Research Catalog
Wines of Vermont : a History of Pioneer Fermentation
- Title
- Wines of Vermont : a History of Pioneer Fermentation / Todd Trzaskos ; Foreword by Deirdre Heekin.
- Author
- Trzaskos, Todd
- Publication
- Charleston, SC : American Palate, a Division of The History Press, 2015.
- ©2015
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | TP557.5.V5 T79 2015 | Off-site |
Details
- Additional Authors
- Heekin, Deirdre
- Description
- 152 pages : illustrations (some color), portrait; 23 cm
- Summary
- "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 States ripening wine industry. Todd Trzaskos reveals Vermont's identity as an innovative and maturing wine producer."--Back cover.
- Subjects
- Genre/Form
- History.
- Note
- "First published 2015"--Title page verso.
- Bibliography (note)
- Includes bibliographical references (pages 145-148) and index.
- Contents
- Part I: The Terroir of Vermont -- Part II: Wine Culture -- Part III. Fruits of the Land -- Part IV. Farmers and Winemakers -- Part V. Harvesting Support and the Future.
- ISBN
- 9781467118132
- 1467118133
- LCCN
- 2015945063
- OCLC
- ocn922577928
- SCSB-9525131
- Owning Institutions
- Princeton University Library