Best wine books according to redditors
We found 191 Reddit comments discussing the best wine books. We ranked the 75 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 191 Reddit comments discussing the best wine books. We ranked the 75 resulting products by number of redditors who mentioned them. Here are the top 20.
Hey there! Fellow college student here. I’m not sure about your school, but I did some research with my school’s viticulture program, it eventually led me to working on some vineyards and learning the ins and outs. I would definitely recommend getting the Wine Bible or Windows on the World they’re insanely informative and helpful. Also, look around town for a wine bar, they usually do weekly tastings, if you’re in a bigger town, Total Wine does monthly classes and tastings a lot. Trader Joe’s has a lot of decently priced good wines, I would check it out, good luck!
Get Windows on the World by Kevin Zraly. It's basically an intro-level wine textbook, and it's a great resource.
amazon link
I assume you're read Wine and War, highly recommended if you haven't. FWIW, here's a note on a '42 Rioja I posted a few years ago.
"Windows of the World Complete Wine Course" by Kevin Zraly is great and seems to be the consensus best book for beginners.
Not cherry, but I have made some blackberry in the past, and I'm a home brewer so I'm really more into beer than wine. My homemade wine was good, but I didn't let it age enough I think. It tasted kinda "hot" (boozy) at first and I got too impatient to let it sit around for a while and mellow out. A one gallon batch is about 3-4 bottles of wine, so I went through them pretty quick. I have had wine made by friends which was stellar, but he let it sit around for a year or so, so that's the time frame required to make GOOD wine.
Here is the book that set me up for my wine making foray: https://www.amazon.com/Home-Wine-Making-Terry-Garey-ebook/dp/B008CGU4O6/ref=sr_1_4?s=books&ie=UTF8&qid=1468599188&sr=1-4&keywords=wine+making
also /r/winemaking
Good luck!
I'd also suggest this as a pretty good, pretty broad introduction to what wine is supposed to/can be. Zero pretension, while addressing how to compare and contrast wines styles (for similar grapes, regions, etc).
I linked to the 2013 version, but there's one that's a year newer for a few dollars more.
But a wine guide is like having an interpretion of Joyce's Ulysses; it's one thing for someone else to explain the sense they've made of something that has a subjective quality, its another completely for you to gain the same feeling of understanding.
Everyone will tell you that it's essential to try a lot of wine, and they're not wrong. But I'll add my $.02 on how to expedite the process.
If you want you could buy Windows on the World and run your tastings like how they are presented in the book and then branch off from that.
It is against my nature to pimp for Robert Parker, but Uncle Bob did write the book: Bordeaux: A Consumer's Guide
I'm jealous of your upcoming trip. :)
I don't know how much the subject would interest you personally, but asking wineries about their vine training methods and canopy management philosophy always cues them in that you are truly serious about wine. In Bordeaux, the French wine laws will actually dictate some of their answers (like for instance, the vines need to be trained a certain way to have only so many buds, etc) but there are subtle differences in how difference chateaux train their vines which can have an impact on the resulting quality of the grapes.
Another "geeky" question, given your biology background, is to ask them what types of yeast do they use and are they cultured or ambient. There are literally dozens of popular yeast strains that all have unique attributes. Some bring out more aromas, some are more alcohol tolerant and allow for more robust wines, etc. Some wineries will even cultivate their own unique "wild" ambient strains that they feel contribute the most ideal characteristics to their wines.
As for science wine books, I wore out David Bird's "Understanding Wine Technology" while studying for a lot of my enology exams. Yair Margalit has a book specifically relating to wine chemistry called "Concepts in Wine Chemistry" which is a doozy! Not having your type of background, I literally needed to have a copy of "Chemistry for Dummies" with me while I was working with that text. :P
Though the "Bible" when it comes to wine science is the actual enology text book used at UC-Davis and many other schools with an enology program. Ronald Jackson's "Wine Science" http://www.amazon.com/Wine-Science-Third-Principles-Applications/dp/0123736463/ref=sr_1_1?ie=UTF8&s=books&qid=1267483933&sr=8-1
http://winemaking.jackkeller.net/
The Joy of Home Winemaking
To reset some expectations from beer.
First, it goes without saying. No heat. Don't even think about using your burner.
Premium wine yeasts are dry. Lallemand, Scott Labs, etc, are highly regarded, with many other players in the field. White Labs/Wyeast are not typically used or referenced in winemaking literature, despite having offerings in the area. I'm not saying they're bad, but they don't garner the same respect as the wine yeast labs like Scott Labs. If you haven't read it, I suggest you gander at Scott Labs fermentation handbook . For a more in-depth technical and process reference: Pambianchi
As for additives. That's the name of the game. They all have different purposes at all points in the process. Nutrients, enzymes, Tannins, Additives, other finishing compounds, oak chips, and finings. In general gelatin is not used for fining wine as it strips too much tannin (but is useful in finishing an overly-tanic wine). Fermaid O and K were actually designed as wine nutrients, so if you have them on hand, great. Enzymes are an absolute must. If you choose not to use finings be prepared to wait a very long time for clear wine. Sulfites will keep your wine flavors protected and fresh. Discard these process steps at your peril.
Timeframe: You aren't going to make a premium wine in less than 4 months. White wines can take 4-8 months, red wines take 6 months to 2 years easily.
You must always, always, always, top up your aging wine. Any headspace will lead to infection. There is no such thing as the CO2 blanket. Kegs can help, but unless you have nitrogen, kegs aren't great storage, as you want to get all the CO2 out of wine in most cases.
Beer bottles are ok for storing wine in the 1-3 year timeframe. When you get into extended aging, premium non-agglomerated corks are used. Note that there are different grades and aging-time/quality of corks. Not all corks are equivalent.
Yes, I agree kits make medeocre wine. The first thing to do is to buy grapes or juice at harvest time. You have missed the fall harvest at this point for North America (through September and October). If you are lucky, you are near a supplier that can get southern hemisphere grapes, usually arriving in April or May. For whites, Juice buckets are a great option. For reds, it's limiting but not as limiting as a kit, so I recommending fermenting on the skins and pressing yourself.
You dont need the language, but you will need to know geography and industry jargon.
THE book to start is, as repeated over and over in r/wine, is kevin zraly's windows on the world. i and a shitload of people vouch for it.
jancis robinson "instant expert" is free and a must too. do NOT buy the atlas because it is outdated (2007), either get it at your public library or subscribe to jancis' purple pages which gives access to an updated online version of it. same advice applies to her Oxford companion. it is difficult not to like her, she is not just extremely knowledgeable but, an most importantly, a great, concise communicator.
bookwise it is all you need really, the rest is to start drinking up.
in addition i would recommend jennifer simonetti bryant's videos as it complements zraly's book.
Congratulations.
Web: Check out the links in our FAQ thread. Most of the better wine sites have learning sections that teach the basics. Or, for that matter the Wine Wiki is a good springboard to learning about things like the classifications of wine and an intro to tasting, etc.
Books:
3 time restaurant/bar owner here. Taking classes is good or your can get a bartending for dummies book and Franmara's The Bartenders' Black Book and do that shit on your own. Either way you will still have to sign on somewhere as a barback. You will never get hired at a real restaurant or bar with no actual, direct experience.
If you want to work at a really nice restaurant with a decent wine list add http://www.amazon.com/Windows-World-Complete-Wine-Course/dp/1402757468. That shit will give you more wine knowledge than 90% of the bartenders out there. Plus it's patriotic as fuck because the class used to be held in building one of the first World Trade Center pre 9/11.
If you want to learn how to flip bottles and shit go somewhere where you can be alone, grab your ankles and try your hardest to stick your head up your ass. That's as useful as you will ever be to a real, non theme park themed libation establishment. Learn everything you can about every spirit your establishment offers and learn how to craft drinks quickly, efficiently and well and you will be a rockstar. Treat the place that hires you with respect and honesty and you will be rewarded handsomely. Forget that you can be replaced and work for your tips over the interests of your employer and you will find yourself unemployed and unemployable.
/rant
>As an operations manager of a small winery
That right there would be the indicator.
Small wineries aren't going to be going for the "low price leader" status.
>I'd really like to hear about the modern technology involved in making an $8 bottle of wine taste almost as good as a $50 bottle.
Try this...
And if that doesn't work, then hire a good graphic artists and use this.
And if you really want to make people believe it's worth big bucks, add these.
;-)
It seems that your comment contains 1 or more links that are hard to tap for mobile users.
I will extend those so they're easier for our sausage fingers to click!
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I'm partial to this one: The Joy of Home Wine Making
It has many simple recipies and is a good book to start with.
In that case I suggest you look up Complete Wine Course by Kevin Zraly.
The Wine Grapes book by Jancis Robinson, Julia Harding and Jose Vuillamoz is a good place to start. Although I am a bit confused - are you hoping to suggest what the ideal climate/elevation is for each grape? Or what characters a particular variety will exhibit in different terroirs? Or are you hoping to look at appellations?
3 lbs. watermelon centers
1 lb blueberries
2 lb sugar or 2.5 lb light honey
3 3/4ths quarts of water
2 t acid blend
1/2 t tannin
1 t yeast nutrient
1 crushed campden tablet
1/2 t pecti enzyme
1 packet champagne yeast.
wash the berries, cube the watermelon. If you want to, get rid of the seeds by putting the melon through a straighnr or feed mill, but it isnt necessary. Put it all in a nylon straining bag and with very clean hands squish the fruit.
Boil the sugar or honey in the water and skim if necessary. Pour hot syrup over the fruit and cover. When cooled, add the yeast nutrient, acid, tannin, and include a campden tablet. Cover and fit with an air lock. 12 hours later, add pectic enzyme.
24 hours later check the potential alcohol and add the yeast.
Cover the must and stir daily for a week or so til the potential alcohol comes down to 3 or 5 percent. Rack the wine into a secondary fermenter. Bung and fit with an air lock. Rack twice in about 6 months til fermented out dry.
If you like use stabilizer, and sweeten it with 2 to 4 ounces of sugar in a syrup. Bottle, and keep it for 6 months at least.
From The Joy of Home Winemaking by Terry Garey, which I recommend buying if you want to get into making wine. It's full of great advice and wonderful recipes.
Here's a few sources to get you started:
Midwest Grape Production Guide
http://www.oardc.ohio-state.edu/fruitpathology/Bulletins/mw_grape_12aug05%20S.pdf
Sunlight Into Wine (this is a classic that nearly every viticulture student reads)
https://www.amazon.com/Sunlight-Handbook-Grape-Canopy-Arrangement/dp/1875130101?ie=UTF8&*Version*=1&*entries*=0
From Vines to Wines
https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_sim_14_10?ie=UTF8&dpID=51nfgvc6%2BeL&dpSrc=sims&preST=_AC_UL160_SR107%2C160_&refRID=FY1P8X9AZ464ADRVAKHA
Grape Disease Management Guide
http://www.oardc.ohio-state.edu/fruitpathology/organic/PDF/OSU-Organic-Grape-Diseases.pdf
Cover cropping in vineyards is on the rise (as it is across the agricultural world) If you're interested here's an article that covers some basics:
http://www.practicalwinery.com/septoct04/septoct04p22.htm
Practical Winery is a great resource with many good articles. And here is a great book on cover cropping:
https://www.amazon.com/Cover-Cropping-Vineyards-Growers-Handbook/dp/187990635X?ie=UTF8&*Version*=1&*entries*=0
Edit: One more winemaking book that has been very helpful for me. The Winemaker's Answer Book:
https://www.amazon.com/Wine-Makers-Answer-Book-Solutions/dp/1580176569/ref=sr_1_1?s=books&ie=UTF8&qid=1464790148&sr=1-1&keywords=winemakers+answer+book
Simply put, a bond is a license to produce alcohol. You can make a vintage (or two) on someone else's bond while you're getting yourself together and have wine to sell when you open. Or continue that way indefinitely if you find the business relationship to be beneficial on both ends.
"Wine Marketing and Sales", by Wagner, Olson, and Thatch is a really solid read on the topic. That's the second edition, released in 2016, so it should be pretty up to date with how the economy is now. I have the first edition from when I was in school and it's a bit outdated. Definitely a good place to start, and they cover multiple aspects of wine business and how to go about setting up your channel split and all of that jazz.
"The Science of Wine: From Vine to Glass", by Jamie Goode I think is a good place to start (disclaimer: I haven't yet read this book, but my roommate had the first edition in college and spoke highly of it, and it's on my reading list as well). After that I would suggest having a copy of "Wine Science" by Jackson on hand. Much more in depth, it's literally a textbook. Good resource to have on hand to look up topics and get a more in depth look at things happening on a molecular level within the winegrowing and winemaking processes, which I think is crucial to making informed decisions from a production standpoint. Fantastically sourced bibliographies as well.
UC Davis also does an online Winemaking Certificate Program that will run you through the basics.
This book is a great starting point for you. It literally depicts nearly every topic from vines to wine.
https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=X535CV6C4EA4VYZ4FKKD
https://www.amazon.com/Winery-Technology-Operations-Handbook-Wineries/dp/0932664660
It's a little older, but the basics are extremely solid and that will give you a very good over view on the operations as well as some more in depth, but still basic Chemistry.
Housing varies hugely from winery to winery. We provide a farm house for our employees and a weekly stipend. Typically it's a few seasonal employees working with the full time crew. Harvest is a lot of hours, a lot of weird nights, and a lot of hard work. But it is also very rewarding, and you'll make bonds with people for the rest of your life. Basically the grapes make you their bitch for a few months :)
No its not. Its $40 to $50.
When you sign up for the Level I course, you'll receive a copy of Sales and Service for the Wine Professional by Brian Julyan. Much of the Level I course will be taught from this book, so it will be helpful to familiarize yourself with it.
I'm a big fan of the World Atlas of Wine by Hugh Johnson and Janis Robinson, since it focuses on regions and appellations and explores wine from there. Great for getting to know the smaller sub-regions that you'll be expected to know for future exams.
I also have a copy of the Oxford Companion to Wine by Janis Robinson. It's more of a reference manual than a book you can read straight through, but if you come across a term or a region you're unfamiliar with, this will be a great reference.
I also recommend Karen McNeil's Wine Bible and Wine for Dummies for a more conversational, digestible overview of wine. They won't delve too deeply into the Master-Level details, but for Levels I and II, they'll help immensely.
See this link for the Level I syllabus and recommended reading list from the Court of Masters. Hope that helps out. I took and passed Level I about two years ago, and will be sitting for Level II this year. PM me if you have specific questions about the test. Level I is pretty easy if you've been working with wine for a while, so October/November should be an attainable goal.
There are books available, from those clearly aimed at the professional to those more suited to the amateur/hobbyist
I have the Oz Clarke book. It suits my needs.
I'm using the "Joy of Home Winemaking" by Terry Garey. Her website is here, and her book link is here.
She does a lot more of fruit wines as opposed to grape wines, which is what I'd rather do. You can always go and pick up a bottle of grape wine anywhere, but apple-mango...not so much. The process is pretty simple, I think it's a lot easier than making beer, just the aging process is much much longer.
Right now I have a strawberry apple, pineapple-cantaloupe-orange (In honour of Jack Layton) and a spiced mead bulk aging, and 20 L or so of Apfelwein, which I think is what is usually recommended for a first try at wines since it's pretty easy, and tastes delicious after 3 months.
Techniques in Home Winemaking by Daniel Pambianchi
I have it, but haven't done anything with it. Not a technical book, but definitely advanced. I would say it's more technical than "How to Brew", but not much. If I wanted anything more technical I would start with this books bibliography :)
Not knowing what periods of history interest him/her, it's hard to say. I recently read the books below and found them interesting though. To make my book gifts more interesting, I always try to find signed or first edition hardcovers if possible. You could try alibris.com.
Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure (alibris link)
Principle and Interest: Thomas Jefferson and the Problem of Debt (alibris link)
Two recs:
I've got like 8 books on deck right now, it's absurd. Right now I'm reading Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure.
This is a good book for someone just starting out making primarily non-grape fruit and vegetable wines. It's pretty high level and doesn't get bogged down in nitty gritty, but gives you a process to make solid wine and encourages experimentation:
https://www.amazon.com/Joy-Home-Wine-Making/dp/0380782278
https://www.amazon.com/Understanding-Wine-Technology-Science-Explained/dp/1934259608
Very good read on the pieces parts of wine making. Understanding how different aspects of Oenology play into making wine. Used during my first semester of Oenology
I've been looking for something similar. I have read Tasting Beer and am currently reading Tasting Whiskey. I love the format of both of them.
Most wine books I've found are much easier to read by section as a reference than to read straight through. If you've looked at the Oxford Companion to Beer, a lot of them are kind of like that (and not just the Oxford Companion to Wine).
In order of most narrative to most reference I recommend:
Wine for Dummies (not kidding, nor to be confused with An Idiot's Guide to Wine)
Kevin Zraly's Windows on the World Complete Wine Course (reminds me of Bernstein's Complete Beer Course)
The Wine Bible
The World Atlas of Wine
The Oxford Companion to Wine
I once tried to read A Beer Drinker's Guide to Knowing and Enjoying Fine Wine. I couldn't read much of it because its tone seemed a little too... forced conversational.
Spend some of the $100 on a book and read about wine. Windows on The World is a good beginners book, Wine Folly is a great reference book too.
On the offchance you haven't discovered WLTV yet... go there. Now.
If you're just starting off, it is a great source of quotable info that will help you "fake it till ya make it" so to speak.
See if your employer will let you expense educational materials. I'd recommend the Oxford Companion to Wine as a great general reference book. Not something you can read cover-to-cover, but if you happen across a term or a region that you don't know, it will be in there.
Your priorities:
Don't forget to take advantage of your co-workers, distributor/importer reps, and even your customers. Be inquisitive. And most importantly, taste LOTS of juice. That is the best part, after all.
Remember, it's just grape juice \^_^
As far as basic wine knowledge, pick up Kevin Zraly's Complete Wine Course. It's an awesome introduction into the basics of wine and wine geography. From there, as the top comment says, you should move into the World Atlas of Wine, once you have a basic understanding of the main varietals and styles of each of the main wine producing regions around the world. Zraly's book really helped me grasp the pretty complex concept of wine, and allowed me to start talking about it intelligently when I first started out. It also has little quizzes and tasting guides at the end of each 'course' to really help you integrate what you read into your daily work. You won't be disappointed with it.
Wine:
Windows on the World - Kevin Zraly
The Wine Bible - Karen MacNeil
The World Atlas of Wine - Hugh Johnson & Jancis Robinson
Cooking:
The Professional Chef - The Culinary Institute of America
The Culinary Institute of America book page on Amazon
The Flavor Bible - Karen Page
If I were you, I would pick up this book and then read about the different areas and then buy wines you've read about while making tasting notes in a journal.
I think you'll star tot understand which types of wine you like, and why. Grapes grown in different areas of the world develop differently, and their wine makers make the wine differently which has a major influence on taste.
Most guys (I'm assuming you're a guy) tend to skip white wines which I think is a major mistake. Give some quality produced whites a chance, and I think you'll be pleasantly surprised. There is a major difference between a mass marketed Sutter Home Chardonnay and a premier cru meursault.
Finally Amazon got my book back on line. They were concerned that I gave away a sample for free on my web site. I got it straightened out, but if it was not for youI may not have noticed, so extra thank you.
Here is that link: http://www.amazon.com/dp/B0067MEG0U
This was my first thought as well, so I went digging. Here's another pic someone took of a '78 Solitude label without the embossment on the bottle. That being said, here's a pic from an old and rare CdP flight that includes the '78 Solitude (sixth label from the left) led by Harry Karis, who literally wrote the book on CdP, and his bottling appears to have the embossment.
So either they produced both kinds of bottles that year, or there's a fraudulent bottling making the rounds.
At the time 1978 was the best vintage in the Rhone in 30 years and Robert Parker wouldn't rate another vintage as highly until 1998.
It's a great candidate for fraud.
Techniques in home winemaking is a good one that walks you through a lot of the basics and some of the science. http://www.amazon.com/gp/aw/d/1550652362?pc_redir=1405492032&robot_redir=1
Wine Technology and Operations by Dr. Yair Margalit
Wine Science by Ron Jackson
If you want excellent detail check out Yair Margalit's books:
https://www.amazon.com/Winery-Technology-Operations-Handbook-Wineries/dp/0932664660/ref=mt_paperback?_encoding=UTF8&me=
I really suggest you buy this https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=G19S23HMQXDA77PQZMCN
It will teach you all the basics you need to know about winemaking :)
Schramm's book is definitely at the top some other good reads are:
On Mead:
WineMaking in general:
Good Reads for science:
You need more time for Normandy.
If you would like to taste champagne and visit the caves, you can go to Reims. It is a (approximately) 45 minute train ride. I think these days there might even be a TGV.
We toured Veuve Clicquot, but there are a number of choices, such as Pommery. Look for the Smiling Angel on the Notre Dame Cathedral, where the kings of France were once crowned (it is an easy walk from the train station.)
Take your tour, have lunch, then return to Paris.
Edit: If you are interested in WWII history, you might enjoy this book about how France saved her wine.
Wine and War
I can't do fancy links, but have fun. Enjoy having managers put new wines on the menu, and you show up and are just expected to know about them, when they could come from anywhere in the world (and what about a nose and palette for wine, liquor, beer and food, and how to pair them all together) If you don't think what I need to learn is complicated, why should I think what you need to learn is complicated?:
http://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/1563054345/ref=sr_1_1?s=books&ie=UTF8&qid=1372030268&sr=1-1&keywords=the+wine+bible
http://www.amazon.com/Wine-Grapes-Complete-Varieties-Including/dp/0062206362/ref=sr_1_8?s=books&ie=UTF8&qid=1372030321&sr=1-8&keywords=wine+books
It means earlier in the season, the block was over-irrigated and thus energy was put towards growing a thicker canopy. Subsequently it caused more fruit to develop, with larger berries that usually have more of that vegetable, herby flavor.
If the vine is more stressed (less water), the vine's energy will go more into developing and maturing the fruit than it will towards developing phtosynthetic surface area (canopy devlopment). There is a general yield/quality ratio, but you can undercrop a vineyard as well. One can also overly prune early on in an effort to reduce yeilds which actually spurs excessive vegetative growth instead of limiting it.
In our case, I believe it was a matter of over-irrigating. It is our first year working with the vineyard, so we'll be fine tuning it over the next few vintages. We ended up getting ~5 tons an acre from that block when we were shooting for 2.8-3. That being said...the fruit and wine is tasting excellent, with great color and brix above 24 at harvest.
There are great diagrams available in this book that show how there is a trend where Brix and color go up as yield goes down. (i HIGHLY recommend this book if you're keenly interested)
Kevin Zraly's Wine Course is a good way to start but its quite beginner. In terms of making wine, I would recommend this. This book is the textbook for WSET and the Master of Wine Institute.
Get a book from Terry Garey, The Joy of Home Winemaking.
http://www.amazon.com/Home-Wine-Making-Terry-Garey-ebook/dp/B008CGU4O6/ref=sr_1_3?ie=UTF8&qid=1462200083&sr=8-3&keywords=terry+garey
Can't tell what level you're at, but if you want a great 101 book that I recommend to everyone, it's Kevn Zraly's Complete Wine Course. It's amaaaazing.
http://www.amazon.com/Kevin-Zralys-Windows-Complete-Course/dp/1454909099/ref=sr_1_1?ie=UTF8&qid=1394125144&sr=8-1&keywords=kevin+zraly
Techniques in Home Winemaking is always at the top of the list for grape wines.
Windows on the World is an easy place to start for wine
Wine Grapes by Jancis Robinson I've found to be an extremely valuable tool when practicing my blind tasting, and helping me look for particular markers in different regions.
Hah, that is fortuitous. That being said, I wouldn't exactly call myself a winemaker yet. I am like you in that regard! I just said wth and planted a bunch of grapes because I like wine and am just hoping that I can get a drinkable product!
The best piece of advice I can give you is to read. I have done a lot of that lately. My favorite three books on the subject are:
https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=sr_1_1?ie=UTF8&qid=1495465433&sr=8-1&keywords=from+vines+to+wines
https://www.amazon.com/Organic-Backyard-Vineyard-Step-Step/dp/1604692855/ref=pd_bxgy_14_3?_encoding=UTF8&pd_rd_i=1604692855&pd_rd_r=GGTRVNRET3ZF1BVFRGQH&pd_rd_w=mHT9B&pd_rd_wg=NG0Ym&psc=1&refRID=GGTRVNRET3ZF1BVFRGQH
https://www.amazon.com/Homebuilt-Winery-Projects-Winemaking-Equipment/dp/1603429905/ref=pd_bxgy_14_img_2?_encoding=UTF8&pd_rd_i=1603429905&pd_rd_r=VJW281V3B49SSHRVTPND&pd_rd_w=5ERKw&pd_rd_wg=makHZ&psc=1&refRID=VJW281V3B49SSHRVTPND
I know that you can source grapes/grape juice from various places on the internet. I cannot speak to their quality. You might even be able to find someone in Texas who is growing and might sell you some. My guess is it is going to be the hot varietals down there! Given your background, I think you should figure it out in no time!
Next to diving into regions, would something like this book on wine making also be an interesting deep-dive? Not that I personally want to get into winemaking but a few weeks ago I had a lot of questions regarding malolactic fermentation that took a while to get answered (as it was not really covered that in-depth in the wine bible, in the end I found a paper online that properly explained it as an introduction).
Jancis Robinson is a wonderful source. It does a great job at balancing breadth/depth. Region specific books will go into greater detail, and as a last resort you could just pull up the EU documents.
I’m a fan of this one, has a great spectrum of higher level understandings all the way down to the chemistry :
https://www.amazon.com/Winery-Technology-Operations-Handbook-Wineries/dp/0932664660
Read Windows of the World. http://www.amazon.com/Kevin-Zraly-Windows-Complete-Course/dp/1454913649/ref=sr_1_1?ie=UTF8&qid=1415111222&sr=8-1&keywords=windows+of+the+world+complete+wine+course
I think it is the best intro, as it is structured and readable beyond that of just a reference source. It is great for giving some direction on where you want to take your own study afterward. (As mentioned, WAOW and TWB are great "second" books in my mind)
I'd also recommend "What to Drink with What You Eat." to serve as a basis for pairing: http://www.amazon.com/What-Drink-You-Eat-Definitive-ebook/dp/B000SEIGUO/ref=sr_1_1?ie=UTF8&qid=1415111602&sr=8-1&keywords=what+to+drink+with+what+you+eat. It will be great for a reference on wine interacting with foods you've had little exposure to previously, which could be the case your first time in a higher end restaurant.
The tasting group thing is a great idea if you can put it together, but may prove difficult if you aren't already around people with the same aspirations. It will prove very valuable once you are "in" at a place and want to continue your development.
The biggest key in an interview though is that you've shown a willingness and aspiration to learn. When asked about your previous wine experience, it will go a long way if you can state, "well, I only have direct experience (generic chain restaurant wines) but I've expanded my knowledge of the great wine regions of the world through self study"
Yes, it's always that blend. Reference? Well, I've been a collector of Clos des Papes it since 1998. If you're a fan of CDP, you should pick up this book:
http://www.amazon.com/Chateauneuf-du-Pape-Wine-Book-Harry-Karis/dp/9081201719
Just confirmed, those numbers are in there too.
or you can Google it. It's not a hard fact to find. you can also find info like that on any of the critic sites like jamessuckling.com or erobertparker.com. Say what you will about Parker, but in my opinion, no one covers Rhone or Bordeaux better than he does. if you're a real Rhone or Bordeaux enthusiast, his $25/qtr rate is worth it.
You can even find this type of info in the summaries provided by K&L and the like.
"One of the benchmark estates, Clos des Papes covers close to 90 acres in Chateauneuf du Pape and is run by the incredibly talented Paul-Vincent Avril. Favoring a single cuvee, his Chateauneuf du Pape is always a blend of 65% Grenache, 20% Mourvedre 10% Syrah and the rest a mix of Vaccarese, Counoise and Muscardin. No new oak is used in the winery and all new barrels and foudre see three vintages of his non-vintage Le Petit Vin d’Avril before being used for his grand vin."
http://www.klwines.com/p/i?i=1121419
another vintage with the same blend: http://www.klwines.com/p/i?i=1211961
This shows as unavailable for the kindle on amazon...is there somewhere else to get it for kindle?
The best introductory book I've read: https://www.amazon.com/Kevin-Zraly-Windows-Complete-Course/dp/1454921064/ref=sr_1_1?ie=UTF8&qid=1481672444&sr=8-1&keywords=zraly
Ideally you don't want to juice them. You let them sit in a container for 3-4 days at around 45F (dry ice works well to cool). If you juice/press them too early, you'll have very astringent cotton-mouth tannins and green bell pepper flavours (3-methoxy-2isobutylpyrazine). Add s02 before you cold soak though, otherwise you'd be at risk of microbiological stability.
We add enzymes during cold soak to help extract color. Our lab results showed that we extracted 23% of the grapes potential color (total anthocyanins) and only 4% of total potential tannins during cold soak which is what you want! AFter that ideally raise the temperature to 68-70 before innoculating, and then bring it up to 88-90F for 2 days and cool it back down as the fermentation winds down.
Don't vigorously stir, otherwise you'll introduce harsher tannins. Gently "punchdown" the skin cap. As it begins to ferment the cap will rise to the top and need to be punched back down. Make sure the cap is always wet.
There are some great books out there if you're serious. THis is what i'm digesting atm: wine science
I'd recommend picking up a copy of Cellaring Wine by Jeff Cox.
Outside of providing a plethora of knowledge specific to the subject at hand, since you specifically mentioned your disinclination for pretentiousness, I'd start here then move on to a Parker as both of these gentleman's writings styles are down to earth.
From vines to wines especially if he has any interest in growing his own grapes.
These books are a must and Will help you even if your slinging pie
Setting the Table
http://www.amazon.com/gp/aw/d/0060742763/ref=mw_dp_sim_ps3?pi=SL500_SY125
The Mere Mortal's Guide to Fine Dining
http://www.amazon.com/gp/aw/d/0767922034
Windows on the World
http://www.amazon.com/gp/aw/d/1402757468/ref=redir_mdp_mobile
Start with setting the table, it has alot of stuff in it that seems like commonsense, but, if you do it.......you will find that most of it works
"make it nice"
There are tons of books and online resources for how to make your own wine. I started with a book called Home Winemaking by Terry Garey (LOLOL), but there are tones of online resources for winemaking if you google it. A coworker of mine let me borrow the book. The key is getting good blackberries. The grocery store tends to sell lower quality berries, so if you can find a local source, that is best. I happen to live in Seattle, where that shit grows everywhere like a weed.
Edit: Here is a good place to start: http://winemaking.jackkeller.net/blackbr2.asp
Feel free to experiment with the ingredients as you see fit. For example, instead of using just sugar, I use a bit of honey in the fermentation process. I find it helps create a smoother flavour.