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Handbook of Enology, Volume 1
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
An Encyclopedia of the Wines and Domaines of France
In this detailed study of the wines of France, one of the world's leading authorities on wine discusses every appellation and explains its character and the best growers. He uses a star system to identify the finest estates. More than 40 specially commissioned maps show the main appellations and wine villages of France.
Bordeaux
Internationally bestselling author Parker, the world's foremost authority on wine, returns with the avidly awaited fourth edition of his landmark book on the wines of Bordeaux.
Decanter
None
French Wine
Showing you what others only tell you. Perfect for any wine-lover, this is the definitive visual guide to enjoying and appreciating French wine. Features fully revised and updated information on over 200 appellations and best vintages. From regional information and driving tours to recommended food pairings and details on how different wines are made, discover everything you need to know about the wines of France.
The Rapid Fact Finder
Donated by Sydney Harris.
Wine with Food
Tells how to match wines with foods, and describes the characteristics of wines from around the world.
Wine and Place
The concept of terroir is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express “somewhereness,” a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to terroir there is a study or a detractor seeking to debunk terroir as a myth. Wine and Place examines terroir using a multitude of voices and multiple points of view—from science to literature, from winemakers to wine critics—seeking not to prove its veracity but to explore its pros, its cons, and its other aspects. This comprehensive anthology lets the reader come to one's own conclusion about terroir.
