there is no greater pleasure than sharing a fine bottle of wine with friends. On the other hand, thereᱠno greater disappointment than opening a bottle that has been lovingly hoarded and finding that the wine is past its prime. Was the storage of the wine at fault or was it simply a poor bottle? Why had the level of the wine in the bottle dropped so dramatically and why did the cork fall apart upon extraction? How should wine be selected and what storage conditions will provide the most suitable enviroment for them? there is no-one better qualified to answer these questions than Australiaᱠforemost wine expert and wine writer, James Halliday. In this completely updated new edition, he discusses the problems a bottle may encounter during its life and how to minimise them; how to choose white and red wines for cellaring; and the most efficient cellar racking systems. All this information is woven around Hallidayᱠown irresistible tales venerable bottles and never-to-be-forgotten dinners.
Format:Paperback
Language:English
ISBN:0732265282
ISBN13:9780732265281
Release Date:November 1998
Publisher:Harper Collins Publishers Australia Pty Ltd
As a beginner to cellaring I enjoyed reading this book very much. It affords all important informations about every aspects of cellaring. The authors' special collecting experience(15000 bottles or more!) and tasting experience(old wine up to one or 2 centuries) was great and made me wondering about every bottle in my small cellar cabinet. I appreciated his comments about the cellaring potential of various grape varieties, and especially had a new understanding about white wines. Many information on Australian wines, too. Very interesting and wonderful. Good for everyone liking to collect wines.
ThriftBooks sells millions of used books at the lowest everyday prices. We personally assess every book's quality and offer rare, out-of-print treasures. We deliver the joy of reading in recyclable packaging with free standard shipping on US orders over $15. ThriftBooks.com. Read more. Spend less.