that supply the grapes used in the
production of champagne. A concise overview of the Methode Champénoise is also presented, as well as a chart
detailing terms for the relative sweetness/dryness of champagne.
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Edwards, Michael. Champagne Companion: The Authoritative Connoisseur's Guide. Toronto: Macmillan
Canada, 1995.
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This source seemed to be quite an authoritative guide to champagne. It provided an overview of key champagne
production techniques and judging characteristics, mostly through in depth discussion of specific champagnes
and production houses. Consequently, it listed many useful terms for our thesaurus throughout the book.
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Epicurious Wine Dictionary: The Wine Lover's Companion. Champagne. Barron's Educational Services,
2004. Accessed February 24, 2004. Website.
http://eat.epicurious.com/dictionary/wine/index.ssf?ISWINE=T&TERM=
champagne.
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This resource is presented by CondéNet which is the online body for Condé Nast publications, including Gourmet
Magazine. This page offers easy access to information to help champagne and wine novices. The Wine Dictionary
is a thorough compendium of champagne and wine terminology, and it offers a very brief definition and/or
explanation of each term. One of the useful features is that some terms are hyperlinked to others terms in
the Dictionary and can guide the useful through the interesting and confusing terms in Champagne terminology.
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George, Rosemary. Lateral Wine-Tasting. London: Bloomsbury, 1992.
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In Lateral Wine-Tasting, Rosemary George describes how to evaluate different wines. In the champagne
section of the book the author describes what types of champagne there are, and how these types of champagne
are produced. The author explains what the differences between sparkling wines and champagne are. George also
talks about the importance of different champagne vintages, and how to discern differences between the between
the colours, hues, and taste of champagnes.
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Into Wine: Celebrating Champagne. Into Wine:1997-2002. Accessed February 25, 2004. Website. Available
from
http://www.intowine.com/champagne.html.
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The website Into Wine: Celebrating Champagne provides an easily accessible source for basic fact about
champagne. The website includes sections about the history of champagne, champagne vintages and houses, as well
as sections devoted to the appreciation of champagne. The area of the website which deals with how to taste
champagne, and how it is produced, are detailed and very valuable to a student of champagne.
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Johnson, Hugh. Hugh Johnson's Modern Encyclopedia of Wine. 4th ed. New York: Simon & Schuster, 1998.
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Hugh Johnson's book is a comprehensive source of information on the world's wines and winemakers. Although the
section on Champagne was fairly short, it provided language regarding regions, grapes, and styles of champagne.
However, the focus of this chapter was on the principal Champagne Houses, which was not of use in the development
of our thesaurus.
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Julyan, Brian K. Sales and Service for the Wine Professional. 2nd ed. London: Continuum, 2003.
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This comprehensive book on wine contains a chapter on Sparkling and Fortified/Liqueur Wines, which includes a
concise overview of champagne. It provided language for the various styles of champagne, along with a comparison
of vintage and non-vintage champagne. Additionally, the main producers/houses of Champagne are detailed, as are
the three permitted grape varieties and the main grape-growing regions.
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Just Champagne. 2004. Accessed 6 March 2004. Website. Available from
http://www.justchampagne.co.uk/default.htm?aboutchampagnebody.htm.
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This webpage gave an overview of some of the major houses producing genuine champagne and some of their
distinctive qualities and it also included a small list of champagne tasting terms and their general meaning.
This was helpful for determining the relationship between different terms as well as finding some new ones.
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Les Champagnes de Vignerons. 2004. Accessed February 24, 2004. Website. Available from
http://www.champagnesdevignerons.com/English/findOutAboutChampagnes/findOutAboutChampagnes.htm.
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This resource is an introduction to the official group of champagne growers for champagnes of the Champagne
region. The General Union of Wine Producers of the Champagne Region includes the vast majority of wine producers
in the region, and works to protect the official certification of Champagne, and to represent the vineyards in
general. The resource mentions the four regions of the Champagne territory, the types of grapes used, and the
craft of champagne producing, along with useful tourist, travel and contact information. The resource in organized
by broad subject, with each section of the website presenting information on the original source.
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McCarthy, Ed. Champagne for Dummies. Foster City, CA: IDG Books Worldwide, 1999.
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Ed McCarthy's book was an outstanding resource for collecting terms related to champagne. The discussion of
the three grape varieties and major grape-growing districts was very useful, as was the glossary of champagne
descriptors which included numerous terms for taste, colour, aroma, and styles of champagne. The index was a
very useful tool for developing our thesaurus as well. In addition, a helpful overview of the regions of
Champagne is presented, along with a practical discussion of vintage and non-vintage champagnes.
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Queen Anne Internet Wine and Spirits Warehouse. 2003. Accessed February 25, 2004
Available from
http://www.queenannewine.com/champagne.html.
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The website QueenAnnewine.com provides a wide selection of wines which customers can order. The website also
includes a detailed glossary of terms related to champagne and its production.
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Ray, Cyril. Bollinger: Tradition of a Champagne Family. Heineman: Peter Davies, London. 1982.
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This is a charming personal account of the author's introduction to the pleasures of champagne and to the
Bollinger family, makers of fine champagne. It covers some basic aspects of tasting, serving, and producing
champagne, and has a useful index from which we were able to cull and compare terms for our own project.
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Ray, Jonathan. Bubbly. New York: Ryland Peters & Small, 2001.
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It is apparent upon first glance that this little book is not one that will provide a detailed history of
champagne. However, within the small 64 pages, Johathan Ray's book does present terms regarding grapes,
bubbles, sweetness, vintage and non-vintage champagne that proved useful for our thesaurus.
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Robinson, Jancis. How to Taste: A Guide to Enjoying Wine. New York: Simon & Schuster, 2000.
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In How to Taste, Jancis Robinson discusses the relationship between food and wine. The book is divided
into sections which deal with the theory, and the practice of relating food and wine. Regarding champagne, the book
goes over the basics about how champagne is produced, and how it is judged. Furthermore, Robinson points out the
differences between champagne and sparkling wine.
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Schultz, Julian. A Discussion of Wine Tasting Terms in Illustration and Parody. Illustrations by Denise
St. Germain. The Oxford Wine Room, 1999-2001. Accessed February 24, 2004. Available from
http://www.oxfordwineroom.com/WineTermsParody/wtmain.htm.
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This resource presents a list of wine tasting terms, some of which can also be used to describe champagne.
This resource is made interesting through the use of various anecdotes and amusing cartoons to represent each
of the terms.
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Soyouwanna Enjoy Champagne. 2000. Accessed February 15 2004. Website. Available from
http://www.soyouwanna.com/site/syws/champagne/champagne.html.
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This site covers the basics of preparing, opening and pouring champagne, as well as tips for impressing guests
with some champagne facts. While this information was of little use, the site also covers marques (brands) of
champagne, vintage, size of bottle, and dryness-all valuable terms for our thesaurus.
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Stevenson, Tom. The Millennium Champagne & Sparkling Wine Guide. Toronto: Elan Press, 1998.
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This champagne guide was made to illustrate some of the better champagne's and sparkling wines for people to
celebrate the millennium and beyond. In particular it had sections describing many things relating to genuine
champagne, and champagne tasting and judging terms. It was quite useful in our collection of terms and its
glossary described some of the meaning behind many of them.
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Union of Champagne Houses. The Great Brands and Champagne Houses. 2004. Accessed February 24, 2004. Website.
Available from
http://www.umc.fr/traduction/english/limach_gb.htm.
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This resource is an introduction to the officially licensed Champagne Houses located in France, and especially
the Champagne Region. The Union of Champagne Houses is an organization consisting of all the well-known
members, who work together to guarantee the constant taste and the quality of their Brand of Champagne.
With approximately one hundred members, the houses realize a yearly turnover exceeding two billion Euros, among
which more half is from outside France. The resource provides an in-depth list of all Union Members, with
information on each and links to individual websites, as well as a list of the best internationally known special
vintages. It also provides an encyclopedia of Champagne, with historical information, and an in-depth exploration
of the making process, some of which is in French only.
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