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Wines of Vermont: A History of Pioneer Fermentation

$14.29
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Overview
Vermont's extreme climate may not seem ideal for wine production, but industry pioneers are proving otherwise. For nearly half a century, local winemakers developed distinctive fermentation techniques and adopted select crops to withstand icy winters. In 1970, Frank Jedlicka used traditional recipes to make wine with apples, maple and honey. North River and Grand View followed with other orchard and berry fruits. Harrison Lebowitz planted French hybrid grapes on a Lake Champlain island in the 1990s, and soon Vermont hosted some of America's first true cold-climate vineyards. Fresh tastes and resurrected flavors now symbolize the Green Mountain State's ripening wine industry. Todd Trzaskos reveals Vermont's identity as an innovative and maturing wine producer.
Details
ISBN: 9781467118132
Format: Paperback
Publisher: The History Press
Date:
State: Vermont
Series: American Palate
Images: 69
Pages: 176
Dimensions: 6 (w) x 9 (h)
Author
Todd Trzaskos is a member of the Vermont Grape and Wine Council, Adirondack Coast Wine Association and Champlain Valley International Wine Trail Advisory Board. He runs and produces content at VTWineMedia.com and covers winemaking in the North Country as a contributing editor for the NewYorkCorkReport.com.
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