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About Wine,9781401837112
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About Wine

by
Edition:
1st
ISBN13:

9781401837112

ISBN10:
1401837115
Format:
Hardcover
Pub. Date:
6/23/2006
Publisher(s):
Cengage Learning
List Price: $128.95

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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


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