Product Description

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.

Product Details

• Amazon Sales Rank: #436525 in Books
• Published on: 1984-11-07
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Language Notes
Text: English, French (translation)

From the Publisher
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.

From the Back Cover

A veritable digest of enology, Knowing and Making Wine deals with all aspects—both practical and theoretical—of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.

This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.

Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

Customer Reviews

Thorough, "scientific" study of wine making
This classic by French oenologist Peynaud is dense and intellectual, chock full of charts and detailed descriptions of the chemical reactions that go into the making and aging of wine. Intended primarily for the serious, advanced wine fancier (or wine maker), it's rightly regarded as a classic

A work of true genius!
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.

A Bible for the truly serious wine student
Peynaud's stature in the wine world is legendary. He trained a copule of generations of Bordeaux winemakers, and through his words you can gain insight into classic winemaking and classic beliefs of that major region. The book is highly technical--I ended up reading it twice, to understand it fully. But Peynaud is also a poet, and a philospher, and his language is beautiful. This is a book that you'll refer to for your lifetime--provided that you're really serious about understanding the principles and philosophies behind winemaking.