Zinfandel: A History of a Grape and Its Wine

By Charles L. Sullivan | Go to book overview

SELECT BIBLIOGRAPHY

The chapter notes serve as the research bibliography for this study. This select bibliography, with some annotations, is intended to help readers who want to read more widely on Zinfandel and its history.

Adams, Leon D. The Wines of America. Boston: Houghton Mifflin, 1973. A second edition of this work appeared in 1978, a third edition in 1985, and a fourth in 1990, all published in New York by McGraw-Hill. The first two editions are particularly good on Zinfandel and its possible origins.

Amerine, Maynard, and W. V. Cruess. The Technology of Wine Making. Westport, Conn.: Avi Publishing, 1960.

Amerine, M. A., and M. A. Joslyn. Table Wines: The Technology of Their Production. 2d ed. Berkeley: University of California Press, 1970. Originally published in 1951.

Amerine, Maynard A., and Vernon L. Singleton. Wine: An Introduction for Americans. 2d ed. Berkeley: University of California Press, 1977. Originally published in 1965.

Amerine, M. A., and A. J. Winkler. “Composition and Quality of Musts and Wines of California Grapes. ” Hilgardia 15, no. 6 (February 1944), pp. 493–673. This work, published through the California Agricultural Experiment Station, is based on extensive surveys done in the 1930s.

Amerine, M. A., and A. J. Winkler. California Wine Grapes: Composition and Quality of Their Musts and Wines. California Agricultural Experiment Station Bulletin 794, Davis, Calif., 1963. An update of the preceding 1944 work.

Baldy, Marian. The University Wine Course. San Francisco: Wine Appreciation Guild, 1993.

Balzer, Robert L. California's Best Wines. Los Angeles: Ward Ritchie Press, 1948. Concentrates on a few premium producers.

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