Wine From Grape To Glass (the Wines Of The World And How They Are Made)

By (author) Priewe Jens
Short description/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.
Description:

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