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The Vintner's Apprentice: The Insider's Guide to the Art and Craft of Wine Making, Taught by the Masters (Apprentice)by Eric Miller
Synopses & Reviews
An insider tour of vineyards, wineries, cellars, and more! In The Vintner’s Apprentice, you get behind-the-scenes access to the wine world’s real-life masters of the craft, as well as a guide to the techniques that made them so successful. Benefit from their experience selecting a site, planting a vineyard, harvesting and crushing the grapes, creating blends, and much more.
— Insight into every step of the grape’s journey to your glass, from planting to fermenting to bottling—and beyond!
— Twelve wine experts share their old-world, classic skills with you through extensive interviews.
The Vintner's Apprentice teaches old-world, classic skills to the modern wine enthusiast through extensive, diverse profiles of experienced wine experts.
The Vintner’s Apprentice teaches old-world, classic skills to the modern wine enthusiast through extensive, diverse profiles of experienced wine experts. Tutorials framed with profiles give the reader insider access to real-life vineyards, wineries, cellars—everywhere the grapes go before they make it to the table…and beyond. You’ll learn the details about the alchemy of grape varieties, terroir, climate, and classic wine-making techniques through the experiences, not your typical instructions.
The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive artisan profiles. This is a handbook for wine-making that offers instructional content as well as narrative, lifestyle-oriented insight. It is an essential part of the aspiring wine-maker’s bookshelf.
About the Author
Eric Miller is the owner and winemaker at Chaddsford Winery in Chadds Ford, Pennsylvania. A lifelong oenophile, Miller learned his craft in France’s prestigious Burgundy region and apprenticed at his family’s Hudson Valley winery before hand-selecting his own terroir in southeastern Pennsylvania, where he founded Chaddsford Winery in 1982. His wines have been called “enchanting” and “perfect” by Gourmet, and have been featured in Food and Wine, the New York Times, and Philadelphia magazine. Eric has also been a leader in the development of premium viticulture in his home region, both as a board member of the Pennsylvania Commodities Council and past president and longtime board member of the Pennsylvania Association of Winegrowers.
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