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Wine 101 is a FREE OnLine Wine Education Course Includes: Dionysus vs Diogenes | Why Wine? | Wine & Health | Social History | Sensory User's Manual | Wine Growing | Wine Making | Varietal Profiles | Sparkling Wine Consumerism information on Bottle Shapes and Sizes, Reading Labels, Selecting and Buying Strategies, Recommendations for Corkscrews and Glassware, Serving Order and Temperature, Cellaring, etc. Taste includes the compiled Wine Tasting Notes from our monthly panel, Reports on public tasting events and a Food & Wine section with Pairing Suggestions and even some wine-friendly Recipes. Aftertaste includes one section we call "Wrath", serving our Opinions and Editorials, and another we titled "Bacchanalia", with our Reading List suggestions and pages of Links to additional wine information. About contains information on Site Conventions used, stories of the Group Formation & Website Genesis, Acclaim & Awards, Biographic Sketches of our Tasting Panelists and Contact & Sponsor information. Return to the starting point.
RECOMMENDED READING
Here are the books used as primary sources of information for the content of this web site. They are listed in order of most-to-least important as the answer to "What books should I have in my wine library?" Clicking on the title or cover of many of these will open a new browser window on Amazon, where the books may be purchased. (We thank you for each sale, which contributes to the growth and maintenance of the Professional Friends of Wine site, as well as your personal wine education.)
Oxford Companion to Wine, compiled and edited by Jancis Robinson (Oxford University) 2006, is our favorite source and reference for wine information. It is the most ambitious, comprehensive and authoritative wine-themed encyclopedia yet published. Entries cover a wide range of common and technical topics addressing nearly every aspect of wine appreciation, commerce, culture, history, production, service, variety, etc. Over 3,000 entries, alphabetically arranged, explain matters from the obvious to the obscure, presenting a much wider scope of subjects than previous similar reference volumes. Each entry is contributed by one or more of 70 top experts from their particular field or specialty of wine study. Charts, illustrations, maps, and photographs help to illuminate throughout. If wine interests you beyond idle chatter, this is the one reference you should own. Academie du Vin, Wine Course by Steven Spurrier & Michel Doraz (G.P. Putnam & Sons) 1983: At its core, this is one of the best of all wine appreciation text books. It presents a logical and organized approach with chapters on chemistry, consumer issues, the vine life cycle and physiology, as well as the requisite geography, viticulture, production, and variety description catagories. Hopefully, recent editions have incorporated developments and discoveries in the nearly three decades since first published, since some of the finer points and details are either inaccurate ("excess of glycerol will also help the formation of fine 'legs'') or out-dated ("Ampelography ... is imprecise", etc) and the wines used as examples are now relics. Even in its original, obsolete edition, it is an overall excellent guide to appreciating and understanding wine.

Wine Grape Varieties in Californiacover "Wine Grape Varieties in California", various authors & contributors (University of California) 2003 is a general primer on wine grape characteristicss, as well as a collection of detailed profiles of 36 separate varieties. Each includes such detailed information as the source or origin of the variety, descriptions of the vine, leaves, and fruit, clonal information, viticultural practices, winery use, etc. As a field guide, this book is invaluable for any Californian growing grapes or making wine from them; it also provides first-rate background for greater depth of perception in the wine consumer.

NOTE: Any information about similar English-language publications for wine grapes grown in Asian, Australian, European, South African, or South American, countries would be greatly appreciated. eMail Jim LaMar

The Great Wine Grapesdust jacket for "The Great Wine Grapes"Book cover: The Great Wine Grapes, by Bern C. Rameyby Bern C. Ramey (Great Wine Grapes, Inc. 1977): This large, artistic format, contains portraits of sixteen white varieties and fourteen red, beautifully photographed by the author's son Timothy B. Ramey, accompanied by caligraphic typography covering the style, history, geographic extent and commercial outlook of each grape, along with viticultural profile by Dr. Lloyd Lider. Although the book is out-of-print and some content is out-of-date, used copies are available periodically and the volume is worth adding to any wine library, if strictly for the beauty of the photographs and caligraphy.

The late Bern Ramey was a member of the first graduating class of seven from the UC Davis School of Viticulture and Enology, along with Peter Mondavi and the late Joe Heitz. This book took over twenty years to complete.

NOTE: Many of Tim Ramey's photographs are reproduced, with permission, on the pages of PfW's Varietal Profiles section, but these do scant justice to the dramatic beauty of the originals. Tim Ramey Photography is located in Chicago, Illinois.

The World Atlas of Wine, by Hugh Johnson (Simon and Schuster): Beautifully design and organized, includes lots of photos, drawings, graphs and charts, in addition to maps covering geography, topography and rainfall, not to mention the author's impeccably well-written text.

Without regard to political boundaries and borders, nearly all wine-growing and producing locales are beautiful. Grapevines are rather like humans in their preference for climates rendered temperate by coastlines, elevation, or riverbank.

I will say here, that the traditional wine education curriculum focusses much too heavily on geography, while somewhat downplaying the roles played by both grape variety and wine making science. Until thirty years ago, this was the valid way of learning about wine. In the past three decades, in both the vineyard and the winery, great technological changes (some would credit these as "improvements" what others would denigrate only as "shortcuts") simultaneously made wines more sound and palatable, but less unique to appellation of origin. So, I find this emphatically geographic approach outmoded and provincial, slanted to the advantage of wine commerce and the disadvantage of wine consumers.

 
     
     
     
     
     
     

 



 


The Physiology of Taste, by Jean Anthelme Brillat-Savarin translated by M.F.K. Fisher (North Pointe Press): French lawyer's 1825 thesis made up of "meditations," as opposed to chapters, on wide-ranging elements and concerns in gastronomy; considered a classic among gourmets and foodies; available as hardback or paperback. Can be especially interesting to read while eating...
The Supply, the Care and the Sale of Wine, by André L. Simon (Duckworth & Co.): dated material (1920s), but interesting from the perspective of a merchant and in the historical context.
The Taste of Wine, by Pamela VanDyke Price (Random House): Attempting to be a complete wine book covering all topics, the text belabors detail and often is confusing, as is the organization of the chapters; very attractive design, although much of the style and even the illustrations and layout seem borrowed from Johnson's World Atlas of Wine.

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Vintage Tales: Reflections on Wine by Gerald Asher (Chronicle): My favorite wine writer has an informal and personal style that puts wine in context and the reader in places and with people, giving topics heart and soul, while serving lessons between the lines that are very entertaining snd seldom dry; this collects essays from Gourmet Magazine, where Mr. Asher began as wine editor in 1975, and adds previously unpublished articles (see also by Gerald Asher: On Wine).


Wine, by Hugh Johnson (Simon and Schuster): Excellent general wine book, less formal than his World Atlas, although I believe that hardback publishing is not the format for recommending of specific brands, which should be left to periodicals.

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RECOMMENDED
Wine: An Introduction, by Maynard A. Amerine and Vernon L. Singleton (University of California Press): Very good general wine book, THE text for basic introduction to wine appreciation; available in both hardback and paperback editions.


The Winemaker's Encyclopedia, by Ben Turner and Roy Roycroft (Faber and Faber): Thorough and informationally invaluable little paperback that succeeds by limiting its scope to topics concerning or surrounding wine production (unfortunately out of print; although it is more of an instructional how-to manual, try Turner's The Winemaker's Companion).
Wines: Their Sensory Evaluation, by Maynard A. Amerine and Edward B. Roessler (W.H. Freeman and Company): Worth owning for the first hundred pages, a scholarly explanation of factors in wine quality and procedures for judging it; the last hundred-plus are statistical analysis and methodology proofs (as poster boy for the mathematically-allergic, I reject this section outright).
Wine Tasting, by Michael Broadbent (Christie's Wine Publications): Another good, basic wine appreciation text, although somewhat more high-toned, less commonsense.
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RECOMMENDED


 
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Updated September 6, 2014
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