Get your wine and wag on tomorrow – Baltimore Sun
 Baltimore Sun |
Get your wine and wag on tomorrow
Baltimore Sun Tickets can be purchased online. All proceeds benefit the Maryland SPCA. This is the first of three summer “Wine and Wag” Happy Hours at the Maryland SPCA. … Wine & Wag MD SPCA happy hour |
Knowing and Making Wine
A veritable digest of enology, Knowing and Making Wine deals with all aspects–both practical and theoretical–of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.
This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.
Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions
Customer Review: A MUST READ for all Serious Wine Students
I wish you could give 6-stars or a “Classic” rating. This book is to wine texts as The godfather II is to cinema. If you have not ready this book’s section on wine tasting then you should not be allowed to make wine, sell wine, nor call yourself a wine expert.
Customer Review: Making the most commercially viable wine products possible
The individual who will typically buy or consider acquiring this
book, is the wine appreciator, who knows its healthy properties and
effects (French Paradox – eat more, live longer and better), coupled
with the cultural aspects.
The Portuguese, French, Spanish, Italian and cultures that resulted from
the Roman Empire 2,000 years ago, obviously are born and raised with
a peculiar appreciation and knowledge of wine, not just those raised
on a farm.
Specifically about this work, it’s clearly intended for those who
are fine-tuning the almost scientific aspects of industrial quantity
production of wine, as compared to the traditional, rural, small or
medium-wine maker operations.
There’s a lot of talk of specific equipment, procedures, fine-tuning
recipes and strategies to get the most commercially viable wine possible.
For those who have their own basic wine making tools, for their own
households or friends and family, small operations, this book will not
bring them any benefit, even less considering the incredible price tag
on this work.
I would suggest COX’s book FROM VINES TO WINES, or Stanley Anderson’s
WINEMAKING, instead.
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