About Wine

by Henderson,J. Patrick

• ISBN13: 9781401837112
• ISBN10: 1401837115
• Format: Hardcover
• Copyright: 2006-06-23
• Publisher: Cengage Learning

Summary

About Wine is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other texts on this subject, this text seeks first to give the reader background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features of the text include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest.

Author Biography

J. Patrick Henderson, Senior Winemarker, Kenwood VineYards Winemaking Instructor, Santa Rosa Junior College Dellie Res, M.B.A., Instructor, New England Culinary Institute

Table of Contents

SECTION I The Basics	1	(512)
What Is Wine?	2	(14)
The History of Wine	5	(8)
Egypt and Greece	5	(1)
Roman Era	6	(2)
The Middle Ages	8	(2)
Twelfth Centry to Modern Times	10	(1)
Golden Age of Wine	10	(2)
Wine Today	12	(1)
Economic Cycles in the Wine Business	13	(1)
Summary	13	(3)
The Vineyard---From Soil to Harvest	16	(28)
Grapes Used for Winemaking	19	(1)
Soil and Site	20	(1)
Climate	21	(1)
Terroir	22	(2)
Techniques of Grape Growing	24	(2)
The Growing Season	26	(6)
Budbreak	26	(2)
Bloom	28	(1)
Veraison	29	(1)
Harvest	30	(1)
Dormancy	31	(1)
Major Grape Varieties	32	(11)
Barbera	32	(1)
Cabernet Franc	32	(1)
Organic Viticulture	33	(1)
Cabernet Sauvignon	34	(1)
Chardonnay	35	(1)
Chenin Blanc	36	(1)
Gewurztraminer	36	(1)
Grenache	37	(1)
Merlot	37	(1)
Muscat Blanc	37	(1)
Petite Sirah	38	(1)
Pinot Blanc	38	(1)
Pinot Gris/Pinot Grigio	38	(1)
Pinot Noir	39	(1)
Riesling	40	(1)
Sangiovese	40	(1)
Sanvignon Blanc	40	(1)
Syrah	41	(1)
Tempranillo	41	(1)
Viognier	41	(1)
Zinfandel	42	(1)
Summary	43	(1)
The Winery---From Grapes to Bottle	44	(30)
The Process of Fermentation	47	(6)
Red Wine Crush and Fermentation	49	(4)
Carbonic Maceration and Extended Maceration	53	(5)
White Wine Crush and Fermentation	55	(3)
Barrels and Aging	58	(1)
Malolactic Fermentation	59	(2)
Finishing a Wine	61	(3)
Bottling	63	(1)
Sparkling Wine	64	(4)
Other Methods of Sparkling Wine Production	67	(1)
Dessert Wines	68	(3)
Late-Harvest Wines	68	(1)
Port-Style Wines	69	(1)
Sherry	70	(1)
The Attributes of Wine	71	(1)
Summary	72	(2)
Tasting Wines	74	(27)
Sensory Evaluation: How the Senses Respond to Wine	76	(4)
The Sense of Sight---Appearance	77	(1)
The Sense of Smell---Aroma	77	(2)
The Sense of Taste---Flavor	79	(1)
The Sense of Touch---Texture	79	(1)
Organizing a Tasting	80	(5)
The Proper Setting for Tasting	81	(1)
Presenting the Wines	82	(2)
Other Considerations	84	(1)
Proper Tasting Techniques	85	(4)
Evaluation by Sight	86	(1)
Evaluation of Aroma	86	(2)
Evaluation by Mouth	88	(1)
Group Discussion of the Wines	89	(1)
Discussing and Evaluating Wine	89	(3)
Difficulties in Evaluating Wine	90	(1)
Understanding Wine Descriptors	91	(1)
The Wine Aroma Wheel	92	(2)
Wine and Food	94	(2)
A Simple Experiment in Pairing Wine and Food	96	(1)
Wine and Health	97	(2)
Negative Effects from Excessive Alcohol Consumption	97	(1)
Positive Effects from Moderate Wine Consumption	98	(1)
Special Considerations for Women	98	(1)
Summary	99	(2)
SECTION II Wine Regions of Europe
France	101	(77)
French Wine---Historical Perspective	104	(2)
Appellations Controlee Laws	106	(4)
Weaknesses of the System	110	(1)
Wine Regions of France	110	(23)
Bordeaux	111	(16)
Burgundy	127	(6)
The Classification System of Burgundy	133	(28)
Cotes-du-Rhone	148	(7)
The Southern Cotes du Rhone	155	(2)
Champagne	157	(4)
Classification of Champagne Styles	161	(4)
Alsace	163	(2)
The House of Leon Beyer	165	(12)
The Loire Valley	167	(6)
The South of France	173	(4)
Summary	177	(1)
Italy	178	(40)
Italian Wine---Historical Perspective	180	(4)
The Denominazione d'Origine Controllata (DOC) Laws	184	(5)
Quality Designations	184	(3)
Naming of Italian Wines	187	(2)
Wine Regions of Italy	189	(27)
Piedmont	190	(5)
Tuscany	195	(9)
Tre Venezia	204	(9)
Southern Italy	213	(3)
Summary	216	(2)
Spain and Portugal	218	(30)
History of Wine Production	221	(3)
Spanish Wine---Historical Perspective	221	(2)
Portuguese Wine---Historical Perspective	223	(1)
Government Involvement	224	(5)
Wine Laws	226	(3)
Wine Regions	229	(17)
The Wine Regions of Spain	230	(9)
The Wine Regions of Portugal	239	(7)
Summary	246	(2)
Germany	248	(30)
German Wine---Historical Perspective	251	(4)
Wine Laws	255	(8)
Wine Categories	255	(4)
Reading the Labels	259	(1)
Revision to the Wine Laws	260	(3)
The Wine Regions	263	(8)
Climate	263	(1)
Grape Varietals	264	(2)
The Mosel-Saar-Ruwer	266	(4)
The Rheingau	270	(1)
Nik Weis of St. Urbans-Hof	271	(5)
Rheinhessen	273	(1)
The Pfalz	273	(1)
Other Regions	274	(2)
Summary	276	(2)
Other European Regions and the Mediterranean	278	(15)
Central Europe	280	(1)
Austria	280	(1)
Austrian Wine---Historical Perspective	281	(3)
Switzerland	282	(2)
Summary---Central Europe	284	(1)
Eastern Europe	284	(3)
Hungary	285	(2)
Eastern Europe: Other Countries	287	(1)
Summary---Eastern Europe	287	(1)
Eastern Mediterranean Countries	287	(6)
Greece	288	(2)
Israel	290	(1)
Lebanon	291	(1)
Summary---Eastern Mediterranean	291	(2)
SECTION III Wine Regions of North America
California	293	(39)
California Wine---Historical Perspective	297	(6)
Commercialization	298	(2)
Prohibition	300	(2)
The Wine Revolution	302	(1)
American Viticultural Areas	303	(1)
The Wine Regions of California	304	(27)
The Napa Valley	306	(8)
Sonoma County	314	(5)
Lake and Mendocino Counties	319	(3)
The Central Coast	322	(7)
The Central Valley	329	(1)
Other Grape Growing Regions of California	330	(1)
Summary	331	(1)
Washington and Oregon	332	(20)
Washington State	335	(1)
Washington State Wine---Historical Perspective	336	(3)
Prohibition and Rebirth	337	(2)
The Wine Regions of Washington	339	(6)
The Columbia Valley	341	(2)
The Puget Sound Region	343	(2)
The Columbia Gorge Appellation	345	(1)
Oregon State	345	(1)
Oregon State Wine---Historical Perspective	346	(2)
The Beginning of an Industry	346	(2)
The Wine Regions of Oregon	348	(3)
The Willamette Valley	348	(2)
The Umpqua, Rogue, and Applegate Valleys	350	(1)
The Columbia and Walla Walla Valleys	351	(1)
Summary	351	(1)
New York, Canada, and Other North American Regions	352	(17)
New York State	354	(1)
New York State Wine---Historical Perspective	355	(3)
Wine Regions of New York	356	(2)
Other Wine Regions in the Eastern United States	358	(2)
Virginia	359	(1)
The Western United States	360	(1)
Texas	360	(1)
New Mexico	360	(1)
Colorado	361	(1)
Canada	361	(1)
Canadian Wine---Historical Perspective	362	(5)
Wine Regions	364	(3)
Summary	367	(2)
SECTION IV Wine Regions of the Southern Hemisphere
Australia and New Zealand	369	(27)
Australia	373	(2)
Australian Wine---Historical Perspective	375	(2)
The Wine Regions of Australia	377	(10)
New South Wales	380	(1)
Victoria	381	(2)
South Australia	383	(3)
Western Australia	386	(1)
Tasmania	387	(1)
New Zealand	387	(2)
New Zealand---Historical Perspective	388	(1)
The Wine Regions of New Zealand	389	(5)
Gisborne	389	(4)
Hawkes Bay	393	(1)
Marlborough	393	(1)
Other New Zealand Wine Regions	394	(1)
Summary	394	(2)
Chile and Argentina	396	(20)
Chile	399	(1)
Chilean Wine---Historical Perspective	399	(2)
The Wine Regions of Chile	401	(4)
The Atacama and Coquimbo Region	403	(2)
Pisco	405	(3)
The Aconcagua Region	404	(1)
The Central Valley Region	405	(4)
The Southern Region	409
Argentina	408	(1)
Argentine Wine---Historical Perspective	408	(2)
The Wine Regions of Argentina	410	(3)
The Mendoza and San Juan Regions	410	(2)
The La Rioja and Salta Regions	412	(1)
The Rio Negro Region	413	(1)
Summary	413	(3)
South Africa	416	(25)
South African Wine---Historical Perspective	421	(3)
The Wine Regions of South Africa	424	(7)
The Olifants River Region	429	(1)
Klein Karoo (Little Karoo) Region	429	(1)
Breede River Valley	430	(1)
Chenin Blanc and Pinotage	431	(8)
Coastal Region	433	(6)
Summary	439	(2)
SECTION V The Business of Wine
Selling and Serving Wines	441	(35)
Wine Service and the Role of the Sommelier	444	(2)
Start Early	445	(1)
Promoting Successful Wine Sales	446	(9)
Driving On-Premise Sales	447	(1)
Featured Wines	447	(1)
Setup for Sales	448	(1)
Server Suggestions	449	(1)
Menu Suggestions	450	(1)
Visible Storage and Special Seating	450	(1)
Offer Options	451	(1)
Offer Flights	451	(1)
Bottle Sizes	452	(2)
Bringing Their Own	454	(1)
Tableside Wine Service	455	(9)
Glasses First	455	(3)
Proper Serving Temperatures	458	(1)
Opening the Wine	458	(1)
Wine Keys	459	(5)
Corks and Cork Taint	464	(8)
Taste Test	465	(1)
Sending Back the Wine	466	(3)
Sparkling Wine	469	(1)
Decanting the Wine	469	(3)
Staff Training	472	(3)
Training During Staff Meetings	472	(2)
Focus on the USP	474	(1)
Summary	475	(1)
Developing and Managing a Wine List	476	(22)
Choosing Which Wines to Sell	478	(3)
Special Pricing	480	(1)
Trade Tastings	480	(1)
Selling Wines by the Glass	481	(7)
Choosing Wines to Sell by the Glass	482	(2)
What to Have	484	(1)
Preserving Open Bottles of Wine	485	(3)
Storage and Inventory Levels	488	(1)
Pricing the Wine List	489	(4)
Sliding Scale Pricing	490	(1)
Incentives	491	(1)
Filling Out the Wine List	491	(1)
Bottle Formats	492	(1)
Organizing the List	493	(4)
By Region of Origin	493	(1)
By Varietal	494	(1)
By Style	495	(1)
By Price Point	496	(1)
To Describe or Not to Describe?	496	(1)
Staff Favorites Section	496	(1)
List Formats	497	(1)
Summary	497	(1)
Buying and Cellaring Wines	498	(15)
What Happens as Wines Age?	501	(4)
Color	501	(1)
Aromatics	501	(1)
Aging and Tannins	502	(1)
Acids	502	(1)
Effects of Temperature on Aging	502	(1)
Sediment	503	(1)
Bottle Size	503	(1)
The Effect of Vintage on Ageability	503	(1)
Styles of Wine to Age	504	(1)
Which Wines Should Not Be Aged?	504	(1)
Ideal Cellar Conditions	505	(3)
Temperature and Humidity Control	505	(1)
Passive Cellars	506	(1)
Renting Storage Space	507	(1)
Alternatives to Cellars	507	(1)
Purchasing Wine	508	(2)
Racking for the Wine	508	(1)
Buying Futures	509	(1)
Buying Wine at Auctions	510	(1)
Older Wine and Restaurants	510	(2)
Accessing Older Wines	511	(1)
Private Cellars	511	(1)
Serving Older Wines in the Restaurant	511	(1)
Summary	512	(1)
Appendix A Wine Law in the United States	513	(5)
Appendix B American Viticultural Areas	518	(5)
Appendix C The 1855 Official Classification of the Medoc	523	(2)
Appendix D The 1855 Official Classification of Sauternes and Barsac	525	(1)
Appendix E The 1959 Official Classification of Graves	526	(1)
Appendix F The Revised Official Classification of Saint-Emilion, 1996	527	(2)
Appendix G Pomerol (Not Classified)	529	(1)
Appendix H Germany Communes	530	(1)
Appendix I Wine Organizations and Publications	531	(1)
Appendix J Wine Tasting Sheet	532	(1)
Glossary	533	(9)
References	542	(3)
Index	545