Wine ~ Education Materials for the Professional

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 chef


Le 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.

Andrea Immer genuinely knows more about wine than most wine lovers could ever hope (or want) to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set to become a savvy wine buyer. Unlike other guides on the market, Great Wine Made Simple makes it easy to master the ins and outs of choosing a wine that you and your guests will love-on any budget.

Shunning yesterday’s 100-point scales and lectures on “bouquet,” Great Wine Made Simple explains wine in commonsense terms. Featuring a core curriculum of the six grapes that comprise 80 percent of today’s top-selling wines, along with a complete flavor map that explains what tastes you can expect from climates around the globe, Great Wine Made Simple uses easy and fun tasting lessons to help you identify what you like and learn how to spot it on a menu or shelf.

Immer reveals the secret weapons of wine experts and explains how to decipher those enigmatic labels. In her fresh, encouraging tones, she provides enlightening exercises (such as “milk tasting” for understanding variations in wine texture) and vocabulary sessions. On a mission to empower the everyday wine buyer, with Great Wine Made Simple Immer creates a refreshing new way to choose the perfect wine for every palate and occasion.


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.
* Expanded sections on theft, service, staffing, liability, budgeting, and cost control.
* New sections on gaming operations and safe serving, plus an increased emphasis on wine and beer in food and beverage operations.
* All-new photographs and line illustrations.


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:
• pruning neglected or overgrown vines
• growing grapes on arbors and in greenhouses
• controlling animal pests in the vineyard
• bunch grapes and muscadine grapes for the South
• winter protection, and how to increase the hardiness of grapes
• creating your own new varieties


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:

* The first comprehensive introduction to wine tourism from a business, social science and policy perspective
* An international perspective on wine tourism and includes detailed examples from Australia, Canada, France, Greece, Hungary, New Zealand, Portugal, South Africa, Spain, Switzerland, UK and the USA
* Detailed information on the growth and development of wine tourism from both supply, demand, marketing and management perspectives

Academic researchers and students in tourism and hospitality fields, as well as anyone connected with the wine industry, will find this book an essential guide to understanding the global impacts of wine tourism and the consequent economic, social and environmental impacts and opportunities.

C.Michael Hall is based at the University of Otago in New Zealand and is Visiting Professor in the School of Leisure and Food Management, Sheffield Hallam University. He has written widely on wine, food and rural tourism and has a major interest in cool-climate wine tourism.

Liz Sharples is a lecturer in the School of Leisure and Food Management, Sheffield Hallam University. She has extensive practical and academic experience in the hospitality industry and has major research interests in the interrelationships between cuisine, tourism and rural production.

Brock Cambourne is the owner/operator of multiple tourism award winning National Capital Wine Tours and principal of Benchmark Tourism Consulting. He has researched and published extensively on wine and culinary tourism and is a member of the Australian National Wine Tourism Working Party.

Niki Macionis is a lecturer at the University of Canberra’s Cooperative Research Centre for Sustainable Tourism. Her graduate studies focussed on the development of wine tourism and she has researched and published extensively on wine and culinary tourism.

the first comprehensive introduction to wine tourism from a business and social science perspective an international perspective on wine tourism including examples from around the world detailed examination of the growth and development of wine tourism from both supply and demand perspectives


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.