Connaissance Et Travail Du Vin

Author: Emile Peynaud

Publisher: John Wiley & Sons

ISBN: 9780471881490

Category: Cooking

Page: 391

View: 605

Veritable digest of enology. Complete survey of wine-making techniques and appreciation examines latest scientific developments and how the results can be applied. Uses simple terms not complicated chemical formulas and includes practical exercises.
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The Taste of Wine

The Art Science of Wine Appreciation

Author: Emile Peynaud,Jacques Blouin

Publisher: John Wiley & Sons

ISBN: 9780471113768

Category: Cooking

Page: 346

View: 3681

Discusses how to taste wine, the sense of smell, tasting problems, balance in wine, training tasters, and quality in wine
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Postmodern Winemaking

Rethinking the Modern Science of an Ancient Craft

Author: Clark Smith

Publisher: Univ of California Press

ISBN: 0520282590

Category: Cooking

Page: 368

View: 6703

In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.
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A Beer Drinker's Guide to Knowing and Enjoying Fine Wine

Author: Jim Laughren

Publisher: Crosstown Pub Incorporated

ISBN: 9780985533618

Category: Cooking

Page: 204

View: 5616

A Kirkus 2013 Indie Book of the Year. Are you ready to learn more about wine and beer? About how to become a wine expert without really trying?
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Forming Intentional Disciples

The Path to Knowing and Following Jesus, Spanish

Author: Sherry A. Weddell

Publisher: Our Sunday Visitor

ISBN: 1612789439

Category: Religion

Page: 272

View: 980

How can we transmit a living, personal Catholic faith to future generations? By coming to know Jesus Christ, and following him as his disciples. These are times of immense challenge and immense opportunity for the Catholic Church. Consider these statistics for the United States. Only 30 percent of Americans who were raised Catholic are still practicing. Fully 10 percent of all adults in America are ex-Catholics. The number of marriages celebrated in the Church decreased dramatically, by nearly 60 percent, between 1972 and 2010. Only 60 percent of Catholics believe in a personal God. If the Church is to reverse these trends, the evangelizers must first be evangelized-in other words, Catholics-in-the-pew must make a conscious choice to know and follow Jesus before they can draw others to him. This work of discipleship lies at the heart of Forming Intentional Disciples, a book designed to help Church leaders, parish staff and all Catholics transform parish life from within. Drawing upon her fifteen years of experience with the Catherine of Siena Institute, Sherry Weddell leads readers through steps that will help Catholics enter more deeply into a relationship with God and the river of apostolic creativity, charisms, and vocation that flow from that relationship for the sake of the Church and the world. Learn about the five thresholds of postmodern conversion, how to open a conversation about faith and belief, how to ask thought-provoking questions and establish an atmosphere of trust, when to tell the Great Story of Jesus, how to help someone respond to God's call to intentional discipleship, and much more. And be prepared for conversion because when life at the parish level changes, the life of the whole Church will change.
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The Road to Burgundy

The Unlikely Story of an American Making Wine and a New Life in France

Author: Ray Walker

Publisher: Penguin

ISBN: 1592408788

Category: Biography & Autobiography

Page: 293

View: 3141

"An intoxicating memoir of an American who discovers a passion for French wine, and gambles everything to chase a dream of owning a vineyard in Burgundy Ray Walker had a secure career in finance until a wine-tasting vacation ignited a passion that hecouldn't stifle. Ray neglected his work, spending hours poring over ancient French winemaking texts, learning the techniques and the language, and daydreaming about vineyards. After Ray experienced his first taste of wine from Burgundy, he could wait no longer. He quit his job and went to France to start a winery--with little money, a limited command of French, and virtually no winemaking experience. Fueled by determination and joie de vivre, he immersed himself in the extraordinary history of Burgundy's vineyards and began honing his skills. Ray became a pioneer in his use of ancient techniques in modern times and founded Maison Ilan. In 2009, Ray became the first non-French winemaker to purchase grapes and produce a wine from Le Chambertin, long considered to be one of the most revered and singular vineyards in the world. Along with his struggle to capture his wine's distinct terroir, Ray shares enthralling stories of late-night tastings, flying down the Route National on a vintage Peugeot bicycle with no brakes, and his journey to secure both the trust of his insular Burgundian neighbors and the region's most coveted grapes. Capturing the sunlight, the smell of the damp soil, and the taste of superlative wine, The Road to Burgundy is a glorious celebration of finding one's true path in life, and taking a chance--whatever the odds. "--
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Adventures on the Wine Route

A Wine Buyer's Tour of France

Author: Kermit Lynch

Publisher: Farrar, Straus and Giroux

ISBN: 0374710473

Category: Cooking

Page: 288

View: 6926

When Adventures on the Wine Route was first published, Victor Hazan said, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read." A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. In 2007, Eric Asimov, in The New York Times, called it "one of the finest American books on wine," and in 2012, The Wall Street Journal pro-claimed that it "may be the best book on the wine business." In celebration of its twenty-fifth anniversary, Adventures on the Wine Route has been thoroughly redesigned and updated with an epilogue and a list of the great wine connoisseur's twenty-five most memorable bottles. In this singular tour along the French wine route, Lynch ventures forth to find the very essence of the wine world. In doing so, he never shies away from the attitudes, opinions, and beliefs that have made him one of our most respected and outspoken authorities on wine. Yet his guiding philosophy is exquisitely simple. As he writes in the introduction, "Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." Adventures on the Wine Route is the ultimate quest for this magic via France's most distinguished vineyards and wine cellars. Lynch draws vivid portraits of vintners—from inebriated négociants to a man who oversees a vineyard that has been in his family for five hundred years—and memorably evokes the countryside at every turn. "The French," Lynch writes, "with their aristocratic heritage, their experience and tradition, approach wine from another point of view . . . and one cannot appreciate French wine with any depth of understanding without knowing how the French themselves look at their wines, by going to the source, descending into their cold, humid cellars, tasting with them, and listening to the language they employ to describe their wines." Here, Kermit Lynch assures a whole new generation of readers—as well as his loyal fans—that discussions about wine need not focus so stringently on "the pH, the oak, the body, the finish," but rather on the "gaiety" of the way "the tart fruit perfume[s] the palate and the brain."
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Concepts in Wine Technology, Small Winery Operations, Third Edition

Author: Yair Margalit, PhD

Publisher: Board and Bench Publishing

ISBN: 1935879782

Category: Cooking

Page: 322

View: 9874

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.
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Rebuilt

Awakening the Faithful, Reaching the Lost, and Making Church Matter

Author: Michael White,Tom Corcoran

Publisher: Ave Maria Press

ISBN: 1594713871

Category: Religion

Page: 320

View: 4557

Drawing on the wisdom gleaned from thriving mega-churches and innovative business leaders while anchoring their vision in the Eucharistic center of Catholic faith, Fr. Michael White and lay associate Tom Corcoran present the compelling and inspiring story to how they brought their parish back to life. Rebuilt: Awakening the Faithful, Reaching the Lost, and Making Church Matter is a story of stopping everything and changing focus. When their parish reached a breaking point, White and Corcoran asked themselves how they could make the Church matter to Catholics, and they realized the answer was at the heart of the Gospel. Their faithful response not only tripled their weekend mass attendance, but also yielded increased giving, flourishing ministries, and a vibrant, solidly Catholic spiritual revival. White and Corcoran invite all Catholic leaders to share the vision, borrow their strategies, and rebuild their own parishes. They offer a wealth of guidance for anyone with the courage to hear them.
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A A Natural History of Wine

Author: Ian Tattersall,Rob DeSalle

Publisher: Yale University Press

ISBN: 0300216602

Category: Cooking

Page: 264

View: 1935

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
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Pairing Food and Wine For Dummies

Author: John Szabo

Publisher: John Wiley & Sons

ISBN: 1118414306

Category: Cooking

Page: 384

View: 3586

The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what wine to choose with anything you're having for dinner. Pairing Food and Wine For Dummies goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. Gives you expert insight at the fraction of a cost of those pricey food and wine pairing courses Helps you find the perfect match for tricky dishes, like curries and vegetarian food Offers tips on how to hold lively food and wine tasting parties If you're new to wine and want to get a handle on everything you need to expertly match food and wine, Pairing Food and Wine For Dummies has you covered.
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Methods Analysis of Musts and Wines

Author: C. S. Ough,M. A. Amerine

Publisher: Wiley-Interscience

ISBN: 9780471627579

Category: Technology & Engineering

Page: 400

View: 1924

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature.
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Red, White, and Drunk All Over

A Wine-Soaked Journey from Grape to Glass

Author: Natalie MacLean

Publisher: A&C Black

ISBN: 140882065X

Category: Cooking

Page: 288

View: 2076

Natalie MacLean spent three years sipping her way through sun-drenched vineyards and cobwebbed cellars to bring us this witty, knowledgeable book about the world of wine. In the ancient vineyards of Burgundy she uncovers the secrets of Pinot Noir, then moves on to the labyrinthine cellars of Champagne to examine the mystique of luxury bubbly. She compares notes with novelist Jay McInerney at a bacchanalian dinner, goes undercover as a sommelier in a five-star restaurant, and explores the influence of powerful critics Jancis Robinson and Robert Parker. You may have a head for wine, but Red, White and Drunk All Over will show you its heart.
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Grapes Into Wine

A Guide to Winemaking in America

Author: Philip Marshall Wagner

Publisher: Alfred a Knopf Incorporated

ISBN: 0394731727

Category: Cooking

Page: 302

View: 7880

Basic technical infomation from the choice of the right vines to the vintage.
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A Vineyard in Napa

Author: Doug Shafer,Andrew Demsky

Publisher: Univ of California Press

ISBN: 0520272366

Category: Cooking

Page: 264

View: 7828

At the age of 47, when he a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, thirty years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world’s greatest wineries.” This book, narrated by Shafer’s son Doug, is a personal account of how his father turned his midlife dream into a remarkable success story. Set against the backdrop of Napa Valley’s transformation from a rural backwater in the 1970s through its emergence today as one of the top wine regions in the world, the book begins with the winery’s shaky start and takes the reader through the father and son’s ongoing battles against killer bugs, cellar disasters, local politics, changing consumer tastes, and the volatility of nature itself. Doug Shafer tells the story of his own education, as well as Shafer Vineyards’ innovative efforts to be environmentally sustainable, its role in spearheading the designation of a Stags Leap American Viticultural Area, and how the wine industry has changed in the contemporary era of custom-crushing and hobbyist winery investors.
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Proof

The Science of Booze

Author: Adam Rogers

Publisher: Houghton Mifflin Harcourt

ISBN: 0547897960

Category: Cooking

Page: 264

View: 4264

A spirited, history-rich narrative on the art and science of alcohol discusses everything from fermentation and distillation to traditions and the effects of alcohol on the body and brain. 25,000 first printing.
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Uncorked

The Science of Champagne

Author: Gérard Liger-Belair

Publisher: Princeton University Press

ISBN: 140084780X

Category: Cooking

Page: 216

View: 8372

Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.
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Cork Dork

A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste

Author: Bianca Bosker

Publisher: Penguin

ISBN: 0698195906

Category: Cooking

Page: 352

View: 6813

INSTANT NEW YORK TIMES BESTSELLER “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times “As informative as it is, well, intoxicating.” —Fortune “A funny, fascinating adventure.” —Real Simple Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiousity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. Named one of The 4 Books You Should Read This Spring by Fortune Named one of 12 Nonfiction Books You Need to Read in March by Harper’s Bazaar Named one of the 20 Best Nonfiction Books Coming in March 2017 by Bustle Named one of The Best Drink Books of Spring and Summer 2017 by Punch Named one of the Best Books of Early 2017 by Brightly
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