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Review
Call it technology. Call it science: these days we live with it. As a scientific illiterate I was not exactly the most willing participant (and never took an exam). But that is not a viable position any more: you would simply miss too much of the action. We all need a grounding in wine technology to understand what's going on, and those in wine professionally don't get to first base without it. I'm not sure whether to call this book a primer, a memory-jogger or a lifesaver. Which it is depends on the reader. For WSET students it is essentially the first, then the second. For people like me it is the third - than rather belatedly the first. What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears but going beyond Stinks (do they still call Chemistry that?) to cover the physics, natural history, legislation and finally the appreciation of wine. David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old. --FOREWORD by Hugh Johnson
Product Description
NEW THIRD EDITION. Contains all the latest information, new photographs, new techniques, updated legislation. Essential reading for students of the Wine & Spirit Education Trust Diploma and Institute of Masters of Wine examinations. The only book to explain the science and technology of wine in simple terms. Also ideal for lovers of wine who want to know how wine is made.
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Most wine lovers just drink wine and don't have to understand how wine is made, as for driving a car, you don't need to know the technology behind it. But if you are interested in the why and how of certain aspects of wines and wine tasting, this book gives you a valuable insight in the world of wine making. All explanations are clear and kept simple, you do not need to be a chemist to understand. The 3rd edition has been brought up to date, as the wine technology is improving all the time. The chapters on Quality Control and Quality Assurance are excellent and to the point, these subjects are more in my own field of expertise. Recommended for all who want to know some more about wine and wine making.
10 of 12 people found the following review helpful
Format:Paperback
This book is a must for anyone with an interest in the processes of vinification. It is well written in a style that does not try to blind with science. In addition to being useful to dip into as a reference I also found it friendly enough to read cover to cover. Well done David, I am sure that my copy will be well-thumbed over the coming years.
1 of 1 people found the following review helpful
Format:Paperback
If you planning to set a vineyard OR if you're in your vineyard and wine tecniques management studies, you should read this EASY to understand book.
A deserved THANK YOU Author, to have made the book pleasant and enaging.
A deserved THANK YOU Author, to have made the book pleasant and enaging.
Most Recent Customer Reviews
Good book!
It is a very good book and is exactly what I expected - easy to read and most importantly easy to understand!
Published 5 months ago by MS
Fantastic book.
Fantastic book. One of the best wine books out there. Must for everybody who wants to understand more about winemaking.
Published 19 months ago by Markus
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