Wine & Winemaking Books - Page 15

The Renaissance Guide to Wine and Food Pairing

Tony DiDio, Amy Zavatto

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Finally! A book for the wine snob and the novice. 5 out of 5 stars.
5 of 7 people found this review helpful.

I got this book for my step-father the wine snob and he loves it. This is high praise coming from the man who hates most wine books and thinks he knows everything already. Added bonus- I love it too. Very helpful for a novice like myself, great writing and beautiful design. Highly recommended!

Editorial Review:

There's a lot more to wine and food pairing than memorizing a few simple rules. The true connoisseur knows the subtleties...and in this book, a wine expert shares his secrets.

€ What wines accompany which foods-and how to choose
€ Essays, advice, and comments from award-winning chefs
€ Covers each course-from entree to dessert, from simple meals to exotic favorites
€ Interviews with famous wine connoisseurs on understanding and appreciating wines
€ Information on wine-making and maps of the world's major wine regions
€ Resource guide to finding the best wine-specialty shops
€ Glossary of wine/food terms and advice on how to "read" wine lists
€ A primer on the complete history of wine
€ Making sense of labels, vintage years, and the best regions

Wine Science, Third Edition (Food Science and Technology) (Food Science and Technology)

Ronald S. Jackson

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Editorial Review:

Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:

* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos

A Sense of Place: An Intimate Portrait of the Niebaum-Coppola Winery and the Napa Valley

Steven Kolpan

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Customer Reviews:
Total reviews: 18 Average rating: 3.5 of 5

Editorial Review:

In A Sense of Place , renouned wine expert Steven Kolpan tells the stry of how Francis Ford Coppola brought California's most distinguished and historical vineyard back to life. Gustave Niebaum's Inglenook Estate, started in 1879, was one of California's first established vineyards and the birthplace of its premium wine industry. Generations after Niebaum's death, the vineyard was sold to Heublein (the distributor of Smirnoff Vodka, among others) who broke up the land and changed the brand from a premium, connoisseur wine to a mass-market jug wine. In 1975, Coppola bought the Niebaum residence and the surrounding estate. Along with the original estate reputation, he also brought back some of its original workers, including Rafael Rodriguez, who, in his late seventies, now serves as the vineyard manager and historian. Coppola overcame naysayer, red tape, and financial turmoil to reestablish the winery as a defender of quality, producing wine under four different labels, including the revered wined Rubicon and Cask Cabernet. In 1995, Coppola purchased the Inglenook Chateau and its adjacent vineyard, fulfilling his dream of reuniting the original Napa Valley Estate. Kolpan's luscious, flavorful narrative is worth enjoying now and keeping for later.

The Wine Roads of Texas: An Essential Guide to Texas Wines and Wineries

Wes Marshall

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

There are many reasons to like this book 5 out of 5 stars.
9 of 9 people found this review helpful.

This book is highly informative, entertaining, and (must be) the definitive guide book for visiting any or all Texas wineries.

The informative aspect is not limited to a textbook about Texas grapes, wines and wineries, though it certainly could be used that way. It is much more. The Introduction is an excellent summary for novice or seasoned wine lovers--telling us about varieties of Texas grapes, terminology people use to describe wines and wine-making, and, of course, much information about how to taste wine so you can compare one wine with another and converse with others about wines if that is something you want to do.

Marshall dishes out detail so neatly that you hardly realize how much you are learning while you are engrossed in the stories of the wine-makers, their passions, and their products. Some of the difficulties they describe make you want to cry, but most are more humorous than defeating.

It is not surprising that Robert Mondavi would be so complementary about Marshall and his book. I think it is a book that readers will want to tell their friends about before they buy Texas wine or visit the wineries. I will keep it handy when in Texas as a useful reference book.

Editorial Review:

The Wine Roads of Texas is the premier guide to wines made in the nation s fifth-largest wine producing state. In his foreword, Robert Mondavi sees distinct parallels between the wine industries of Napa Valley in the 1950s and Texas today. For the second edition of this book, the inspiration for the three-part PBS series of the same name, Austin wine writer Wes Marshall scouted new wineries from Big Bend s Davis Mountains to the bayous of East Texas, from Dallas to Del Rio, from Galveston to Lubbock. This time there were nearly twice as many wineries to visit. Marshall met the vintners, listened to their stories and carefully tasted more than 1,000 wines to pick the best. He clues you in with: maps and directions to 82 Texas wineries, plus the dramatic stories of their origins, survival and growth; where to find food, shelter and fun on 22 wine trips through Texas; Picks of the best Texas wines; and tips on how to taste wine.

Italian Wine for Dummies

Mary Ewing-Mulligan, Ed McCarthy

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Editorial Review:

“A must-have book for anyone who is serious about Italian wines.”
—Lidia Bastianich, host of PBS’s Lidia’s Italian Table

“I have yet to encounter more knowledgeable guides to...Italian wine.”
—Piero Antinori, President, Antinori Wines

“Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation.”
—Piero Selvaggio, VALENTINO Restaurant

Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones—not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws—Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines.

Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to:

• Translate wine labels
• Identify great wine bargains
• Develop your own wine tastes
• Match Italian wines with foods

Here’s everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores:

• The styles of wine made in Italy and the major grape varieties used to make them
• How the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminology
• Italy’s important wine regions—including a region-by-region survey of the best vineyards and their products
• A guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurants

For Italians, wine (vino) is food (alimentari) and food is love (amore). And you can never have enough love in your life. So, order a copy of Italian Wine For Dummies, today and get ready to share the love!

Barley Wine: History, Brewing Techniques, Recipes (Classic Beer Style Series, 11)

Fal Allen

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Interesting, thorough, and practical. 5 out of 5 stars.
11 of 12 people found this review helpful.

The quality of the most recent addition to the Classic Beer Style series should not be a surprise. Allen and Cantwell discuss the history of Barley Wine, from Bass No. 1, to the modern brews of the American Micros. Barley Wine discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.

Improved my most recent batch 4 out of 5 stars.
9 of 10 people found this review helpful.

I found Fal and Dick's book to be one of the most useful of the Classic Beer Style series. It had the right balance of technical and historical information. I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.

Editorial Review:

Finally, the definitive book on one of the world's mysterious beers that clearly explains the romantic term barley wine.

Red Wine With Fish: The New Art of Matching Wine With Food

David Rosengarten, Joshua Wesson

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

The authoritative book for pairing food and wine 5 out of 5 stars.
29 of 29 people found this review helpful.

For anyone seriously interested in pairing food and wine, this is the authoritative book on the subject.

Using Rosengarten's technique for matching the components, textures and flavors in the wine and food can lead to some memorable meals and, at the same time, explain why others fall flat on their face.

I write a wine column for my local newspaper and whenever the subject is food-wine pairing, I remember the lessons taught in Red Wine with Fish. I also teach a basic Wine Appreciation at the local University and Rosengarten's technique is the heart of the section on matching food with wine.

If any book should be reprinted, this is it.

I have over 400 books in my personal wine library. If I would ever sell the collection, it would not include Red Wine with Fish.

The Art and Science of Wine

James Halliday, Hugh Johnson

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

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 covers:

• A year in the vineyard
• Quantity vs. quality
• National attitudes and regional characteristics
• Mechanization
• The chemistry and analysis of wine.

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.

First Big Crush: The Down and Dirty on Making Great Wine Down Under

Eric Arnold

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Editorial Review:

The story behind the bottle, First Big Crush is Eric Arnold's wild account of his year immersing himself in all things wine...and somehow not winding up in rehab.

Never having held a meaningful job for very long (and getting fired from most of them), Eric Arnold heads to New Zealand -- to Allan Scott Wines -- seeking adventure and hoping to learn a little bit about wine. What could be better than working outside in the fresh air and drinking wine all day? Before he knows it, he is dirty, wet, cold, and at the mercy of a tank of wine that just might explode and take him with it. So begin Eric's adventures in the world of wine. He gets sunburned, sore, and drunk -- and then does it all over again the next day.

First Big Crush is a story that is as outrageous as it is compelling. Here are tales of first pressings, pruning, and tasting competitions. There are also rowdy nights at the local pub, girls, meat pies, girls, rugby, and tales of hunting wild pig. Along the way, each step of the winemaking process is explained in a way that humans can actually understand. Almost against his will, Eric becomes an expert.

Pacific Northwest Wining and Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia

Braiden Rex-Johnson

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Pacific Northwest Wining and Dining 5 out of 5 stars.
4 of 4 people found this review helpful.

To counter the damp and dreary days of winter I surround myself with distractions that promise better days to come. At the top of my pile is Braiden Rex-Johnson's Pacific Northwest Wining and Dining. Just looking at the cover of this love letter to NW cuisine warms me. I imagine myself dining al fresco on the patio of this restaurant or a myriad of others. Then I pour over the interior pages, like a gardener pouring over a seed catalogue in winter. I indulge in the descriptions of familiar restaurants and wineries as well as intriguing new ones. I plan our next excursion into Eastern Washington or the Willamette Valley or the always promising Vancouver area, while noting the recipes from these areas that we want to make today and the wines we will want to serve with them. I smile at the quotes from favorite and unfamiliar chefs and feel as though I now know something of what makes them who they are. And then I remember another friend who I want to share this book with and I'm back online to order it. What a perfectly luscious way to wile away the winter days.

Editorial Review:

A beautiful cookbook and guide to the Pacific Northwest's vibrant wine and culinary scene

Blessed with abundant seafood, wonderful produce, and bountiful vineyards, the Pacific Northwest has spawned a unique culinary culture. In this dazzling cookbook, Braiden Rex-Johnson takes us along as she visits the region's most accomplished chefs and winemakers, showcasing the dishes and wines that have made the Pacific Northwest a gastronomic mecca. Brimming with stories and lore, illustrated with 186 gorgeous color photos, and featuring 113 recipes and wine pairings, Pacific Northwest Wining and Dining brilliantly brings to life this region's special culinary character.