A Guide to the Vineyards and Domains of Burgundy / by Michel Pierre Roux, Pierre Poupon, Pierre Forgeot.

Format:

Book

Author/Creator:

Roux, Michel Pierre.

Poupon, Pierre, author.

Forgeot, Pierre, author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Wine and wine making--France--Burgundy.

Wine and wine making.

France--Burgundy.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[4], viii, 175, [5] pages : illustrations (some color), maps ; 23 cm

Other Title:

Vineyards and Domains of Burgundy

Place of Publication:

Dallas : Publivin, 1973.

Contents:

Chapter I. Viticultural Burgundy

Chapter II. The Vine. 1. The Life and Culture of the Vine; 2. Enemies of the Vine; 3. The Makers of Quality

Chapter III. Wine. 1. Vinification; 2. The Maturing of Wine; 3. Oenological Practices; 4. Tasting

Chapter IV. Appellations of Origin in Burgundy The Characteristics of the Wines. 1. The Appellation of Origin; 2. The Declassification of Appellations of Origin; 3. General Appellations; 4. The Wines of the Yvonne (map); 5. The Wines of the Cote-D'Or; 6. The Wines of Saone-et-Loire; 7. The Wines of the Rhone

Chapter V. Eaux-de-Vie and Sparkling Wines. 1. Marc de Bourgogne; 2. Burgundian Brandy; 3. Sparkling Burgundy

Chapter VI. The Wine Trade. 1. The Role of Viticulture; 2. Country Winebrokers; 3. The Role of Commerce. Exports; 4. Commerical Brands and "Vins de Marque"; 5. Vintages; 6. Non-Vintage Wines

Chapter VII. The Wine Cellar and the Table. 1. How to Stock Your Wine Cellar; 2. The Bottling of Wine; 3. The Serving of Wine; 4. The Burgundian Cuisine

Chapter VIII. Vinous Festivities.

Notes:

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy is "First Printing".

OCLC:

2413100