By Charles L. Sullivan, Hugh Johnson
California is the nation's nice winery, providing grapes for many of the wine produced within the usa. The kingdom is domestic to greater than seven-hundred wineries, and California's most popular wines are well-known through the international. yet before there was no finished consultant to California wine and winemaking. Charles L. Sullivan's A better half to California Wine admirably fills that gap--here is the reference paintings for shoppers, wine writers, manufacturers, and scholars.Sullivan's encyclopedic guide lines the Golden State's wine from its project interval and Gold Rush origins all the way down to final year's planting and classic data. All features of wine are integrated, and wine construction from vine propagation to bottling is defined in undemanding language. There are entries for a few 750 wineries, either old and modern; for greater than a hundred wine grape kinds, from Aleatico to Zinfandel; and for wine kinds from claret to vermouth--all given in a old context.In the book's foreword the doyen of wine writers, Hugh Johnson, tells of his personal forty-year appreciation of California wine and its heritage. "Charles Sullivan's Companion," he provides, "will give you the grist for debate, hypothesis, and memory to any extent further. With admirable dispassion he units ahead of us simply what has occurred within the plot so far."
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Extra resources for A companion to California wine: an encyclopedia of wine and winemaking from the mission period to the present
The second label is Caviste. The winery buildings are surrounded by the 42-acre Marina Vineyard. ACETALDEHYDE. Wines too heavily endowed with acetaldehyde are often described as oxidized, a reference to a particular flavor that is a virtue in good SHERRY but a fault in young table wines. Before the 1950s high aldehyde levels were often a serious problem in white table wines in California; see OXIDATION. ACETIC ACID, the chief flavor constituent in VINEGAR and almost always detrimental to good wine if the concentration is detectable.
Since the 1950s a growing element of American winelovers has focused its attention on bottle aging table wines, both red and white. California producers, particularly in the coastal valleys north of Santa Barbara, often aim at styles that cater to this interest. In the 1970s some producers made "monster" red wines that may never be ready to drink, so powerful were their TANNINS. Styles today in California red table wines tend to favor earlier drinkability, but with enough acid and tannin to encourage some bottle aging.
VINCENT ARROYO WINERY (BW 5206) is a small winery located just north of Calistoga in Napa Valley. It was bonded in 1984 and produces about 4,500 cases per year, specializing in Cabernet Sauvignon, Petite Sirah, and Chardonnay. ASSOCIATED VINTAGE GROUP (AVG) (BW 4765, 4831, 5436, 5726). In 1993, Allan Hemphill, an executive in the wine industry, together with his associates, bought the MCDOWELL VALLEY VINEYARDS facility as the base of production operations for AVG. This CUSTOM-CRUSHING business, which The MAISON DEUTZ winery is the most important production facility in the Arroyo Grande viticultural area.
A companion to California wine: an encyclopedia of wine and winemaking from the mission period to the present by Charles L. Sullivan, Hugh Johnson
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