Knowing and Making Wine 
asked by webin on November 5, 2006 5:15 AM
Translated from the French by Alan Spencer, this authoritative account by a highly respected and expert French enologist offers a complete survey of wine-making techniques and wine appreciation in easy to understand terms without complicated chemical formulae. Treats every aspect of wine science from both the theoretical and practical point of view. Provides the student or professional with the opportunity to solve problems which arise and guides them to the proper solutions.
Reviews
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The individual who will typically buy or consider acquiring this
book, is the wine appreciator, who knows its healthy properties and
effects (French Paradox - eat more, live longer and better), coupled
with the cultural aspects.
The Portuguese, French, Spanish, Italian and cultures that resulted from
the Roman Empire 2,000 years ago, obviously are born and raised with
a peculiar appreciation and knowledge of wine, not just those raised
on a farm.
Specifically about this work, it's clearly intended for those who
are fine-tuning the almost scientific aspects of industrial quantity
production of wine, as compared to the traditional, rural, small or
medium-wine maker operations.
There's a lot of talk of specific equipment, procedures, fine-tuning
recipes and strategies to get the most commercially viable wine possible.
For those who have their own basic wine making tools, for their own
households or friends and family, small operations, this book will not
bring them any benefit, even less considering the incredible price tag
on this work.
I would suggest COX's book FROM VINES TO WINES, or Stanley Anderson's
WINEMAKING, instead.
book, is the wine appreciator, who knows its healthy properties and
effects (French Paradox - eat more, live longer and better), coupled
with the cultural aspects.
The Portuguese, French, Spanish, Italian and cultures that resulted from
the Roman Empire 2,000 years ago, obviously are born and raised with
a peculiar appreciation and knowledge of wine, not just those raised
on a farm.
Specifically about this work, it's clearly intended for those who
are fine-tuning the almost scientific aspects of industrial quantity
production of wine, as compared to the traditional, rural, small or
medium-wine maker operations.
There's a lot of talk of specific equipment, procedures, fine-tuning
recipes and strategies to get the most commercially viable wine possible.
For those who have their own basic wine making tools, for their own
households or friends and family, small operations, this book will not
bring them any benefit, even less considering the incredible price tag
on this work.
I would suggest COX's book FROM VINES TO WINES, or Stanley Anderson's
WINEMAKING, instead.
reviewed by shirley49 on November 18, 2006 4:45 AM
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This book differed from any other winemaking reference I have encountered. While the text is aging and some of the information is therefore of questionable accuracy (eg: "open top fermenters are losing favor for red wine vinification"), I found these lapses to be mostly in the category of trends in practice and therefore obvious. These minor shortcomings are overwhelmed by the unique viewpoints of a man known rightfully as one of the wine worlds giants. There are brilliant insights into vinification and wine structure in this book that I have encountered nowhere else. Not in other texts, symposia, trade journals or conversations with great winemakers. If you are a professional or serious amateur winemaker, buy this book and read it. Then read it again. Thank you Monsieur Peynaud for this gift.
reviewed by lovieduvie on November 21, 2006 1:16 PM
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This work is easy to read for those involved in the industry.As a grapegrower whose grapes go to good wineries but,makes a ton or so of Cab sav each year for the family,this book is a great help.If my chemistry was better I could give it the extra star.Generally it provides answers to all of the questions that I ask.It is well served with a good index and this helps for quick guidance when needed.I think it helps me make better wine.
reviewed by crick on November 28, 2006 12:06 PM