Recently a really useful and fascinating wine book came my way and so I thought that I would share it with you.
I am ashamed to say that I am not at all scientific. My understanding of science is pretty limited and so my love of wine is much more emotional than technical.
As a consequence I often struggle to understand the more complex aspects of wine.
For a long time now I have sought to solve this problem by finding a book that explains everything. So far my purchases have all seemed far too daunting and scientific for me to get to grips with and enjoy.
Luckily for me though, it now seems that help is at hand. Fellow Association of Wine Educators and Circle of Wine Writers members Keith Grainger and Hazel Tattersall, have recently published a book called Wine Production and Quality. It’s a handsome volume, well laid out and very readable.
Part 1 concerns with wine production from the vineyard to the bottling line.
So if you want to understand degree days or grasp the differences between various soil types, this book might prove useful to you,
It crams a great deal into its 300 odd pages. There are chapters, or sections, dealing with everything you need to know, from the basics to the niggly little details that everyone except me seems to understand when winemakers mention them.
This was the most useful section of the book for me and I was glad to be able to get to grips with topics like yeast nutrients, the different methods of extraction, must concentration, reverse osmosis and oxygenation, whether micro, macro or hyper. The chapter on oak certainly extended my knowledge too – for instance I had never heard of the 205 litre Pièce Champenoise and feel enriched for having now done so. Also, and I don’t really know what it says about me, but I found the section on fining, filtration and stabilisation to be strangely fascinating.
Part 2 covers the arcane art of assessing wine quality, so a large section deals with wine tasting in real detail. This would be an excellent guide for someone just starting out in wine and can even provide some good revision for the rest of us.
It goes on to study the PDO system, classifications, ISO 9001, yields and planting density, wine faults and flaws and all manner of subjects that are incredibly useful and yet it is so hard to find them defined in a straightforward way.
I feel better informed for having read the book and comforted that it is on my bookshelves ready for when I need to refer to it. What I particularly like about it is that the book is divided up into manageable bite size chunks. They are never very long, often just a single succinct paragraph and so are very east digest.
Be warned though, they are quite moreish, so it is very easy to look something up and then to find yourself reading a few other interesting nuggets of information.
Anyway, I am happy – or at least as happy as I can be post Referendum – because now I can get to grips with details of wine production that I sort of know, but want to understand in greater detail.
So, thank you Keith and Hazel, you have filled a gap in my book collection that really needed to be filled and hopefully you have also filled gaps in my knowledge to give me a better understanding of the scientific and technical aspects of wine.
I highly recommend this book if you want to get more technical in your appreciation of wine, or if you just want to be able to look up all those niggly little things that people often mention when talking about wine. I, for one, will find this book extremely useful.