About Wine

  • AUTHORS: J. Patrick Henderson; Dellie Rex
  • ISBN-13: 9781439056509 
  • Grade(s): 9 | 10 | 11 | 12
  • 736 Pages  Hardcover 
  • 2nd Edition  |  Previous Editions: 2007
  • ©2012     Published
  • Prices are valid only in the respective region

Overview

About The Product

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.

Features

  • Contains a strong section on what wine is and how it is made that sets the foundation for your students to learn how to manage wine.
  • Contains detailed color diagrams and photographs throughout that keep the book interesting and engaging for your students.
  • Includes practical and detailed knowledge on how to manage wine as a resource that sets this book apart from other books on the subject.
  • Contains valuable appendices that serve as a quick reference or as a starting place for more research on topics of interest for your students.

About the Contributor

AUTHORS
  • J. Patrick Henderson

    A veteran of more than 25 vintages in the wine business, J. Patrick Henderson is currently Senior Winemaker at Kenwood Vineyards in California¿s Sonoma Valley. In addition to his work at Kenwood, he is also an instructor at Santa Rosa Junior College where he has taught hundreds of students the fine points of wine and the craft of winemaking since 1991. A graduate of the Viticulture and Enology program at the University of California at Davis, Mr. Henderson is also a member of The American Society for Enology and Viticulture as well as the Society of Wine Educators.

  • Dellie Rex

    Dellie Rex has been in the wine business for over twenty five years. She worked independently as President of Rex Associates, a regional marketing company for wineries and importers of fine wine. For 12 years she was Adjunct Professor of Wine Appreciation at Boston University's School of Hospitality Administration, and four years she headed up the beverage program at New England Culinary Institute. Ms. Rex is now an independent Wine Consultant, working with three clients to advise on the marketing of their wines or wine-related services. She is a member of the Society of Wine Educators and of La Commanderie de Bordeaux, an honorary society for wine connoisseurs. Ms. Rex serves on the Board of the Elizabeth Bishop Wine Resource Center in Boston. In 1999, Boston Magazine listed Dellie Rex as One of the Fifty Most Intriguing Women in New England, dubbing her "the wine expert's wine expert."

Table of Contents

PART I: THE FUNDAMENTALS OF WINE.
1. What Is Wine?
2. The Vineyard—From Soil to Harvest.
3. The Winery—From Grapes to Bottle.
4. Tasting Wines.
5. Food & Wine.
PART II: WINE REGIONS OF EUROPE.
6. France.
7. Italy.
8. Spain and Portugal.
9. Germany.
10. Other European Regions and the Mediterranean.
PART III: WINE REGIONS OF NORTH AMERICA.
11. California.
12. Washington and Oregon.
13. New York, Canada, and Other North American Regions.
PART IV: WINE REGIONS OF THE SOUTHERN HEMISPHERE.
14. Australia and New Zealand.
15. Chile and Argentina.
16. South Africa.
PART V: THE BUSINESS OF WINE.
17. The Marketing & Distribution of Wine.
18. Developing and Managing a Wine List.
19. Selling & Serving Wine.
Appendix A: Wine Law in the United States.
Appendix B: American Viticultural Areas.
Appendix C: Bordeaux Classifications.
Appendix D: Wine Organizations and Publications.
Glossary.
References.
Index.

New to this Edition

  • Includes a new chapter on pairing food and wine.
  • Includes a new chapter on the business of wine and the role of producers, distributors and retailers.
  • Contains revised and updated sections on wine making regions around the world.
  • Includes improved and expanded instructor's guide and electronic resources.