Author: J. Henderson
Publisher: Cengage Learning
Release Date: 2011-03-10
Genre: Business & Economics
ABOUT WINE, 2E is a unique resource designed for your students who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives your students 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 for your students. Special features 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. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Stefan K. Estreicher
Publisher: Algora Publishing
Release Date: 2006
Genre: Antiques & Collectibles
The story of wine is the story of religion, medicine, science, war, discovery and dream. This compact, engaging, easy-to-read and well-illustrated text covers the essential historical background and the key developments in the history of wine through the ages, with lists of top vintages.
Perfect for any wine enthusiast, a fashionable guide, filled with stunning photographs and illustrations, covers every aspect of wine, from tasting to buying, and features a unique "If you like this...try this" section that demystifies the often confusing process of selecting wine.
Author: Maynard A. Amerine
Publisher: Univ of California Press
Release Date: 1977-01-01
The first edition of this book was the winner of the Wine and Food Society Andre Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life."
Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemaking process. Wine: A Scientific Exploration delves into the history and appreciation of wine, its early role as a medicine, and modern evidence on how and why wine protects against disease. It also addresses genetic modification of the grapevine, long recognized as a natural process, and the microbes involved in the making of wine. Contents 1. Drinking Wine 2. The History of Wine as a Medicine 3. Wine in Archaeology 4. Phylloxera 5. Wine and Heart Disease: A Statistical Approach 6. Biological and Biochemical Actions of Resveratrol 7. Wine, Alcohol and Cardiovascular Diseases 8. Polyphenols in Red and White Wines: A Joint Venture Between Hydrated Electrons and Protons 9. Grape and Wine Flavonoids and Stilbenes 10. Modern Biotechnology of Wine Production 11. The Parentage of Wine Grapes 12. Wine and Migraine 13. Wine: Protective in Macular Degeneration 14. Antimicrobial Effects of Red Wine Estate Vineyard, Australia, Jane Renfrew, University of Cambridge, UK, G. Gale, University of Missouri at Kansas City, USA, Michael Mannot, University College London, UK, D.M. Goldberg, University of Toronto, Canada, A.L. Klatsky, Kaiser Permanente Medical Center, California, USA, R. Brouillard, Université Louis Pasteur, France, G.L. Creasy, Lincoln University, New Zealand, T.O. Obeisan, Howard University Hospital, USA
Author: Hugh Johnson
Publisher: Univ of California Press
Release Date: 2005
A personal, subjective tour of the world of wine over the past 40 years is conducted by one of the subject's most respected observers and bestselling writers. In his new memoir, Johnson celebrates the variety and complexity of wine, and how it evokes places and people.
This full-color book opens with an introduction to wine--including what it is, how it's made, and the various types of grapes and wines available--and then clearly shows the reader how to read a wine label and how to taste wine. The author guides the reader through a wine list and how order wine in a restaurant and explains how to buy wine, serve wine at home, and perfectly pair it with different types of food. From there, the reader is taken on a tour of the world's wines, region by region, from Europe, to the southern hemisphere, to North and South America.
This book will reveal every Biblical fact that you’ve every wanted to know about wine. It will be an eye opener to those who want to know the truth of God’s Word. Every Christian should read this book to find out for themself, what the Word of God says about fermented wine.
Look. Swirl. Sniff. Taste. Savor. Whether you’re tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine. Oenophiles have never been rare, but over the past decade, wine culture has exploded. Amateur wine enthusiasts join dedicated collectors at tastings and on vineyard vacations, and young professionals pack trendy wine bars. Even Hollywood has gotten in on the action—movies like Sideways, Bottle Shock, and French Kiss relate the deep love we have for a glass of pinot noir, a bottle of chardonnay, and the grapes that produce them. But how did wine surpass all other beverages to achieve global domination? In Wine, Marc Millon travels back to the origins of modern man to find the answer, discovering that this heady drink is intertwined with the roots of civilization itself. Wine takes us from Transcaucasia some eight thousand years ago across the Mediterranean Sea, following wine as it spread along with classical civilization throughout Europe, and showing how, thanks to the myths of Dionysus and Bacchus, many of the major wine-producing regions were established in Western Europe. Millon then details how the Spanish conquistadors first brought European grapes to the New World to develop wines for the Catholic mass, and he depicts how wine production traveled to the distant lands of Australia and New Zealand. Today, it is even part of the burgeoning economies of India and China. Millon also explores the types of wine developed in each region, describing the many varieties of grapes and the process of fermentation and storage. Crisp and concise, with a hint of cherry and a soupcon of citrus, Wine provides the perfect introduction for wine novices seeking to impress at their first tasting while offering an engaging chronicle for experts looking to learn more about this most mysterious and magical of beverages.
Author: Jokie Bakker
Publisher: John Wiley & Sons
Release Date: 2011-10-13
Genre: Technology & Engineering
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
This breezy-to-read but super-informative guidebook is a stylish primer for any newcomer to the endlessly fascinating world of wine. Master Sommelier Melanie Wagner's down-to-earth tone and comprehensive knowledge make learning about wine fun and approachable. Twelve chapters explore every aspect of wine—from how it is made to how to drink it—and provide helpful descriptions of grape varietals and recommendations that can be taken to the wine store. Featured alongside these many encouraging lessons and suggestions are 60 whimsical and informative color illustrations. With insights ranging from what makes a wine exceptional, palate-building, and enjoying wine with others, this is the perfect self-purchase or gift for anyone who wants a great wine resource.
Author: Jack Goldstein
Publisher: Andrews UK Limited
Release Date: 2013-12-18
Genre: Antiques & Collectibles
Do you know how much the most expensive bottle of wine ever auctioned sold for? Or how the production processes of red and white wine differ? What should you be doing when a waiter hands you a cork? And what is the difference between an aroma and a bouquet? All these questions and more are answered in this fascinating book about wine. Whether you are an experienced wine buff and want to discover some interesting and little-known facts, or you are new to the world of fine wines and want an introduction to the subject, this is an excellent addition to your bookshelf.