The Art and Science of Wine

by James Halliday, Hugh Johnson

How wine is made, from field to cellar to bottle. Great wine is a complex blend of nature, art and science. In this updated new edition of a classic book, the "how and why" of a wine's creation are examined in detail. Acclaimed wine writers James Halliday and Hugh Johnson analyze the art and science behind the winemaking process. They start with the fundamental role of terroir the complex combination of characteristics that give a wine its personality. The latest developments in pruning and irrigation are then covered, along with the recent emergence of vineyards in cooler regions and the rise of organic wines. Wine production in the cellar is detailed for nine specific styles, from light-bodied whites to full-bodied reds, along with sweet, sparkling and fortified varieties. The authors present the choices facing vintners at every step. The science of maturation is discussed, along with the industry's raging debate over the merits of natural cork, plastic cork and screw cap seals. The book also The Art and Science of Wine is filled with full color photographs and illustrations. With text that reflects the latest winemaking technology and discoveries, this lively book is both accessible and highly informative.

Genres: Wine, Nonfiction, Food

240 pages, Paperback

First published January 1, 1992

Reviews

[Ashwise · Rating 2 out of 5]

I'm interested in wine making, but this book was a dry read and hard to get through. I ended up not finishing it.

[Kathy Shuker · Rating 4 out of 5]

Good, detailed overview of the commercial wine-making process.