viniculture of claret a treatise on the making, maturing, and keeping of claret wines by Villa Maior, Julio Maximo de Oliveira Pimentel visconde de

Cover of: viniculture of claret | Villa Maior, Julio Maximo de Oliveira Pimentel visconde de

Published by Payot, Upham & Co. in San Francisco, Cal .

Written in English

Read online

Subjects:

  • Wine and wine making.

Edition Notes

Book details

Statementby the Viscount Villa Maior ; translated by John I. Bleasdale.
ContributionsKatherine Golden Bitting Collection on Gastronomy (Library of Congress)
Classifications
LC ClassificationsTP548 .V474 1884
The Physical Object
Pagination148 p. ;
Number of Pages148
ID Numbers
Open LibraryOL2145011M
LC Control Number88216125

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The viniculture of claret; a treatise on the making, maturing, and keeping of claret wines [Julio Maximo de Oliveira Pi Villa Maior] on *FREE* shipping on qualifying offers. This is a reproduction of a book published before This book may have occasional imperfections such as missing or.

Viniculture of claret: a treatise on the making, maturing, and keeping of claret wines The viniculture of claret: a treatise on the making, maturing, and keeping of claret wines Creator Villa Maior, Julio Maximo de Oliveira Pimentel, visconde de, Contributor Internet Archive, Funston Avenue, San Francisco, CA (http.

The Viniculture of Claret: A Treatise on the Making, Maturing, and Keeping of Claret Wines. San Francisco: Payot, Upham, Slim octavo, original blue cloth.

First edition in English of the foremost Portuguese manual on Claret, intended for California wine-makers.

Scarce. "This book is clearly written, generously illustrated, and thoroughly indexed."Harvey Finkel, New England Wine Gazette "Honorable Mention for the Award for Best Professional/Scholarly Book in Geology and Earth Sciences Professional/Scholarly Award, Association of American Publishers" "A rich treasury of lore on viticultureCited by: Claret derives from the French clairet, a now uncommon dark rosé, which was the most common wine exported from Bordeaux until the 18th century.

The viniculture of claret book was anglicised to "claret" as a result of its widespread consumption in England during the period in the 12th–15th centuries that Aquitaine was part of the Angevin Empire and continued to be.

This book is the first comprehensive account of the earliest stages of the history and prehistory of viniculture, which extends back into the Neolithic period and beyond.

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Viniculture deals with the use of grapes in winemaking while viticulture can include grape harvesting, commercial sales of grapes, making of raisins or other aspects of grape production. Viticulture has a long and rich history, and it is believed that winemaking closely followed the cultivation of grapevines.

claret British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux. clarification A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.

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This comprehensive collection has a total of vintage books all packed onto a DVD. VINICULTURE – Bordeaux Blend – General Term Used For the Blends In Bordeaux. Rouge= Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petite Verdot, Carmenere; Claret– English Term For Clear Light-Red Wines Being Produced In the St.

Emilion/ Bordeaux Region That Was Ready to Ship and Drink Early In Time For Christmas. This Claret Became. Book Description: Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed.

In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. The twenty chapters of the book were derived from lectures given by Wimon to the Wine Trade Club during the winter The beginning chapters cover red and white wines, covering different geographic regions.

Simon then covers fortified and sparkling wines. Lastly he covers shipment of wine and their care in casks and bottles. As noted on the title page, this work was meant as a reference.

This occurred during the late s and early s.) To take advantage of its popularity, aroundhe used stronger bottles, developed a stronger system to cork them, and began blending the wine. But another century would pass before sparkling Champagne became widely popular. 34 Yet this was a major development in wine in the Renaissance.

A Bordeaux bottle (also called Claret) has pronounced high shoulders and is perhaps most associated with Bordeaux-style wines such as Cabernet Sauvignon and Merlot. It often has a deep “punt,” also called a kick-up, in the bottom of the bottle. The punt is supposed to hold sediment when the wine is.

Book Reviews / negotiation with the consuming public. Such limits to corporate and and South America, viticulture and viniculture are highly concentrated and vertically integrated.

This is a period characterized by important innovations in produc- ened by the decline in the collective reputation of claret, champagne, and sherry.This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine.

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