Subject
Wine and wine making Books
Best books
A. V. (Andrew Valentine) Kirwan
Host and Guest : $b a book about dinners, dinner-giving, wines, and desserts
"Host and Guest: A Book About Dinners, Dinner-Giving, Wines, and Desserts" by A. V. Kirwan is a comprehensive guide on culinary practices and social dining experiences written in the mid-19th century. This work emphasizes the art of hosting, offering insights into various aspects of dining, including food preparation, wine selection, and dessert crafting, while reflecting on European customs and culinary history. It aims to cultivate an appreciation for both modern and traditional dining practices, appealing to those interested in enhancing their culinary repertoire and hosting skills. The opening of the book establishes it as not merely a cookery book but as a household guide aimed at improving the overall experience of dining and entertaining. Kirwan discusses the proliferation of cookery books available in many languages but argues that his work fills a unique niche by integrating practical experience with historical anecdotes. He reflects on his own background and experiences gathered from a lifetime of dining and entertaining, suggesting that the advice offered comes from a place of genuine knowledge rather than mere theory. The author previews topics such as the evolution of cookery from ancient times to the present, setting the stage for further exploration of dining customs and practices in subsequent chapters.
Henry Vizetelly
Facts About Champagne and Other Sparkling Wines
"Facts About Champagne and Other Sparkling Wines" by Henry Vizetelly is a scientific publication written in the late 19th century. The work serves as a detailed exploration of the production and history of Champagne and various sparkling wines from different regions, particularly focusing on France. It aims to provide readers with an in-depth understanding of the viticultural processes and the significance of these wines in cultural contexts. At the start of the book, Vizetelly introduces the origins of Champagne, highlighting the historical significance of its vineyards and the rival merits of Burgundy wines. He delves into the contributions of figures such as Dom Perignon, who is credited with the creation of sparkling wine, and outlines the cultural reverence for Champagne among historical figures such as popes and kings. The author notes the transformation of Champagne production over time, emphasizing its artisanal roots while portraying the meticulous care and labor involved in cultivating the vines and crafting the wine we know today as Champagne.
Edward Spencer
The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences
"The Flowing Bowl" by Edward Spencer is a treatise on drinks of all kinds, written in the early 20th century. The work combines historical anecdotes and recipes, celebrating the culture of drinking through the ages. It reflects on how alcohol has been viewed and enjoyed in various societies, providing an insightful commentary on the connection between beverages and social practices. At the start of the book, the author presents his preface, humorously touching upon motivations for compiling this collection. He emphasizes the importance of moderation in drinking while revealing that much of the content is a compilation of quotes and anecdotes from classical and historical sources. The opening sets the stage for a discussion of drinking customs, opening with reflections on the ancient world's fondness for beverages and their habits, leading naturally into an exploration of notable figures and their drinking behaviors. Spencer's engaging style invites readers to consider the intersections of culture, morality, and enjoyment associated with drinking throughout history.
Emmet H. (Emmet Hawkins) Rixford
The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man
"The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man" by E. H. Rixford is a practical manual dedicated to wine-making, written in the late 19th century. This work serves as a comprehensive guide for both novice and experienced wine-makers in California, providing detailed information on the processes of grape harvesting, fermentation, and wine production. The book delves into various aspects of viticulture, from the nuances of grape maturity to the specific methods used in winery operations. The opening of the manual outlines the historical context of grape prices and wine demand in California from the late 1870s through the early 1880s. It emphasizes the importance of proper grape harvesting and wines' quality, alongside a call for adopting successful practices inspired by Europe's renowned vineyards. Furthermore, Rixford discusses the growing interest in California wines, highlighting the need for a structured approach to wine-making to ensure the production of high-quality wines that could compete with established European varieties. He intends for this manual to be a helpful resource for those entering the industry, aiming to distill extensive knowledge from European methods while acknowledging the unique conditions present in California.
Various
Il Vino: Undici conferenze fatte nell'inverno dell'anno 1880
"Il Vino: Undici conferenze fatte nell'inverno dell'anno 1880" by Various is a collection of lectures written in the late 19th century. The work features contributions from a variety of authors, including scientists and literary figures, who each provide insights on different aspects of wine, intertwining its cultural, historical, and scientific dimensions. The overarching theme revolves around the significance of wine in human society, touching on its mythological origins, cultural practices, and the technicalities of its production. The opening of this collection begins with a foreword from the editor outlining the uniqueness of this collaborative effort among eleven experts in various fields. It emphasizes that this volume is not a straightforward treatise on wine but rather a pleasant and instructive read that delves into the myths surrounding wine's origins, its role in human customs, and historical anecdotes. The first lecture by Arturo Graf explores the legendary aspects of wine, discussing its divine associations and the complex interweaving of myths from different cultures that highlight wine's impact on spirituality and social life. This initial discussion sets the stage for a rich exploration of wine in later lectures, spanning scientific, social, and health-related topics.
Unknown
Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs
"Old-time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits…" compiled by Helen S. Wright is a collection of culinary and beverage recipes written in the early 20th century. This book offers a compendium of traditional instructions for crafting home-made wines, cordials, liqueurs, and related drinks, mainly using fruits, flowers, vegetables, and shrubs found in classic gardens and the countryside. It is likely of interest to those who appreciate historic foodways, DIY brewing, and the preservation or revival of domestic arts from earlier eras. The opening of this recipe collection begins with an introduction recounting the inspiration drawn from a New England village steeped in tradition, where hospitality and the sharing of home-made wines were cornerstones of social life. The compiler shares anecdotes of tasting unusual wines made from humble plants like dandelions and currants, and receiving old, well-guarded recipes from gracious hostesses. Following this anecdotal prelude, the book launches into an extensive series of practical recipes and instructions, with general advice on winemaking techniques, fermentation, racking, bottling, and clarifying drinks. The opening section also presents detailed recipes for various fruit-based wines and cordials—such as apple wine, blackberry wine, and cherry bounce—giving a glimpse of the book’s thorough and hands-on approach to traditional home brewing.
Giuseppe De-Astis
I filtrati dolci Monografia della filtrazione dei mosti e della preparazione dei cosidetti "filtrati dolci" e "lambiccati".
"I filtrati dolci" by Giuseppe De-Astis is a monograph written in the early 20th century. The work focuses on the filtration of must and the preparation of sweet and "lambiccati" filters, which are important in the field of enology. De-Astis, as a director of a reputed experimental winery, presents a detailed examination of various methods and practices in the sweet filtration industry, providing insight into grape varieties, processes, and historical developments related to this specialized production. The opening of the work introduces the concept of "filtrato dolce," outlining its definition and classification in the context of Italian enotechnical and commercial practices. The text explains the historical context of sweet filtering, emphasizing the influence of micro-organisms in fermentation processes and the importance of specific filtration techniques to preserve the sweetness of the must. De-Astis elaborates on the characteristics of both white and red sweet filters, detailing the methods employed for their production, the types of grapes used, and the impact of these practices on the quality and commercial viability of the products.
Georg Gottfried Gervinus
The Art of Drinking: A Historical Sketch
"The Art of Drinking: A Historical Sketch" by Georg Gottfried Gervinus is a philosophical examination of the cultural significance of wine and the practice of drinking, written in the late 19th century. This historical account investigates the evolution of drinking customs, particularly in relation to societal development and civilization, suggesting that an understanding of potology offers insights into human culture and morality. Gervinus, notable for his influence in historical scholarship, invites readers to see the importance of this seemingly trivial subject through a serious lens. The book spans various epochs, tracing the history of wine from its mythological origins to its role in shaping social customs and state affairs. Gervinus argues that wine is not just a physical indulgence but also a vital element of spiritual and intellectual enjoyment, serving as a catalyst for social interaction and cultural refinement. He discusses the links between wine-drinking and civilizational progress, illustrating how the art of drinking resonates with historical developments across different societies, including notable examples from ancient Greeks to more restrictive cultures like China, where the regulations surrounding alcohol reflected deeper societal values. Ultimately, Gervinus's exploration reveals the profound connections between drinking, camaraderie, and the evolution of human thought and culture.
J.-F. (Joseph-François) Audibert
L'art de faire le vin avec les raisins secs
"L'art de faire le vin avec les raisins secs" by J.-F. Audibert is a scientific publication written in the late 19th century. The book focuses on the production of wine made from dried grapes, detailing innovative techniques and methods for effectively creating this beverage amidst challenges faced by the viticulture industry, particularly in France during that period. The opening of the book introduces the context which motivated Audibert to write this treatise, particularly in response to a governmental circular that challenged the legitimacy of wines made from dried grapes. He expresses his determination to defend this method and shares his experience and innovations in viticulture. Highlighting his previous struggles in the industry, he emphasizes the necessity of utilizing raisins to produce wine as a solution to the devastation caused by pests like phylloxera and the decline of traditional vineyards post-war. Audibert underscores his aim to publish accessible knowledge and practical advice for both experienced viticulturists and newcomers to the field.
P. Morton (Philip Morton) Shand
Bacchus; or, wine to-day and to-morrow
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Thomas (Wine cooper) Chapman
The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director In Three Parts
"The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director" by Thomas Chapman is a comprehensive guide on the production and management of various fermented beverages, written during the mid-18th century. This instructional book, likely published in the 1760s, provides insights into the craft of making cyder, raisin wines, and malty beverages like beer and ale, offering practical instructions based on the author's extensive experience in the field. The book aims to inform both traders and households about the intricacies of fermentation and the care required to produce high-quality drinks. The content is organized into three main parts, each focusing on a different beverage type. In the first part, Chapman outlines the process of making cyder from fruit, detailing fermentation techniques, how to remedy common issues such as acidity and bad flavors, and methods to enhance the drink's appearance. The second part provides instructions for creating raisin wines, discussing the selection of fruit and the fermentation process. In the final part, he addresses brewing beer and ale, offering methods to fine and clarify these beverages, as well as how to create artificial yeast in case of shortages. Throughout the book, Chapman emphasizes the importance of following precise instructions in order to achieve successful results, making it a valuable resource for both novice and experienced makers of these traditional drinks.
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