In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir.
An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines.
Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.

Customer Review: Soils For Fine Wines

A great book on beginning growing. To get the full understanding about what Mr white is talking about the book Science in Agriculture I feel, should be read first. Great section,along with the pros and cons, of different types of irrigation. Seems to lean a little heavy on the soils of California. For the person not growing grapes but enjoys good wine it is an excellant sorce of how the wine gets its flavor. The principles presented will aid anyone growing almost anything.

Customer Review: A long-needed book

In "Soils for Fine Wines" Robert White sets to provide information needed for better understanding of how soils and their properties relate to management and wine-grape production. This book is a long-needed one indeed; most other viticultural books are discussing soil as an environmental factor only in passing.

The book begins by explaining how the soil is formed and how it relates to the environment; how it changes with time and how it should be managed sustainably. Then it goes into a deeper analysis of the soil's makeup and structure, with a particular emphasis on understanding the vine root habitat. This is very important if a viticulturist is to understand effect of soil management practices on vine growth and production. Then the book details the supply of nutrients, explaining how these move into plant roots and what affects their availability. The reader is also given a brief introduction into precision viticulture and organic viticulture. The next section discusses soil, water and vine interrelationship, understanding of which is paramount for good irrigation management. The book contains information on various aspects of soil quality (physical, chemical and biological). The book then deals with soil as an important attribute for site selection and vineyard establishment. The final chapter discusses soil as it relates to the quality of the final product - wine. Here the author gives a well-balanced overview of the current state of knowledge of what is known as 'terroir' and he takes the reader on a journey around the wine-producing world by providing regional examples of how the soil and wine attributes seem to be related.

The book is well-written and easy to follow, although some might find it a bit technical at times. However, good explanation of technical terms is provided throughout and the book also has a number of illustrations and photographs that are helpful for easier understanding of the text.

I can recommend this book to students and professionals in viticulture and wine science. It is a long-awaited text dedicated specifically to vineyard soils and the way they affect grapevines and management strategies. This book will also be of great interest to anyone who wishes to better understand the link between environmental conditions and wine.

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Castello di Volpaia introduces two wonderful aromatic vinegars. The vinegars are made by the 'truciolo' method in which red wine is slowly percolated through three tiers of stainless steel baskets containing oak and beech chips. This method creates oxidation and supports the vinegar bacteria. After two weeks, large linen sacks containing the specific herbs are placed into the vinegar, left to flavor the vinegar for a minimum two months. To retain the original fragrance, the vinegar is aged in stainless steel. Use it with a bread salad, on pork tenderloin, baked or grilled vegetables or to marinate raw fish. 16.9oz

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More than two decades have passed since The World Atlas of Wine made its first appearance. During that time the book that the French supreme wine authority, the Institute National des Appellations d'Origine (INAO), called "a major landmark in the literature of wine" has been hailed by critics all over the world as "extraordinary" and "irreplaceable." Translated into a dozen languages, it has been bought by more than two million people, and commands an unrivaled position as the definitive work for wine lovers, connoisseurs, and professionals alike.

The fourth edition of this undisputed classic has been completely revised and updated to keep abreast of the changing world of wine. Since the publication of the third edition, wine making and wine appreciation have not stood still. The Old World has risen to the challenge of the New: important legislative changes have taken effect; previously unrecognized wines and wine regions are coming to the fore; wine makers are taking their skills into new regions and new countries and are learning from one another. In every wineproducing country standards of wine making are being raised in response to the unrelenting pressure for quality, not quantity.

Hugh Johnson emphasizes that there is an intimate relationship between geography and wine -- that where the wine comes from determines its quality, style, and taste. This new edition of the Atlas guides the wine lover and professional through the world's quality vineyards to the year 2000. The authoritative choice of maps has been expanded in its coverage and new information added, maintaining the crucial link between wine and place. The better the wine, the more precisely the Atlas locates its origin, down to a single field.

Besides revealing where a vineyard is located, maps can explain why it is there: what is singular about the site and its size; its soil, slope, sunshine, rainfall; and how it relates to its neighboring vineyards. They reveal the fundamental differences in terroir -- the myriad details of a landscape which conspire to make the difference between a grand cru and a vin de table.

This new edition of the Atlas further expands its coverage and visual appeal. Every one of its 180 maps has been revised, extended where necessary, and brought completely up-to-date. Of these, 36 are totally new, mapping areas that have recently risen -- or risen again -- to excellence, or have changed so greatly that they demand new cartographic treatment. The entire introductory section on the background to wine and its enjoyment has been redesigned and newly illustrated. New artwork, color photographs, fact boxes, and tables enhance the text, much of it rewritten to reflect the latest changes.

Despite the considerable efforts of competitors around the world, no other wine atlas can match The World Atlas of Wine or claim its cartographic excellence. The translation of this atlas into a dozen languages bears witness to its remarkable success. In his foreword to the third edition, the president of the Office International de la Vigne et le Vin predicted a choice place for the Atlas in every wine expert's or wine lover's library. This fourth edition is set to maintain and enhance its status through a third decade.

Customer Review: At Last, An Atlas!

I was very pleased to have finally discover a book that contained maps of all the premiere growing areas, especially in Europe (in topo no less.) In the past, I had been challenged searching on-line for maps that were able to pin point certain vineyards. A true atlas in every sense of the word to the greatest grape growing areas including a 14 page gazatteer to aid in locating even the smallest village.

The first 50 pages is a well illustrated lesson of wine from vine to stemware including the history of wine, grape type and identification, soils, aging and more. The atlas section contains, in addition to maps, beautiful photos and reproductions of labels pertinent to the area being described. Individual paragraphs guide the reader through these areas with details on dominant grapes grown and the leading producers.

Better suited for the more advanced oenophile.

Joseph Broski - Dionysian Society International (NJ)

Customer Review: Amazing

Wonderful, I recommend this book to any specializated person who could be interested in world wine. It's fabulous.

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These capers are hand picked during the summer months at the stage of full ripeness. They are then packed in sea salt for several weeks. Finally they are soaked in superior quality vinegar which lends them their special flavor. Delicious with meats and fish or sprinkled over vegetables, rice, and pasta salads.

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It's difficult enough being busy and successful trial attorneys on the East Coast; add to that running a small, but successful California winery and that becomes really a full plate, or, rather, a full glass.

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First published in 1985, this landmark consumer guide launched one of the most illustrious careers in wine criticism. Robert Parker's mission, in his newsletter The Wine Advocate and his many bestselling books, has always been to give wine drinkers honest, informed advice about which wines are worth their money, and which wines aren't.

The fourth edition of Bordeaux presents a complete guide to vintages between 1961 and 2001. This latest volume brings readers up-to-date on the abundance of new producers in France's most important wine region and for the first time includes more than 700 wine labels. Parker has retasted and reevaluated many of Bordeaux's finest wines -- and adjusted their ratings accordingly -- so readers of his previous editions will discover herein a wealth of new material.

Parker begins with an overview of each year, which includes insight into growing conditions and yields, notes on anticipated maturity, general price ranges, and lists of best wines. The heart of the book is the chapter "Evaluating the Wines of Bordeaux," in which he meticulously reviews wine producers of every appellation. Organized geographically, the chateaux are listed in alphabetical order, and entries include contact information, vineyard size, details about the wine-making style, and a general evaluation of the chateau's wines. Best of all, each entry includes extensive tasting notes on important vintages, all of them featuring Parker's celebrated rating system -- in which every wine is assessed on a scale ranging from 50 to 100. In later chapters, he also offers essential information about the elements of a great Bordeaux wine, practical travel information about the region, a glossary of wine terms, and more.

An invaluable guide for consumers, Robert M. Parker, Jr.'s Bordeaux provides all the information amateurs and connoisseurs alike could possibly need in their search for that perfect bottle.

Customer Review: Be careful.

I've got two objections to what you may or may not find to be a terrific book. One. It seems that everyone is ready to cede his personal wine tastes to Robert Parker. If you have the same taste as Parker, this book is great. What would be not to love? Parker highlights some great bargains, offers some "must-drink" wines (often not great bargains), and gives a very nice general history of each area. If your taste happens to be different than Parker's, however, get ready for some surprises. Example: The 2000 Lagrange that is supposed to be within its plateau of maturity starting in 2008 appears to me to be far too closed and tannic. Ten years from now, I'm sure it will be a beautiful wine. But I think that this really highlights something about Parker's tastes; he prefers "big" wines, heavy in fruit. Again, if this is your personal taste, you'll get along nicely with Parker and this is a great book to buy. If not, you might run into some trouble. Certainly tasters like the late Emile Peynaud and Michael Broadbent do not express the same proclivities as Parker. I find it ignorant to suggest that any of these men has "better" taste than the others, but due to established biology, it is safe to say that they have "different" tastes. If Parker's taste matches yours, you're good to go. If you're in the Broadbent/Peynaud camp, you might want to reconsider.

My second objection is a shorter one, and it is a criticism of the 100 point system used by Parker. Wines taste very different under different conditions. Parker tastes all of his wines in a very carefully controlled setting. You may not, and your experience of the wine will surely be different than Parker's. And what's the difference between an 89 and a 90? An 89 and a 91? The scale starts at 50 and goes to 100, making point by point distinctions along the way that seem, to be honest, frivolous.

So why do I still think this book is worth buying? It's comprehensive and fairly cheap for what it is. If you know how your taste compares to Parker's, in buying this book you'll have a comprehensive reference point for a lot of wines. Just don't feel compelled to agree with "the Emperor of Wine" at every turn. It's easy to be influenced by the numbers Parker attaches to each wine, but the differences may not be all that substantive and, barring faults or poor wine-making, they may not be objectively negative either.

Customer Review: Bordeaux Bible

Anyone that enjoys good bordeaux need this book.
Excellent reference book.
A must have for bidders, wine collectors and wine buyers.
Extensive information of the best and not so good vintages and chateau's wines.
Love french wine from bordeaux you will love the book.
User friendly
Easy to read and search.
Excellent historical record of chateau's evolution.

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Our Canadian Ice Wine tea has a unique flavor. Grapes are left to fully ripen and then freeze before they are picked to make ice wine. This makes the flavor richer and sweeter than normal wines. This tea captures the richness and sweetness which compliments the wonderful black tea base. Made with all natural flavorings.

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KING FERRY -- King Ferry Winery opened its doors Saturday for a festival celebrating the harvest season, with tours, wine tasting, ice cream, music and food.

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Collect your favorite wine labels to recall the memory of the wines characteristics, vintage, the occasion, the food served and those who enjoyed the wine. The Wine Journal contains 24 Wine Appeal Label Removers to remove and laminate the label and adhere it to one of 24 Label Collection pages found in the journal. Each label collection page offers a space to write about the wine and a wine rating system on the reverse side of each page. There are tab sections for Reds, Whites and the Cellar Inventory. The Wine Journal also contains a glossary of terms, cellar inventory pages to track your wine purchases and some amusing wine quotes. All featured in a black linen cover with a wine themed illustration on the front cover. This illustration can be removed to add your own illustration of photo from your own wine tasting adventures. Refill Label Remover Kits 24 and refill Wine Label Collector Pages exclusive from Wine Appeal Products are available through Amazon. The Wine Journal is a fantastic gift for the wine lover!

Customer Review: Great Wine Journal!

I bought my first wine journal last year. We have shared it with friends and taken it to restaurants to help in wine selections. We've not had any problems using the label covers except when we were removing them after the 2nd bottle of wine! It's become a tradition with friends to include their comments and ratings. We've just ordered a second journal to give as a gift.

Customer Review: Wines Appeal to me

I chose the Wine Appeal wine journal because it had the Wine Appeal brand of label removers included in the journal. I've been using the Wine Appeal label removers for years and love them and thought I can't go wrong. I was thrilled when the journal arrived! It is great quality and you can add more pages to it if you want. The pages are sold on Amazon and I just found the label removers on Amazon too. I loved the front cover picture but have taken it out and put in a picture of my husband and I from our recent trip to Napa. I love this journal! It's what my sister and special wine loving friends will be getting for Christmes.

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This traditionally fermented vinegar made from Cabernet wine is naturally aged and has a delicate acidity. Whisk with extra virgin olive oil, lemon juice, garlic, and dried oregano for a feta cheese marinade.

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