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Knowing and Making Wine 1st Edition

4.5 out of 5 stars 10 customer reviews
ISBN-13: 978-0471881490
ISBN-10: 047188149X
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Editorial Reviews

Language Notes

Text: English, French (translation)

From the Publisher

Translated from the French by Alan Spencer, this authoritative account by a highly respected and expert French enologist offers a complete survey of wine-making techniques and wine appreciation in easy to understand terms without complicated chemical formulae. Treats every aspect of wine science from both the theoretical and practical point of view. Provides the student or professional with the opportunity to solve problems which arise and guides them to the proper solutions.
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Product Details

  • Hardcover: 416 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 24, 1984)
  • Language: English
  • ISBN-10: 047188149X
  • ISBN-13: 978-0471881490
  • Product Dimensions: 6.4 x 1.1 x 9 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,117,083 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
This book differed from any other winemaking reference I have encountered. While the text is aging and some of the information is therefore of questionable accuracy (eg: "open top fermenters are losing favor for red wine vinification"), I found these lapses to be mostly in the category of trends in practice and therefore obvious. These minor shortcomings are overwhelmed by the unique viewpoints of a man known rightfully as one of the wine worlds giants. There are brilliant insights into vinification and wine structure in this book that I have encountered nowhere else. Not in other texts, symposia, trade journals or conversations with great winemakers. If you are a professional or serious amateur winemaker, buy this book and read it. Then read it again. Thank you Monsieur Peynaud for this gift.
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Format: Hardcover
This classic by French oenologist Peynaud is dense and intellectual, chock full of charts and detailed descriptions of the chemical reactions that go into the making and aging of wine. Intended primarily for the serious, advanced wine fancier (or wine maker), it's rightly regarded as a classic
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Format: Hardcover
Peynaud's stature in the wine world is legendary. He trained a copule of generations of Bordeaux winemakers, and through his words you can gain insight into classic winemaking and classic beliefs of that major region. The book is highly technical--I ended up reading it twice, to understand it fully. But Peynaud is also a poet, and a philospher, and his language is beautiful. This is a book that you'll refer to for your lifetime--provided that you're really serious about understanding the principles and philosophies behind winemaking.
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Format: Hardcover
I recently published Creating World Class Red Wine on Amazon. It could be described as kind of a top-down study of how the finest wines in the world are actually made.
I loved this book. It was kind of like discovering an old alchemical text with quirky symbols and archaic names for chemicals interlaced with practical hands-on information. However, It should not be transmutated into a holy grail. Some of the info is simply outdated. Even though Wilder's English translation publication date is 1981, the text was originally written in “The French” circa 1971? Some paragraphs are difficult to understand. Wade through with caution. The wine chemistry is 40 years old. Examples? How about using a 'slide rule' to do some calculations! The publisher even provides a B&W “photograph” of one for your convenience.
Or—Does your wine need clarification? Use ox blood as a fining agent! Professor Peynaud explains how to do so. Just for fun, I checked out modern sources in the states. ScottLabs does not offer freeze-dried ox blood. Shame on them!
In the (good) discussion of yeasts there is only scant mention of Saccharomyses cerevisiae. From deep in my memory banks (I'm not human) I recalled that there has been Taxonomy classification changes (plural) since that time. In fact, when the text was written commercial freeze-dried yeasts were just becoming available. Therefore, Emile does not mention “spontaneous”, “indigenous”, or “natural” fermentation. Why? There was no reference point for it. That was all there was. For wild yeast freaks (like myself) this book contains valuable info.
Putting all joking aside, the book is a treasure trove of practical/technical information from the later half of the 20th century, from the French perspective---from the camp of the Bordelais (not Burgundy).
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Format: Hardcover
This work is easy to read for those involved in the industry.As a grapegrower whose grapes go to good wineries but,makes a ton or so of Cab sav each year for the family,this book is a great help.If my chemistry was better I could give it the extra star.Generally it provides answers to all of the questions that I ask.It is well served with a good index and this helps for quick guidance when needed.I think it helps me make better wine.
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