Bøker av Richard P. Vine

The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. The term table wine suggests the use for which these wines are intended-at the table with food.

During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation. This diversity, along with more than 5 years of enological development, generates a number of different wine possibilities that can only be conceived as something vastly exponential.