Making Wines Like Those You Buy
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How to reproduce the flavour and quality of commercial wines in your own home, using easily-obtained ingredients. Sauternes, hocks, madeiras and champagne are all possible with th…
Book Summary
Making Wines Like Those You Buy by George William Bryan Acton is a practical home winemaking guide that shows how to recreate the taste and quality of commercial wines using easily obtained ingredients. It covers styles like Sauternes, hocks, madeiras, and champagne, offering step-by-step methods for home vintners who want professional results without professional equipment.
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About Making Wines Like Those You Buy
First published in the mid-20th century, Making Wines Like Those You Buy remains a classic in home winemaking literature. Acton, an experienced winemaker, explains how to mimic the flavor profiles of popular commercial wines using simple ingredients such as grape concentrates, dried fruits, and common additives. The book covers a range of styles—from sweet Sauternes and German-style hocks to fortified madeiras and sparkling champagne—with detailed recipes and techniques. Acton emphasizes practical methods that avoid exotic equipment, making the process accessible to beginners. While some techniques reflect older practices, the core principles of fermentation, blending, and aging are still relevant. This edition is ideal for hobbyists interested in traditional approaches and for those who want to reproduce familiar wine styles at home without a vineyard.
Who should read Making Wines Like Those You Buy?
This book is for home winemaking enthusiasts, especially beginners and intermediate vintners who want to replicate commercial wine styles using accessible ingredients. It suits readers interested in traditional, low-tech methods and those who enjoy vintage craft guides. It is also useful for anyone curious about the science of flavor matching in winemaking. However, modern winemakers seeking cutting-edge techniques or strict hygiene protocols may find some advice outdated.
Pros & Cons
Pros
- ✓ Clear, step-by-step recipes for popular commercial wine styles
- ✓ Uses easily obtainable ingredients and basic equipment
- ✓ Covers a wide range of wines, including sparkling and fortified types
- ✓ Written by an experienced author with practical insights
- ✓ Encourages experimentation and cost-effective home production
Cons
- ✗ Some methods and ingredients reflect outdated winemaking practices
- ✗ Lacks modern safety and hygiene recommendations
- ✗ Assumes familiarity with basic fermentation concepts
- ✗ Limited troubleshooting guidance for common faults
- ✗ No updated resources or references to current suppliers
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Frequently asked questions
Do I need special equipment to follow this book?
No, the book emphasizes easily obtained ingredients and basic home equipment, such as fermenting jars, airlocks, and siphon tubes. It avoids specialized or expensive tools.
Are the recipes suitable for beginners?
Yes, the instructions are step-by-step and assume little prior knowledge, though some basic understanding of fermentation helps. Beginners can start with simpler recipes and progress to more complex styles.
Does the book cover sparkling wine production?
Yes, it includes methods for making champagne-style sparkling wines, though the techniques reflect older, simpler approaches rather than modern professional methods.
Is this book still relevant today?
While some practices are outdated, the core principles of flavor matching and basic fermentation remain useful. Modern winemakers should supplement with current hygiene and safety guidelines.
Can I use modern wine kits with this book?
The book focuses on traditional ingredients rather than modern kits, but the techniques for fermentation and aging can be adapted. It is best suited for those wanting to experiment with basic ingredients.
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