Table of Content
Acknowledgments Foreword, by Doris Muscatine List of Illustrations Preface: Wine is Life, by M.F.K. Fisher Essay: California Wine: An International View, by Hugh Johnson HISTORY: FROM THE MISSIONS TO PROHIBITION 1. The Early Days in Southern California, by Thomas Pinney 2. Alta California's First vintage, by Roy Brady 3. The Gold Rush Era, by Thomas Pinney 4. Note: The Contributions of the Chinese, by Jack Chen 5. Those Who Worked the Land, by Sue Eileen Hayes 6. Northern California from Haraszthy to the Beginnings of Prohibition, by John N. Hutchinson HISTORY: FROM PROHIBITION TO THE PRESENT DAY 1. The Volstead Act, Rebirth, and Boom, by Ruth Teiser and Catherine Harroun 2. Note: Home Winemaking, by Ruth Teiser and Catherine Harroun GEOGRAPHY, CLIMATE, AND VINTAGES 1. The Vine and its Environments, by Maynard A. Amerine and Philip M. Wagner 2. The Vintages of California, by Bob Thompson CULTIVATING THE VINE IN CALIFORNIA 1. Grape Varieties, by Amand N. Kasimatis 2. The Science of Growing Grapes, by Zelma Long 3. Genetic Engineering, by Carole P. Meredith WINEMAKING STYLES AND TECHNIQUES 1. A Winemaking Primer, by Bob Thompson 2. The Vinification of Fine Wine, by Walter Schug 3. Note: Bottles, by Dan Berger 4. Note: Corks, by Dan Berger 5. Enological and Technological Developments, by Zelma Long 6. Note: The Earliest Barrels, by Walter Horn and Ernest Born 7. Note: Barrels in Modern Winemaking, by Timothy J. Mondavi SOME REFLECTIONS ON THE WINES 1. Cabernet Sauvignon, by Gerald Asher 2. Pinot Noir, by Forrest R. Tancer 3. Zinfandel, by Paul Draper 4. Other Red Wines, by the Editors 5. Chardonnay, by Eleanor McCrea 6. Sauvignon Blanc, by Jean R. White 7. Other White Wines, by the Editors 8. Sparkling Wines, by Jack L. Davies 9. Dessert Wines, by Darrell F. Corti 10. Fruit, Berry, and Other Wines, by Doris Muscatine 11. Note: Altar Wines, by Thomas D. Terry, S.J. ART, ARTIFACTS, AND SOCIETIES 1. The Literature of California Wine, by Roy Brady 2. Note: The Wine Museum of San Francisco, by Doris Muscatine 3. Note: The Art of the Label, by David lance goines, Adrian Wilson, and Andrew Hoyem 4. Understanding a California Label, by Doris Muscatine 5. Collecting Wine Labels, by Roy Brady 6. Note: Corkscrews, by Brother Timothy Diener, F.S.C. 7. Social Organizations, by Paul Scholten, M.D. 8. Note: Tasting Groups, by John Bender 9. Note: The Zinfandel Club of London, by Mark Savage 10. Note: Wine as Art, by William B. Fretter MEDICAL VALUES AND ECONOMIC PERSPECTIVES 1. Medical and Therapeutic Values, by William J. Dickerson, M.D. 2. The Economics of Wine in California b Kirby Moulton 3. Note: Extravaganzas, by Doris Muscatine THE LEGAL AND POLITICAL HISTORY OF CALIFORNIA WINE, by James M. Seff and John F. Cooney APPRECIATIONS AND EVALUATIONS 1. Sensory Evaluation, or How to Taste Wine, by Maynard A. Amerine 2. Note: Popular Courses in Wine Appreciation, by James Lapsley 3. Secrets of Wine Tasting, by Roy Brady 4. Note: Wine with Food, by Harvey Steiman 5. Note: Memorable Menus, by Alice Waters 6. The Critics Look at California Wines, by Bob Thompson A Wine Glossary, by Doris Muscatine Select Bibliography Notes on Contributors Index
