L'art de faire le vin avec les raisins secs

A practical handbook for anyone eager to turn dried grapes into fragrant, full‑bodied wines, this volume blends clear step‑by‑step instructions with the scientific insights of late‑19th‑century viticulture. Readers will find detailed recipes for raisin‑based wines, from simple table styles to richer fortified varieties, together with tables of proportions, fermentation times and storage tips that make experimentation straightforward.

Beyond the kitchen, the guide offers a concise survey of vineyard health, highlighting common pests and diseases and suggesting low‑cost remedies that were cutting‑edge at the time. Illustrated plates and synoptic charts help visualize the process, while the author’s extensive experience shines through in practical advice for growers, merchants and home producers alike. Whether you’re curious about historical winemaking techniques or looking for timeless tips to enrich your own cellar, the book provides a thorough, approachable reference to the art of raisin wine.