Wine Appreciation
Edition: 3
Copyright: 2025
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TAKE A TRIP AROUND THE WORLD OF WINE
Wine Appreciation is a study of the history of global winegrowing, universal winemaking principles, and the economic and political impact of the wine industry as a vital part of modern agriculture. As a reader, you will visit notable wine regions from around the globe, including France, Italy, Germany, Spain and Portugal, Chile and Argentina, South Africa, Australia, and New Zealand, and of course the United States. Wine appreciation as an inspiring STEM education topic is designed to provide a scientific understanding of the nature of wine - its production, history, uses and related responsibilities. Wine Appreciation is a structured after Purdue University’s preeminent course of study – taught to over 13,000 undergraduate students - designed to help you learn about the major types of wine - to intrigue your friends and relatives with wine lore and timely toasts - to dazzle business associates with translations of restaurant wine lists - to articulate your tastes and preferences into sensible wine and food pairings. Note that wine is solely a matter of personal preference influenced by individual taste, tasting experiences and associations. Some folks call this 'knowing wine' - and others call it culture.
Unofficially labeled as one of Purdue's coolest classes, Wine Appreciation is also available as an online course complementing this comprehensive textbook. Just like the book, it can be purchased as a gift for wine lovers – novice or seasoned: Purdue Wine Appreciation Certificate
For those readers who eventually want to dive deeper into commercial winemaking principles and practices, Professor Butzke also offers the Purdue Winemaking Certificate
Acknowledgments
Basic Multi-lingual Wine Dictionary
Chapter One
Introduction to the Wine Industry
Chapter Two
Wine Sensory Evaluation
Chapter Three
Wine and Health
Chapter Four
Wine Etiquette
Chapter Five
Grape Growing
Chapter Six
Winemaking
Chapter Seven
West Coast Wines: California
Chapter Eight
West Coast Wines: Oregon
Chapter Nine
West Coast Wines: Washington State
Chapter Ten
The Wines of France: Champagne
Chapter Eleven
The Wines of France: Burgundy
Chapter Twelve
The Wines of France: Bordeaux
Chapter Thirteen
The Wines of France: The Loire Valley
Chapter Fourteen
The Wines of France: The Rhone Valley
Chapter Fifteen
The Wines of Germany
Chapter Sixteen
The Wines of Italy
Chapter Seventeen
The Wines of Spain
Chapter Eighteen
The Wines of Portugal
Chapter Nineteen
The Wines of Chile
Chapter Twenty
The Wines of Argentina
Chapter Twenty-One
The Wines of South Africa
Chapter Twenty-Two
The Wines of Australia
Chapter Twenty-Three
The Wines of New Zealand
Chapter Twenty-Four
The Wines of China
Index
Dr. Christian Butzke is a professor of enology (the science of wine) and food science in Purdue’s College of Agriculture. An award-winning faculty entrepreneur, he is also Purdue’s first SUFIE, the Senior University Fellow for Innovation & Entrepreneurship, and leads faculty teams of seasoned collegiate I&E Fellows and departmental I&E Ambassadors across the university system to foster an academic culture of innovation and entrepreneurship that elevates the societal impact of Purdue’s use-inspired research. He is a past-president of the American Society for Enology and Viticulture, the winemakers’ professional guild, and was chief judge of the Indy International, the largest scientifically organized and independent wine competition in the US. He is the author of two books and dozens of scientific and popular publications on wine, and has taught wine appreciation to more than 10,000 undergraduate students. The Wine Professor was inducted into Purdue’s Book of Great Teachers as a faculty member “who has devoted his life to excellence in teaching and scholarship”. His applied research program addresses fine wine quality from fermentation problems to bottle closure issues, from global wine transport conditions to wine aging kinetics. His work on wine has been featured in the popular media including the New York Times, Boston Globe, PBS, The Economist, Financial Times, Wine Spectator, Rolling Stone Magazine, and many others. His responsibilities include the planning, coordination and teaching of professional education programs in enology, such as the online Purdue Winemaking Certificate. A former faculty member of the UC Davis Department of Viticulture and Enology, he is the co-founder of the Joint Burgundy-California-Oregon Winemaking Symposia, served on the managing committee for the wine industry’s largest conference, the Unified Wine & Grape Symposium, and has been an award-winning commercial winemaker. He is co-founder and chief enologist of the Purdue-based startup VinSense, a software company that provides vineyard management decision-support through real-time, high-resolution functional soil maps, modeling of soil and climate effects on fruit composition and quality, and powerful analytics and visualization tools. He has three awesome daughters.