Viticulture Books

Book SynopsisThe technology of wine production explained for the student and the lover of wine.Table of ContentsChapter 1 THE GIFT OF NATURE The origins of wine The natural cycle Enzymes in nature Wine and health - Alcohol - Phenolic compounds - Resveratrol - Potassium - Histamine - Ethyl carbamate - Sulfites (Sulfur dioxide) The modern paradox Chapter 2 IN THE VINEYARD The vine Factors influencing the vine Phylloxera & grafting Terroir Climate Training & pruning Soil and water Irrigation Green harvest and green operations Vineyard maintenance - Viticulture Raisonnee (La Lutte Raisonnee) - Organic viticulture - Biodynamic viticulture - Precision viticulture Chapter 3 INSIDE THE GRAPE Sugars Acids Mineral salts Phenolic compounds - Tannins - Anthocyanins - Other polyphenols Flavour components Proteins and colloids Veraison and maturity Chapter 4 THE ROLE OF OXYGEN Old-style winemaking Dissolved oxygen Anaerobic winemaking Antioxidants - Carbon dioxide - Nitrogen - Argon Sparging The positive role of oxygen Chapter 5 PRODUCING THE MUST Harvesting the grapes - Picking by hand - Machine harvesting Transport to the winery Sorting De-stemming Crushing the grapes Draining the juice Pressing the berries - The basket press - Horizontal screw press - Pneumatic press - Tank press - Continuous screw press Chapter 6 ADJUSTING THE MUST Sulfur dioxide Clarification (white and pink wines) - Settling - Centrifugation - Flotation Hyperoxidation Acidification Deacidification Enrichment Must concentration - Vacuum distillation - Cryoextraction (cryoconcentration) - Reverse osmosis Nutrients - Bentonite - Activated charcoal - Tannin Chapter 7 FERMENTATIONS Yeasts The action of yeasts Wild fermentation Cultured yeasts Control of temperature Monitoring the fermentation Stopping the fermentation A 'stuck' fermentation The malolactic fermentation Chapter 8 RED AND PINK WINE PRODUCTION Fermentation vessels Maceration Traditional punching down Submerged cap process Pumping-over systems Delestage (Rack and return) Autovinifier Rotary fermenters Thermovinification Flash release (Flash detente) Carbonic maceration (Maceration carbonique) Variants on carbonic maceration - Whole bunch fermentation - Whole berry fermentation Pink wines - Short maceration or direct press - Saignee - Vin d'une nuit Chapter 9 WHITE WINE PRODUCTION Dissolved oxygen Cool fermentation Skin contact (maceration pelliculaire) Tank vs. barrel Sur lie ageing and batonnage Sweet wines - Addition of grape concentrate - Addition of grape juice - Stopping the fermentation - Dehydrated grapes - Frozen grapes Chapter 10 SPARKLING AND FORTIFIED PROCESSES Sparkling wines - Traditional method - Artisanal method - Transfer method - Tank method (Cuve Close, Charmat, Metodo Italiano) - The Asti method - Carbonation ('Pompe bicyclette') Fortified wines (liqueur wines) - Vins doux naturels (VDN) - Port - Sherry - Madeira - Marsala Chapter 11 SPECIALITY WINES The technical revolution Organic wines vs. made from organic grapes Biodynamic wines Natural wines Vegan wines Kosher wines Does it make a better wine? Amber wines (Orange wines) Low alcohol wines Wine products Chapter 12 WOOD & MATURATION Type of wood Size of vessel Seasoning and toasting Fermentation in barrel Maturation in wood Putting the wood in the wine Micro-oxygenation Chapter 13 PRINCIPAL COMPONENTS OF WINE Alcohols Acids Esters Residual sugars Glycerol Aldehydes and ketones Phenolic compounds Chapter 14 CLARIFICATION AND FINING Is treatment necessary? Racking Protection from oxidation Blending Colloids Fining Fining agents - Ox blood - Egg white - Albumin - Gelatine - Isinglass (ichthyocol or colle de poisson) - Casein - Silica sol (Kieselsol) - Vegetal proteins - Bentonite - Tannin - Polyvinylpolypyrrolidone (PVPP) - Activated charcoal Other specialized fining agents Allergens Blue fining Chapter 15 TARTRATE STABILIZATION Natural and harmless? Cold stabilization Contact process Ion exchange Electrodialysis Metatartaric acid Carboxymethylcellulose (CMC) Mannoproteins Chapter 16 ADDITIVES Sulfur dioxide Ascorbic acid Sorbic acid Tartrate precipitation inhibitors Citric acid Malic, lactic and tartaric acids Tannins Acacia (Gum arabic) Copper sulfate or silver chloride Enzymes Chapter 17 FILTRATION Principles of filtration Depth filters - Kieselguhr filters (earth filters) - Sheet filters and lenticular filters Surface filters - Membrane filters (cartridge filters) - Crossflow filters (tangential filters) The future? Chapter 18 PACKAGING MATERIALS Containers - Glass bottles - Measuring container bottles (MCBs) - Plastic bottles - Aluminium cans - Bag-in-box (BIB) - Cardboard 'bricks' Closures - Natural cork - Technical corks - Synthetic closures - Aluminium screwcaps - Glass stoppers Capsules Labels Boxes and pallets Storage of packaging materials Recyclability and carbon footprint Chapter 19 STORAGE & BOTTLING Storage without change The final sweetening Shipping in bulk Preparation for bottling Traditional bottling Principles of modern bottling Bottling processes - Sterilization of bottling line - Bottle rinsing - Thermotic or Hot Bottling - Tunnel pasteurization - Flash pasteurization - Cold sterile filtration - Dimethyldicarbonate (DMDC) Maturation in bottle Chapter 20 QUALITY CONTROL & ANALYSIS Quality plan Records and traceability Laboratory analyses Permitted additives - Sulfur dioxide - Other additives Contaminants - Dissolved oxygen (DO) - Iron and copper - Sodium Clarity and filterability testing Microbiological analysis Advanced methods of analysis Chapter 21 QUALITY ASSURANCE Hazard analysis and critical control points (HACCP) ISO 9000, 9001 and 9004 ISO 14001, 14004 and 14005 ISO 22000:2018 Supplier audits The BRC Global Food Standard Quality awards Chapter 22 WINE FAULTS Oxidation Reductive taint Beyond shelf life Light and heat damage Tartrate crystals Foreign bodies Musty taint Volatile acidity Second fermentation Iron casse Copper casse Mousiness Brett Geranium taint Grape contaminations - Mouldy tastes - Smoke and Eucalyptus taints - Ladybird (Ladybug) taint Chapter 23 LEGISLATION & REGULATIONS Who regulates the production of wine? Regulations regarding food safety Good Manufacturing Practice and food safety Traceability and lot marking Labelling regulations Allergen labelling regulations Permitted sizes Ingredient labelling Authorized winemaking techniques and ingredients Chapter 24 THE TASTE TEST Preparations for tasting Tasting (or drinking) glasses Styles of tasting - Tasting in front of the label - Comparative tasting - Blind tasting Writing a tasting note Tasting the wine Drinking - A few personal tips

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Book SynopsisFor centuries, France has been the world's greatest wine-producing country. This book takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. It is suitable for both the uninitiated wine drinker and the informed gourmand.Trade Review"Who knew that the crispness of Sancerre stems from the unique succession of sedimentary strata buried in the limestone soil of the upper Loire Valley, or that a splendid Cote-de-Brouilly is a by-product of volcanism? The author is a geologist by training but an oenophile by avocation, and the combination of those interests makes Land and Wine an indispensable manual for wine connoisseurs interested in why the grapes of France taste as they do. Terroir, for Frankel, has a meaning that goes deep beneath the surface." (John Varriano, author of Wine: A Cultural History)"

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Book SynopsisWine Making - A Guide to Growing, Nurturing and Producing offers a personal yet practical guide for your grape to bottle journey. The book covers all aspects of wine production; whether it's a dozen bottles of wine created with love from your kitchen table, or thousands of cases produced from a commercial vineyard. It will guide you through the processes, the challenges, the fun and the satisfaction to expect as you 'grow your own wine'. Topics covered include grape production - vineyard site selection, choosing, planting and caring for vines; methods to maximize fruit production, and how best to harvest to minimize damage; the winemaking process - steering the producer through each stage in sparkling and still wine production; wine tasting - focusing on what flavours to seek and recognize, and which to avoid; the business of establishing a vineyard - expectations and costs involved and finally, terroir - and what it really means to winemakers and consumers today.

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Book SynopsisFruit production is one of the most challenging areas of organic growing, and those wanting to grow fruit organically have often found it difficult to obtain the necessary technical information. Essential reading for serious gardeners, smallholders, small-scale organic growers and farmers wishing to diversify their crop range, this book covers the organic cultivation of all of the most popular pome and stone fruits, strawberries, cane and bush fruits. For each fruit crop, advice and information is given on the latest suitable varieties and rootstocks, growing systems, pruning and training, crop care, harvesting, storage, pest and disease management. Individual chapters cover organic principles and conversion, soil fertility, crop nutrition, weed and habitat management, and protected production. Also the market for organic fruit, retail opportunities and other important outlets is analysed. A chapter by Roy Cook is provided on the important subject of viticulture.

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Book SynopsisHealthy Soils for Healthy Vines provides a clear understanding of vineyard soils and how to manage and improve soil health for best vineyard performance. It covers the inherent and dynamic properties of soil health, how to choose which soil properties to monitor, how to monitor soil and vine performance, and how vineyard management practices affect soil health, fruit composition and wine sensory characters. It also covers the basic tenets of sustainable winegrowing and their significance for business resilience in the face of a changing climate. This book will be of practical value to anyone growing grapevines, managing a vineyard or making wine, from the small individual grower to the large wine company employee. It will be of special interest to winegrowers employing organic, natural, or biodynamic methods of production, where the primary focus is on the biological health of the soil.Table of ContentsChapter 1: Introduction to the concept of soil health Chapter 2: Inherent factors of soil health Chapter 3: Dynamic factors of soil health Chapter 4: Assessing soil health Chapter 5: Viticultural practices and soil health Chapter 6: Soil and environmental influences on grapevine growth, fruit and wine characteristics Chapter 7: What does the future hold?

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Book SynopsisWineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door architecture for some of the biggest names in the wine industry. Among almost 1,000 cellar doors situated across the many wine regions in Australia, the 40 projects featured in this book each demonstrate a uniqueness in their approach to their design visions, and serve to inform and illustrate the exciting new direction in Australian winery architecture. This book delves into how each wine destination and wine-tasting experience has been enhanced, where winemakers, owners, architects and designers provide personal insights, perspectives and individual stories. Find out what inspired their designs and how they worked together to create and celebrate the collaboration of wine and design.

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Book SynopsisThe ultimate course for wine lovers! Learn your sauvignon blanc from your chardonnay and your merlot from your grenache.Smell, swirl and taste your way to transforming from wine novice to expert. The pages of this wine book make a comprehensive, no-nonsense wine tasting course that covers every aspect of wine from grape to glass.Explore the nuances of your favourite red and white and discover new cultivars. Inside, you''ll find: - A dynamic course in understanding wine - through tasting and appreciation - with every subject given a high-impact visual treatment- A structure that reflects how people approach wine - talking, tasting, and buying wine come before exploring grape varieties and wine regions- All key wine subjects covered, shown, and explained in an easy-to-understand way- Themed tasting exercises are located throughout the book, encouraging readers to learn at their own paceFollow expert wine advice in the latest ed

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Book SynopsisWine tourism or enotourism or oenotourism or winery tourism or vinitourism is a special interest tourism that empowers local culture and spawns business opportunities for the local community. The comprehensive Routledge Handbook of Wine Tourism offers a thorough inquiry into both regular and emerging issues of wine tourism. Modern wine tourism extends beyond the mere cultivation of grapes and the production and selling of wine. The Routledge Handbook of Wine Tourism examines the complex interplay of market profiling, sustainable regional development, and innovative experiential marketing constructs which, when successful, contribute to the growth and sustainable evolution of global wine tourism. This handbook examines how the success of various enotourism events such as vineyard visits, winery tours, wine festivals and wine trails can stimulate the development of wine-producing regions and territories.Incorporating the latest philosophies and research tTrade Review'There is a periodic need for review and update of academic fields of study, a task performed admirably by this new Routledge Handbook of Wine Tourism. With seven sections and 57 chapters it is both comprehensive and timely, including a chapter on post-Covid implications. I am particularly pleased to see a wider coverage geographically, for example, India and Japan, and expansion of the field theoretically and methodologically. In addition to traditional themes of wine tourism such as marketing and regional development, readers will gain new insights on experiences - including virtual - sustainability, cultural constructs, social media and other technological developments. The editor summarizes progress and sets a new research agenda to move the field forward.'- Prof. Donald Getz, PhD, Emeritus Professor, The University of Calgary, Canada'This handbook provides a wide-ranging, multidisciplinary examination of wine tourism. Chapters draw from both established and emerging scholars in the field and span traditional wine tourism destinations and relative newcomers around the world. Topics engage with diverse perspectives and exciting new directions in wine tourism research, from studies of underrepresented winery visitors to the wine tourism developments in the post-COVID-19 environment. This state-of-the-art volume provides essential reading for scholars and students interested in this dynamic area of tourism.' - Prof. Velvet Nelson, PhD, Department of Environmental and Geosciences, Sam Houston State University, Huntsville, Texas, USA 'This handbook is an extensive and multidisciplinary effort to frame the complexity of wine tourism, with an interesting focus on its role to boost regional development, local economy, and community empowerment. 57 up-to-date chapters covering theoretical and practical contents through the contribution of renowned scholars, emerging talented researchers and practitioners. Prof. Saurabh Kumar Dixit, in his 4th experience as editor of a Routledge Handbook, has been able to set up an outstanding review of the main challenges that wine tourism stakeholders have to face, as well as appropriate methods and tools to address them.' -Prof. Alessio Cavicchi, PhD, Department of Agriculture, Food and Environment, University of Pisa, Pisa, ItalyTable of ContentsPart I: Setting the Scene for Wine Tourism. 1.The growth and evolution of global wine tourism. 2.Nature and significance of wine tourism: An Australian perspective. 3.Conceptualization of a winescape framework. 4.Contributions of wine routes and trails to wine tourism experiences. 5.Regulatory and ethical influences and predicaments of wine tourism development: A case from Nashik, India. 6.Exploring co-creation process in the wineries: the relevance of social partner characteristics. 7.Wine tourism in Canada. 8.Key challenges in global wine tourism. PART II: PROFILING AND SEGMENTATION OF THE WINE TOURISM MARKET. 9.Understanding the wine tourism markets. 10.Wine tourism and consumer behavior. 11.Preferences and characteristics of wine tourists. 12.Wine tourism´s institutional framework and governing system: evidence from Portugal and six international reference markets as benchmarks. 13.Wine tourist motivations and perceptions of destination attributes. 14.Wine consumers’ knowledge of wine and their wine self-confidence in different sales contexts. 15.The emerging wine tourist: perspectives of multicultural, first-time winery visitors. 16.Senior travelers and wine tourism experience: opportunities of an evolving market segment. PART III: WINE TOURISM AS AN INSTRUMENT FOR THE REGIONAL DEVELOPMENT. 17.Wine tourism: A story rooted in place. 18.Strategies for developing wine tourism destination: the case of the Douro Valley (Portugal). 19.Wine tourism development: From the host community’s perspective. 20.Winery owners’ perceptions and motivations towards wine tourism: discourses of winery owners in Langhe, Northern Italy. 21.Wine tourism in rural Japan: an integrated development instrument. 22.Wine tourism gentrification: transforming rural agricultural regions in the USA. 23.Role of great wine capitals network in making wine tourism a competitive factor of a territory. 24.From wine to vermouth: events as guardians of the territory. PART IV: NEW APPROACHES AND PRACTICES IN WINE TOURISM MARKETING. 25.Marketing destinations through wine tourism - using the example of developing wine tourism in Austria. 26.The role of wine festivals in Swedish wine tourism marketing. 27.The emergence of a new wine tourism field: entrepreneurial struggles. 28.Creative star wine districts: an exploratory research. 29.Folk wine festivals in Italy: a grassroot strategy for developing wine tourism. 30.Matching business travel with wine tourism – the case of the Canton of Grisons, Switzerland. 31.Memorability, satisfaction, and intention to recommend to others: a segmentation-based study of winery visitors in Australia. PART V: WINE TOURISM EXPERIENCE: MANAGEMENT AND SUCCESS STORIES. 32.Introducing the wine tourism experience (WTE) framework to design the ultimate tourist experience. 33.The staging of wine tourism experiences in Australia. 34.The taste of experience: the sensitivities of wine tourists. 35.Antecedents, elements, and outcomes of the wine tourism experience at the destination. 36.Multisensory experience of wine tourism. 37.The influence of wine involvement on wine tourism motivations and experiences. 38.Wine tasting and appreciation experiences at wineries. 39.The Louise: A luxury wine hotel experience in the vineyards. 40.Markers, benefits, and pitfalls of authenticity in wine tourism: A case study in Melnik, Bulgaria. 41.Capturing core experiential aspects in winery visitors’ TripAdvisor reviews: Netnographic insights from Santorini and Crete. 42.Wine routes and trails Vis-A-Vis wine tourism: experiences and examples from Slovenia. PART VI: INNOVATIONS AND TECHNOLOGICAL ADVANCEMENTS IN WINE TOURISM. 43.The role of technology in wine tourism. 44.Virtual wine tourism experiences. 45.Social media marketing in wine tourism. 46.Branding wine products and wine tourism destinations through e-storytelling: examining contemporary tourism interpretation. 47.Hybrid wine grapes and emerging wine tourism regions. 48.Post COVID-19 developments in the wine tourism sector49.Wine, tourism and the global pandemic: Realising opportunities for new wine markets and experiences. PART VII: TERROIR SUSTAINABILITY AND CULTURAL CONSTRUCTS IN WINE TOURISM. 50.A sustainable perspective for wine tourism management. 51.The fluidity of terroir: the delusion of sustainability and authenticity in wine tourism. 52.Sustainable wine tourism: the case of natural wines. 53.Rural landscapes, culture, and wine tourism. 54.Exploring the role of restaurant wine lists in communicating local sense of place to tourists. 55.Vital elements to foster territorial development based on wine tourism. 56.Integrating wine tourism with rural tourism experience. 57.Conclusion: Uncorking The Emerging Realms For Wine Tourism Research.

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Book Synopsis"The improbable triumph of the humble Malbec—the Seabiscuit of grapes." —Benjamin Wallace, author of The Billionaire's VinegarTrade Review"This well-informed chronicle captures the distinctive nature of winemaking in a country challenged by an unforgiving climate and political and economic instability." "[Vineyard at the End of the World]... excels at telling the personal stories of struggling and speculation." "An artfully written story of how a poorly developed wine culture grew into one of the best wine regions in the world... This engaging, important, and accessible book fills a gap in the literature of wine culture and history." -- Lisa Ennis "Mount's impressive history... provides ample regional and global color in a lively addition to wine literature." "A definite must-read for Malbec drinkers everywhere, and Argentine wine fans." -- Lettie Teague "The rise of Argentine wine and the improbable triumph of the humble Malbec-the Seabiscuit of grapes-is one of the great untold stories of globalization. As Ian Mount shows with great energy and feeling, the tale is as much about people and their dreams and obsessions as it is about the delicious drink that motivates them." -- Benjamin Wallace, The Billionaire's Vinegar "Ian Mount takes wine lovers on an intoxicating adventure. Anyone intrigued by how Argentina has amazed the wine world will love this gripping tale of invention, breakthrough and revelation. I enjoyed this wide-ranging book tremendously." -- Vivienne Sosnowski, author of When the Rivers Ran Red "The Vineyard at the End of the World is a fascinating account of wine-world alchemy: what happens when the old world and the new world meet on the Argentinean frontier. This book will convince you-as if there were ever any doubt-that, for international wine lovers, the golden age is now." -- Tilar Mazzeo, bestselling author of The Widow Clicquot "Ian Mount has found an important void in the current library of wine books: Mendoza and Malbec. The history is fascinating." -- George Taber, bestselling author of The Judgment of Paris

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Book Synopsis"A definite must-read for Malbec drinkers everywhere.”—Lettie Teague, WSJ.comTrade Review"Mount's impressive history... provides ample regional and global color in a lively addition to wine literature." "Gracefully interweaves history and geography with the harder sciences of agriculture, geography, and chemistry to tell a fascinating story." -- Katie Tuttle "This well-informed chronicle captures the distinctive nature of winemaking in a country challenged by an unforgiving climate and political and economic instability." "An artfully written story of how a poorly developed wine culture grew into one of the best wine regions in the world... This engaging, important, and accessible book fills a gap in the literature of wine culture and history." -- Lisa Ennis "[Vineyard at the End of the World]... excels at telling the personal stories of struggling and speculation." "A definite must-read for Malbec drinkers everywhere, and Argentine wine fans." -- Lettie Teague "The rise of Argentine wine and the improbable triumph of the humble Malbec-the Seabiscuit of grapes-is one of the great untold stories of globalization. As Ian Mount shows with great energy and feeling, the tale is as much about people and their dreams and obsessions as it is about the delicious drink that motivates them." -- Benjamin Wallace, The Billionaire's Vinegar "The Vineyard at the End of the World is a fascinating account of wine-world alchemy: what happens when the old world and the new world meet on the Argentinean frontier. This book will convince you-as if there were ever any doubt-that, for international wine lovers, the golden age is now." -- Tilar Mazzeo, bestselling author of The Widow Clicquot "Ian Mount has found an important void in the current library of wine books: Mendoza and Malbec. The history is fascinating." -- George Taber, bestselling author of The Judgment of Paris "Ian Mount takes wine lovers on an intoxicating adventure. Anyone intrigued by how Argentina has amazed the wine world will love this gripping tale of invention, breakthrough and revelation. I enjoyed this wide-ranging book tremendously." -- Vivienne Sosnowski, author of When the Rivers Ran Red

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Book SynopsisThis pocket guide to Jamie Goode's philosophy divulges what you need to know (and what you don't) about the world of wine. Who will have the last word on wine, if not Jamie Goode? Over the last decade, Goode has embarked on almost nonstop travel through the world's vineyards in an effort to understand the beautifully diverse and complicated world of wine. His hard-nosed pursuit of the most interesting stories to tell about wine has led us here, to The Goode Guide to Wine. This booka sort of manifestodistills many of the observations, lessons, and opinions that have made Jamie Goode a renowned voice within the wine world. In a series of short, pithy, and often rather blunt chapters, he celebrates what is exciting and interesting about wine, asks how we could do things better, and points out some of the absurdities of wine culture. Jamie Goode has a distinct philosophy when it comes to wine, and he knows you may disagree; if you do, that means it's working. The Goode Guide to Wine is Trade Review"Original, sensory-fused titles. . . frame the book’s short and easy-reading chapters. Goode is open and assertive with his opinions, including of the need for a holistic approach to wine, but his tone is humorous, even facetious at times. . . . An entertaining and deep industry text." * Foreword Reviews *“Oenophiles and vintners alike will find provocations, lessons, and pleasures in these smartly opinionated pages.” * Kirkus Reviews, STARRED *“Good reading from an author who writes, ‘Personally, I’d rather drink beer than suffer these dull, dishonest, trick-about wines.’" * Appellation Beer *“A peek into the mind of this fascinating fellow as he travels the wine world, seeking out questions, weighing evidence, making up his mind. . . . It’s really good. Highly recommended." * Wine Economist *"This new manifesto will reveal Goode's personal take on the wine industry, drawing on his travels and experiences throughout the wine world and promises to be as enjoyable to read as it is thought-provoking." * Wine Review Online *“Eminently readable. . . . Never less than engaging, entertaining and – yes – thought-provoking." * Club Oenologique Online *“Never has a wine book had a subtitle that so accurately describes its contents. . . . Somehow, despite a premise that could easily have devolved into arrogant mansplaining, and a penchant for utilizing sentences so short that it suggests a phobia against punctuation, this book manages to come off as friendly, informed, and useful.” * 1 Wine Dude *"He has travelled the world, dipping in and out of vineyards to better understand the diverse and complicated world of wine. . . . A very entertaining read." * Irish Sun *"Fun polemical primer to wine appreciation." * Guardian *“A delightful book that is like a jumble sale: rummage around and you’ll find some really awful, trite, clichéd stuff; you’ll find some well-used but useful bits and bobs that are a little bit mundane, certainly not original, but solidly made; and then there are the absolute gems. These are the kind of treasures you want to hug to your chest and not tell the seller how freaking thrilled you are in case they up the price. This is Jamie’s car boot – packed to the rooftop with all three categories. . . . Get the book. Rummage around. You’ll find something." * JancisRobinson.com *“A great book for the knowledgeable wine lover who has almost everything.” * Gothic Epicures VinCuisine *“A fabulous read, very unique in its form and structure, entertaining, thoughtful and quite easily one of the best wine books released this year. I also disagree with much of what is in it, yet I can’t seem to stop picking it up and re-reading it. . . . Goode is honest, complete, and responsible to himself and his readers. The beauty of this little book is that it motivates the reader to stop after each and every entry and think, consider their response to his positions and hone their own. In this respect, Goode’s manifesto is a gift.​" -- Tom Wark, * Fermentation *Table of Contentspreface 1. the heart of authenticity 2. the skill of winegrowing 3. soils matter 4. the art of interpretation 5. some wines are just wine 6. the wine is a whole 7. wine resists the proud 8. the taste is not in the wine 9. buildings, people, fabrics 10. framing: how words can get in the way 11. mouthfeel matters 12. just because I’m learning doesn’t mean I’m stupid 13 wine as an aesthetic system 14. beauty is not the absence of flaws 15. we drink wine for many reasons: flavor is just one of them 16. a virtuous intoxicant 17. there is always another wine 18. tasting transforms us 19. we are not programmed to like certain wines 20. scores can be useful, but mostly they are stupid 21. wine, be yourself 22. the sadness of spoofulation 23. too many commercial palates 24. monsters aren’t serious 25. the evil of overripeness 26. express the vintage 27. stay critical, but remember: there is room for everyone 28. a mystical transformation 29. don’t expect others to pick up your tab 30. true to origins 31. no new clothes 32. bright side story 33. no one drinks wine blind 34. you don’t drink the same wine at home 35. beer is better than wine 36. escape the small oak rut 37. segment or be damned 38. balance is not always in the middle 39. we are on a journey; this is mine 40. don’t expect the fish to come to you 41. lead with your best 42. beware the wine consumer champions 43. winemaking is not chemistry. it is biology 44. stop trying so hard and just be yourself 45. don’t be an all-rounder; be a specialist 46. beware the time lag 47. first impressions matter 48. play the long game 49. for most wines, glass bottles make no sense 50. fewer follies 51. celebrity wines, no thanks 52. all can play 53. how to succeed at wine writing by writing boring articles 54. the importance of stories 55. why it matters acknowledgments index

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Book SynopsisSince the beginning of the 1990s, the supremacy of `Old World’ countries (France and Italy) in the international wine market has been challenged by new players, such as Australia, Argentina, Chile and South Africa, which are recording stunning performances in terms both of export volume and value.Trade Review'This book takes a fresh look at the innovations that have changed the global wine sector, presenting established thinking in a new light. Building on the world's knowledge base in wine production, the book encourages novel thinking for both Old World and New World producers. The content is topical, current and well written. This is a must-read for anyone with an interest in wine innovation. --Sakkie Pretorius, The Australian Wine Research Institute'This excellent book emerges out of the project ''Innovation and Globalization in the Wine Sector: An International Comparison between Argentina, Chile, Italy and South Africa''. The authors provide a fresh perspective on innovation and technological capabilities in the wine industry, as well as an insightful account of the new growth trajectories of this industry in different contexts. . . this theoretically informed and empirically rich collection has clearly succeeded in highlighting some of the key features of innovation and technological catching-up in the wine industry in different countries. . . The book will be of considerable interest to practitioners, policymakers and scholars of innovation processes and to specialists of the wine industry more generally.' --David Doloreux, Regional Studies'[T]he editors have produced a book that contributes to our knowledge of the significance of innovation for the success of the New Wine World countries. It helps us to better understand the drivers of the most recent episode of wine grape area expansion and wine production growth. . . the book deserves a place on the shelves or data files of sociologists, geographers, economists, and policymakers concerned with the evolution of the global wine industry.' --Rolf A.E. Mueller, Journal of Wine EconomicsTable of ContentsContents: 1. Innovation and Technological Catch-up in the Wine Industry: An Introduction Elisa Giuliani, Andrea Morrison and Roberta Rabellotti PART I: CATCHING UP IN THE WINE INDUSTRY 2. Catching-up Trajectories in the Wine Sector Lucia Cusmano, Andrea Morrison and Roberta Rabellotti 3. The Changing Geography of Science in Wine: Evidence from Emerging Countries Lorenzo Cassi, Andrea Morrison and Roberta Rabellotti 4. Contributions of the Innovation System to Australia’s Wine Industry Growth Kym Anderson PART II: DRIVERS OF TECHNOLOGICAL CATCH-UP IN THE WINE INDUSTRY: UNIVERSITIES, PUBLIC–PRIVATE INSTITUTIONS, RESEARCHERS AND FIRMS 5. University Involvement in Wine Region Development: A Comparative Case Study between Universidad de Talca (Chile) and Universidad de Cuyo (Argentina) Martin Kunc and Scott Tiffin 6. Recombining to Compete: Public–Private Institutions, Shifting Networks and the Remaking of the Argentine Wine Sector Gerald A. McDermott and Rafael A. Corredoira 7. Bridging Researchers and the Openness of Wine Innovation Systems in Chile and South Africa Elisa Giuliani and Roberta Rabellotti 8. Knowledge, Science and Interactions in South Africa’s Wine Industry Jo Lorentzen 9. What Have we Learnt from the Wine Industry? Some Concluding Remarks Elisa Giuliani, Andrea Morrison and Roberta Rabellotti Index

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Book Synopsis"Viticulture" is an introduction to the professional world of growing grapes for wine production and is aimed at the serious student in the wine trade, WSET Diploma student or Master of Wine candidate. The book is all you need to know about grapegrowing in 168 pages. Over 10,000 copies sold worldwide.

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Book SynopsisTrade Review“Offering a unique and true insider’s perspective to the California wine making industry, “Lineage: Life and Love and Six Generations in California Wine” is an impressively informative blend of biography and family history. An inherently fascinating read from first page to last.”—Midwest Book Review

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Book SynopsisWine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines.Trade Review“This book is a delight to read. It is well produced, contains a wealth of detailed and interesting information, and good use is made of figures and, especially, tables. The authors are clearly very enthusiastic about their subject and the book is so well-written one can open it anywhere, start reading, and be instantly captivated. This book is essential reading for any chemist interested in wine (and who is not?) or in flavour chemistry in general.” (Chromatographia, 1 August 2013)Table of ContentsPreface to the Second Edition xv Preface to the First Edition xvii 1 Introduction 1 1.1 Scope of the book 1 1.2 Historical background 2 1.3 Wine flavour 3 1.4 Wine colour 6 1.5 Vinification 6 1.5.1 Vinification process 8 Pre-fermentation 9 Fermentation 15 Post-fermentation 17 1.5.2 Red wines 22 Pre-fermentation 22 Fermentation 23 Post-fermentation 24 1.5.3 White wines 25 Pre-fermentation 26 Fermentation 27 Post-fermentation 28 1.5.4 Specialized wines 28 Rosé wines 28 Wines made from organically farmed grapes 29 Wines with added resin 30 Wines with low alcohol content 31 Sweet wines 31 Sparkling wine in Champagne 32 Sparkling wine by other methods 33 Wines by carbonic maceration 34 Wines by thermovinification 34 Wines matured Sur Lie 35 1.5.5 Fortified wines 35 Port wine 36 Sherry 38 Madeira 40 1.6 Physiological effects 42 1.6.1 Attributed negative effects 43 1.6.2 Wine ethyl alcohol (ethanol) 43 1.6.3 Effects of phenols 45 Resveratrol 46 Bibliography 48 2 Grape Varieties and Growing Regions 53 2.1 Wine grapes 53 2.2 Vine plant characteristics 56 2.3 Soil, climate and ripeness 57 2.3.1 Soil 57 2.3.2 Climate 58 2.3.3 Ripeness 64 2.4 Grape growing regions of the world 65 2.4.1 World wine production 65 2.4.2 Regions 66 2.5 Chemical composition of grapes, must and finished wines 71 2.5.1 Grapes and must 71 2.5.2 Finished wine 79 2.6 Quality control and classification of wines 79 2.6.1 France 79 2.6.2 Germany 82 2.6.3 Italy 83 2.6.4 Spain 84 2.6.5 Australia 84 2.6.6 USA 85 2.6.7 Quality control systems in the European Union 86 Bibliography 87 3 Basic Taste and Stimulant Components 89 3.1 Introduction 89 3.2 Basic taste perception 90 3.2.1 Role of taste 90 3.2.2 Taste perception mechanism 91 3.3 Ethyl alcohol 92 3.3.1 Measurement of ethyl alcohol content in wines 93 3.3.2 Measurement of sugar content in musts and wines 94 Brix scale 94 Baumé and Oeschele scales 96 Prediction of alcohol content in the finished wine 96 3.3.3 Sugar content of grapes and must 97 3.3.4 Chaptalization 98 3.4 Acidity 99 3.4.1 Contents of organic acids 100 3.4.2 Measurement of acid content 104 3.4.3 Acid taste 105 3.5 Sweetness 109 3.5.1 Chemical structure of sugars 109 3.5.2 Content/sweetness 109 3.6 Bitterness, astringency and mouthfeel 113 3.6.1 Basic chemistry 113 Non-flavanoids 113 Flavan-3-ols 114 Flavonoids 116 Anthocyanins 117 3.6.2 Basic technology 118 Location of polyphenols in grapes 118 Use of the term ‘tannins’ and their classification 119 Grape tannins 120 Quantifying methods 121 HPLC measurements 122 Other methods 123 Analyses in grapes and during wine-making 124 3.6.3 Bitter constituents 127 White wines 127 Red wines 127 3.6.4 Astringency 127 3.6.5 Mouthfeel 128 3.7 Colouring matter 129 3.7.1 Colour of red wines 129 3.7.2 Colour of white wines 132 3.8 Other constituents 134 3.8.1 Sulfur dioxide 134 Basic chemistry 135 Technical use 135 Taste effects 136 3.8.2 Carbon dioxide 136 Formation and handling of CO 2 137 Sensory factors 137 3.8.3 Oxygen 138 Basic chemistry 138 Oxygen content in wines 139 Effect of oxygen on wine 141 3.9 Changes in maturation 142 3.9.1 ‘In-barrel’ ageing 143 Vats 143 Extraction from barrels 144 Oxidation in barrels 145 3.9.2 ‘In-bottle’ ageing 146 3.9.3 Oxidation–reduction (redox) potential 146 General 147 Nernst equation 147 Redox potentials in wine 148 Redox potentials during vinification 149 Bibliography 150 4 Volatile Components 155 4.1 General 155 4.1.1 Sensory perception 156 4.1.2 Partition coefficients 158 4.1.3 Threshold flavour/odour levels 161 Units 163 Consistency of threshold odour levels 164 Threshold level difference between sniffing and tasting 164 Threshold levels in solutions of dissolved substances in water and in beverages 166 Relationship of threshold values to partition coefficients 168 Volatile compound concentration in the vapour phase 170 4.1.4 Flavour/odour descriptions 173 Use of word descriptions 173 Intensity of flavour/odour 175 4.2 Volatile compounds detected in wines 175 4.2.1 Types of aroma in volatile compounds 178 4.2.2 Stereochemical effects in aroma volatile compounds 180 4.3 Contents and sensory evaluation data 180 4.3.1 Esters 180 Structure 181 Presence in wines 181 Flavour characteristics 182 4.3.2 Aldehydes 189 Presence in wine 189 Flavour characteristics 190 4.3.3 Ketones 190 Presence in wines 190 Flavour characteristics 190 4.3.4 Acetals 196 4.3.5 Alcohols 197 Presence in wines 197 Flavour characteristics 201 4.3.6 Lactones and furanones 201 Molecular structures 201 Presence in wines 205 Flavour characteristics 207 4.3.7 Acids 207 Presence in wines 207 Flavour characterisitcs 208 4.3.8 Nitrogeneous compounds 208 4.3.9 Phenols 209 Presence in wines 209 Flavour characteristics 209 4.3.10 Terpenes 209 Chemical structure 209 Presence in grapes/wines 213 Flavour characteristics 215 4.3.11 Pyrazines 216 Chemical structure 216 Presence in grapes/wines 216 Flavour characteristics 216 4.3.12 Sulfur compounds 219 Chemical structure 219 Presence in wines 219 Flavour characteristics 220 4.4 Changes during maturation 221 4.4.1 Fermentation and storage of wines ‘in-vat (tank)’ and ‘in-barrel (cask)’ 221 Fermentation 221 Storage 222 4.4.2 ‘In-bottle’ ageing 224 Changes in ester content 225 Substances produced by carbohydrate degradation 225 Sulfur compounds 225 Changes in terpenoids 225 Formation of substances from carotene breakdown 226 4.5 Aroma detection and quantification 227 4.5.1 Gas chromatography 227 4.5.2 Sample preparation 228 4.5.3 Olfactometry 230 4.6 Chemical structure and physical properties 231 Bibliography 231 5 Wine Tasting Procedures and Overall Wine Flavour 239 5.1 Wine tasting 239 5.2 Wine tasting procedure 241 5.2.1 Tasting glass 241 5.2.2 Serving 243 5.2.3 Visual 243 5.2.4 Smell 244 5.2.5 Flavour 246 5.2.6 Interactions 247 5.2.7 Astringency 248 5.2.8 Judging the wine 249 5.2.9 Reasons for wine tasting 250 Sensory analysis 250 Quality tastings 251 Identifying wines by tasting 251 Sensory analyses used in research 252 Consumer tasting 252 Analytical tasting 253 5.2.10 Wine tasting information and analysis 254 Statistical analysis 254 5.3 Factors influencing sensory perception 256 5.3.1 Threshold and sensitivity 257 5.3.2 Vocabulary 258 5.4 Balance of taste sensations in wine 258 5.5 Wine aromas 259 5.5.1 Odour/aroma classification 261 5.5.2 Aroma/odour characteristics of wines from particular grape varieties 262 5.5.3 Variants in Cabernet Sauvignon wine flavour 270 5.5.4 Variants of Chardonnay wine flavour 271 5.5.5 Flavour description of some other commercial wines 273 5.5.6 Off-odours and taints 274 Cork taint 275 Mousiness 278 Ethylphenols 279 5.6 Wine and food flavour 279 5.7 Aroma indices and statistical methods 282 5.7.1 Flavour unit concept 282 5.7.2 Odour activity unit 284 5.7.3 Multivariate and other statistical procedures 285 Bibliography 288 6 Sherry, Port and Madeira 291 6.1 Introduction 291 6.1.1 Sherry introduction 291 6.1.2 Port introduction 292 6.1.3 Madeira introduction 292 6.1.4 Comparisons between fortified wines 293 6.1.5 Ethyl alcohol – sensory effect 294 6.1.6 Ethyl alcohol – chemical effect 295 6.1.7 Sweetness 295 6.2 Sherry 295 6.2.1 Wine producers 296 6.2.2 Commercial wine styles 296 6.2.3 Wine writers’ comments 297 6.2.4 Grapes and must 297 6.2.5 Base wine 298 6.2.6 Maturation 299 6.2.7 Maturation changes under flor 299 6.2.8 Maturation changes without flor 301 6.2.9 Maturation with and without flor 302 6.2.10 Volatile compounds 302 6.2.11 Changes during maturation in phenolic compound content 309 6.3 Port wine 311 6.3.1 Port wine producers 311 6.3.2 Commercial Port wine styles 312 6.3.3 Wine writers’ comments 313 6.3.4 Grapes and must 314 6.3.5 Fermentation and base Port wine 315 6.3.6 Port wine compared to red table wine 317 6.3.7 Maturation 318 6.3.8 Colour changes during maturation 318 6.3.9 Volatile changes during maturation 322 6.4 Madeira 327 6.4.1 Madeira wine producers 327 6.4.2 Commercial Madeira wine styles 327 6.4.3 Wine writers’ comments 328 6.4.4 Sensory properties 328 6.4.5 Grapes and must 328 6.4.6 Base wines maturation 329 6.4.7 Volatile compounds 330 Bibliography 335 7 Formation Pathways in Vinification 341 7.1 Introduction 341 7.2 Process variables in vinification 342 7.2.1 Grapes 342 7.2.2 Yeast strain 344 7.2.3 Malo-lactic organisms 347 7.2.4 Temperature 347 Standard operating temperature 347 Thermovinification 348 7.2.5 Clarification procedures 349 7.2.6 Nutrient medium in fermentation 349 7.2.7 Maceration 351 7.3 Production of ethyl alcohol 351 7.4 Production of individual groups of compounds 352 7.4.1 Esters 352 7.4.2 Aldehydes 353 7.4.3 Ketones 354 7.4.4 Acetals 354 7.4.5 Higher alcohols 355 7.4.6 Furanones and lactones 356 7.4.7 Acids 357 7.4.8 Amines 357 7.4.9 Phenols (volatile) 357 7.4.10 Terpenes 359 7.4.11 Pyrazines 360 7.4.12 Sulfur compounds 360 7.5 Noble Rot 362 Bibliography 364 Appendix I 367 I. 1 Chemical formulae nomenclature 367 I.. 1 Nomenclature for a homologous series of compounds (Greek number/word system) 367 I.1. 2 System for substituent groups (derivatives) 368 I.1. 3 System for substituting in long-chain compounds 368 I.1. 4 System for characterizing esters 368 I.1. 5 System for characterizing unsaturated compounds 369 I.1. 6 Systems for esters, thiols and thio-compounds 369 I.1. 7 Miscellaneous IUPAC recommendations 369 I.1. 8 Alternative chemical names 369 I.1. 9 Numbering systems for ring compounds 370 I.1.10 Trivial and common names for derivative alkanes and other compounds 370 I.1. 11 General 371 I. 2 Stereochemistry 371 I.2. 1 Enantiomers 371 Optical activity 372 Chirality 373 Occurrence of enantiomers 375 I.. 2 Geometrical (stereo-) isomers 375 I.2. 3 Tautomerism 376 I. 3 Chemistry of the oxidation of organic compounds 377 I.3. 1 Auto- and enzymatic oxidation of lipids 378 I.3. 2 Oxidation–reduction of alkyl alcohols and aldehydes 379 I.. 3 Oxidation of phenolic compounds 380 Oxidation of procyanidins 383 Oxidation of non-flavanoid phenolic compounds 383 General 384 I.3.4 Oxidation–reduction (redox) potentials 384 I. 4 Estimation of partition coefficients of volatile compounds in air/water 386 I. 5 Grape varieties and cultivars 389 Appendix II 395 II. 1 Units 395 II.2 Data sources 395 Tables of molecular formulae, weight and physical properties for each group of volatile compounds found in wine –Volatile esters 396 –Volatile aldehydes 399 –Volatile ketones 400 –Volatile alcohols 401 –Volatile furanones/lactones 402 –Volatile acids 403 –Volatile phenols 404 –Volatile terpenes 404 –Volatile methoxy pyrazines 405 –Volatile sulfur compounds 405 Index 407

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Book SynopsisGrapevine is a highly valuable crop worldwide, both from cultural as well as commercial point of view. One major advantage this crop has is that it is well adapted to scarce water conditions. Grapes are also a valuable source of health-promoting compounds such as polyphenols. The main object of grapevine breeding is to develop varieties of high quality, that are resistant to pathogens and at the same time well adapted to a changing environment. Since the beginning of the XXI century, there has been a concerted effort by the international scientific community to develop genomic tools and resources for grapevine culminating in its complete genome sequence. These efforts and their usefulness for grapevine breeding or viticulture improvement are reviewed and discussed in this book by globally reputed scientists in the field.Table of ContentsGrapevines and Viticulture. Natural Variation in Vitis. Origins and Consequences of Somatic Variation in Grapevine. Linkage Disequilibrium and Prospects for Association Mapping in Vitis. Molecular Linkage Maps: Strategies, Resources and Achievements. Basics of Grapevine Genetic Analysis. Molecular Breeding. Positional Cloning of Disease Resistance Genes in Grapevine.

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Book SynopsisBiocontrol of major grapevine diseases provides a timely research update on the use of biological control agents and plant resistance inducers against phytopathogenic infections of the grapevine by fungi, oomycetes, bacteria and phytoplasma.Taking a holistic approach, this book presents in detail the ecology, mechanisms and the application methods of these agents. Its 19 chapters, authored by international experts, cover diseases such as grey mould, trunk diseases, powdery and downy mildews, as well as phytoplasma diseases, and, by nature, emphasise applications of biocontrol in organic viticulture and as part of integrated pest management systems.Table of Contents: About the Book and the Editors : Preface : Contributors : Part I of Grapevine Diseases 1: Major Biocontrol Studies and Measures Against Fungal and Oomycete Pathogens of Grapevine 1 2: Grapevine Endophytes and Plant Health: a Culture-Independent Approach : Part II Biocontrol of Grey Mould 3: Ecology and Function of Grape-associated Microorganisms with a Special Focus on Biocontrol of Botrytis cinerea 4: Beneficial Bacteria Prime Local and Systemic Immunity Against Botrytis cinerea in Grapevine 5: Potential of Two Bacillus Antagonists for Biocontrol of Grey Mould 6: Isolation and Characterization of Antibiotics Produced by Streptomyces J-2 and their Role in Biocontrol of Plant Diseases, Especially Grey Mould 7: Use of Saccharothrix algeriensis NRRL B-24137 to control Botrytis cinerea? 8: DOPE-FISH, a Tool to Visualize Beneficial Bacteria Systemically Controlling Botrytis cinerea? : Part III Biocontrol of Downy and Powdery Mildews 9: Endophytic Fungi in Asymptomatic Vitis vinifera L. and their Effects on Plasmopara viticola 10: Enhancing the Aggressiveness of the Powdery Mildew Mycoparasite Ampelomyces quisqualis 11: Protection of Grapevines by Pythium oligandrum Strains Isolated from Bordeaux Vineyards Against Powdery Mildew 12: Bioactive Natural Products for Managing Downy Mildew Disease in Grapevine : Part IV Biocontrol of Grapevine Trunk Diseases 13: Biological Control of Grape Canker Pathogens 14: Esquive® WP Limits Development of Grapevine Trunk Diseases and Safeguards the Production Potential of Vineyards 15: A Model for Biological Control Studies of Grapevine Trunk Diseases Under Laboratory Conditions : Part V Biocontrol of Other Fungal Pathogens and Fungal Problems 16: Detection of Bacterial Endophytes in Vitis vinifera L. and Antibiotic Activity Against Grapevine Fungal Pathogens 17: Impact of Grapevine Preharvest Treatments with Elicitor on the Occurrence and Toxigenesis of Ochratoxinogenic Fungi : Part VI Biocontrol of Grapevine Phytoplasmas 18: An Experimental Approach to Understanding Grapevine Yellows Associated with Phytoplasma Infections 19: Endophytic Bacteria Associated with Grapevine Plants: Putative Candidates for Phytoplasma Containment : Conclusions : Index

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Book Synopsis"We constantly notice when we are out talking to winemakers in different wine regions that more and more producers pay attention to how what they do in the vineyard affects the environment. Many winemakers that we meet start the process of 'converting' to organic farming. There are rules for what that means -- what an organic farmer can do and what is forbidden -- rules that come both from public or government organisations and from private organisations. In addition, people also talk more and more about other related approaches: biodynamic winemaking, natural wines, sustainable farming. In this book we explain them all."Organic farming, biodynamic wine, natural wines, sustainable winemaking: what do all these concepts really mean, and what benefits can they bring to winemakers?This comprehensive book by two renowned wine experts explains the rules, the do's and don't's of organic, biodynamic and natural wine production, both outside in the vineyard and in the wine cellar. It sets out clearly what a winemaker is allowed to do, including processes, additives and chemicals, and looks at the potential long-term benefits of going organic or biodynamic.This is an invaluable introduction to sustainable winemaking for all wine professionals and enthusiasts.Winner of the 'Best Wine Book for Professionals 2012' in Sweden and the 'World's Best Drinks (wine) Education Book', runner-up, 2012.Trade Review'Perfect for people who want to learn about organic and biodynamic wines, and their ultra-orthodox relatives, natural wines... I really enjoyed the book and I would recommend it to every wine lover who wants to understand what is going on in the vineyard.'-- Robert Anding, Wine-Searcher'Full of quite absorbing detail that made it interesting for me to dip in and out of as chapters caught my attention... fascinating chapters like a really detailed glossary of what additives are allowed in wine, or natural means of controlling vineyard pests, make for really interesting reading for both winemakers and wine lovers alike.'-- Tom Cannavan, Wine-Pages.com'This is a sound overview of the arguments for and against biodynamic, organic and natural winemaking... compiled into a glossy presentation with plenty of relevant photography.'-- Paul O'Doherty, JancisRobinson.com'As environmental issues and sustainability becomes increasingly a concern for the consumer this books gives the reader the facts about all these wine growing and winemaking trends, methods and labels... In contrast to many other books on this subject the authors do not try to convince the reader these methods are the salvation for viticulture. Instead, the authors explain the background and the facts and go through the rules and regulations for what organic wine is so that the reader, the wine consumer, then can make informed personal choices.'-- Wijn Wijs'An eminent book on organic viticulture and winemaking.'--Vinkompassen'The book is clearly written and organized and lavishly illustrated with color photos that are both beautiful and informative. I learned something new in every chapter, but I was especially interested in the biodynamics section. The combination of thorough research and personal interviews with growers and winemakers made this material come alive for me... This is a fine book and worth your attention.'-- Mike Veseth, The Wine Economist'This well illustrated book about different styles of wines is timely, as millions of environmentally responsible consumers are starting to look for products les manipulated during production -- be it wine or food, or anything consumable... This is definitely a very valuable book for every wine enthusiast, regular wine drinker and winemakers. Highly recommended.'-- Hrayr Berberoglu, Winesworld's magazine'In short, there has not previously been such a thorough and clearly written book on this subject. I recommend it to anyone who wants to get an understanding of organic and sustainable wine production and what the steps are in that direction.'--John Bindels, chief editor national website for wine consumers Wijnwijs.eu

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Book SynopsisWhile they travelled the world for their first book, Celebrity Vineyards,here authors Nick Wise and Linda Sunshine focus on California, the land of abundance, creativity, winemaking, and, of course, celebrities.This new volume is filled with details of their travels, the wines they tasted, and the incredible men and women they met, all recounted in loving and often humorous detail. Includes interviews with artist Molly Chappellet and retired basketball player Yao Ming, actor Kurt Russell, golfers Luke Donald and Jack Nicklaus and legendary football coach Mike Ditka. The authors also revisited filmmaker Francis Ford Coppola.Written for fans of wine, travel, and the rich and famous, California Celebrity Vineyards is a fascinating journey that will delight, charm, and educate your palate and your knowledge of winemaking.

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Book Synopsis***A New York Times pick for best wine book of 2023!***'A tour de force!' - Jancis Robinson'Henry Jeffreys, who used to work in the wine trade, is an amiable and entertaining guide to 'the English wine revolution'' - Daily Mail'A fascinating and superbly told adventure' - Independent 'A tremendously gossipy but adroitly helmed examination of where English wine istoday and how it got there' - Telegraph'An invaluable guide' - Evening Standard'Delightful details make the book sing' - Times Literary Supplement'A page-turner' - Financial Times'Mr. Jeffreys, an English drinks writer, has done an excellent job of telling the story of the quirky characters and visionaries behind the first wave of modern English wines in the 1980s and '90s' - New York TimesThe definitive story of the extraordinary and surprising success of English wine - and the people who transformed our reputation on the global stage from that of a joke to world-class in 30 years.From an amateur affair made by retirees to a multi-million-pound industry with quality to rival Champagne, the rise of English wine has been one of the more unexpected wine stories of the past 30 years. In this illuminating and accessible account, award-winning drinks writer Henry Jeffreys takes you behind the scenes of the English wine revolution. It's a story about changing climate and technology but most of all it's about men and women with vision, determination and more than a little bloody-mindedness. From secretive billionaires to the single mother farming a couple of hectares in Kent, these are the people making wine in a cold climate.Trade ReviewCaptivating, impeccably researched and endlessly entertaining. Henry Jeffreys embraces his subject like a scholar but with wry humour and a novelist's knack for storytelling. It's the best book on wine I have read. -- Russell NormanThis is my favourite type of book. One that tells a story that you knew was happening but had yet to have the pieces put together by a skilful and engaging writer. -- Stephen Harris, Michelin-starred chef and writerJeffreys' entertaining, accessible and skilfully paced book helps us relish the English countryside's delicious new calling. -- Andrew Jefford, wine writer and author of Drinking with the Valkyries[Jeffreys has] done a great job of highlighting the peculiar Britishness of the whole endeavour, and it's shot through with the wry humour that makes his writing so enjoyable -- Matt Walls, contributing editor Decanter magazineJeffreys has written quite a fine book on a subject that's already been covered a great deal to date. He makes it fresh and vibrant through firsthand research and interviews as well as his many years as a drinks writer . . . If he doesn't win some awards (and ideally coin as well) from this book, then the world has gone sideways, yet again. -- Miquel Hudin * Hudin *A fine history of how English wine 'went from joke to world class' in a matter of decades. [...] It's also a masterclass in proper journalism. [...] Witty and erudite. -- Adam Lechmere * Club Oenologique *Until I read this interesting book, I had no idea that the postcode in which I live in northeast Essex is the finestterroir for wine in the country. -- Simon Heffer * Literary Review *Henry Jeffreys, who used to work in the wine trade, is an amiable and entertaining guide to 'the English wine revolution', revelling in the eccentric characters he meets along the way and in some of the arcane goings-on of the wine industry. -- Constance Craig Smith * Daily Mail *Prizewinning food and drink writer Henry Jeffreys has made it his mission to meet the people behind the English wine revolution. It's a fascinating and superbly told adventure which at one stage involved him standing in a converted oasthouse in Sussex with a Tibetan singing bowl on his head. His adventures elsewhere are less dramatic but no less entertaining as he charts how England has become the home of truly world-class wine. * Independent *This unlikely bunch of characters [...] caught up in a kind of grape-fuelled gold rush [...] is what makes Vines in a Cold Climate such a fascinating read. -- Bill Knott * The Oldie *A fascinating and superbly told adventure -- John ClarkeIt's a good read [...] in a warts-and-all style -- Stephen Skelton * Twitter/X *I read Vines in a Cold Climate quickly, over a few days. I found it rather like a novel you can't put down. That means that it's very well written, not something that can be said of all wine books. -- David Crossley * Wide World of Wine *Henry Jeffreys' entertaining new book, Vines in a Cold Climate, about the revolution that has seen English wine go from 'joke to world class' in 30 years, is perfect for the French wine bore in your life. -- Ed Cumming * Telegraph *entertaining, informative [...] It's both a history . . . and a treasure trove of anecdote, offering lively portraits of the individuals involved -- Richard Hopton * Country & Town House *Jeffreys writes well and perceptively on the personalities who have brought about this transformation. They range from city spivs through wine merchants and alumni of Britain's only wine school, Plumpton College, to former music producers and even a former tabloid journalist. Because it's such a small industry everyone knows, and has often worked for, everyone else and Jeffreys has a knack of eliciting remarkably indiscreet comments. * The Critic *Jeffreys writes with gentle wit and an informal style that neither overplays the bonhomie nor condescends [...] well paced, engaging and packed full of interest. It's also incredibly well researched and balanced. [...] For anyone - Brit or otherwise - who still needs convincing, Vines in a Cold Climate comes highly recommended. -- Simon Woolf * The Morning Claret *Jeffreys has achieved what no other writer on English wine has managed to do. He's written a book that is impossible to put down. It's as much fun as a novel. [...] It's a brilliant read, written with immaculate style and poise, it's funny, witty, spiky, irreverent, sometimes even a little shocking. [...] English wine will never taste the same again. -- Tamlyn Currin * www.jancisrobinson.com *Drinks writer Henry Jeffreys is such a good storyteller - his writing can make me laugh and cry in the space of a thousand words. I can't think of a better person to chronicle English wine's exciting and, at times, eccentric emergence. And Vines in a Cold Climate is a page-turner - brimming with colourful anecdotes and characters amassed by Jeffreys on his travels around some of the country's 900-plus vineyards in his old Mercedes: the secretive billionaire, the record-label boss turned natural winemaker, the indiscreet French investor. You don't even need to know a great deal about wine to enjoy this Bill Bryson-ish book; in many ways it's less of a wine guide and more of a portrait of England and Englishness. -- Alice Lascelles * Financial Times *Jeffreys surveys British winemaking from the Roman era to the present. From small farmers to big business, and from the effects of climate change to those of Brexit, here is English wine's coming-of-age story. [...] Delightful details make the book sing. -- Alice Feiring * TLS *Gosh, what a tour de force! * Jancis Robinson *Mr. Jeffreys, an English drinks writer, has done an excellent job of telling the story of the quirky characters and visionaries behind the first wave of modern English wines in the 1980s and '90s * New York Times *A great tale, brilliantly told. * Daily Express *This is a tremendously gossipy but adroitly helmed examination of where English wine is today and how it got there. Jeffreys is able to bring seamless historical context together with sharp character observations, plenty of opinion and clever use of the vernacular - one chapter is titled 'The Bloody Awful Weather Years'; another is 'Not Going Tits Up'. * Telegraph *A brilliant chronicle of the English wine industry's 'exciting and, at times, eccentric emergence', said Alice Lascelles in the FT. The book brims with colourful characters. * The Week *Rollicking, sometimes entertainingly cheeky, tale of the modern English wine revolution. -- Jancis Robinson * FT Magazine *Table of Contentsi: Introduction 1: False starts 2: The bloody awful weather years 3: Ambition and money 4: Bubbling under 5: Not going tits up 6: Money men 7: Foreign affairs 8: Fizz wars 9: Big wine 10: Small wine 11: Organic growth 12: Grape expectations 13: Eastern promise 14: Urban wineries 15: Tourist attractions 16: Reaching the customer 17: Storm clouds ahead 18: Warming up 19: Good for England ii: Glossary iii: Bibliography iv: Acknowledgements v: Index

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Book SynopsisAn indispensable book for every wine lover, from some of the world's greatest experts.Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like? Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel's seminal ampelography with century-old illustrations. Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere.AWARDSBest Wine, Beer and Spirits Book and winner of the Jane Grigson award, IACP (International Association of Culinary Professionals) Awards 2014A wine book of the year, 2013, The Times, LondonFaiveley International Wine Book of the Year 2013, Roederer AwardsBest Viticulture Book 2013, OIV AwardsBest Drink Book 2012, Fortnum & Mason Food and Drink AwardsBest Beverage Book 2012, James Beard AwardsBest Drink Book 2012, André Simon AwardsHall of Fame for Best Wine Book 2012, Gourmand World Cookbook AwardsBest Drinks Book 2012, Wine & Spirits magazineOne of the V&A's '100 books essential for preserving humanity'Trade ReviewThis thousand-plus-page monument combines 21st-century science with the ambition, scale and authority of 19th-century scholarship. It may be the nerdiest wine book ever published (and, trust me, that's a competitive title) but it's also a work of astounding scholarship, and as a piece of book-making, is an outright masterpiece -- John Lanchester * Guardian, Books of the Year 2012 *Features extraordinarily detailed profiles of close to 1,400 vine varieties employed in the production of wine around the world ... I learned a huge amount ... What struck me most, though, was how engaging and passionate it was. This wasn't a dry cataloguing of grapes, a microscopic look at their DNA; this was a heartfelt exploration of wine history. -- Max Allen [Australia’s best-known wine writer] * Weekend Australian *This book is a thing of beauty - classic, well written and splendidly illustrated - and will be a point of reference for decades to come. With Christmas coming it may well be worth considering as a present for those wine enthusiasts amongst your friends and family. I am going to put it on my list when I write to Santa that's for sure! * Bordeaux Undiscovered *A fantastic Christmas present for any wine geek, and one that will provide an endless source of fiendish questions for quiz-setters -- Fiona Beckett * Guardian *A magnificent achievement: colossally informative, illuminating and intriguing -- Andrew Jefford * Decanter.com *A phenomenal book in its detail and research ... the definitive guide to grape varieties ... an incredible piece of work, detailing 1,368 varieties (out of a possible 10,000 worldwide) with 80 beautiful colour plates - essential for all wine students, wine lovers, wine growers keen to experiment with new grapes - and anyone with a passing interest in grapes -- Rose Murray Brown * The Scotsman *This has got to be the wine reference book to top all such guides -- S Irene Virbila * Los Angeles Times *Definitely the WINE BOOK of the decade, if not the century! * Wine Appreciation Guild, San Francisco *Even for the already knowledgeable and deeply well versed, the book offers countless new discoveries, surprises about grapes' true origins and kinships, and a plethora of varieties you've never even heard of -- Michel Jamais * LivetsGoda.se *It is almost bible-like, which is perhaps quite fitting. I found the overall appearance quite beautiful. I was especially pleased to see many varieties have a description of the taste of their wines. From a drinker's perspective this must be the most important information -- Steve Slatcher * Winenous.co.uk *Wine Grapes sets a new standard; it is a seminal new work -- Joelle Thomson * Dominion Post and Christchurch Press *Oenophiles, you have here the ideal book to give others (and yourself!) this Christmas -- Victor Franco * Polakia.com *Every wine lover MUST have this on their shelves -- René Langdahl Jørgensen * Gastro.dk *Amazingly informative and insightful ... Wine Grapes is an essential reference that belongs on every wine lover's bookshelf, right up there next to The World Atlas of Wine. One of the biggest pleasures of wine is its diversity. Wine Grapes will inspire you to stick your nose and tongue into new aromas and flavors -- Elin McCoy * Business Week/Bloomberg.com *There have been books on grapes before, but we were badly in need of a bang up-to-date properly researched book, and we indeed have it in the new Wine Grapes. To me it is already indispensable ... I can already see that this big fat book is a fabulous resource and essential for all serious wine lovers to own -- Wink Lorch * Winetravelmedia.com *Wine Grapes is an invaluable resource destined to find a fascinated, albeit niche, audience -- Anthony Rose * anthonyrosewine.com *What seemed at first like a prim reference tome to crack when I needed to sort out the 13 different varieties of Lambrusco has a more compelling mystery underneath ... The thoroughness (Listán Negro and Listán Prieto? Not the same thing, Canary Island fans) is matched by a sense of purpose, mostly because equal space is devoted to the esoteric (Grillo, Menu Pineau, Parellada) as to the obvious ... Along the way, it nullifies most simple homilies that litter the world of wine, instead offering a more complicated and interesting tale, one that reinforces wine as one of history's great culturing forces -- Jon Bonné * San Francisco Chronicle *It is very rare for me to buy a wine book but I had no hesitation in buying it from Amazon for £78, and cheap for this amount of scholarship and research -- Jim Budd, editor * Circle [of Wine Writers] Update *The ultimate reference work on wine grapes * LeVinPerdu.be *I am impressed by the depth of scientifically justified and clearly formulated answers to a wide range of origin-related questions ... Wine Grapes gains an extra dimension for its attention to the diversity of grape-names ... With this book Jancis Robinson and her team have not only enriched our genetic knowledge of grape varieties, but also made it accessible to all wine enthusiasts who would like to know more about their names, ancestors and characteristics ... The most important wine book since The Oxford Companion to Wine has arrived, and with it Jancis Robinson has universally established her name as wine educator -- John Bindels * Wijnwijs.eu *It will undoubtedly race to its place ahead of the few other 'must stock' books in any serious winey-person's library ... the book genuinely breaks new ground, which is (a) quite rare for wine books, and (b) always a joy to fact-nerds like myself. Its main premise is to genetically trace the origins and ancestors of these grape varieties, and there are some surprises here -- Sally Easton MW * Winewisdom.com *The most important wine book in years ... I am presented with a tome that will garner my attention for the rest of my life, make me smarter and give me pause to reconsider every time I imagine I might have done something of significance ... this book could easily pass for any writer's proudest moment, the culmination of a life's work -- Tom Wark * Fermentation *Wine Grapes - the new book from the @JancisRobinson team - incredible! Staggered by the detail. Seminal work, am speechless, thank you * Ronan Sayburn MS *In 'Abbuoto to Zweigelt' describes the book as one 'that I think any wine-lover would want to own' -- Fiona Beckett * Guardian *An extraordinary new book ... an impressive new encyclopedic doorstop -- Eric Asimov * New York Times *Some things you know you just have to have ... What a book! * Actor Sam Neill @ TwoPaddocks *[the] book is for me a sine qua Doon -- Randall Grahm * Bonny Doon Vinyard *The most important event of the century so far... In its way this book is the equivalent to Diderot's Encyclopedie, Johnson's Dictionary or Grove's Dictionary of Music and Musicians. -- Robert Slotover * Slotovino *...a beautiful object and a work of scholarship... an essential Christmas present for wine lovers -- Henry Jeffreys * The Lady *The grape book to end all grape books -- Joanna Simon * House & Garden *The only important new standard work of recent times; revolutionary! -- Stuart PigottDespite its density, a page-turner... An epic book -- Talia Baiocchi * Eater.com *In short, if you are only going to have one wine grape book, then this is it -- Mark Greenaway * Vinodiversity.com *Setting aside the book's beauty and reference value, there's a lot of good reading here... Wine Grapes is awesome, a reference that anyone interested in wine, botany, culture and history should have on hand -- Tara Q. Thomas * Wine & Spirits: BEST BOOK OF 2012 *According to Wine Grapes, the Pinot family, Noir, Meunier, Gris and Blanc, are genetically identical. In fact more than one type of Pinot has been found in the same vine. It's one of the things I love most about wine is that just when you think you've grasped something, it slips out of your grasp. Buy this amazing work of scholarship and you'll realise quite how little you know. -- Henry Jeffreys * Henry’s World of Booze *The most complete guide ever to grapes, vines and the bottles they produce. A wine buff's bible * Sunday Telegraph, Stella magazine *A masterly work ... not only timely, but overdue ... a must-have -- Eric Asimov * New York Times *Graced with lavish color plates depicting dozens of important grape varieties, this trusty encyclopedia will inspire novel wine match-ups for favorite recipes and settle wine trivia debates around the dinner table. History buffs, like your reviewer, will absolutely love how the book examines the earliest written references to their favorite grapes; for example we learn that Cabernet grapes trace back to ancient Basque varieties in northeast Spain; who knew! -- David Lincoln Ross * Saveur *For anyone serious about wine, this is an endlessly fascinating volume - and a beautifully designed one too -- Andrew Neather * Evening Standard *The most magnum of magna opera ... with the authoritative text and lovely illustrations reminiscent of a great, scholarly botanical book of the 19th century with its full colour plates ... a timeless classic * Wine-Pages.com *Best Wine, Beer and Spirits Book and winner of the Jane Grigson award -- IACP (International Association of Culinary Professionals) Awards 2014A wine book of the year, 2013 * The Times *Faiveley International Wine Book of the Year 2013 -- Roederer AwardsBest Viticulture Book 2013 -- OIV AwardsBest Drink Book 2012 -- Fortnum & Mason Food and Drink AwardsBest Beverage Book 2012 -- James Beard AwardsBest Drink Book 2012 -- André Simon AwardsHall of Fame for Best Wine Book 2012 -- Gourmand World Cookbook AwardsBest Drinks Book 2012 * Wine & Spirits magazine *

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Book Synopsis'This book overturns the old paradigm ideas about natural-resource-based activities. It sheds light on the new opportunities for technological dynamism and catching-up by using science to open novel directions in traditional sectors. It should become a classic in what I expect will be a very important academic debate and a new trend in development policy.'- Carlota Perez, Tallinn University of Technology, Estonia, Cambridge University and University of Sussex, UK'This excellent book provides a deep understanding of why and how emerging countries are able to catch-up and enter international markets in an industry that once was considered as traditional, but which has now become a relatively articulated and science-based sectoral system.'- Franco Malerba, KITeS, Bocconi University, Italy'This excellent book demonstrates better than any other I know the strengths and limits of the concept of a national system of innovation for understanding economic development today. Any careful student of innovation or development will want to read it.' - Charles Sabel, Columbia Law School, US'In the New World, viticulture and wine production has had to develop with verve and enthusiasm, to be able to survive and to flourish. In countries like Chile and Argentina, the continuing decline of domestic wine consumption has forced technicians and entrepreneurs to conquer the world with innovation and technology, to produce wines of international taste and to attract potential buyers to these markets. This book is a very professional account of these phenomena, which have profoundly changed the marketing of wines in the past 20 years.' - Aurelio Montes, President of Vina Montes, ChileSince the beginning of the 1990s, the supremacy of 'Old World' countries (France and Italy) in the international wine market has been challenged by new players, such as Australia, Argentina, Chile and South Africa, which are recording stunning performances in terms both of export volume and value. This book demonstrates that such a spectacular example of catch-up goes beyond simply copying new technologies; it entails creative adaptation and innovation, and introduces a new growth trajectory in which consistent investments in research and science play a key role. Contributors: K. Anderson, L. Cassi, R.A. Corredoira, L. Cusmano, E. Giuliani, M. Kunc, J. Lorenzten, G.A. McDermott, A. Morrison, R. Rabellotti, S. TiffinTrade Review'This book takes a fresh look at the innovations that have changed the global wine sector, presenting established thinking in a new light. Building on the world's knowledge base in wine production, the book encourages novel thinking for both Old World and New World producers. The content is topical, current and well written. This is a must-read for anyone with an interest in wine innovation. --Sakkie Pretorius, The Australian Wine Research Institute'This excellent book emerges out of the project ''Innovation and Globalization in the Wine Sector: An International Comparison between Argentina, Chile, Italy and South Africa''. The authors provide a fresh perspective on innovation and technological capabilities in the wine industry, as well as an insightful account of the new growth trajectories of this industry in different contexts. . . this theoretically informed and empirically rich collection has clearly succeeded in highlighting some of the key features of innovation and technological catching-up in the wine industry in different countries. . . The book will be of considerable interest to practitioners, policymakers and scholars of innovation processes and to specialists of the wine industry more generally.' --David Doloreux, Regional Studies'[T]he editors have produced a book that contributes to our knowledge of the significance of innovation for the success of the New Wine World countries. It helps us to better understand the drivers of the most recent episode of wine grape area expansion and wine production growth. . . the book deserves a place on the shelves or data files of sociologists, geographers, economists, and policymakers concerned with the evolution of the global wine industry.' --Rolf A.E. Mueller, Journal of Wine EconomicsTable of ContentsContents: 1. Innovation and Technological Catch-up in the Wine Industry: An Introduction Elisa Giuliani, Andrea Morrison and Roberta Rabellotti PART I: CATCHING UP IN THE WINE INDUSTRY 2. Catching-up Trajectories in the Wine Sector Lucia Cusmano, Andrea Morrison and Roberta Rabellotti 3. The Changing Geography of Science in Wine: Evidence from Emerging Countries Lorenzo Cassi, Andrea Morrison and Roberta Rabellotti 4. Contributions of the Innovation System to Australia’s Wine Industry Growth Kym Anderson PART II: DRIVERS OF TECHNOLOGICAL CATCH-UP IN THE WINE INDUSTRY: UNIVERSITIES, PUBLIC–PRIVATE INSTITUTIONS, RESEARCHERS AND FIRMS 5. University Involvement in Wine Region Development: A Comparative Case Study between Universidad de Talca (Chile) and Universidad de Cuyo (Argentina) Martin Kunc and Scott Tiffin 6. Recombining to Compete: Public–Private Institutions, Shifting Networks and the Remaking of the Argentine Wine Sector Gerald A. McDermott and Rafael A. Corredoira 7. Bridging Researchers and the Openness of Wine Innovation Systems in Chile and South Africa Elisa Giuliani and Roberta Rabellotti 8. Knowledge, Science and Interactions in South Africa’s Wine Industry Jo Lorentzen 9. What Have we Learnt from the Wine Industry? Some Concluding Remarks Elisa Giuliani, Andrea Morrison and Roberta Rabellotti Index

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Book SynopsisThis book is a fully updated amalgamation of two previously published titles - Growing Vines (1972) and Wines from your Vines (1974). It is concise, yet detailed, and covers all aspects from planting the vines through cropping and vinification to enjoying the final product. The quality of English wine is constantly improving and this book will help the amateur to produce high-quality wine from home-grown grapes providing the right varieties are used and the simple rules followed.Table of ContentsIntroduction. History of Vine Growing in England. Vine Varieties. Site Soil and Spacing. Planting, Training and Pruning. Vine Pests and Maladies. Propagation. Vines in Pots or Tubs. Vines under Glass or Plastic. Winery and Cellar. Vintage. Preparation of the Must. Fermentation. Stabilisation and Preparation of the Bottle. Bottling, Maturing and Storage. Dessert, Sparkling and Pomace Wine. Suppliers. Bibliography. Conversion Tables. Useful Adresses.

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Book SynopsisOz Clarke is recognized the world over as one of the leading experts on wine and this new book, Oz Clarke's World of Wine, is an entertaining yet authoritative guide to the world of wine that has grown out of all recognition in the last 20 years. The book covers all you need to know about Oz’s favourite wines, grapes and top vineyards and wine regions. In his trademark lively and opinionated prose, Oz takes the reader on a 'grand tour' of the great wine regions of the world, explaining the flavours behind different wines and how to find the wine you want, from Vancouver Island in the west to the coast of China in the east. He will inspire the reader to be adventurous in his choices of wines to drink and to make the best of the wonderful world of wine. Illustrated with photographs of stunning wine landscapes and detailed, maps of key wine countries and regions, this book illustrates and explains the vital connections between wine and its landscape. Fundamental to the understanding of wine is a sense of place – knowing which country, which region, which hillside and which vineyard a wine comes from adds enormously to the pleasure of drinking it.

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