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The Best Wine Grapes for California - Pruning Young Vines - Pruning the Sultana

✍️ Bioletti, Frederic T
Reader Score
4.2
(1 review)
$16.99
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🏛 Ditzion Press 📅 2011 📔 Paperback ISBN: 9781446533864
📚 This Book in Collections

📝 Description: The Best Wine Grapes for California - Pruning Young Vines - Pruning the Sultana

This book contains a classic guide to wine making, concentrating on growing wine grapes in California. With chapters on everything from selecting the grapes to maintaining the vines, this volume contains a wealth of practical information that will be of utility to the modern wine maker, especially those located in California or nearby. Contents include: "Winemaking", "The Best Wine Grapes For California", "Wine Grapes Recommended For California", "Pruning And Training Of Young Vines", and "Pruning The Sultanina". Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on winemaking.

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
While this edition offers a concise overview of California viticulture, it lacks the depth expected by serious oenologists or professional growers. The sparse content limits its appeal to casual hobbyists who need only basic pruning guidelines. It does not suit those seeking detailed chemical analysis, complex terroir studies, or advanced fermentation techniques. The text is functional rather than inspiring, making it a dry reference tool rather than a pleasure read. Readers looking for culinary inspiration or broad cultural history will find little engagement here, as the focus remains strictly on agricultural mechanics.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.2
Based on 1 reviews
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Eatbook Family editorial team

While this edition offers a concise overview of California viticulture, it lacks the depth expected by serious oenologists or professional growers. The sparse content limits its appeal to casual hobbyists who need only basic pruning guidelines. It does not suit those seeking detailed chemical analysis, complex terroir studies, or advanced fermentation techniques. The text is functional rather than inspiring, making it a dry reference tool rather than a pleasure read. Readers looking for culinary inspiration or broad cultural history will find little engagement here, as the focus remains strictly on agricultural mechanics.

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