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The Encyclopedia of Home Winemaking, by André Vanasse, Pierre Drapeau
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The home wine market has grown by leaps and bounds in the last decade. The clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
- Sales Rank: #4303819 in Books
- Brand: Brand: Dundurn
- Published on: 2005-01-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .50" w x 6.03" l, .88 pounds
- Binding: Paperback
- 240 pages
- Used Book in Good Condition
Review
The home wine market has grown by leaps and bounds in the last decade. The clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
From the Inside Flap
Clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
About the Author
André Vanasse obtained a Ph.D. in literature from the Université de Paris-Vincennes. He is vice-chairman and editorial director of XYZ éditeur. He is directs the Romanichels and the étoiles variables collections, and is editor of the literary magazine Lettres Québécoises. André also writes novels and essays.
Most helpful customer reviews
10 of 11 people found the following review helpful.
"how to" without "why" - should be "booklet", not "encyclopedia"
By AlchemistGeorge
The book starts off with lots of wonderful detail - amounts of tannin in different parts of the grape, then rapidly turns into repetitively describing the steps in winemaking without explaining much of anything - this is a "cookbook" text, and after you read and use it you will only know how to follow the recipe in the book. For example, there is almost no discussion of the varieties of yeast and their effects on flavor, no recommendations for yeast types, no discussion of the effects of temperature on fermentation, etc. etc.
I suspect the book started out as a set of instructions that were written to go with a wine making kit, and the tale grew in the telling, but without adding too much content.
Sections of the book are written in a condescending tone - I assume this is a translation problem, but in any case the editor(s) should have fixed this. The authors clearly have had traumatic encounters with wine makers who didn't like to use chemicals and / or who favored using wild yeast, these are important topics and should be discussed ONCE each, again I fault the editor.
Either the author is unaware that quality wine being made outside of Europe, or else the book is simply too dated. The basic drift of the book is that you aren't likely to get great grapes so your wine won't be that good, but you can have fun following the recipe and make drinkable wine, particularly if you live somewhere where you can buy 'must' from the vendor they recommend.
It does include a nice list of grape varietals in the back. It does generally have good photos, and clear instructions, but simply isn't worth the purchase price, and in no way merits the term 'encyclopedia' - it would edit down nicely into a 20 page booklet.
2 of 2 people found the following review helpful.
Moderately useful for a beginner
By Utah Blaine
I started making wine at home several years ago and purchased this book as a handy home reference. I'd have to say this it is a mixed bag. Despite the title, this is not really an encyclopedia of home winemaking, but rather a reference for beginners. It would be an interesting and somewhat useful addition to your library if you are starting to make your own wine, but you'll be able to make drinkable wines without it. It is of little or no value to an intermediate or advanced home winemaker. There are eight chapters in this book. The first several describe the biology of the grapes and the chemistry of the fermentation process. Subsequent chapters present the basic winemaking equipment, the choice of must (concentrated, fresh, or juice), and basic techniques. The final two chapters outline measurement techniques (e.g. how to use the hydrometer to measure density) and different types of grape juice available to the home winemaker. Once you've made a few batches of wine, your knowledge will far exceed that in this book, and most of what you need to know to get started can be learned by talking with other knowledgable people. You aren't going to learn anything profound from this book. One caveat I should mention is that if you are making wine by crushing and squeezing grapes (as opposed to the concentrate kits or fresh must), this book is woefully inadequate and you should definitely look elsewhere. Overall, a decent reference for a beginner, but you can certainly get by without it.
0 of 0 people found the following review helpful.
I don'[t have the time or interest in making wine ...
By Marilyn Olson Neville
I don'[t have the time or interest in making wine, I only purchased this book to learn the process and about ingredients. I am trying to manage my food allergies and unfortunately, wine bottles don't list ingredients. Same with liquors. Why not list ingredients for those of us with allergies to potatoes (Vodka with or with grain?), grains (Whisky with just corn or with other grains and what sweetners?) , certain sweetners, etc?
You won't get a fair review due to my interest level in getting the book.
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