Authentic Wine
University of California Press (Verlag)
978-0-520-27575-1 (ISBN)
"A great primer...If you're new to the natural/organic/biodynamic wine debates, "Authentic Wine" is the place to start". ("Huffington Post"). "This is one of the most engaging, thoughtful and enlightening books on contemporary wine...A manifesto for an industry looking to shape its future". ("Wine And Spirits"). Naturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine's diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts - terroir, biodynamics, and sustainability - in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more.
"Authentic Wine" illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.
Jamie Goode, a former scientific editor, is wine writer for the Sunday Express and a contributor to magazines including The World of Fine Wine and Wines & Vines. His website, www.wineanorak.com, is one of the world's most visited wine sites. His first book, The Science of Wine: From Vine to Glass (UC Press) won the Glenfiddich Drink Book of the Year Award. Sam Harrop is a Master of Wine, qualified winemaker, and independent winemaking consultant. He co-founded Domaine Matassa and Litmus Wines, and is a co-chairman of the International Wine Challenge.
Preface 1 Introduction 2 The diversity of wine: how a natural approach can help preserve wine's interest 3 Terroir 4 Grafted vines 5 Biodynamics and organics 6 Sustainable winegrowing 7 When winemakers intervene: the chemical and physical manipulation of wine 8 The natural wine movement 9 Yeasts, wild and cultured 10 Ripeness and high alcohol 11 Wine faults 12 The carbon footprint of wine 13 Marketing authentic wine 14 Conclusions
| Zusatzinfo | 55 b-w photographs, 3 line illustrations, 5 tables |
|---|---|
| Verlagsort | Berkerley |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 499 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| ISBN-10 | 0-520-27575-6 / 0520275756 |
| ISBN-13 | 978-0-520-27575-1 / 9780520275751 |
| Zustand | Neuware |
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