Description |
232 pages : color illustrations, map, portraits ; 28 cm |
Contents |
The Vine -- Terroir -- Climate -- Which Variety of Wine? -- Sculpting the Vine -- Quantity V. Quality? -- Plague and Pestilence -- Irragation -- Mechanization -- Making the Wine -- National Attitudes and Regional Characters -- Light-Bodied White Wines -- Wooded and Full-Bodied White Wines -- Sparkling Wines -- Light-Bodied Red Wines -- Medium-Bodied Red Wines -- Full-Bodied Red Wines -- Oak and Wine -- The Chemistry and Analysis of Wine -- The Changes of Age -- Wine Faults -- The Manipulation |
Summary |
"Here for the first time is a book that enlightens us on the 'how' and 'why' of the winemaker's options. These begin in the vineyard, with the selection of the grape variety and the way it is farmed. In the winery, every step from crushing to bottling poses questions. The sum total of the decisions taken by the winemaker is the taste of the wine in our glass, and this book explains how this taste is achieved."--BOOK JACKET |
Analysis |
Wines Production |
Notes |
Includes index |
Subject |
Wine and wine making.
|
Author |
Johnson, Hugh, 1939-
|
LC no. |
10097874 |
ISBN |
0855339462 |
|
1857324226 paperback |
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