The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers these and other fascinating questions. The authors deftly interweave compelling historical, technical, and esthetic narratives in their exploration of glass as the vessel of choice for holding, storing, and consuming wine. They discuss the traditions informing the shapes and sizes of wine bottles and wine glasses, and they demystify the selection of the "right glass" for red versus white varietals, as well as sparkling and dessert wines. In addition, they review the technology of modern glassmaking and consider the various roles glass plays in wineries—especially in the enologist's laboratory. And they consider the increasing use of aluminum and polymer containers and its potential impact on the central role of glass as the essential material for wine appreciation. The first book focusing on the role of glass and its central importance to the wine industry Written by a glass scientist at UC Davis, home of the premier viticulture and enology program in North America Interlards discussions of the multi-billion-dollar glass and wine industries with valuable technical insights for scientists, engineers, and wine enthusiasts alike Illustrates the wide spectrum of bottles, carafes, decanters, and drinking glasses with an abundance of exquisite full-color photos Both an authoritative guide and a compelling read, The Glass of Wine tells the story of the centuries-old marriage between an endlessly fascinating material and a celebrated beverage. It is sure to have enormous appeal among ceramic and glass professionals, wine makers, and oenophiles of all backgrounds.
Wine writer Brian St. Pierre's book begins by introducing the basic flavors of the several grape varieties used in making wines around the world.
You now know how wine is made. You know why white wine is white, why rosé wine is pink, and why red wine is red. ... Unlike wine from the New World, Old World wines often don't have a grape variety stated on the front label.
This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing ...
Wine Talk
Dip into this book and you will find a quick, accessible guide to wine styles: what is warm and spicy or chewy and blackcurranty?
Wine and Place examines terroir using a multitude of voices and points of view—from winemakers to wine critics, from science to literature—seeking not to prove its veracity but to explore its pros, cons, and other aspects.
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 e-guide to all things wine you'll soon become an expert.
4.5-62; Delft, Cambridge, Fort Worth 1988-89, pp. 1051i; and Taylor 1995, pp. 146-51. For the symbolic significance of flowers, see Amsterdam, 's Hertogenbosch 1982, chap. 2, and Taylor 1995, pp. 28-76. 2. Bakker in Amsterdam 1984., p.
The casks of new wine are usually sent by motor lorries to the cellars of their owner, be he an individual ... are in the early spring of the year many hundreds of casks of new wine — that is, of wine made from grapes vintaged during ...
This significant volume showcasing the connections between place, identity, variety and wine will be valuable reading for students, researchers and academics interested in tourism, marketing and wine studies.