INDICE: Introduction. Part I: Motivations, Materials, and Methods. Chapter 1: Making Great Wine at Home. Chapter 2: Finding Good Grapes. Chapter 3: Provisioning Your Home Winery. Chapter 4: Obsessing over Temperature, Oxygen, and Sanitation. Part II: Phases and Stages. Chapter 5: Sorting, Crushing, and Pressing. Chapter 6: Letting Yeast Do Its Thing: Fermentation. Chapter 7: Doing thePost-Fermentation Tango. Chapter 8: Aging and Blending. Chapter 9: Finishing and Bottling. Chapter 10: Storing, Serving, and Starting Over. Part III: Deeper Into Reds. Chapter 11: What's Special about Red Wines? Chapter 12: Bold Bordeaux Reds. Chapter 13: Ravishing Rhône Reds. Chapter 14: Handling the Hard Cases. Chapter 15: Up-and-Comers and Off-the-Radars. Part IV: Deeper Into Whites.Chapter 16: What's Special about White Wines? Chapter 17: Fruity, Herbal Whites. Chapter 18: Aromatic Whites. Part V: Beyond Red and White. Chapter 19: Thinking and Drinking Pink. Chapter 20: Dessert, Fortifi ed, and Sparkling Wines.Part VI: The Part of Tens. Chapter 21: Ten Mistakes Most Home Winemakers Makeat Least Once. Chapter 22: Ten Ways To Save Money (and Make Better Wine). Chapter 23: Ten Differences between Wine(makers) and Beer(brewers). Part VII: Appendixes. Appendix A: Glossary. Appendix B: Conversions. Appendix C: Resources.Appendix D: Sulfur Dioxide (SO2) and pH. Index.
- ISBN: 978-0-470-67895-4
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 384
- Fecha Publicación: 20/12/2010
- Nº Volúmenes: 1
- Idioma: Inglés