By Charles L. Sullivan, Hugh Johnson
California is the nation's nice winery, providing grapes for many of the wine produced within the usa. The country is domestic to greater than seven-hundred wineries, and California's optimal wines are well-known during the international. yet before there was no accomplished consultant to California wine and winemaking. Charles L. Sullivan's A significant other to California Wine admirably fills that gap--here is the reference paintings for shoppers, wine writers, manufacturers, and scholars.Sullivan's encyclopedic instruction manual strains the Golden State's wine from its challenge interval and Gold Rush origins all the way down to final year's planting and classic records. All points of wine are incorporated, and wine construction from vine propagation to bottling is defined in hassle-free language. There are entries for a few 750 wineries, either historic and modern; for greater than a hundred wine grape kinds, from Aleatico to Zinfandel; and for wine kinds from claret to vermouth--all given in a historic context.In the book's foreword the doyen of wine writers, Hugh Johnson, tells of his personal forty-year appreciation of California wine and its background. "Charles Sullivan's Companion," he provides, "will give you the grist for debate, hypothesis, and memory any more. With admirable dispassion he units prior to us simply what has occurred within the plot so far."
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Additional info for A companion to California wine: an encyclopedia of wine and winemaking from the mission period to the present
AGUARDIENTE, from the Latin, aqua ardens, fiery water, was, during the mission and rancho period of California history, the name used for distilled spirits made from the wine of the Mission grape. This was the hard liquor most commonly available to Americans here during the Gold Rush period. The term is Spanish and may refer to any form of distilled spirits. AHERN, ALBERT. See FREEMARK ABBEY WINERY AHLGREN VINEYARD (BW 4764). Dexter and Valerie Ahlgren founded this small winery in the Santa Cruz Mountain in 1976.
But, with the expansion of the East Bay suburbs since the 1950s, winegrowing has almost come to an end here. The Livermore wine-growing area dates from the 1880s and developed quickly into a premium district now best known for its white wines. This area too has seen suburban pressures on its vineyard acreage since World War II. Wine grapes have been grown in other areas in the county, particularly the Suñol area between Livermore and Mission San Jose. In the East Bay before World War II there were commercial vineyards among the orchards around Hayward, San Leandro, and Castro Valley.
ARMIDA WINERY (BW 5519) is a small winery at the southern end of Dry Creek Valley in Sonoma. The owner, Robert Frugali, a longtime grower, named the winery after his grandmother. He was bonded in 1990 and his first wines, Chardonnay, Merlot and Pinot noir, came from that vintage. Annual production is about 8,000 cases from about 70 acres of vines. ARMSTRONG RIDGE. See KORBEL CHAMPAGNE CELLARS AROMA. Purists contend that the term aroma is reserved for the smells of a young wine, particularly the fruity odors, and should be distinguished from BOUQUET, the smell of an aged wine.