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The Vintner’s Apprentice

An Insider’s Guide to the Art and Craft of Wine Making, Taught by the Masters

By Eric Miller

In The Vintner’s Apprentice (Quarry Books/February 2011/$24.99, flexi-bind), readers get behind-the-scenes access to the wine world’s masters of the craft, as well as a guide to the techniques that made them so successful.

Author Eric Miller writes about the art and process of winemaking, from where to plant grapes to what grapes to plant to what you can expect to achieve in the final product. His interviews with winemakers from the United States, France, Italy, South Africa, Chile, and Germany give readers great insight into winemaking around the world. The wine masters relate their stories and share their understanding about selecting sites and planting vineyards, about harvesting and processing grapes, about cellar work and aging wines, about how to make critical decisions and how to avoid problems. The instructional content and diverse profiles are paired with hundreds of full-color photos.

As Kevin Zraly writes in the foreword, The Vintner’s Apprentice is all about the journey of grapes from the vineyard through the winery to the wine on your dinner table.

Eric Miller is winemaker and co-owner at Chaddsford Winery in Chadds Ford, Pennsylvania. Eric spent a good portion of his youth growing up in Europe, including a small village in Burgundy, where he first developed his passion for wine. When his family returned to the United States in 1970, they established Benmarl Vineyards in the Hudson Valley, New York State’s first farm winery.

After doing his early vineyard and wine experimentation in New York, Eric and his wife Lee founded the Chaddsford Winery in southeastern Pennsylvania’s Brandywine Valley in 1982, joining a few other pioneers in developing Pennsylvania’s fledgling wine industry. Since then, Chaddsford has grown to become Pennsylvania’s largest winery, and Eric Miller is among a handful of East Coast United States winemakers who have achieved national acclaim and recognition. His wines have been called “enchanting” and “perfect” by Gourmet, and have been featured in Food & Wine, The New York Times, Decanter, and many other prestigious wine and food publications.


I have signed copies - ONLY 8 left - email me HERE for full details.