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Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title. Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allo
Wine and wine making. --- Viticulture. --- Grape culture --- Viniculture --- Fruit-culture --- Grapes --- Terroir --- Wine and wine making --- Enology --- Oenology --- Vinification --- Wines --- Alcoholic beverages --- Grape products --- Fruit wines --- Viticulture
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Diet --- Food crops --- Food --- Plants, Edible --- Field crops --- Horticultural crops --- Health --- Food habits --- Nutrition --- Diet - United States --- Diet - France --- Food crops - United States --- Food crops - France --- Alimentation --- Plantes vivrières --- Produits du terroir
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In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value. This is the first comprehensive guide to one of the world's most dynamic and beautiful wine regions-and the setting for the award-winning movie Sideways. An excellent, one-stop resource for touring and tasting at convenient wineries located from Monterey to Santa Barbara, the guide is organized into county-by-county alphabetical listings for this up-and-coming region.Wines and Wineries of California's Central Coast includes:* Profiles of nearly 300 wineries personally visited by the author* Profiles of individual vintners* 5 maps* Winery ratings, plus author and winemaker recommendations* Visitors' and contact information for each winery* Discussions of regional wine history and terroir* Descriptions of designated American Viticultural Areas and grape varietals
Wine and wine making --- agriculture. --- alcohol. --- bordeaux. --- burgundy. --- cabernet franc. --- cabernet sauvignon. --- california wine. --- carmel valley. --- central coast. --- coast. --- ecology. --- food and drink. --- food science. --- grape varietals. --- monterey. --- napa. --- nonfiction. --- santa barbara. --- science. --- terroir. --- tourism. --- travel destinations. --- travel. --- vineyard. --- vintner. --- viticulture. --- wine books. --- wine making. --- wine regions. --- wine tour. --- wine vacation. --- wine. --- winery. --- wines.
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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Diet --- Food crops --- academic. --- agriculture. --- american food. --- cooking. --- cuisine. --- culinary history. --- culinary. --- cultural history. --- cultural studies. --- culture. --- farm to table. --- food and drink. --- food history. --- food. --- hickory nuts. --- maple syrup. --- northern california. --- personal. --- regional cuisine. --- regional culture. --- regional foods. --- regional. --- scholarly. --- shagbark. --- social history. --- social studies. --- sommelier. --- terroir. --- traditional cuisine. --- traditional foods. --- vermont. --- wine lover. --- wine. --- wisconsin.
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Seeking to penetrate the mysteries of two great wine regions-"two opposite civilizations, two distinct ways of feeling"-Jean-Robert Pitte embarks upon an evocative and fascinating exploration of the land, people, and wines of Bordeaux and Burgundy. His account is a rich tapestry of terroir, history, culture, and economics from Roman to modern times. The unique qualities of the wines of each region, Pitte believes, cannot be entirely explained by the differences in their physical environments: they have social origins as well. Beginning with an entertaining look at the remarkable variety of insults exchanged by partisans of the two regions, Pitte delves into the key role played by medieval monks, dukes, and peasant vignerons in building their respective reputations and in creating the rivalry between bourgeois Bordeaux and earthy Burgundy that we know today. His sparkling, fair-minded narrative, engaging the senses and the mind alike, conveys a deep appreciation of two incomparable winegrowing cultures, united despite their differences by a common ambition to produce the best wines in the world.
Wine and wine making --- Viticulture --- History. --- academic. --- alcohol. --- ancient history. --- ancient rome. --- beverage. --- bordeaux. --- burgundy. --- coffee table book. --- contemporary. --- cultural. --- culture. --- drinking. --- economics. --- economy. --- food and drink. --- historical. --- medieval. --- red wine. --- representation. --- scholarly. --- terroir. --- types of wine. --- wine books. --- wine grapes. --- wine lover. --- wine regions. --- wine. --- winegrowing.
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