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Summary
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 Notes
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 | p. 1 |
Chapter 1 What Is Wine? | p. 2 |
The History of Wine | p. 5 |
Egypt and Greece | p. 5 |
Roman Era | p. 6 |
The Middle Ages | p. 8 |
Twelfth Centry to Modern Times | p. 10 |
Golden Age of Wine | p. 10 |
Wine Today | p. 12 |
Economic Cycles in the Wine Business | p. 13 |
Summary | p. 13 |
Chapter 2 The Vineyard-From Soil to Harvest | p. 16 |
Grapes Used for Winemaking | p. 19 |
Soil and Site | p. 20 |
Climate | p. 21 |
Terroir | p. 22 |
Techniques of Grape Growing | p. 24 |
The Growing Season | p. 26 |
Budbreak | p. 26 |
Bloom | p. 28 |
Veraison | p. 29 |
Harvest | p. 30 |
Dormancy | p. 31 |
Major Grape Varieties | p. 32 |
Barbera | p. 32 |
Cabernet Franc | p. 32 |
Organic Viticulture | p. 33 |
Cabernet Sauvignon | p. 34 |
Chardonnay | p. 35 |
Chenin Blanc | p. 36 |
Gewurztraminer | p. 36 |
Grenache | p. 37 |
Merlot | p. 37 |
Muscat Blanc | p. 37 |
Petite Sirah | p. 38 |
Pinot Blanc | p. 38 |
Pinot Gris/Pinot Grigio | p. 38 |
Pinot Noir | p. 39 |
Riesling | p. 40 |
Sangiovese | p. 40 |
Sauvignon Blanc | p. 40 |
Syrah | p. 41 |
Tempranillo | p. 41 |
Viognier | p. 41 |
Zinfandel | p. 42 |
Summary | p. 43 |
Chapter 3 The Winery-From Grapes to Bottle | p. 44 |
The Process of Fermentation | p. 47 |
Red Wine Crush and Fermentation | p. 49 |
Carbonic Maceration and Extended Maceration | p. 53 |
White Wine Crush and Fermentation | p. 55 |
Barrels and Aging | p. 58 |
Malolactic Fermentation | p. 59 |
Finishing a Wine | p. 61 |
Bottling | p. 63 |
Sparkling Wine | p. 64 |
Other Methods of Sparkling Wine Production | p. 67 |
Dessert Wines | p. 68 |
Late-Harvest Wines | p. 68 |
Port-Style Wines | p. 69 |
Sherry | p. 70 |
The Attributes of Wine | p. 71 |
Summary | p. 72 |
Chapter 4 Tasting Wines | p. 74 |
Sensory Evaluation: How the Senses Respond to Wine | p. 76 |
The Sense of Sight-Appearance | p. 77 |
The Sense of Smell-Aroma | p. 77 |
The Sense of Taste-Flavor | p. 79 |
The Sense of Touch-Texture | p. 79 |
Organizing a Tasting | p. 80 |
The Proper Setting for Tasting | p. 81 |
Presenting the Wines | p. 82 |
Other Considerations | p. 84 |
Proper Tasting Techniques | p. 85 |
Evaluation by Sight | p. 86 |
Evaluation of Aroma | p. 86 |
Evaluation by Mouth | p. 88 |
Group Discussion of the Wines | p. 89 |
Discussing and Evaluating Wine | p. 89 |
Difficulties in Evaluating Wine | p. 90 |
Understanding Wine Descriptors | p. 91 |
The Wine Aroma Wheel | p. 92 |
Wine and Food | p. 94 |
A Simple Experiment in Pairing Wine and Food | p. 96 |
Wine and Health | p. 97 |
Negative Effects from Excessive Alcohol Consumption | p. 97 |
Positive Effects from Moderate Wine Consumption | p. 98 |
Special Considerations for Women | p. 98 |
Summary | p. 99 |
Section II Wine Regions of Europe | |
Chapter 5 France | p. 101 |
French Wine-Historical Perspective | p. 104 |
Appellations Controlee Laws | p. 106 |
Weaknesses of the System | p. 110 |
Wine Regions of France | p. 110 |
Bordeaux | p. 111 |
Burgundy | p. 127 |
The Classification System of Burgundy | p. 133 |
Cotes-du-Rhone | p. 148 |
The Southern Cotes du Rhone | p. 155 |
Champagne | p. 157 |
Classification of Champagne Styles | p. 161 |
Alsace | p. 163 |
The House of Leon Beyer | p. 165 |
The Loire Valley | p. 167 |
The South of France | p. 173 |
Summary | p. 177 |
Chapter 6 Italy | p. 178 |
Italian Wine-Historical Perspective | p. 180 |
The Denominazione d'Origine Controllata (DOC) Laws | p. 184 |
Quality Designations | p. 184 |
Naming of Italian Wines | p. 187 |
Wine Regions of Italy | p. 189 |
Piedmont | p. 190 |
Tuscany | p. 195 |
Tre Venezia | p. 204 |
Southern Italy | p. 213 |
Summary | p. 216 |
Chapter 7 Spain and Portugal | p. 218 |
History of Wine Production | p. 221 |
Spanish Wine-Historical Perspective | p. 221 |
Portuguese Wine-Historical Perspective | p. 223 |
Government Involvement | p. 224 |
Wine Laws | p. 226 |
Wine Regions | p. 229 |
The Wine Regions of Spain | p. 230 |
The Wine Regions of Portugal | p. 239 |
Summary | p. 246 |
Chapter 8 Germany | p. 248 |
German Wine-Historical Perspective | p. 251 |
Wine Laws | p. 255 |
Wine Categories | p. 255 |
Reading the Labels | p. 259 |
Revision to the Wine Laws | p. 260 |
The Wine Regions | p. 263 |
Climate | p. 263 |
Grape Varietals | p. 264 |
The Mosel-Saar-Ruwer | p. 266 |
The Rheingau | p. 270 |
Nik Weis of St. Urbans-Hof | p. 271 |
Rheinhessen | p. 273 |
The Pfalz | p. 273 |
Other Regions | p. 274 |
Summary | p. 276 |
Chapter 9 Other European Regions and the Mediterranean | p. 278 |
Central Europe | p. 280 |
Austria | p. 280 |
Austrian Wine-Historical Perspective | p. 281 |
Switzerland | p. 282 |
Summary-Central Europe | p. 284 |
Eastern Europe | p. 284 |
Hungary | p. 285 |
Eastern Europe: Other Countries | p. 287 |
Summary-Eastern Europe | p. 287 |
Eastern Mediterranean Countries | p. 287 |
Greece | p. 288 |
Israel | p. 290 |
Lebanon | p. 291 |
Summary-Eastern Mediterranean | p. 291 |
Section III Wine Regions of North America | |
Chapter 10 California | p. 293 |
California Wine-Historical Perspective | p. 297 |
Commercialization | p. 298 |
Prohibition | p. 300 |
The Wine Revolution | p. 302 |
American Viticultural Areas | p. 303 |
The Wine Regions of California | p. 304 |
The Napa Valley | p. 306 |
Sonoma County | p. 314 |
Lake and Mendocino Counties | p. 319 |
The Central Coast | p. 322 |
The Central Valley | p. 329 |
Other Grape Growing Regions of California | p. 330 |
Summary | p. 331 |
Chapter 11 Washington and Oregon | p. 332 |
Washington State | p. 335 |
Washington State Wine-Historical Perspective | p. 336 |
Prohibition and Rebirth | p. 337 |
The Wine Regions of Washington | p. 339 |
The Columbia Valley | p. 341 |
The Puget Sound Region | p. 343 |
The Columbia Gorge Appellation | p. 345 |
Oregon State | p. 345 |
Oregon State Wine-Historical Perspective | p. 346 |
The Beginning of an Industry | p. 346 |
The Wine Regions of Oregon | p. 348 |
The Willamette Valley | p. 348 |
The Umpqua, Rogue, and Applegate Valleys | p. 350 |
The Columbia and Walla Walla Valleys | p. 351 |
Summary | p. 351 |
Chapter 12 New York, Canada, and Other North American Regions | p. 352 |
New York State | p. 354 |
New York State Wine-Historical Perspective | p. 355 |
Wine Regions of New York | p. 356 |
Other Wine Regions in the Eastern United States | p. 358 |
Virginia | p. 359 |
The Western United States | p. 360 |
Texas | p. 360 |
New Mexico | p. 360 |
Colorado | p. 361 |
Canada | p. 361 |
Canadian Wine-Historical Perspective | p. 362 |
Wine Regions | p. 364 |
Summary | p. 367 |
Section IV Wine Regions of the Southern Hemisphere | |
Chapter 13 Australia and New Zealand | p. 369 |
Australia | p. 373 |
Australian Wine-Historical Perspective | p. 375 |
The Wine Regions of Australia | p. 377 |
New South Wales | p. 380 |
Victoria | p. 381 |
South Australia | p. 383 |
Western Australia | p. 386 |
Tasmania | p. 387 |
New Zealand | p. 387 |
New Zealand-Historical Perspective | p. 388 |
The Wine Regions of New Zealand | p. 389 |
Gisborne | p. 389 |
Hawkes Bay | p. 393 |
Marlborough | p. 393 |
Other New Zealand Wine Regions | p. 394 |
Summary | p. 394 |
Chapter 14 Chile and Argentina | p. 396 |
Chile | p. 399 |
Chilean Wine-Historical Perspective | p. 399 |
The Wine Regions of Chile | p. 401 |
The Atacama and Coquimbo Region | p. 403 |
Pisco | p. 405 |
The Aconcagua Region | p. 404 |
The Central Valley Region | p. 405 |
The Southern Region | p. 409 |
Argentina | p. 408 |
Argentine Wine-Historical Perspective | p. 408 |
The Wine Regions of Argentina | p. 410 |
The Mendoza and San Juan Regions | p. 410 |
The La Rioja and Salta Regions | p. 412 |
The Rio Negro Region | p. 413 |
Summary | p. 413 |
Chapter 15 South Africa | p. 416 |
South African Wine-Historical Perspective | p. 421 |
The Wine Regions of South Africa | p. 424 |
The Olifants River Region | p. 429 |
Klein Karoo (Little Karoo) Region | p. 429 |
Breede River Valley | p. 430 |
Chenin Blanc and Pinotage | p. 431 |
Coastal Region | p. 433 |
Summary | p. 439 |
Section V The Business of Wine | |
Chapter 16 Selling and Serving Wines | p. 441 |
Wine Service and the Role of the Sommelier | p. 444 |
Start Early | p. 445 |
Promoting Successful Wine Sales | p. 446 |
Driving On-Premise Sales | p. 447 |
Featured Wines | p. 447 |
Setup for Sales | p. 448 |
Server Suggestions | p. 449 |
Menu Suggestions | p. 450 |
Visible Storage and Special Seating | p. 450 |
Offer Options | p. 451 |
Offer Flights | p. 451 |
Bottle Sizes | p. 452 |
Bringing Their Own | p. 454 |
Tableside Wine Service | p. 455 |
Glasses First | p. 455 |
Proper Serving Temperatures | p. 458 |
Opening the Wine | p. 458 |
Wine Keys | p. 459 |
Corks and Cork Taint | p. 464 |
Taste Test | p. 465 |
Sending Back the Wine | p. 466 |
Sparkling Wine | p. 469 |
Decanting the Wine | p. 469 |
Staff Training | p. 472 |
Training During Staff Meetings | p. 472 |
Focus on the USP | p. 474 |
Summary | p. 475 |
Chapter 17 Developing and Managing a Wine List | p. 476 |
Choosing Which Wines to Sell | p. 478 |
Special Pricing | p. 480 |
Trade Tastings | p. 480 |
Selling Wines by the Glass | p. 481 |
Choosing Wines to Sell by the Glass | p. 482 |
What to Have | p. 484 |
Preserving Open Bottles of Wine | p. 485 |
Storage and Inventory Levels | p. 488 |
Pricing the Wine List | p. 489 |
Sliding Scale Pricing | p. 490 |
Incentives | p. 491 |
Filling Out the Wine List | p. 491 |
Bottle Formats | p. 492 |
Organizing the List | p. 493 |
By Region of Origin | p. 493 |
By Varietal | p. 494 |
By Style | p. 495 |
By Price Point | p. 496 |
To Describe or Not to Describe? | p. 496 |
Staff Favorites Section | p. 496 |
List Formats | p. 497 |
Summary | p. 497 |
Chapter 18 Buying and Cellaring Wines | p. 498 |
What Happens as Wines Age? | p. 501 |
Color | p. 501 |
Aromatics | p. 501 |
Aging and Tannins | p. 502 |
Acids | p. 502 |
Effects of Temperature on Aging | p. 502 |
Sediment | p. 503 |
Bottle Size | p. 503 |
The Effect of Vintage on Ageability | p. 503 |
Styles of Wine to Age | p. 504 |
Which Wines Should Not Be Aged? | p. 504 |
Ideal Cellar Conditions | p. 505 |
Temperature and Humidity Control | p. 505 |
Passive Cellars | p. 506 |
Renting Storage Space | p. 507 |
Alternatives to Cellars | p. 507 |
Purchasing Wine | p. 508 |
Racking for the Wine | p. 508 |
Buying Futures | p. 509 |
Buying Wine at Auctions | p. 510 |
Older Wine and Restaurants | p. 510 |
Accessing Older Wines | p. 511 |
Private Cellars | p. 511 |
Serving Older Wines in the Restaurant | p. 511 |
Summary | p. 512 |
Appendix A Wine Law in the United States | p. 513 |
Appendix B American Viticultural Areas | p. 518 |
Appendix C The 1855 Official Classification of the Medoc | p. 523 |
Appendix D The 1855 Official Classification of Sauternes and Barsac | p. 525 |
Appendix E The 1959 Official Classification of Graves | p. 526 |
Appendix F The Revised Official Classification of Saint-Emilion, 1996 | p. 527 |
Appendix G Pomerol (Not Classified) | p. 529 |
Appendix H Germany Communes | p. 530 |
Appendix I Wine Organizations and Publications | p. 531 |
Appendix J Wine Tasting Sheet | p. 532 |
Glossary | p. 533 |
References | p. 542 |
Index | p. 545 |