Grapes into Wine

As the first to write a basic book in English on winemaking from the winemaker’s point of view Philip Wagner has long been considered an authority on the subject and his book American Wines and Wine-Making has become a bible for small producers and home winemakers in this country. Now in this completely new version of that classic Mr. Wagner takes into account the many dramatic changes that in recent years have revolutionized the American wine scene. With the knowledge that comes from his own experimentation Mr. Wagner 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. Once again he covers all the basic technical information 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 wines and finally the bottling of the wine: red white and rosé sparkling and sweet. There is a new 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. Mr. Wagner 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 necessary (and unnecessary) equipment. In addition Philip Wagner’s 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 his concluding chapter on tasting and using wine. Peppered throughout with a wealth of historical and anecdotal 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.