A history and description of modern wines
By: by Cyrus Redding
Contributors: American Institute of Wine & Food,
Edition: 3d ed., with additions and corrections
Series: Bohn's illustrated library
Publisher: Henry G. Bohn
Published: 1860
Place of publication: London
Language: eng
Number of pages: 440
Subjects: Wine and wine making
Other titles: American Institute of Wine & Food Culinary Collection; Select catalogue of new books at reduced prices, published or sold by Henry G. Bohn; Redding on wines