As students hit the books, so should imbibers. There's a volume for every taste.
 
The major, mega-tome: the fourth edition of "The Oxford Companion to Wine" (Oxford University Press, $65), edited by Jancis Robinson and Julia Harding. The latest version of this classic reference includes more than 350 new entries, among them "wine apps" and "social media." Almost two-thirds of the entries have been significantly updated, too. Robinson is authoritative. The "Companion" is easy to use, visually striking and one of the few essentials for your wine library.
 
If you prefer grains to grapes, invest in "The Beer Bible" (Workman, $19.95) by Jeff Alworth. "The best way to learn about beer isn't by trying every one out there; instead, pour your favorite and study it," Alworth writes. From tasting and beer labels to detailed reports on the origin and styles of brews, plus what to eat with them, Alworth covers pretty much all you need to know, including how to say "Cheers!" in 10 languages.
 
"Vermouth" (Countryman Press/W.W. Norton, $24.95) by Adam Ford elevates "the spirit that created America's cocktail culture." Informed history, with recipes old and new. Considerably more casual is "Dessert & Booze Hacks" (Clarkson Potter, $19.99), a board book by Peggy Wang of BuzzFeed Life. Here, her light, viral content is the union of sweets and alcohol, and the style suggests how to work on the former after downing a lot of the latter. Five-minute pretzel bites to Champagne Jell-O shots.