About wine / J. Patrick Henderson, Dellie Rex.

ISBN:

9781401837112

Titre:

Auteur:

Henderson, J. Patrick

Auteur personnel:

Henderson, J. Patrick

Édition:

1st ed.

Informations de publication:

Cifton Park, N.Y. : Thompson Delmar Learning, 2006.

Description physique:

xxx, 562 p. : col ill., col maps ; 29 cm.

Contenu:

Ch. 1. What is wine? -- Ch. 2. The vineyard - from soil to harvest -- Ch. 3. The winery - from grapes to bottle -- Ch. 4. Tasting wines -- Ch. 5. France -- Ch. 6. Italy -- Ch. 7. Spain and Portugal -- Ch. 8. Germany -- Ch. 9. Other European regions and the Mediterranean -- Ch. 10. California -- Ch. 11. Washington and Oregon -- Ch. 12. New York, Canada, and other North American regions -- Ch. 13. Australia and New Zealand -- Ch. 14. Chile and Argentina -- Ch. 15. South Africa -- Ch. 16. Selling and Serving wines -- Ch. 17. Developing and managing a wine list -- Ch. 18. Buying and cellaring wines -- App. A. Wine law in the United States -- App. B. American viticultural areas -- App. C. The 1855 official classification of the Medoc -- App. D. The 1855 official classification of Sauternes and Barsac -- App. E. The 1959 official classification of Graves -- App. F. The revised official classification of Saint-Emilion, 1996 -- App. G. Pomerol (not classified)

App. H. Germany communes -- App. I. Wine organizations and publications -- App. J. Wine tasting sheet.

Terme sujet:

Wine and wine making.

Auteur ajouté:

Rex, Dellie

Format:

Livres

Date de publication:

2006

WAIT_PUBINFO:

Cifton Park, N.Y. : Thompson Delmar Learning, 2006.

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
641.22 HEN	Book	1	Standard shelving location	Recherche en cours... Inconnu
641.22 HEN	Book	2	Standard shelving location	Recherche en cours... Inconnu

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Résumé

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.

Notes de l'auteur

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

Table des matières

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