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An award-winning and invaluable introduction for all winegrowers and winemakers who are considering turning to a more sustainable form of winemaking.

Vinet Och Miljon: Ekologiskt, biodynamiskt och naturligt

Britt and Per Karlsson: Biodynamic,
Organic and Natural Winemaking

Biodynamic, Organic and Natural Winemaking

Sustainable Viticulture and Viniculture

The ultimate course for wine lovers! Learn your sauvignon blanc from your chardonnay and your merlot from your grenache. Smell, swirl and taste your way to transforming from wine novice to expert. The pages of this wine book make a comprehensive, no-nonsense wine tasting course that covers every aspect of wine from grape to glass. Explore the nuances of your favourite red and white and discover new cultivars. Inside, you'll find: - A dynamic course in understanding wine - through tasting and appreciation - with every subject given a high-impact visual treatment - A structure that reflects how people approach wine - talking, tasting, and buying wine come before exploring grape varieties and wine regions - All key wine subjects covered, shown, and explained in an easy-to-understand way - Themed tasting exercises are located throughout the book, encouraging readers to learn at their own pace Follow expert wine advice in the latest edition of Wine: A Tasting Course. The updated text and refreshed design bring concepts to life such as food and wine pairing, identifying the style spectrum, and distinguishing taste and smell. It explores fun wine facts and explodes myths, giving you everything you need to talk, taste, and enjoy your favourite vintage. Can't smell honeysuckle in that glass of sauvignon blanc, or wondering which end of a bottle of chianti is the "nose"? With this immersive guide to all things wine, you'll soon become an expert. Pour over vibrant infographics and learn through "Did you know?" boxes as you try out a selection of taste tests and get a handle on grape varieties and regions. This wine guide is a beautiful gift for the wine-lover in your life or the book for beginners you've been searching for to enjoy, understand, and appreciate wine.

From Grape to Glass

Wine A Tasting Course

Written in association with Garden Organic (formerly the Henry Doubleday Research Association)

Organic Fruit Production and Viticulture

A Vineyard Odyssey is a fascinating saga of wine that takes the reader on a travelogue of the many hazards that lie along the journey from vine to bottle. John Kiger tracks the nefarious denizens of the vineyard world-the host of animals, insects, fungi, bacteria, and viruses that are capable of sabotaging a promising vintage right under the nose of an unsuspecting grower. Highlighting the many hazards of nature that lie hidden in any vintage, Kiger follows an organic approach to cultivation, explaining how natural and biological controls can conquer or at least contain these vineyard saboteurs. This is the unique story of a winegrower and an organic philosophy that guides the annual struggle to coax great wine from a steep hillside and a few thousand vines, vividly bringing to life the hard-fought battles behind the wines we savor.

The Organic Fight to Save Wine from the Ravages of Nature

A Vineyard Odyssey

Wine Making - A Guide to Growing, Nurturing and Producing offers a personal yet practical guide for your grape to bottle journey. The book covers all aspects of wine production; whether it's a dozen bottles of wine created with love from your kitchen table, or thousands of cases produced from a commercial vineyard. It will guide you through the processes, the challenges, the fun and the satisfaction to expect as you 'grow your own wine'. Topics covered include grape production - vineyard site selection, choosing, planting and caring for vines; methods to maximize fruit production, and how best to harvest to minimize damage; the winemaking process - steering the producer through each stage in sparkling and still wine production; wine tasting - focusing on what flavours to seek and recognize, and which to avoid; the business of establishing a vineyard - expectations and costs involved and finally, terroir - and what it really means to winemakers and consumers today.

A Guide to Growing, Nurturing and Producing

Wine Making

The definitive story of the extraordinary and surprising success of English wine - and the people who transformed our reputation on the global stage from that of a joke to world-class in 30 years. From an amateur affair made by retirees to a multi-million-pound industry with quality to rival Champagne, the rise of English wine has been one of the more unexpected wine stories of the past 30 years. In this illuminating and accessible account, award-winning drinks writer Henry Jeffreys takes you behind the scenes of the English wine revolution. It's a story about changing climate and technology but most of all it's about men and women with vision, determination and more than a little bloody-mindedness. From secretive billionaires to the single mother farming a couple of hectares in Kent, these are the people making wine in a cold climate.

The People Behind the English Wine Revolution

Vines in a Cold Climate

In this exuberant book, the authors share their adventures on the China wine trail, meeting the farmers, entrepreneurs, and teachers who are changing the wine world. They explore wine tourism hot spots, talk to winemakers searching for good grapes, and take us to lush mountains and arid deserts, all in the search for the future of Chinese wine.

How Farmers, Local Governments, Teachers, and Entrepreneurs Are Rocking the Wine World

Adventures on the China Wine Trail

Bringing together a wide array of modern scientific techniques and interdisciplinary approaches, this book provides an accessible guide to the methods that form the current bedrock of research into Roman, and more broadly ancient, wine. Chapters are arranged into thematic sections, covering biomolecular archaeology and chemical analysis, archaeobotany and palynology, vineyard and landscape archaeology and computational and experimental archaeology. These include discussions of some of the most recent techniques, such as ancient DNA and organic residue analyses, geophysical prospection, multispectral imaging and spatial and climatic modelling. While most of the content is of direct relevance to the Roman Mediterranean, the assortment of detailed case studies, methodological outlines and broader 'state of the field' reflections is of equal use to researchers working across disparate disciplines, geographies, and chronologies.
 
The study of ancient Roman wine has been dominated until recently by traditional archaeological analyses focused upon production facilities and ceramic evidence related to transport. While such architecture and artefact-focussed approaches provide a fundamental foundation for our understanding of this topic, they fail to provide the requisite nuance to answer other questions regarding grape cultivation and wine production, consumption, use and trade. As the first compendium of its kind, this book supports the embedding of modern scientific and experimental techniques into archaeological fieldwork, research and laboratory analysis, pushing the boundaries of what questions can be explored, and serving as a launching point for future avenues of interdisciplinary research.

Scientific Approaches in Roman Contexts

Methods in Ancient Wine Archaeology

"Original, sensory-fused titles. . . frame the book’s short and easy-reading chapters. Goode is open and assertive with his opinions, including of the need for a holistic approach to wine, but his tone is humorous, even facetious at times. . . . An entertaining and deep industry text."—Foreword Reviews “Oenophiles and vintners alike will find provocations, lessons, and pleasures in these smartly opinionated pages.”—Kirkus Reviews, STARRED &nbsp;

A Manifesto of Sorts

The Goode Guide to Wine

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine's supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable.

Improving Sustainable Viticulture and Winemaking Practices

This book presents some conditions and/or factors which are little known as possibly affecting moth population density, or have been little-studied and, determines their possible usefulness for integrated pest control in vineyards.

Integrated Pest Control in Viticulture

"George Gale's book, a scientific whodunit, will certainly become the standard work on the little yellow bug that caused such devastation for winemakers from 1867 to recent times. It's a tale well told about a small group of scientists who fought a lonely battle against both the devastator and an arrogant academic establishment."-George M. Taber, author of Judgment of Paris--California vs France and the 1976 Wine Tasting That Revolutionized Wine

How Phylloxera Transformed Wine

Dying on the Vine

"The story of the Roman Empire's enormous wine industry told through the remarkable ceramic storage and shipping containers that made it possible. The average resident of ancient Rome drank two-hundred-and-fifty liters of wine a year, almost a bottle a day, and the total annual volume of wine consumed in the imperial capital would have overflowed the Pantheon. But Rome was too densely developed and populated to produce its own food, let alone wine. How were the Romans able to get so much wine? The key was the dolium-the ancient world's largest type of ceramic wine and food storage and shipping container, some of which could hold as much as two-thousand liters. In Dolia, classicist and archaeologist Caroline Cheung tells the story of these vessels-from their emergence and evolution to their major impact on trade and their eventual disappearance. Drawing on new archaeological discoveries and unpublished material, Dolia uncovers the industrial and technological developments, the wide variety of workers and skills, and the investments behind the Roman wine trade. As the trade expanded, potters developed new techniques to build large, standardized dolia for bulk fermentation, storage, and shipment. Dolia not only determined the quantity of wine produced but also influenced its quality, becoming the backbone of the trade. As dolia swept across the Mediterranean and brought wine from the far reaches of the empire to the capital's doorstep, these vessels also drove economic growth-from rural vineyards and ceramic workshops to the wine shops of Rome. Placing these unique containers at the center of the story, Dolia is a groundbreaking account of the Roman Empire's Mediterranean-wide wine industry"--

The Containers That Made Rome an Empire of Wine

Dolia

Biodynamic, Organic and Natural Winemaking

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