Written as California’s wine industry was taking off, this handbook takes the wine-maker from vineyard to bottle: judging the ripeness of grapes, the composition of must, sugaring and watering, stemming and crushing, the causes and management of fermentation, and the work of the cellar. Rixford draws on French practice and on what he saw in Sonoma and Napa.
A fascinating document of early Californian winemaking for wine lovers and historians of the industry. Download the free EPUB.