Download A companion to California wine: an encyclopedia of wine and by Charles L. Sullivan, Hugh Johnson PDF

By Charles L. Sullivan, Hugh Johnson

California is the nation's nice winery, delivering grapes for many of the wine produced within the usa. The nation is domestic to greater than seven-hundred wineries, and California's most efficient wines are well-known during the international. yet formerly there was no accomplished consultant to California wine and winemaking. Charles L. Sullivan's A spouse to California Wine admirably fills that gap--here is the reference paintings for shoppers, wine writers, manufacturers, and scholars.Sullivan's encyclopedic guide strains the Golden State's wine from its venture interval and Gold Rush origins right down to final year's planting and classic facts. All points of wine are integrated, and wine creation from vine propagation to bottling is defined in effortless language. There are entries for a few 750 wineries, either historic and modern; for greater than a hundred wine grape types, from Aleatico to Zinfandel; and for wine forms from claret to vermouth--all given in a ancient 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 historical past. "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 earlier than 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

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Many California wine writers began using the term in the 1970s when referring to winegrowing areas in the state, adopting the usage from the French national system of appellation d'origine contrôlée, which since 1935 has strictly regulated the use of place names in France in connection with the production and sale of wine there. By the 1980s, when the BATF began granting official designations to winegrowing districts in America, the word had become ensconced in California's wine vocabulary. As a synonym for AVA it is not a legally defined term, even though the BATF itself occasionally uses it in that context, and certainly carries no connotation of quality.

Since the 1960s the proliferation of the urban winery has been noticeable in Alameda County. In 1995 five of the county's fifteen bonded wineries were small operations in the East Bay producing premium wines from numerous Northern California grape sources. In 1994, the wine grape crop in the county was 56 percent of the crop in 1989. Page 5 ALCOHOL. When grapes ferment, the enzymes created by yeast cells convert grape SUGAR into alcohol and carbon dioxide. In a wine fermented ''dry," there is virtually no sugar left.

This change has made it possible to produce white wines, particularly White Rieslings, in a low-alcohol German style. In the early 1980s wines made in this style were a short-lived fad. The alcohol level of wine affects the federal tax rate on producers. Wine with alcohol levels above 14 percent are taxed at a significantly higher rate, a rate that is applied to all fortified wines. Some wines meant to be consumed as table wines occasionally exceed 14 percent and so, legally, may not be labeled as table wines although that is what they are.

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