I wish you could give 6-stars or a "Classic" rating. This book is to wine texts as The godfather II is to cinema. If you have not ready this book's section on wine tasting then you should not be allowed to make wine, sell wine, nor call yourself a wine expert.

The individual who will typically buy or consider acquiring this

book, is the wine appreciator, who knows its healthy properties and

effects (French Paradox - eat more, live longer and better), coupled

with the cultural aspects.



The Portuguese, French, Spanish, Italian and cultures that resulted from

the Roman Empire 2,000 years ago, obviously are born and raised with

a peculiar appreciation and knowledge of wine, not just those raised

on a farm.



Specifically about this work, it's clearly intended for those who

are fine-tuning the almost scientific aspects of industrial quantity

production of wine, as compared to the traditional, rural, small or

medium-wine maker operations.



There's a lot of talk of specific equipment, procedures, fine-tuning

recipes and strategies to get the most commercially viable wine possible.



For those who have their own basic wine making tools, for their own

households or friends and family, small operations, this book will not

bring them any benefit, even less considering the incredible price tag

on this work.



I would suggest COX's book FROM VINES TO WINES, or Stanley Anderson's

WINEMAKING, instead.

The individual who will typically buy or consider acquiring this
book, is the wine appreciator, who knows its healthy properties and
effects (French Paradox - eat more, live longer and better), coupled
with the cultural aspects.

The Portuguese, French, Spanish, Italian and cultures that resulted from
the Roman Empire 2,000 years ago, obviously are born and raised with
a peculiar appreciation and knowledge of wine, not just those raised
on a farm.

Specifically about this work, it's clearly intended for those who
are fine-tuning the almost scientific aspects of industrial quantity
production of wine, as compared to the traditional, rural, small or
medium-wine maker operations.

There's a lot of talk of specific equipment, procedures, fine-tuning
recipes and strategies to get the most commercially viable wine possible.

For those who have their own basic wine making tools, for their own
households or friends and family, small operations, this book will not
bring them any benefit, even less considering the incredible price tag
on this work.

I would suggest COX's book FROM VINES TO WINES, or Stanley Anderson's
WINEMAKING, instead.

This book differed from any other winemaking reference I have encountered. While the text is aging and some of the information is therefore of questionable accuracy (eg: "open top fermenters are losing favor for red wine vinification"), I found these lapses to be mostly in the category of trends in practice and therefore obvious. These minor shortcomings are overwhelmed by the unique viewpoints of a man known rightfully as one of the wine worlds giants. There are brilliant insights into vinification and wine structure in this book that I have encountered nowhere else. Not in other texts, symposia, trade journals or conversations with great winemakers. If you are a professional or serious amateur winemaker, buy this book and read it. Then read it again. Thank you Monsieur Peynaud for this gift.

This work is easy to read for those involved in the industry.As a grapegrower whose grapes go to good wineries but,makes a ton or so of Cab sav each year for the family,this book is a great help.If my chemistry was better I could give it the extra star.Generally it provides answers to all of the questions that I ask.It is well served with a good index and this helps for quick guidance when needed.I think it helps me make better wine.

Peynaud's stature in the wine world is legendary. He trained a copule of generations of Bordeaux winemakers, and through his words you can gain insight into classic winemaking and classic beliefs of that major region. The book is highly technical--I ended up reading it twice, to understand it fully. But Peynaud is also a poet, and a philospher, and his language is beautiful. This is a book that you'll refer to for your lifetime--provided that you're really serious about understanding the principles and philosophies behind winemaking.

This classic by French oenologist Peynaud is dense and intellectual, chock full of charts and detailed descriptions of the chemical reactions that go into the making and aging of wine. Intended primarily for the serious, advanced wine fancier (or wine maker), it's rightly regarded as a classic