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Wild wines around the world have been created since the dawn of time, with nearly every civilization and culture on earth developing their own means of fermenting and distilling various fruits and grains into aromatic, strong spirited drinks that have graced the tables of kings and peasants alike.
Making your own wild wines, using some of the most popular recipes in the world can be a fun, highly rewarding project that allows you to take full control of the taste and body of your favorite dinner side drink. This book will show you more than 100 recipes for wild wines, using the best herbs, fruits, and flowers to create some of the most beloved drinks in the world for you and your friends and family.
The basics of wild wine recipes are laid out here in great detail, providing you with everything you need to know to both understand and start making your own wines in no time. You will be shown the basic information or dozens of varieties of herbs, fruits and flowers, including how they are best used in wine recipes, what you need to do to them to prepare them, and how they will taste, feel, look, and smell in a finished product. You will learn what you can do to promote the integrity of your wine and how many different ways there are to vary the aspects of both white and red wild wines without sacrificing taste.
After learning the basics of wild wine making, you will be shown through the process of making each of 101 different recipes that have been received well around the world. Expert interviews have been conducted and included to provide you with insight into special tips and tricks you can utilize to perfect your wines and to ensure the best possible wine is produced every time. For every aspiring amateur wine maker out there, this book is an absolute must.
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
- Sales Rank: #186997 in Books
- Published on: 2009-11-11
- Original language: English
- Number of items: 1
- Dimensions: 8.80" h x .90" w x 5.90" l, .75 pounds
- Binding: Paperback
- 288 pages
About the Author
John was born in Miami, Florida in 1970. He grew up in the Tampa Bay area, but attended the North Carolina School of the Arts, in Winston Salem NC, for High School. He attended Florida State University and got a Bachelor's degree in Psychology from Appalachian State University. In August of 2007, he took the plunge. John had been a social worker in child protective services for far too many years, and had been toying with the idea of being a writer. He had written for a few national magazines and received positive responses for his work. He decided to quit social work and took a chance at writing full time. Luck was on his side, as his first year he was signed to write seven books for Atlantic Publishing Company. Since then he has been writing for a number of magazines including Herb Companion, Precognito, and Winemaker Magazine as well as freelance work to create workbooks, ebooks, articles, ghost write books, blogs and much more. He is now working full time filling requests and hope to get some fiction completed and published this coming year. He freelanced for the New York Times, Bloomberg News, and Reuters. He is working on an upcoming book about his adventures covering the John Edward's trial."
Most helpful customer reviews
22 of 22 people found the following review helpful.
A toast to wine lovers!
By R. Zemanski
Being a wine lover, I just had to read this book and I wasn't disappointed. Packed full of interesting stories and advice from amateur wine makers, it answered just about any question I had (or didn't even know I had) about winemaking. The book carefully guides the reader through the winemaking process from the equipment you need (and why you need it) to 10 troubleshooting tips in case things go awry ("my wine smells like dirt or "my white wine is turning red").
After reading this book, the most surprising point to me is that you really don't need a ton of equipment or huge barrels in your basement to make a good bottle of wine. You can even use buckets (just make sure they are sanitized).
Selecting the ingredients is where the fun begins. The author, John Peragine, provides recipes using everything from frozen concentrate grape juice and sugar to rice and raisins. Just as the title eludes to, there are some wild wines to be created -- made from fruits, vegetables, grains and even flowers. Some of the recipes are surprisingly easy and others are more complex, but they all give you precise step-by-step instructions.
I feel like I've become friends with Peragine and if I knew his phone number, I wouldn't even hesitate to call him for advice in the middle of the process! But, I probably wouldn't need to, because I'm sure the answer is in this book.
10 of 10 people found the following review helpful.
Save money WITHOUT giving up the little things!
By Chelsea McQuaid
In times of economic distress, we look for simpler ways to live our lives. 101 Recipes for Making Wild Wines at Home: A Step-by-Step Guide is a great way to further one's wine enthusiasm for a fraction of the cost. Blissfully light on drier topics, such as history, the book dives right into working with the basic ingredients.
Without getting too complex, the basic, working knowledge of the ingredients is detailed, one at a time. The author's personal experiences provide a wealth of inside tips and tricks to ease the reader's own attempts at wine-making. The basic knowledge is then expanded upon, for the reader who wants to take the next step, or the novice who can't get enough knowledge about their new craft.
The real juice (no pun intended) of this book is the recipes. Starting with the most basic, the author provides quite the springboard to jump from, gathering confidence as you go through punches, meads, ciders, vegetable wines, grain wines, and herbal wines. The variety of recipes should prove to inspire the reader to create their own wines.
21 of 25 people found the following review helpful.
Not always dependable.
By C. Englander
This booked seemed very promising due to the wild wine recipes that it contained but when you look a little closer (and more thoroughly than the editor did) you notice that a large amount of the recipes are wrong, don't include where to actually add ingredients that are listed to be needed in the ingredient list, and there is little to no explanation on how to actually make wine. For a long time winemaker this may be a good source to find recipe ideas but I would worry about actually making the specific recipe due to the inconsistency of them. It does a good job at explaining the very very basics...well almost. Look up "Camden tablet" in the index. You would assume since this is an ingredient needed in many a wine recipe including most of the ones in the book, it would take you to a page explaining what a "Camden tablet" is. Instead "Camden Tablet p.137" is the only thing listed which turns out to be a recipe for wine which includes a Camden tablet like the other 100 recipes in the book....nothing else. In another recipe Lemon juice/rind is listed in needed ingredients but nowhere in the recipe does it say where or when to add it. As someone who brews beer, I know things are done at specific times for specific reasons. Little things can alter a recipe drastically. I believe that the author has some really good ideas but his editor needs to pay a little bit better attention to the important things!
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