La 7e édition, parue en 1898, augmentée de son supplément de 1901 donne une vision unique du vignoble bordelais dans sa phase d'expansion géographique la plus large.
L'on retrouve la structure actuelle d'un Féret, comportant une première partie de généralités, qui nous permettent de découvrir les us et coutumes de l'époque, les cépages utilisés (telle la Syrah). De découvertes en découvertes, l'amateur comme le professionnel prend en compte une vision de la production bordelaise juste avant la mise en place des premières délimitations juridiques (1910) et l'impact des grands fléaux sur le vignoble.
Ce Féret a également une utilité pour l'ensemble des professionnels bordelais car, de par son inventaire exhaustif des propriétés, il permet de retrouver l'existence de leur cru et la marque attachée à celui-ci. Élément juridique encore valide aux yeux de la DGCCRF et de la justice.
This prestigious book, like a fine wine polished by time and accumulated experience, is part dream and part emotion.
A veritable invitation to awaken the senses, it distinguishes the giver as much as the person who receives it.
1845: First English edition of Charles Cocks' book.
1850: First French edition. In 1868, Bordeaux and its Wines becomes a reference work which comes under the direction of Édouard Féret. With time, users baptize the book the "Féret".
2004: A practically perfect comprehensiveness, an extensive updating (more than 200,000 changes among the half-million details of the last English edition) and an enlarged scope of the information presented make this work indispensable for understanding the Bordeaux vineyard.
More than 50 researchers have edited the pages on basic knowledge to give the reader indispensable information necessary to understand Bordeaux wine.
Professionals, researchers, engineers, professors, recognized and established specialists in each of the fields discussed have written chapters about the history of the vineyard, the grape varieties, vine pests and illnesses, vinification, barrel-aging, the art of choosing, drinking and storing Bordeaux wine, professional organizations, wine and health, vintages, etc. Each appellation is presented with an overview of its principal characteristics and production figures, as well as any pertinent classifications that apply.
Thus the reader can look at the entire Bordeaux vineyard scene with all the necessary information: from the most modest to the most grand, from the most prestigious to the least known, here is an incomparable vision of Bordeaux's production. Bordeaux and Its Wines is a basic tool for the wine professional, an indispensable guide for the amateur, meeting the most varied needs and answering the most diverse questions.
Whatever the status of the reader, specific answers will be found here: a search for a particular wine, an address, the existence of a property, its history, its reputation, its official classification, the evolution of its production. Three main indexes enable easy access to the information sought:
- branded wines and château names (almost 15,000 entries) - directors, owners and managers (more than 15,000 entries) - winemaking communes (more than 500 entries) These are the three essential keys to the discovery of:
- more than 7,400 growths (over 1,800 of which are described and illustrated in detail) - more than 190 négociant houses.
A l'occasion du bicentenaire des éditions Féret, cette 19e édition met à jour la description des crus du vignoble bordelais, et recense plus de 10.000 noms de propriétaires et exploitants et plus de 14.000 marques.
