Grapes Into Wine

As the first to write a basic book in English on winemaking from thhe winemaker's point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Winemaking has become a bible for small producers and home winemakers in this country.  Now, this completely new version of that classic takes into account the many dramatic changes that in recent years have revolutionized the wine scene in the United States.

With the knowledge resulting from Mr. Wagner's experimentation, this book discusses the new, successful hybrids that have now made it possible to grow wine-producing grapes in far more areas of the United States than used to be considered feasible.  All the basic technical information is covered, including recent developments important to the small commercial winery and to the home producer - from the choice of the right vines to the vintage itself, the care of the new vines, and finally the bottling of the wine: red, white, and rose, sparkling and sweet.

Also there is a chapter on concentrates for the growing number of people who want to make wine but are not close to a source for suitable grapes, or haven't the space to work with fresh materials.  The author describes what concentrates are, how they are made, what the characteristics are of different types, and what to expect.  There are specific instructions on procedure and on the neccessary (and unnecessary) equipment.

In addition, introductory chapters on the evolution of the wine grape, on European winegrowing, and on the contemporary scene throughout the United States provide an excellent guide for the consumer, as does the concluding chapter on tasting and using wine.  Peppered throughout with a wealth of historical and acecdotal material as well as down-to-earth experience - and full of the author's appreciation of wine and winemaking as a way of life - this book is not only a useful guide but delightful and rewarding reading.