This is an expanded version of the author’s earlier Practical Handbook on Port Wine (1925).
This book is partly historical but principally deals with the technical aspect of the port production process with a fair smattering of statistics and seven pages dedicated to the quality of port vintages from 1800 to 1934, each of which is rated on the scale: Very Bad, Bad, Ordinary, Fair, Very Fair, Good, Very Good or Very Fine Indeed.
A very interesting little book, but unfortunately scarce and expensive to acquire.
Publisher: Harper & Co., London
Edition: 1936
Pages: 174
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