A Complete Guide to Quality in Small Scale Wine Making

A Complete Guide to Quality in Small Scale Wine Making
Author: John Anthony Considine,Elizabeth Frankish
Publsiher: Academic Press
Total Pages: 224
Release: 2013-11-21
ISBN 10: 0124079172
ISBN 13: 9780124079175
Language: EN, FR, DE, ES & NL

A Complete Guide to Quality in Small Scale Wine Making Book Review:

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product. Understand the chemistry and sensory science at the foundation of quality wines Explore real-world examples of key analysis and application of concepts Practice methods and exercises for hands-on experience

Home Winemaking For Dummies

Home Winemaking For Dummies
Author: Tim Patterson
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2010-10-25
ISBN 10: 9780470681138
ISBN 13: 0470681136
Language: EN, FR, DE, ES & NL

Home Winemaking For Dummies Book Review:

An informative, fun guide to making your own wine It's estimated that one million North Americans make their own wine. Relatively inexpensive to make (a homemade bottle costs from $2 to $4), a bottle with your own label (and grapes) is a fantasy even someone with modest aspirations can fulfill. Author Tim Patterson, an award-winning home winemaker, shows how it's possible for anyone to create a great wine. In Home Winemaking For Dummies, he discusses the art of winemaking from grape to bottle, including how to get the best grapes (and figure out how many you need); determine what equipment is required; select the right yeast and figure out if any other additives are needed; and store, age, and test wine. With detailed tips on creating many varieties -- from bold reds and demure whites to enchanting rosés and delightful sparkling wines -- this guide is your ultimate winemaking resource.

Introduction to Wine Laboratory Practices and Procedures

Introduction to Wine Laboratory Practices and Procedures
Author: Jean L. Jacobson
Publsiher: Springer
Total Pages: 375
Release: 2010-10-29
ISBN 10: 9781441937322
ISBN 13: 1441937323
Language: EN, FR, DE, ES & NL

Introduction to Wine Laboratory Practices and Procedures Book Review:

In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might still ring true, but for the majority of wineries commercially producing quality wines, the reality of winemaking is far more complex. The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more intricate and sophisticated each year. Wine laboratories have become an integral part of the winemaking process, necessitating a knowledgeable staff possessing a multitude of skills. Science incorporates the tools that new-age winemakers are utilizing to produce some of the best wines ever made in this multibillion dollar trade. A novice to enology and wine chemistry can find these subjects daunting and intimidating. Whether you are a home winemaker, a new winemaker, an enology student, or a beginning-to-intermediate laboratory technician, p- ting all the pieces together can take time. As a winemaker friend once told me, “winemaking is a moving target. ” Introduction to Wine Laboratory Practices and Procedures was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.

Wine Fermentation

Wine Fermentation
Author: Harald Claus
Publsiher: MDPI
Total Pages: 176
Release: 2019-03-28
ISBN 10: 3038976741
ISBN 13: 9783038976745
Language: EN, FR, DE, ES & NL

Wine Fermentation Book Review:

Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.

Wine Production

Wine Production
Author: Keith Grainger,Hazel Tattersall
Publsiher: John Wiley & Sons
Total Pages: 152
Release: 2008-04-15
ISBN 10: 1405173548
ISBN 13: 9781405173544
Language: EN, FR, DE, ES & NL

Wine Production Book Review:

The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production.

Handbook of Food Preservation

Handbook of Food Preservation
Author: Mohammad Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1072
Release: 2020-06-10
ISBN 10: 0429531354
ISBN 13: 9780429531354
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

The Palgrave Handbook of Wine Industry Economics

The Palgrave Handbook of Wine Industry Economics
Author: Adeline Alonso Ugaglia,Jean-Marie Cardebat,Alessandro Corsi
Publsiher: Springer
Total Pages: 542
Release: 2019-03-15
ISBN 10: 3319986333
ISBN 13: 9783319986333
Language: EN, FR, DE, ES & NL

The Palgrave Handbook of Wine Industry Economics Book Review:

This Palgrave Handbook offers the first international comparative study into the efficiency of the industrial organization of the global wine industry. Looking at several important vineyards of the main wine countries, the contributors analyze differences in implementation and articulation of three key stages: grape production, wine making and distribution (marketing, selling and logistics). By examining regulations, organization theory, industry organizational efficiency and vertical integration, up to date strategies in the sector are presented and appraised. Which models are most efficient? What are the most relevant factors for optimal performance? How do reputation and governance impact the industry? Should different models co-exist within the wine countries for global success? This comprehensive volume is essential reading for students, researchers and professionals in the wine industry.

Joy of Home Wine Making

Joy of Home Wine Making
Author: Terry A. Garey
Publsiher: Harper Collins
Total Pages: 288
Release: 2012-07-24
ISBN 10: 0062230166
ISBN 13: 9780062230164
Language: EN, FR, DE, ES & NL

Joy of Home Wine Making Book Review:

Port and sherries, whites, reds, roses and melomels—make your own wine without owning a vineyard! If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat. The Joy of Home Winemaking is your comprehensive guide to: the most up-to-date techniques and equipment readily available and affordable ingredients and materials aging, bottling, racking, blending, and experimenting dozens of original recipes for great-tasting fruit wines, spice wines, herb wines, sparkling wines, sherries, liqueurs even homemade soda pop! a sparkling brief history of winemaking helpful illustrations and glossary an extensive mail-order resource section Whether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.

Wine Science

Wine Science
Author: Ronald S. Jackson
Publsiher: Academic Press
Total Pages: 776
Release: 2008-04-30
ISBN 10: 9780080568744
ISBN 13: 0080568742
Language: EN, FR, DE, ES & NL

Wine Science Book Review:

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos

Wine Marketing

Wine Marketing
Author: Colin Michael Hall,Richard Mitchell
Publsiher: Routledge
Total Pages: 344
Release: 2008
ISBN 10: 0750654201
ISBN 13: 9780750654203
Language: EN, FR, DE, ES & NL

Wine Marketing Book Review:

This is a practical guide to the specific issues that affect the marketing of wine at an international level. The author covers theory and the results of research but the focus is on the nuts and bolts of marketing based on case studies.

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production
Author: Maria R. Kosseva,V.K. Joshi,P.S. Panesar
Publsiher: Academic Press
Total Pages: 756
Release: 2016-11-01
ISBN 10: 0128010347
ISBN 13: 9780128010341
Language: EN, FR, DE, ES & NL

Science and Technology of Fruit Wine Production Book Review:

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

The Wine Beer and Spirits Handbook

The Wine  Beer  and Spirits Handbook
Author: The International Culinary Schools at The Art Institutes,Joe LaVilla
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2009-04-22
ISBN 10: 0470429933
ISBN 13: 9780470429938
Language: EN, FR, DE, ES & NL

The Wine Beer and Spirits Handbook Book Review:

Master the mysteries of wine. The study of wine and beverages has become integral tohospitality education. The Wine, Beer, and Spirits Handbookdemystifies the wine and wine-making process, examining not onlythe making and flavor profiles of wine, beer, and spirits, but alsothe business of wine service as practiced by a chef orsommelier. Unique to this book, is the strong emphasis on food and winepairings, as well as food and beverage interactions. An entirechapter uncovers this broad, often intimidating, topic withdetailed information on table wines, sparkling wines, fortifiedwines, beer and spirits. More importantly, The Handbook explainsthe responsibilities of a sommelier from both service andmanagerial perspectives. Readers explore their wine-related dutiesincluding: the developing of wine lists, identifying faulty wines,ordering, receiving, and storing wines, conducting inventorycontrol, pricing, product research, cellar management, and thehealth and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best useof beverages, The Wine, Beer, and Spirits Handbook will helpevery student, chef, sommelier and wine enthusiast confidentlymaster the mysteries of wine and other beverages.

Red Wine Technology

Red Wine Technology
Author: Antonio Morata
Publsiher: Academic Press
Total Pages: 408
Release: 2018-10-29
ISBN 10: 0128144009
ISBN 13: 9780128144008
Language: EN, FR, DE, ES & NL

Red Wine Technology Book Review:

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Postmodern Winemaking

Postmodern Winemaking
Author: Clark Smith
Publsiher: Univ of California Press
Total Pages: 344
Release: 2013-06-03
ISBN 10: 0520275195
ISBN 13: 9780520275195
Language: EN, FR, DE, ES & NL

Postmodern Winemaking Book Review:

In Postmodern Winemaking, Smith shares knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker’s craft—one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray—enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

Wine Faults and Flaws

Wine Faults and Flaws
Author: Keith Grainger
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2021-05-19
ISBN 10: 1118979079
ISBN 13: 9781118979075
Language: EN, FR, DE, ES & NL

Wine Faults and Flaws Book Review:

An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I’ll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy

Wine Folly

Wine Folly
Author: Madeline Puckette
Publsiher: Penguin
Total Pages: 240
Release: 2015-09-22
ISBN 10: 0525536485
ISBN 13: 9780525536482
Language: EN, FR, DE, ES & NL

Wine Folly Book Review:

The best introductory book on wine to come along in years” (The Washington Post) from the creators of the award-winning Wine Folly website Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals. Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of the Wine Folly website, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including: • Detailed taste profiles of popular and under-the-radar wines. • A guide to pairing food and wine. • A wine-region section with detailed maps. • Practical tips and tricks for serving wine. • Methods for tasting wine and identifying flavors. Packed with information and encouragement, Wine Folly: The Essential Guide to Wine will empower your decision-making with practical knowledge and give you confidence at the table.

The Startup Owner s Manual

The Startup Owner s Manual
Author: Steve Blank,Bob Dorf
Publsiher: John Wiley & Sons
Total Pages: 608
Release: 2020-03-17
ISBN 10: 1119690722
ISBN 13: 9781119690726
Language: EN, FR, DE, ES & NL

The Startup Owner s Manual Book Review:

More than 100,000 entrepreneurs rely on this book for detailed, step-by-step instructions on building successful, scalable, profitable startups. The National Science Foundation pays hundreds of startup teams each year to follow the process outlined in the book, and it's taught at Stanford, Berkeley, Columbia and more than 100 other leading universities worldwide. Why? The Startup Owner's Manual guides you, step-by-step, as you put the Customer Development process to work. This method was created by renowned Silicon Valley startup expert Steve Blank, co-creator with Eric Ries of the "Lean Startup" movement and tested and refined by him for more than a decade. This 608-page how-to guide includes over 100 charts, graphs, and diagrams, plus 77 valuable checklists that guide you as you drive your company toward profitability. It will help you: • Avoid the 9 deadly sins that destroy startups' chances for success • Use the Customer Development method to bring your business idea to life • Incorporate the Business Model Canvas as the organizing principle for startup hypotheses • Identify your customers and determine how to "get, keep and grow" customers profitably • Compute how you'll drive your startup to repeatable, scalable profits. The Startup Owner's Manual was originally published by K&S Ranch Publishing Inc. and is now available from Wiley. The cover, design, and content are the same as the prior release and should not be considered a new or updated product.

Techniques in Home Winemaking

Techniques in Home Winemaking
Author: Daniel Pambianchi
Publsiher: Unknown
Total Pages: 512
Release: 2011-08-01
ISBN 10: 9781550653250
ISBN 13: 1550653253
Language: EN, FR, DE, ES & NL

Techniques in Home Winemaking Book Review:

The ultimate guide for the novice and advanced winemaker "This book is the ultimate resource for 'non-commercial' winemakers who are determined to understand the process and master the art of producing wonderful wines." —Ellie Butz, Enologist, Vintage Winery Consultants, and co-author of Winemaking: From Grape Growing to Marketplace This updated edition of the bestselling Techniques in Home Winemaking is the comprehensive guide for beginners and advanced winemakers looking for the latest techniques in premium wine production. From choosing the raw material—concentrate, juice or grapes—to bottling, this book provides detailed instructions on selecting and using equipment, determining the best material for specific wine styles, and analyzing wine to monitor and control quality. Features: • A troubleshooting guide that addresses all varieties of problems • Detailed instructions on making Pinot Noir, traditional method, sparkling wine, Port, and icewine-style wines • Easy-to-read charts and tables • Detailed, cross-referenced index

Nicomachean Ethics

Nicomachean Ethics
Author: Aristotle
Publsiher: Phoemixx Classics Ebooks
Total Pages: 333
Release: 2021-11-13
ISBN 10: 3986776443
ISBN 13: 9783986776442
Language: EN, FR, DE, ES & NL

Nicomachean Ethics Book Review:

Nicomachean Ethics Aristotle - The Nicomachean Ethics is one of Aristotle's most widely read and influential works. Ideas central to ethics—that happiness is the end of human endeavor, that moral virtue is formed through action and habituation, and that good action requires prudence—found their most powerful proponent in the person medieval scholars simply called "the Philosopher." Drawing on their intimate knowledge of Aristotle's thought, Robert C. Bartlett and Susan D. Collins have produced here an English-language translation of the Ethics that is as remarkably faithful to the original as it is graceful in its rendering. Aristotle is well known for the precision with which he chooses his words, and in this elegant translation his work has found its ideal match. Bartlett and Collins provide copious notes and a glossary providing context and further explanation for students, as well as an introduction and a substantial interpretive essay that sketch central arguments of the work and the seminal place of Aristotle's Ethics in his political philosophy as a whole. The Nicomachean Ethics has engaged the serious interest of readers across centuries and civilizations—of peoples ancient, medieval, and modern; pagan, Christian, Muslim, and Jewish—and this new edition will take its place as the standard English-language translation.

The Wine Bible

The Wine Bible
Author: Karen MacNeil
Publsiher: Workman Publishing
Total Pages: 1008
Release: 2015-10-13
ISBN 10: 0761187154
ISBN 13: 9780761187158
Language: EN, FR, DE, ES & NL

The Wine Bible Book Review:

No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.