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DIE KUNST UND WISSENSCHAFT DES WEINES von James Halliday & Hugh Johnson **Neuwertig**
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eBay-Artikelnr.:187531901895
Artikelmerkmale
- Artikelzustand
- Neuwertig
- Hinweise des Verkäufers
- ISBN-10
- 1554072476
- Publication Name
- Firefly Books
- Type
- Paperback
- ISBN
- 9781554072477
Über dieses Produkt
Product Identifiers
Publisher
Firefly Books, The Limited
ISBN-10
1554072476
ISBN-13
9781554072477
eBay Product ID (ePID)
57070740
Product Key Features
Book Title
Art and Science of Wine
Number of Pages
240 Pages
Language
English
Topic
Wine, Beverages / Alcoholic / General, Beverages / Alcoholic / Wine
Publication Year
2007
Illustrator
Yes
Features
Revised
Genre
Cooking, Antiques & Collectibles
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
0 Oz
Item Length
10.8 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2007-273636
TitleLeading
The
Dewey Edition
22
Reviews
[An] extensive reference ... Beautifully illustrated [and] a great addition to any wine enthusiast's bookshelf., A superb work, masterfully done.... One of the best wine books of the year. Bravo! Very highly recommended., This is a different kind of smart book ... rather than being about the philosophy of wine, it is about the beauty of the wine-making process., Extremely useful book for the beginning wine student, and an 'aide memoire' for the experienced hand.... Well worth the money., A superb work, masterfully done.... It's a simple formula. Take two of the best wine writers of our era and let them do a thorough analysis of the science and the art that go into every decision from the vineyard to the bottle. The result---one of the best wine books of the year. Bravo! Very highly recommended., [An] extensive reference ... Beautifully illustrated with over 200 full color images, The Art and Science of Wine is a great addition to any wine enthusiast's bookshelf., An extremely useful book for the beginning wine student, and an 'aide memoire' for the experienced hand.... Well worth the money.
Dewey Decimal
641
Table Of Content
A Propos by Hugh Johnson IN THE VINEYARD The Vine From the historical perspective to the attitudes and practices of the 21st century Terroir Do humans matter more than the natural environment? Climate And, for that matter, weather Which Variety of Vine? The flavor starts with the grape Sculpting the Vine Too much vigor is as bad as too little Quantity vs. Quality? Or can they be compatible? Plague and Pestilence Enemies of the vine Irrigation A necessary evil? Mechanization Simply a question of time? IN THE WINERY Making the Wine Winery equipment and how to use it National Attitudes and Regional Characters Light-Bodied White Wines Wooded and Full-Bodied White Wines Sparkling Wines Sweet Table Wines Light-Bodied Red Wines Medium-Bodied Red Wines Full-Bodied Red Wines Fortified Wines Oak and Wine IN THE BOTTLE The Chemistry and Methods of Analysis of Wine The Changes of Age Wine Faults The Manipulation of Wine The Great Closure Debate Choices and consequences Glossary Index Acknowledgments
Edition Description
Revised edition
Synopsis
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., A well-illustrated updated edition of a classic on wine and winemaking. The authors look at all aspects of wine's complexity and personality: including the latest developments in growing, choices vintars make, and detail production for nine wine styles.
LC Classification Number
TP548.H225 2007
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