The Art and Science of Wine [Paperback]

James Halliday (Author), Hugh Johnson (Author)

Book Description

Publication Date: February 16, 2007

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.

Editorial Reviews

Review

Loaded with information ... Read this book and you'll be guaranteed to come out of it smarter. (Andy Perdue Wine Press Northwest 200707)

A superb work, masterfully done.... One of the best wine books of the year. Bravo! Very highly recommended. (Bob Fraser California Grapevine 200705)

Extremely useful book for the beginning wine student, and an 'aide memoire' for the experienced hand.... Well worth the money. (Deam Tudor, Wine Writer www.deantudor.com 200704)

One of the best overviews of the winemaking process in print today. (Wine East 200705)

[An] extensive reference ... Beautifully illustrated [and] a great addition to any wine enthusiast's bookshelf. (Cristabelle Tumola La Cucina Italiana 200706)

Rather than being about the philosophy of wine, it is about the beauty of the wine-making process. (Charles Olken Valley Times (Pleasanton CA) 20071205)

About the Author

James Halliday is a wine critic and vigneron (vine grower) with a career spanning 30 years. He is a founder of Brokenwood and Coldstream Hills wineries in Australia, the author of more than 50 books, and a wine judge.

Hugh Johnson is a world-renowned wine writer with a talent for making the science of wine easier to understand. His first book, Wine, was published in 1966 and became an international best seller. Later titles, such as The World Atlas of Wine, Story of Wine and How to Enjoy Your Wine, have been reprinted many times. He lives in Australia.

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Firefly Books; Revised and updated edition (February 16, 2007)
• Language: English
• ISBN-10: 1554072476
• ISBN-13: 978-1554072477
• Product Dimensions: 10.6 x 8.1 x 0.7 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #339,066 in Books (See Top 100 in Books)
  • #19 in Books > Cookbooks, Food & Wine > Drinks & Beverages > Wine > Collecting

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Should be a standard for any serious wine lover, September 1, 2009

By 

mrthinkndrink (miami) - See all my reviews

Amazon Verified Purchase

This review is from: The Art and Science of Wine (Paperback)

Two industry heavyweights spell out how great wine is made, keying on the critical decisions - and their ramifications - made at every step. The specific how's and why's of grape growing: fertilizing, canopy management, crop thinning, soil types, climate differences, etc., and then on to winemaking: sulfur additions, cold soaking, fermetation vessels and temperatures, extended maceration, aging, racking, filtering, etc., right up to and including bottling, and how each decision affects the final product. The differences in growing/making light vs. full bodied whites, reds, sparklers and dessert wines. Excellent sections on the use of oak, wine faults and more. Good stuff. Read it.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Beautiful, a steal, March 12, 2008

By 

a. e. tsantes (Ithaca, NY) - See all my reviews

This review is from: The Art and Science of Wine (Paperback)

This is a beautiful, steal of a book (some independent sellers are offering <30% of the price Barnes and Noble wanted when I originally bought it the first time!). If you're like me and really want to know the intricacies of wine production (not just tasting notes, etc.--which this book also contains), this is a handy and educating book to have. Yes, it is paperback, but the front cover is a thick, glossy card stock and the pages inside are glossy as well. Nice for a coffee table or a bookshelf, but even better for your brain!

3 of 3 people found the following review helpful:

5.0 out of 5 stars Excellent definitive book on the process of wine making, November 17, 2010

By 

John R. Stoltz "jrpride" (Oregon) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Art and Science of Wine (Paperback)

One of the best books I know that easily explains the wheres, whys and hows of winemaking. As a tasting room manager, I often use and show this books explanations on the various facets of wine generation process. I highly recommend this book to all novice and industry professional.