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BookmarkHow wine is made, from field to cellar to bottle.
Great wine is a complex blend of nature, art and science. In this updated new edition of a classic book, the "how and why" of a wine's creation are examined in detail.
Acclaimed wine writers James Halliday and Hugh Johnson analyze the art and science behind the winemaking process. They start with the fundamental role of terroir the complex combination of characteristics that give a wine its personality. The latest developments in pruning and irrigation are then covered, along with the recent emergence of vineyards in cooler regions and the rise of organic wines.
Wine production in the cellar is detailed for nine specific styles, from light-bodied whites to full-bodied reds, along with sweet, sparkling and fortified varieties. The authors present the choices facing vintners at every step. The science of maturation is discussed, along with the industry's raging debate over the merits of natural cork, plastic cork and screw cap seals. The book also covers :
- A year in the vineyard
- Quantity vs. quality
- National attitudes and regional characteristics
- Mechanization
- The chemistry and analysis of wine.
The Art and Science of Wine is filled with full color photographs and illustrations. With text that reflects the latest winemaking technology and discoveries, this lively book is both accessible and highly informative.
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Two industry heavyweights spell out how great wine is made, keying on the critical decisions – and their ramifications – made at every step. The specific how’s and why’s of grape growing: fertilizing, canopy management, crop thinning, soil types, climate differences, etc., and then on to winemaking: sulfur additions, cold soaking, fermetation vessels and temperatures, extended maceration, aging, racking, filtering, etc., right up to and including bottling, and how each decision affects the final product. The differences in growing/making light vs. full bodied whites, reds, sparklers and dessert wines. Excellent sections on the use of oak, wine faults and more. Good stuff. Read it.
This is a beautiful, steal of a book (some independent sellers are offering <30% of the price Barnes and Noble wanted when I originally bought it the first time!). If you’re like me and really want to know the intricacies of wine production (not just tasting notes, etc.–which this book also contains), this is a handy and educating book to have. Yes, it is paperback, but the front cover is a thick, glossy card stock and the pages inside are glossy as well. Nice for a coffee table or a bookshelf, but even better for your brain!