Description

By (author) Priewe Jens

Short /annotation:
An updated edition of the classic guide to the wines of the world—and how they are made. This new edition is updated throughout, with the latest information on varietals and wine-growing regions around the world.

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An updated edition of the classic guide to the wines of the world—and how they are made.

Wine from Grape to Glass is the essential guidebook for wine lovers who want to understand how their favourite wines are grown, how they are produced, and how best to savour them. The first half of the book is devoted to the process of wine making and wine appreciation. The mysteries of the vineyard and terroir, the grape harvest, fermentation, and aging are all explained in full, as are the intricacies of serving, tasting, and storing wine. The second half of the book examines the best wines of the world, country by country, in a level of detail that is satisfying without being overwhelming. More than one thousand colour illustrations, including numerous maps, make this a visual as well as a textual guide.

This fifth edition of Wine from Grape to Glass is revised and updated throughout. It includes the latest information on varietals and wine making regions around the globe, as well as new sections on subjects like the world’s most coveted wines and how to interpret today’s wine labels.

Table of contents:
PREFACE 7TWENTY QUESTIONSABOUT WINE . 10TASTING WINEThe Aromas of Wine . 16The Color of Wine 18The Physiology of Taste and Smell 20ENJOYING WINE 23Glasses . 24Corkscrews . 26Wine Accessories . 28Serving Wine 30Correct Pouring 32Drinking Temperature 34Wine Faults 36The Cork 38Alternative Stoppers 40Storage . 42Wines That Made History . . . . . . . . . . . . . . . . .44Icons 46Food and Wine . 48Wine and Cheese . 50Wine Laws 52Wine and Health 54THE GRAPEVINE 59The History of the Vine . 60The Global Vineyard Belt . 64The Morphology of the Vine . 66Bunch and Berry 68The Macroclimate 70The Mesoclimate . 72The Soil 74WINEGROWING 77Planting . 78Training the Vines 80Cultivation and Fertilization . 82Quality versus Quantity 84The Growing Cycle and Diseases of theGrapevine . 86The Vegetative Phase 88Ripening and Pruning . 90Organic Wines . 92Must Weight . 94Acidity 96Stages of Ripeness . 98The Harvest 100Noble Rot 102GRAPE VARIETIES 105The Red Varieties 106The White Varieties . 116WINEMAKING 127Vinification . 128Wine Yeasts 130Maceration 132Tannins 134Malolactic Fermentation 136Rosé 138Making White Wine . 140Natural Wines . 142Clarification 144White Wine Fermentation . 146Barrel Fermentation . 148Maturation 150Fining and Filtration 152Sulfurization 154Coopering . 156Oak 158Artificially Wooded Wine 159SHERRY, AND OTHERSPECIALTY WINES . . . . 161Champagne . 162Sparkling Wines 166Port 168Madeira 170Sherry . 172THE WINES OFTHE WORLD 175FRANCE 176Champagne . 180The Loire . 181Alsace, Jura, Beaujolais 182Chablis, Côte Chalonnaise, Mâconnais 183Burgundy 184The Northern Rhône 188The Southern Rhône 189Bordeaux . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .190The Southwest, Languedoc, Rousillon . 196Provence . 197ITALY . 198Piedmont 202Franciacorta, South Tyrol, Trentino,Valpolicella . 204Prosecco, Friuli 205Tuscany 206Umbria 210Southern Italy . 212SPAIN 214Somontano, Costers del Segre, Priorato 217Navarra, Rioja, Bierzo, Rías Baixas 218Ribera del Duero, Rueda, Toro, La Mancha 220PORTUGAL 222GERMANY 226Palatinate, Nahe, Rhine-Hesse 230Rheingau, Mittelrhein, Ahr 232Mosel 234Baden, Hessische Bergstraße . . . . . . . . . . . .236Württemberg 238Franconia, Saale-Unstrut, Saxony 240AUSTRIA 242Traisental, Wachau, Kremstal, Kamptal,Wagram 244Neusiedlersee, Burgenland 246Vienna, Weinviertel, Thermenregion,Carnuntum, Styria 248