* Alexis Lichine’s New Encyclopedia of Wines & Spirits, Knopf 1974.
* Frank Schoonmaker’s Encyclopedia of Wine, Hastings House, 1964, revised 1973.
* The New York Times Book of Wine, Terry Robards, Times Books, 1976.
These books are not described separately because they are all essential for any bookshelf that pretends to be complete and authoritative. They are all written by the finest experts in the field and they all have special merit. Physically the Lichine book is more “showy” and elaborate-looking, otherwise all three volumes are, in my book, equally authoritative.