Wine: An Introduction

by Maynard A. Amerine and Maynard Amerine

Book Overview

The first edition of this book was the winner of the Wine and Food Society Andre Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.

• Format: Hardcover
• Language: English
• ISBN: 0520031873
• ISBN13: 9780520031876
• Release Date: January 1976
• Publisher: University of California Press
• Length: 400 Pages
• Weight: 1.41 lbs.

Customer Reviews

Wine is an excellent introduction and reference

I first encountered Wine An Introduction in the introductory Viticulture and Enology course at the University of California at Davis. This book was the text for the course, and it provided an excellent reference. I recently renewed my connection with Wine as my daughter reached her 21st birthday and entered the world of wine tasting. The second edition provides important updates to near-contemporary level, so its content is very useful today. The information is very practical. I was in a restaurant in Canada where only French wines were served, and I appreciated the familiarity with those offerings provided with this book. The vocabulary and understanding provided make possible rewarding and fairly technical discussions with grape growing and winemaking personnel throughout the industry. Having read this book, I have found a casual enjoyment of wine is taken to the next level. A very satisfactory read.