Champagne is the world's most famous as well as the greatest of all sparkling wines. In this book, writer and photographer Tom Hyland pens stories about 50 producers from this region, with a mix representing the famous houses to some of the smallest growers. He explains the differences in the various types of Champagnes, from Blanc de Blancs to Rosé and many other examples. He also describes the variations in production styles, but most importantly, he tells the stories of these producers from a journalist's point of view. This is not a detailed critique of every cuvée made by these producers, but rather a collection of chapters about the companies and particular individuals that produce these wines. The book is lavishly illustrated with photos of both the Champagne landscape as well as some of the most beautiful Champagne bottles. In keeping with the title, there are food recommendations for the particular wines that are highlighted and reviewed in each chapter. The Essence of Champagne: In the Glass and at the Table is a book that examines the world of Champagne. always with an eye on pairing this wonderful wine with food.