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Wine: An Introduction
The first edition of this book was the winner of the Wine and Food Society André Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.
384 pages, Paperback
First published January 1, 1977
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About the author
Maynard Amerine
31 booksMaynard Andrew Amerine (1911–1998) was a researcher in the cultivation of wine.
He earned a Ph.D. in plant physiology at the University of California at Berkeley, and was the first faculty member of the Viticulture and Enology Department at the University of California at Davis, where he became full professor in 1952 and Professor Emeritus after his retirement in 1974.
He earned a Ph.D. in plant physiology at the University of California at Berkeley, and was the first faculty member of the Viticulture and Enology Department at the University of California at Davis, where he became full professor in 1952 and Professor Emeritus after his retirement in 1974.
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