Description
Book SynopsisNaturalness is a hot topic in the wine world. But what exactly is a "natural wine"? In this title, the authors explore the wide range of issues surrounding authenticity in wine. It discusses topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more.
Trade Review"A very good book... One of the more balanced and detailed accounts dealing with the issue of sustainable winemaking."- Robert M. Parker, Jr. -- Robert M. Parker, Jr. The Wine Advocate "An ocean's worth of savvy detail about both the more (organic farming, the endless shades of sustainability) and less (reverse osmosis, acidification) happy nuances of making wine." San Francisco Chronicle "A compelling manifesto for natural wine ... the understandable, everyday terms used make this a genuine guide to wine science for the citizen." -- Brian Elliott Scotland On Sunday "'Authentic Wine' performs the invaluable service of raising crucial questions and explaining complicated issues coherently." -- Eric Asimov New York Times "It's been a good year for wine books. The most compelling new book is undoubtedly Authentic Wine by Jamie Goode and Sam Harrop." -- Huon Hooke Sydney Morning Herald "Ambitiously comprehensive... Illuminating." -- Beverley Blanning Decanter "A very well written and useful book with a long shelf life. Once read, it is one to dip in and out of regularly." -- Mary Gorman-McAdams The Kitchn
Table of ContentsPreface 1 Introduction 2 The diversity of wine: how a natural approach can help preserve wine's interest 3 Terroir 4 Grafted vines 5 Biodynamics and organics 6 Sustainable winegrowing 7 When winemakers intervene: the chemical and physical manipulation of wine 8 The natural wine movement 9 Yeasts, wild and cultured 10 Ripeness and high alcohol 11 Wine faults 12 The carbon footprint of wine 13 Marketing authentic wine 14 Conclusions
