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The Grapes of Wine: The Fine Art of Growing Grapes and Making Wine
     

The Grapes of Wine: The Fine Art of Growing Grapes and Making Wine

by Baudouin Neirynck
 
The ancient Greek philosophers called them elixirs of the gods. The Roman emperors used them to celebrate their victories. And today, fine wines are still being treasured and enjoyed. How and why these wines reach their zenith in color, flavor, and value is the focus of this beautifully illustrated book by wine connoisseur Baudouin Neirynck.

The book first looks at

Overview

The ancient Greek philosophers called them elixirs of the gods. The Roman emperors used them to celebrate their victories. And today, fine wines are still being treasured and enjoyed. How and why these wines reach their zenith in color, flavor, and value is the focus of this beautifully illustrated book by wine connoisseur Baudouin Neirynck.

The book first looks at the activities of growing grapes and making wine. This is followed by a discussion of the twenty most popular white and black grapes responsible for great wines, from Chardonnay to Sangiovese. Included are chapters on investing in wines, storing and serving wines, matching wines with foods, reading wine labels, and even the health benefits of wine. Whether you are a wine expert or simply someone who enjoys an occasional glass of wine with your meals, The Grapes of Wine is as mesmerizing as a glass of the finest Cabernet Sauvignon.

Editorial Reviews

Publishers Weekly
Though it's hampered by a backwards-looking design, oenophiles and armchair sommeliers will find a lot to like in this guide to understanding wine. Beginning at the beginning, academic and foodie neirynck looks at the full range of winemaking techniques, from china in the seventh century bc to contemporary italy (and the latest super tuscans). He covers his subject literally from the ground up, from crucial terroir and common grape vine diseases to production, collecting and storing. Like a good bottle, the book's full impact isn't felt until it "opens up" with a discussion of various types of grapes-not just their flavors, but their origins, preferred soils and climatic conditions. Coupled with salient tips on reading labels, the peculiarities of serving young versus old wine, and other minutiae, this should educate wine lovers but may be too much too soon for novices (neirynck's rules for proper wine service are only slightly less relaxed than a japanese tea ceremony). Though neirynck avoids ratings and reviews ala wine spectator or robert parker, he arms readers with enough information to make their own decisions. It's a shame, then, that the book's dated layout-melodramatic fonts, awkward size, amateurish illustrations-give the impression that this volume was transported unaltered from the 1970s.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

As Neirynck is an assistant professor at the Institute of Tourism Studies in Macao, China, it is not surprising that this is something like a textbook for a Wine 101 course. It covers the historical background of wine, viticulture, and vinification and provides a comprehensive description of wine varietals. Unlike many books about wine, this one focuses on varietals rather than geography. Each of the world's 20 most popular varietals is described in three to five pages, including ideal soil and climate conditions, susceptibility to disease and insects, history, geographic spread, and more. The cultivation of grapes is illuminated from root to berry, and all aspects of wine production are expounded with text and color photos. The last section, titled "The Pleasure of Wine," covers such topics as wine service, wine tasting, wine storage, matching wine with food, and, most interesting, reading wine labels. This beautifully illustrated volume provides both basic and comprehensive information about the art of growing grapes and making wine. Highly recommended.
—Ann Weber

Product Details

ISBN-13:
9780757002472
Publisher:
Square One Publishers
Publication date:
06/15/2007
Pages:
224
Product dimensions:
9.10(w) x 12.20(h) x 0.90(d)

Meet the Author

Baudouin Neirynck, PhD, has degrees in both Hotel and Restaurant Management and Food Science. He has held food and beverage management positions in some of the world’s finest hotels, including The Mandarin Oriental (Hong Kong), the Le Mirador (Mont-Pélerin, Switzerland), and The Red Sea Palace Hotel (Saudi Arabia). Currently, he teaches Wine, Food, and Beverage and Hotel Management courses at the Institute for Tourism Studies in Macau.

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