| Wine ~ Education Materials for the
Professional
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| Sales and Service for the Wine
Professional If a restaurant, bar, or hotel was limited to one written reference source on alcoholic beverages, this book would be an excellent choice. Containing far more than a thorough and concise summarization of wine, this text also offers valuable information on every aspect of serving alcohol, including stocking and preparation, sales techniques, cleanup, and safety. The interests of both customers (good service) and business owners (high, sustained sales) are considered, with instructions on such important yet underaddressed subjects as teamwork, customers' complaints, and drunken patrons. Whether it's how to maintain a bar, the specific honey in Drambuie, the names of Chablis' vineyards, or fire procedures, this accessible text has the answer. It is hard to imagine a book that is more helpful for alcoholic beverage sales or more encouraging regarding professionalism in food and beverage service. Jancis Robinson's Wine Course As elegant and meticulously laid out as a posh wine shop, this companion to the BBC series of the same title by Financial Times wine columnist Robinson brims with the kind of facts, advice and trivia that will likely enthrall aspiring oenophiles but may overwhelm dilettantes. Robinson, a congenial raconteur, divides this course into four long chapters, each providing a deep immersion into a different facet of the wine world?and each punctuated by splashy photographs and charts. "Getting the Most Out of Wine" demonstrates how to open, serve and order the stuff; "How Wine is Made" reveals how the grapes are harvested, fermented and bottled; the last chapters catalogue the hundreds of varieties of wine and the world's vineyards, from those in France and Italy to less prominent regions in Argentina, South Africa and New Zealand. The book is bursting with short glossaries and sidebars, addressing the esoteric (wine-scoring systems) and the pragmatic (pronunciation; varieties of corkscrews). A short vintage guide and an index are included, but no comprehensive glossary. Readers with income and patience enough for the trial and error that a wine education requires will find that this manual is best read over time, in conjunction with regular samplings of the wines showcased. The novice looking for a simple handbook to help navigate a wine retailer or a restaurant list may be better served by the Windows on the World Wine Course. Parker's Wine Buyer's Guide - Fifth Edition Thoroughly revised and updated, this fifth edition of the Parker's Wine Buyer's Guide has been eagerly awaited by seasoned collectors and occasional drinkers alike. No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including Austria for the first time ever. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10. The New Wine Lover's Companion The first edition of this popular wine reference was hailed by Jurgen Gothe of the Vancouver Sun as “the best new wine book in more than a decade.” The New Wine Lover’s Companion has been completely rewritten and updated to make it even better. No wine snobbery here. This book’s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: “…an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.” —William Rice, Food and Wine Columnist, Chicago Tribune . . . “A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.” —Jacques Pepin, cookbook author and TV chefLe Cordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine Le Cordon Bleu Wine Essentials lets the everyday wine lover become a true wine connoisseur. Shedding light on a world as fascinating for its science and history as it is for its intricate etiquette, this guide unfolds the entire art and craft of wine in a beautifully designed and illustrated volume. With contributions from the world’s leading wine makers, sommeliers, and wine professionals, Le Cordon Bleu Wine Essentials provides commonsense advice on the everyday world of wine–from selecting, buying, and storing wine, to guidelines for tasting, appraising, ordering, and serving all varieties. The book also includes a behind-the-scenes look at winemaking, building a well-balanced wine collection, and practical advice on investing in wine. Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. The Sommelier's Guide to Wine: A Primer for Selecting, Serving & Savoring Wine Aimed at restaurant workers and the general reader, this guide describes the basics of selecting, serving, and tasting wine. Smith (Culinary Institute of America) explains how wine is made and discusses various types of grapes and areas of production. He also offers suggestions regarding the purchase and storage of wine as well as on pairing it with different types of food. Great Wine Made Simple : Straight Talk from a Master Sommelier At last, a wine book that makes
selecting and enjoying wine truly simple. With renowned wine expert Andrea Immer as your
guide, never again will you have to fear pricey bottles that don't deliver, snobby wine
waiters, foreign terminology, or encyclopedic restaurant wine lists. You'll be able to buy
or order wine with confidence-and get just the wine you want-by learning how the "Big
Six" basic styles taste and how to read any wine label. Wine Spectator's California Wine He may be employed by the magazine, but James Laube is no mere wine spectator. He's an active participant, as evidenced by Wine Spectator's California Wine, the completely revised second edition of his 1996 James Beard Award winner. Drawing on more than 50,000 personal tasting notes and two decades as a wine writer--most of it as the Spectator's Napa-based correspondent--Laube presents a refreshing reference work ("not a buyers' guide" he insists) to those serious about California wine. California viticulture has seen a lot of changes between editions--vineyards replanted, wineries sold, CEOs turned vintners demanding (and getting) $100-plus for their first bottlings--and the author has tasted pretty much all of it. Introductory chapters provide the reader a nuanced overview of California wine history, grape plantings, wine appellations, vintage evaluations, and even an offbeat fact or two (according to the agricultural commissioner, Mendocino County grapes are its No. 2 cash crop; marijuana is No. 1). But it's chapter 7, with its alphabetical profiles of (almost) every producing winery in the state, that'll be required reading for anyone who's ever worn out their brake linings on the Oakville Grade. Each winery's entry consists of overall quality rating (one to five stars), founding date, current owner, winemaker, acreage, case production, varietals estate-grown and purchased, as well as notes on selected wines. Of course, a few biases show through. Laube doesn't seem to be much of a merlot fan; he tends to be Napacentric; and his vintage ratings by grape type are based on subjective areas (when Laube calls 1995 a five-star year for zinfandel, he means Napa or Sonoma zins; Amador County need not apply). But it's rousing to read his repeated assertion that very, very few California wines are meant to be cellared long-term and that he'd "rather drink a wine a year or two too early than one week too late." --Tony Mason The Bar and Beverage Book Only book available combining coverage
of bar operations management and mixology. Successful Wine Marketing "Successful Wine Marketing" explains the principles, logistics, and strategies of wine marketing and sales, helping any winery or distributor understand the market, find a niche, and develop a successful plan. Full of descriptions, tips, and real world examples from both wine and business experts, this book distills the lessons and practical knowledge that come out of the highly regarded University of California at Davis short course, given each summer in conjunction with the Office international de la vigne et du vin (OIV). From the basics of understanding the wine consumer, the marketplace, and trends; to developing strategies through category management, design, and positioning; to understanding the legal environment and distribution chain, "Successful Wine Marketing" is the first publication to provide sound, practical information on both wine and business. Completely up to date, with information on Internet marketing, small winery strategies, and so much more, "Successful Wine Marketing" is a necessary and valuable resource for small and large wineries, wine consultants and distributors, enology departments and associations, trade associations and agents, short courses and professional development courses, graduate and undergraduate wine marketing courses, and some wine retail outlets. Winemaking: From Grape Growing to Marketplace Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks. Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular: current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars, wine connoisseurs - offers an in-depth understanding of crafting wine, professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners, students - searching for an initial overview of contemporary viticulture. Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking. As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels. The American Wine Society Presents Growing Wine Grapes You could probably learn a lot from this little book even if you weren't going to plant a few vines, but if you're even thinking of growing grapes, this is a great little primer. It isn't going to make you a viticulturist, but it will prepare you for what you're about to get into. In the process, it will probably help you avoid more than a few mistakes. The American Wine Society does select good authors. Each chapter is tightly written, adequately illustrated, and easily read and absorbed. Most are simply practical, as they should be. A couple border on being scholarly, which is a plus. Dr. John R. McGrew wrote six of the ten chapters. He's no T. V. Munson, but he is a professional grape breeder and a darn good winemaker, too. You can take his word to the bank. The Grape Grower: A Guide to Organic Viticulture Grapes are the most popular and widely grown fruit in the world. From the tropics to Alaska, grapes will grow successfully in almost every climate. Whether you raise them for fresh eating, or for making wine, juice, or jellies and preserves, the right grapes will reward you with abundant crops for a modest investment of time and effort. Now for the first time comes a book for grape growers who wish to use organic growing methods to raise healthy, thriving vineyards in the backyard or on a small commercial scale. The Grape Grower distills the broad knowledge and long-time personal experience of Lon Rombough, one of North America’s foremost authorities on viticulture. From finding and preparing the right site for your vineyard to training, trellising, and pruning vines to growing new grapes from seeds and cuttings, The Grape Grower offers thorough and accessible information on all the basics. The chapters on grape species, varieties, and hybrids are alone worth the price of a college course in viticulture. And technical information on the major (and minor) insect pests and diseases that affect grapes, as well as their organic controls, makes this book an invaluable reference that readers will turn to again and again. Rombaugh also provides a wealth of information on hardy but
little-known grapes that are native to North America, and on a wide range of topics,
including: Wine Tourism Around the World : Development, Management and Markets Wine tourism is a rapidly growing field of industry and
academic interest with changes in the consumer markets in recent years, showing an
enormous interest in 'experiential' travel. Wine Tourism Around the World is therefore an
invaluable text for both students and practitioners alike and provides: Wine, Food, and Tourism Marketing (Journal of Travel & Tourism Marketing, Vol. 14 Get the advantage you need to compete in the worldwide food and wine tourism marketplace! Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic competitive advantages. The book looks at case studies of business operations, seasonality, destination image, and the development of business networks. Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism, hospitality, and wine and food studies, Wine, Food, and Tourism Marketing examines the importance of food and wine tourism to rural regional development. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies, viticulture, design factors for online tourism information, and the use of food images in promotional material and positioning strategies. The book includes: a 2001 research study on French public sector management of wine tourism an examination of the cider industry in Somerset, England a look at the implications of non resident tourist markets on British Columbia’s emerging wine tourism industry an analysis of the types of food images used in French regional tourism brochures a national study of seasonality issues on wine tourism in New Zealand a look at post-apartheid tourism trends on South Africa’s Western Cape a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies a study of the use of local and regional food for destination marketing of South Africa a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine, Food, and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality, marketing, food and wine studies, and rural regional development. --This text refers to the Hardcover edition. |