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Title: Terroir by James E. Wilson, Hugh Johnson ISBN: 0520219368 Publisher: University of California Press Pub. Date: 1999 Format: Hardcover Volumes: 1 List Price(USD): $45.00 |
Average Customer Rating: 4
Rating: 1
Summary: A text for geologists, not wine lovers
Comment: Do not buy this book if you are expecting an easy read, perhaps expanding on the "terroir" writings of Matt Kramer of Wine Spectator fame.
This book spends little space discussing the actual liquid that in contained within a wine bottle. What you get instead is an in depth examination of the geology which causes differences in the finished product. The feeling that the "product" is wine, seems to have no joy to the author. To me, that is what ruins this book. I get the feeling that if the author would have had as much enthusiasm writing upon the impact of different wavelengths of light on the lima bean.
Not that this book didn't accomplish what the author set out to do. Just know what you are buying.
Rating: 4
Summary: Misadvertised
Comment: "Terroir" by Wilson is a very good book, indeed. Johnson, however, has very little to do with it; he just wrote the foreword, which he does to so many books. Wilson's book is comparable to the older "The Wines and Winelands of France, Geological Journeys" by Charles Pomerol, 1989, English language edition, a much more cut-n-dried account of much the same territory. Both are excellent sources of information for people like teachers and people who wish to gain some intellectual as well as sensory pleasure out of their vinous beverages.
Rating: 4
Summary: Good geology, not a good title
Comment: With a great anticipation I bought this book at the time when I was doing my PhD on terroir. To some extent, the book was a disappointment. Geology really represents only one element of terroir. Scientific evidence that would relate parent rock composition / structure to wine quality is non-existent. It is, as lawyers would say, circumstantial, not direct evidence. The role that soil type and local climate, as well as vineyard management and winemaking practices play in shaping up terroir is greatly undermined in this book. The impressive work on terroir done at INRA (the National Institute of Agronomic Research) in France by Barbeau, Asselin, Morlat and others is basically ignored. These scientists (as well as my own research) have found that physical properties of soil and subsoil, as well as local climate, are the most important factors defining terroir. However, this book does have excellent maps and a wealth of geological and regional information - so it is worth every penny on that account only. The only problem is that, in my opinion, the title is wrong. "Geology of the French vineyards", or something similar, would describe the book's content much more precisely.
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Title: VINTNER'S ART : HOW GREAT WINES ARE MADE by Hugh Johnson ISBN: 0671728881 Publisher: Simon & Schuster Pub. Date: 1992 List Price(USD): $45.00 |
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Title: General Viticulture by Albert Julius Winkler, Lloya A. Lider, Lloyd A. Lider ISBN: 0520025911 Publisher: University of California Press Pub. Date: 1975 List Price(USD): $52.39 |
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Title: Understanding Wine Technology: The Science of Wine Explained by David Bird ISBN: 1891267396 Publisher: Wine Appreciation Guild Pub. Date: 2001 List Price(USD): $30.00 |
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Title: From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine by Jeff Cox ISBN: 1580171052 Publisher: Storey Books Pub. Date: 1999 List Price(USD): $18.95 |
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Title: Modern Winemaking by Philip Jackisch ISBN: 0801414555 Publisher: Cornell Univ Pr Pub. Date: 1985 List Price(USD): $40.00 |
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