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The Art and Science of Wine
 
 

The Art and Science of Wine (Paperback)

by James Halliday (Author), Hugh Johnson (Author)
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Product details

  • Paperback: 232 pages
  • Publisher: Mitchell Beazley; New edition edition (12 Sep 1994)
  • Language English
  • ISBN-10: 1857324226
  • ISBN-13: 978-1857324228
  • Product Dimensions: 26 x 20.2 x 2.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 85,783 in Books (See Bestsellers in Books)

Product Description

Product Description

Explains the complicated hows and whys of wine-making, describing how the countless different options available to the modern wine-maker influence the character and taste of the final product.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Average Customer Review
4.5 out of 5 stars (2 customer reviews)
 
 
 
 
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19 of 22 people found the following review helpful:
5.0 out of 5 stars Excellent if you are studying wine, not for the casual reade, 5 Jul 2001
By A Customer
This book is an excellent overview of the Art and Science of Wine. It is much more a text book than a book to read for enjoyment. Having owned it for over 2 years I still find the requirement to refer to it when lecturing
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9 of 16 people found the following review helpful:
4.0 out of 5 stars A wonderful book that informs and guides the reader, 15 Aug 2003
By A Customer
If the reader is looking for a book that provides detail on the techniques, climate challenges and the resulting styles of wine then I can only say that this is the one. The technical detail is aimed at the layman and provides some wonderful relatively unbiased views of the techniques used throughout the world.
To love wine is very much to love a consumable that it so very different from one area (field) to another and yet is essentially the same. In that sense this book managed to rekindle my willingness to explore New World wines - something I had personally stopped bothering with because I felt they were nothing but big bold crass statements of ripeness. I may have been unfair.
For those that sit on the other side of the fence and believe that the Old World wines are nothing but vegetal overpriced hock, then I hope the book will have the same effect.
It is a well written books, with a loose structure that may infuriate the reader at first. I really do recommend sitting down and reading like a novel. None of the details here are new (all can be found in the Cambridge Wine Companion - CWC). What is different here is that unlike the CWC the reader is guided from one subject to another rather than having to randomly find their way through - not that the CWC is anything but a brilliant wine reference bible.
The writing here is a little dry on occasion (and of course there is not enough on the Rhone - there never is), but it is none the less a book that ranks amongst the most well thumbed in my wine library.
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