I rather like this book, it's a technical tour-de-force of winemaking. And it works well also as a reference.
However, in 2009, I can't really recommend this old, expensive book when the new edition (3rd) of Ronald Jackson's excellent Wine Science is available. Wine Science, Third Edition: Principles and Applications (Food Science and Technology) This is what is used for courses in winemaking today, and is both rigorous and readable. It's also expensive, but with almost 800 pages and a recent (2008) update it doesn't hurt as badly.
Get more detail about Principles and Practices of Winemaking.
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