'Making the complex understandable'
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The Wine Prof
Wine Production and Quality
Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume.
This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines.
The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.Type your paragraph here.
Wine Quality Tasting and Selection
Gourmand Award winning Best in the world. 1995 - 2014
A must for all students of wine, comprehensive and constructive.
"A detailed consideration of tasting including a chapter on wine faults as well as looking at production and the notion of quality plus the sorts of criteria professional wine buyers use when selecting wine." (Circle Update, March 2009)
"Keith Grainger's Wine Quality: Tasting and Selection is an ideal book to accompany a WSET course." (Harpers Wine and Spirit Weekly, February 2009)
"I really enjoyed this book … .A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain “common touch”, the ability to explain sometimes complex issues in easy-to-understand terms." (Association of Wine Educators, January 2009)
Vine to Bottle
The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved.
Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial.