"Du Terroir à la bulle", a work on sparkling wines
Date : 11 March 2009
Gérard Liger-Belair - professor at Université de Reims Champagne-Ardenne - and Joël Rochard - agricultural an oenological techniques engineer - recently published a work entitled: "Les vins effervescents: Du terroir à la bulle" (Sparkling Wines: From Terroir To Fizz)
The work gives a detailed explanation of the various stages in producing a sparkling wine - from the grape harvest through to the glass.
It is divided into three major parts focusing on:
how sparkling wines are made
the science of effervescence
the art of tasting.
An attractive work in both form and content, it will delight a wide public, from students to professionals, as well as researchers wishing to improve their knowledge of the sparkling wine field.
Book references:
- Title: "Les vins effervescents : Du terroir à la bulle"
- Authors: Gérard Liger-Belair and Joël Rochard
- Preface: Pascal Ribéreau-Gayon
- Editions Dunod / La Vigne
- 288 pages - € 45
