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Rethinking the Modern Science of an Ancient Craft

picture of a wine’s ‘terroir gestalt.’ 6 WINEMAKING The Human Element in Terroir 152 ■ C H A P T E R S I X We start this chapter by examining the natural wine movement, a philosophy whose core tenet seeks to challenge the notion that a winemaker should have an impact upon the wine. Natural wine, after all, is ostensibly wine made with as little human interven- tion as is “humanly” possible, wines made without added yeasts, color, enzymes or sul- fur, often resulting in wines of a certain pristine quality, and just as often, wines with a noticeable disregard

500 to 10,000 vines in an acre. They may be freestanding or arranged on wire trellises. To prevent attack by the root louse phylloxera, APPENDIX ONE Winemaking Basics 304 | Appendix 1 vinifera scions are commonly grafted onto American native rootstocks, which tolerate the pest. The yearly cycle of a vineyard begins when vines emerge from dormancy in spring, pushing green growing canes from buds formed the previous year, spaced every few inches along last year’s woody canes. Within two months from budbreak, tiny fl owers bloom on the new canes, generally self

winegrowing and winemaking The basics of growing red-wine grapes and turning them into wine are relatively straightforward. Tens of thousands of growers, professional winemakers, and ama- teur practitioners do the trick every year around the world. Healthy fruit is harvested properly ripe. Yeasts transform sugar into alcohol. Before, during, and after fer- mentation, the stuª of red wine is extracted from the grapes’ skins. The wine is then “raised,” finished, and bottled. And many millions of bottles of more or less sound red wine, crafted from many varieties of

. 179 . .43. Winemaking is not chemistry. It is biology We often think of wine in terms of its chemical composition: acid, alcohol, aromas, and so on. We are better served if, instead, we think about it as biology. It’s the microbes that transform grape juice into wine, and they should be more central in our thinking. it’s normal in wine and wine science to think about wine as a chemical solution, consisting of a number of different chemical entities, some of which have taste and smell properties. This is a useful starting point, but it leads us to

C H A P T E R T H R E E Grape Growing and Winemaking in tke Napa Valley In 1937, Beaulieu signed a marketing agreement with Park & Tilford, an old and respected East Coast importing firm, to supply 25,000 cases of botded wine annually. The contract was a coup for Beaulieu, opening the New York market to Napa wines and putting Beaulieu on a par with top European producers. It represented a tremendous increase in Beaulieu's botded wine sales. The wine was botded by hand, corked by hand, labeled by hand, and loaded by hand into railroad cars. Within a year

Understanding Faults in Wine
Napa Winemaking from Prohibition to the Modern Era
A History
How to Craft Superb Table Wines at Home