These books are in the process of being more fully reviewed for content:

The Art of Making Wine: Stanely F. Anderson with Raymond Hull: Longman, Plume: Softcover additions 1968 through 1977 and by Plume in 1991: 177 pages: This is a classic although some parts are a little dated. Mr Anderson has a more current book (see Winemaking...) which is organized into a more recipe oriented format. This book is typically available cheap at used book sales. It contains a great deal of reliable information and in some ways may be superior to Mr. Andersons more recent book (for those who have not been pithed by recent trends in popular culture). The more you study this book the more you will apprediate it.

Handmade Table Wines: Desmond Lundy: Fermenthaus: Softcover 1986: 143 pages: A compact summary of most of the technical issues which concern the small-volume winemaker. Very useful if you want to understand some of the technical details of wine fermentation by reading a fairly short book. Will make immediate sense to those with a little experience or those who have encountered problems.

The Complete Handbook of Winemaking: Phillips, Peynaud, and many others: The American Wine Society: Softcover 1993: 217 pages: If Mr Amerine's book is rooted in the California school, this work is a good showing (mostly) by the Eastern USA school which must deal with additional problems. Packed with practical and useful information including an interesting chromatographic test for malolactic. Also, tells how to make vinegar (bot NOT in the winery).

Knowing and Making Wine: Emile Peynaud: Bordas 1981, Translated from French by Alan Spencer John Wiley and Sons: Hardcover 1984: 391 pages: This is the classic textbook on winemaking. It is expensive and is written by a scientist for the serious modern winemaker. If you read French, try the original as some of the original charm may have been lost in translation. Read this book carefully and then think carefully. Repeat treatment as necessary. Thinking is painful but the payoff is big.

Wine an Introduction Second Edition: Maynard A. Amerine and Vernon L. Singleton: University of California Press: Softcover 1977: 370 pages: An older classic by one of the founders of modern American winemaking of the California school. Look for a copy at used book sales. Covers a wider range of topics than most modern works but in less depth (which is consistent with an introduction).

Modern Winemaking: Philip Jackisch: Cornell University Press: Hardcover 1985: 289 pages: Expounds a very sound scientific approach and contains a great deal of reliable data and information hard to find in one place anywhere else. About half the price of Mr Peynaud's book and perhaps less comprehensive technically, but probably contains more information that can be directly applied by the average winemaker.

Guide to Wine Grapes: Jancis Robinson: Oxford University Press: Softcover1996: 231 pages: A really useful little book that fits nicely into most pockets. Take this with you whenever you go buying grapes and you will probably know more about what the vendor is selling than he does !

Winemaking Recipes, Equipment, and Techniques for making Wine at Home: Stanely F. Anderson and Dorothy Anderson: Harcourt Brace and Company: Softcover with plastic rings 1989: 284 pages: This is Mr. Andersons modern offer to winemakers. Recipes are very well organized with clear directions.

The Home Winemaker's Companion: Gene Spaziani and Ed Halloran: Story Books: Softcover 2000: 265 pages: A well designed format with well written instructions and recipes. Economically priced, covers the basics and is a good book to get you started making wine. The author is a past president of the American Wine Society which published The Complete Handbook of Winemaking.

The Joy of Home Winemaking: Terry Garley: Avon Books: Softcover 1996: 274 pages: A breezy approach, with anecdotal passages and recipes. He tells you not to do some of the things he does, and he is right.

Winemaking Month by Month: Brian Leverett: Prism Press: Softcover 1994: 156 pages: Suggests a winemaking project for each month of the year. Hard to argue with this philosophy.

From Vines to Wines: Jeff Cox: Story Press: Softcover 1999: 235 pages: An excellent book that integrates vinyard decisions with winemaking. Lots of interesting information and hard data for those who want to grow there own or want to understand how what happens in the vinyard affects winemaking possibilities.

Wine and The Vine: Tim Unwin: Routledge: Softcover 1996: 409 pages: Historical and geographical work concerning vitaculture and its economics from ancient times to present. Explains how we got to where we are with respect to wine.

Heartbreak Grape: Marq de Villiers: Harper Collins West: Hardcover 1984: 197 pages: The classic and very popular narrative or a California winemaker and his quest to make world-class Pinot Noir. Contains interesting ideas related to setting goals in winemaking from the dirt up. Also contains some interesting technical data related to fermentation temperatures (make notes as its hard to find these references later) and other issues for the winemaker willing to take big risks to make a great wine.

Vines Grapes and Wines: Jancis Robinson: Mitchell Beasley: Softcover 1999: 280 pages: Another one of Jancis Robinson's many popular books. This one is oriented towards relating specific grapes to specific types of wines and may be useful for those wishing to emulate established wine varieties from different areas.

Easy Guide to Home-made Wine: B.C.A. Turner: Mills and Boon: Softcover 1968: 89 pages: An older British book which you may find at used book sales.

First Steps in Winemaking Second Edition: C.J.J Berry: Holmes and Sons: Softcover 172 pages: An older British book which you may find at used book sales.

Making Wines Like Those You Buy: Bryan Acton, Peter Duncan: The Amateur Winemaker: Softcover 1971: 145 pages: An older British book which you may find at used book sales.