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 Fellow home winemakers, welcome!
Welcome to this fascinating art of home winemaking.
Interest in home winemaking has grown tremendously over the last few years. With access to many new products and processes, home winemakers are now able to produce high-quality, age-worthy wines. Whether making wine from grapes, juice or even concentrate, we want to be equipped with the knowledge to make the best wines. We want to understand the role of acidity, pH, sulfite, malolactic fermentation, filtering in crafting great wines. We derive great pleasure from our hobby.
Techniques in Home Winemaking is an A-to-Z source of home winemaking knowledge, all in a single book. It shares my knowledge and many years of experience to provide you with the best advice and latest information on how to make the best wines. It will help you build confidence in, not only making all types of wines including sparkling wine, but also how to tackle and solve some of the most challenging winemaking problems. This is truly the mark of a great winemaker!
Cheers,
Daniel
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"Home winemakers take note: This is a book you will want to own."
--American Wine Society Journal
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 The ultimate guide for the novice and advanced winemaker
"There's in-depth detail here that I have previously seen only in professional texts: the inside scoop on alcoholic fermentation; on fining and filtration; on the malolactic fermentation; on the care and maintenance of oak barrels; on avoiding and treating winemaking problems; and on the making of sparkling port and ice wines."
—Thomas Bachelder, winemaker, Le Clos Jordanne
This updated edition of the bestselling Techniques in Home Winemaking is the comprehensive guide for beginners and advanced winemakers looking for the latest techniques in premium wine production. From choosing the raw material—concentrate, juice or grapes—to bottling, this book provides detailed instructions on selecting and using equipment, determining the best material for specific wine styles, and analyzing wine to monitor and control quality.
Features:
A troubleshooting guide that addresses all varieties of problems
Detailed instructions on making Pinot Noir, traditional method, sparkling wine, Port, and Icewine-style wines
Easy-to-read charts and tables
Detailed, cross-referenced index
Daniel Pambianchi is the founder and CEO of Cadenza Wines Inc., which operates Maleta Winery, a small commercial winery in Niagara-on-the-Lake, Ontario, producing a wide range of premium wines. He is a regular columnist for WineMaker magazine as well as serving as Technical Editor. He is a member of the American Wine Society and the Society of Wine Educators.
"This book is the ultimate resource for 'non-commercial' winemakers who are determined to understand the process and master the art of producing wonderful wines."
—Ellie Butz, Enologist, Vintage Winery Consultants, and co-author of Winemaking: From Grape Growing to Marketplace
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"The middle majority of amateur winemakers will find that the logical organization makes this an easy read from front to back, as well as a great reference work. For the beginner a quick read will cover the essentials without being inundated by the heavy chemistry. All this for half the price of a half bottle of icewine - what a bargain!"
Gordon Barnes, President, Amateur Winemakers of Canada.
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"There's in-depth detail here that I have previous seen only in professional texts: the inside scoop on alcoholic fermentation; on fining and filtration; on the malolactic fermentation; on the care and maintenance of oak barrels; on avoiding and treating winemaking problems; and on the making of sparkling port and icewines. I just wish Daniel Pambianchi's book was available when I was just starting out as a winemaker it could have save me a lot of trial and error along the way!"
-Thomas Bachelder, winemaker at Lemelson Winery in Oregon and Regular columnist for Wine Tidings Magazine.
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From Techniques in Home Winemaking
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REVIEWS
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This is a very good book. The rather lofty objectives inferred by its title and stated in its "Preface" are more than adequately met. Indeed, the book is geared toward achieving good wine from average grapes through proven methods of balancing aroma, body, clarity, color, taste, and style. In all, it succeeds in achieving these goals.
The book is laid out in a logical order that progresses from the general and introductory to the specific and detailed. Among the introductory topics are a discussion of wine styles, grapes, juices, concentrates, and an analysis of wine itself. The author then discusses winemaking equipment and the additives and chemicals used to control musts and shape the character of the wines produced by controlling sugar, alcohol, acidity, pH, and sulfur dioxide. He discusses the preparation of the grapes for processing, the maceration process, pressing, alcoholic fermentation, malolactic fermentation, and stabilization. Not only does he explain the processes themselves, but he offers sound advice and skillful techniques even old hands will appreciate. He then devotes a well-written chapter to clarification methods and products, from simple racking schedules to a variety of fining products and filtration systems. He then moves into and through the all-important and oft-overlooked subject of blending varieties and vintages to achieve more complex and interesting wines. His chapter on oak barrels is perhaps the best I have read. Not only does he thoroughly discuss the preparation and maintenance of oak, but also traditional and modern methods of fermenting and aging wines in oak, including spoilage problems, how to treat them, and more importantly how to prevent them. Alternative oaking methods are also discussed. Finally, he concludes the basics of winemaking by discussing bottling, closures and cellaring.
Had Pambianchi stopped there, his book would have surpassed most in useful content. Instead, he spends three chapters discussing the ins and outs of making sparkling wines, ports and icewines. From must preparation to specific techniques of alcoholic fermentation for each, he explains the fundamentals with clarity and thoroughness. For sparkling wines, the bottle fermentation, disgorgement, dosage, and bottling are the final steps that lead to success or failure. Portwine making is not simply fortifying a sweet still wine, and icewine making is not simply prematurely stopping the fermentation in a late harvested, highly-acid, very sweet, grape must. Pambianchi clarifies these differences and defines the essence of each. Here, his book excells. He then goes back to the basics and discusses vinification and winemaking problems anyone could encounter and how to treat them. This is a wonderful chapter for anyone who ever encounters one of these, for Pambianchi discusses the 14 most common problems and their resolutions better than do most authors of similar books. When combined with his coverage of the problems associated with oak barrel aging, this book's value is potentially enormous.
The book contains a number of very valuable appendices. But the whole of the book is peppered with detailed and useful charts, tables and illustrative figures. I highly recommend this book.
-Jack B. Keller, Jr. President, San Antonio Regional Wine Guild.
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Daniel Pambianchi is President & General Manager of Cadenza Wines Inc., a company focused on premium VQA wines, which operates Maleta Vineyards & Estate Winery in Niagara-on-the-Lake, Ontario. He is also a regular contributing author for WineMaker magazine and serves as technical editor. He is a member of the American Wine Society and the Society of Wine Educators. He lectures frequently on the subject of home winemaking in addition to providing training seminars.
His book, Techniques in Home Winemaking, is the result of years of practical home winemaking experience and literature surveys.
Daniel Pambianchi was born in Montreal, Canada where he now lives. He first focused his studies in Pure and Applied Sciences and then pursued his education in Electrical Engineering at McGill University.
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