How 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
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
- A year in the vineyard
- Quantity vs. quality
- National attitudes and regional characteristics
- 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.