Table of Contents
Introduction 1
Part I: Motivations, Materials, and Methods 7
Chapter 1: Making Great Wine at Home 9
Chapter 2: Finding Good Grapes 21
Chapter 3: Provisioning Your Home Winery 37
Chapter 4: Obsessing over Temperature, Oxygen, and Sanitation 61
Part II: Phases and Stages 71
Chapter 5: Sorting, Crushing, and Pressing 73
Chapter 6: Letting Yeast Do Its Thing: Fermentation 91
Chapter 7: Doing the Post-Fermentation Tango 111
Chapter 8: Aging and Blending 125
Chapter 9: Finishing and Bottling 145
Chapter 10: Storing, Serving, and Starting Over 159
Part III: Deeper Into Reds 169
Chapter 11: What’s Special about Red Wines? 171
Chapter 12: Bold Bordeaux Reds 185
Chapter 13: Ravishing Rhône Reds 199
Chapter 14: Handling the Hard Cases 213
Chapter 15: Up-and-Comers and Off-the-Radars 229
Part IV: Deeper Into Whites 237
Chapter 16: What’s Special about White Wines? 239
Chapter 17: Fruity, Herbal Whites 253
Chapter 18: Aromatic Whites 271
Part V: Beyond Red and White 289
Chapter 19: Thinking and Drinking Pink 291
Chapter 20: Dessert, Fortified, and Sparkling Wines 299
Part VI: The Part of Tens 315
Chapter 21: Ten Mistakes Most Home Winemakers Make at Least Once 317
Chapter 22: Ten Ways To Save Money (and Make Better Wine) 321
Chapter 23: Ten Differences between Wine(makers) and Beer(brewers) 325
Part VII: Appendixes 329
Appendix A: Glossary 331
Appendix B: Conversions 333
Appendix C: Resources 335
Appendix D: Sulfur Dioxide (SO2) and pH 339
Index 347