"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 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.
The Art and Science of Wine
Description
Author Description
James Halliday is a wine critic and vigneron (vine grower) with a career spanning 30 years. He is a founder of Brokenwood and Coldstream Hills wineries in Australia, the author of more than 50 books, and a wine judge. Hugh Johnson is a world-renowned wine writer with a talent for making the science of wine easier to understand. His first book, "Wine," was published in 1966 and became an international best seller. Later titles, such as "The World Atlas of Wine," "Story of Wine" and "How to Enjoy Your Wine," have been reprinted many times. He lives in Australia.