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The Way to Make Wine

How to Craft Superb Table Wines at Home, With a New Preface

Sheridan Warrick (Author)


Paperback, 272 pages
ISBN: 9780520266148
April 2010
$24.95, £16.95
Other Formats Available:
Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this book reveals everything needed to make delicious wines-both reds and whites-from start to finish. A new preface on the new trend and options in home winemaking update this edition.
Sheridan Warrick is a Northern California winemaker, and a senior editor at VIA magazine.
“Eminently readable. . . . Highly recommended to anyone eager to discover the thrills and delights of making wine at home.”—Gastronomica: Journal Of Food & Culture
“Can you change a tire? Then you can make wine. This according to Sheridan Warrick, Berkeley author of "The Way to Make Wine," a step-by-step guide for home vintners. Warrick walks readers through each step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if you never bottle a drop, you'll come away with a greater appreciation of what goes into your glass.”—San Francisco Chronicle
“Demystifies winemaking for the amateur vintner.”—Library Journal
"An essential reference that takes you step-by-step through techniques used by professionals to create quality small-lot wines. A book like this would have been a huge help for me when I first started making wine! Both easy to read and serious enough so that the reader doesn't feel talked down to as an amateur, The Way to Make Wine is a much needed guide to the basics of modern winemaking."—Michael Dashe, owner and winemaker, Dashe Cellars

"This book is a terrific resource. Warrick clearly knows his stuff and conveys the sometimes technical information in a truly palatable manner."—Lynn Alley, frequent contributor to Wine Spectator and author of Lost Arts: A Celebration of Culinary Tradition

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