Bøger af Bernard Klem

If you read wine reviews from time to time, youre already either amused or confused by the soaring language wine writers often use to describe what theyre smelling and tasting. But do you always know what they mean? Have you ever sipped a complex white and sensed whats so colorfully described as a peacocks tail? Have you ever savored a full-bodied red only to detect the ripe acrid smell of a horse stall? If not, youre in for a treat, because these and thousands more are all here to amuse, dismay, enlighten, inspire, puzzle and utterly shock you. In that spirit, welcome to the rich linguistic universe of wWineSpeak where words and wine intersect (some say, collide) in an uncontrolled riot of language guaranteed to keep you entertained for hours. Theres no other book in the English-speaking world quite like this. The author, a lifelong lover of both wine and words, has compiled and organized this unique thesaurus of 36,975 wine tasting descriptors into 20 special collections extracted from 27 categories so you can locate exactly the right term or phrase to express yourself clearly or to understand others. May your path across the galaxy of wine be paved only with labels from the very best bottles on earth. Or, much more cautiously, with wines that could introduce you to angel pee, citronella, eastern European fruit soup, Godzilla, iodine, ladies underwear, mustard gas, old running shoes, rawhide, hot tar roads, bubblegum, sweaty saddles, crushed ants, kitchen drains or even turpentine.

Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malolactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics. Yair Margalit, PhD, is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Concepts in Wine Chemistry.