Kirjahaku

Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that reflect a bond between wine and the land. Understanding geology, however, is tricky. Geological concepts are obscure; processes can be imperceptibly slow, invisible, and unimaginably ancient. The terminology is formidable, such that even the names of common rocks carry an air of mystery. Geology is introduced plainly, starting with basic principles, all in the context of wine. The emphasis is on the kinds of processes that shape vineyards, and on the minerals, rocks and soils that host the vines. Geological words now commonly seen in wine writings are systematically explained. You will learn the stories behind some of the names, the human face of geology. The book also explores how the geology-wine connection manifests in the finished product and evaluates its importance, particularly in the contexts of minerality, terroir, and wine taste. The fact is that geology is increasingly being promoted in the world of wine; the aim here is to help it be properly understood.

A recent national survey of geology students indicated that, In a subject so fundamental and yet so varied, every although they saw the need for a basic training in map­ geologist will have his own views on geological maps - the work, the three-dimensional aspects involved formed the matters needing emphasis, the best methods of interpreta­ single most difficult part of an introductory geology tion, good examples of maps, and so on. Instructors may course, and that it was generally taught in a way both ab­ therefore urge in their taught courses different priorities stract and dull. At the same time, there was no book which from those given here, and, although a wide range of maps puzzled students could turn to for explanations; no book and map exercises is included, will prefer to continue to which told them more about real geological maps. This use their own 'pet' examples. But this is meant primarily to book is an attempt to fill that need. It is based on the view be a book for the student - to turn to for clarification, for that in these days of increasing specialisation the geological further information, and simply to learn a little more about map remains the vital coordinating document, and that the geological maps.

"Rocks and soils haunt our thinking about wine. We see links, sniff origins, taste connections, digest differences. Is this cause and effect -- or fantasy? Alex Maltman is ghostbuster-in-chief. This wide-ranging and clearly reasoned book shines a torch through the cobwebs." — Andrew Jefford Burgundy thrives on the limestone remnants of a warm, shallow sea while Sancerre and Pouilly wrap their roots around flint. The finest Pomerols bloom in a ‘button’ of blue clay, and Beaujolais famously begins life in granite. Cabernet Sauvignon loves just about any sandstone and Champagne gets on gloriously with chalk. But is the secret to great port really schist? Alex Maltman, Emeritus Professor of earth sciences at Aberystwyth University, finds himself between a rock and a vineyard place as he explains how a wine’s flavours relate to the geology at foot, and discovers that there is more to ‘minerality’ than mud, rocks and the earth’s stark materials... Terroir is as intrinsic to the quality of a wine as the grapes it comes from or the intentions of the wine maker. This beautifully produced and illustrated book looks at the many factors that influence, or don't, how a wine tastes. Professor Maltman poses lots of questions and answers, while busting some myths along the way.