Wine, Spirits and Mixology

The 29th edition of Australian Wine Vintages, or the'Gold Book'as it is affectionately known, offers more than ever before to wine drinkers and collectors. This new edition has over 4000 wine reviews and focuses on the highest quality producers and wines which represent excellent value.

join acclaimed Master of Wine Jennifer Simonetti-Bryan on a fascinating six-lecture tour of the best wines that France has to offer with The Everyday Guide to Wines of France. What makes French wines stand out from their international counterparts? How does the varied landscape of France shape and influence what’s in your wine glass? Why do French wines command such respect from culinary experts and casual drinkers? These intriguing questions and more are answered in a journey packed with interactive wine tastings, food and wine pairing demonstrations, practical tips and suggestions.

there's no better way to learn about wine than from a wine expert— someone who has an authoritative knowledge of wine in all its glorious breadth and depth. Now, The Everyday Guide to Wine brings this rare opportunity right into your home with 24 engaging lectures delivered by acclaimed Master of Wine Jennifer Simonetti-Bryan—one of only 26 Americans to hold this coveted title. In her interactive and accessible course she gives you all the knowledge and tips you need to build your understanding of—and improve your ability to try, buy, talk about, and, most of all, enjoy—the world of wine.

In this book, Clive Coates, a Master of Wine who has spent four decades of his distinguished career in Burgundy, shares his vast insider's knowledge of one of the world's most exciting, complex, and intractable wine regions. Personal rather than encyclopedic, and informed by Coates's unparalleled access to regular, extensive tastings, this book imparts the author's philosophy and expertise as to how best approach, appreciate, and discuss the wines of Burgundy.

award-winning wine writer John Schreiner details the history of Canada's wine industry and the country's range of wines. He offers in-depth information on the key wine regions of Canada and explores the different grape varieties and wine styles, including the ice wines. Also provided is a full description of the terroirs, climate, grape varieties and winemaking techniques. Included as well are four maps of the key wine areas and useful information about recent vintages.

In 1975 there were 125 wineries in eastern North America. By 2013 there were more than 2,400. How and why the eastern United States and Canada became a major wine region of the world is the subject of this history. Unlike winemakers in California with its Mediterranean climate, the pioneers who founded the industry had to overcome natural obstacles such as subzero cold in winter and high humidity in the summer that favored diseases devastating to grapevines. Enologists and viticulturists at Eastern research stations began to find grapevine varieties that could survive in the East and make world-class wines. ...

The most comprehensive guide to the wines of the entire continent, Wines of South America introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally. Master Sommelier Evan Goldstein leads wine enthusiasts on an exciting geographical journey across ten countries, describing the wines, grapes, and regions of each.Goldstein begins the tour with a continental overview, discussing the arrival of the vine and wine culture, surveying the range of grapes planted and cultivated, and summarizing the development of modernday viticulture and winemaking. He explores the two giants of the continent, Argentina and Chile, in expansive chapters that cover their unique histories, wine regions, wine styles, prominent grapes, and leading producers...

Naturalness is a hot topic in the wine world. But what exactly is a'natural wine'? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine's diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts—terroir, biodynamics, and sustainability—in clear language. They also discuss topics including cultured and wild yeasts, wine'faults,'the carbon footprint of the wine industry,'natural'as a marketing concept, and more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.

The Business of Winemaking places all facets of the wine business in perspective for investors, owners, and anyone else who is interested in how the wine business operates. Abundantly illustrated and written in a readily understandable style, the book addresses the technical rudiments of viticulture and enology and all of its related business actions: market analysis, vineyard and winery design, construction and equipment costs, regulatory and legislative issues, accounting and recordkeeping, financial analysis, tax considerations, typical salaries by geographical area, the minimum economic size of vineyards, the business plan, financing, product pricing, advertising, and sustainable farming and immigrant labor. A comprehensive, this book features examples from 20 sites from coast to coast, making it an ideal resource for anyone wanting to better understand the inner workings of winemaking.

In this book, the authors present topical research on the varieties, cultivation and management of grapevines. Some of the topics discussed include grapevine pathogens spreading with propagation plant stock; current status of grape breeding and viticulture; implications for soil and plant nutrition for different cultivation methods in vineyards; the correlation between the polyphenolic content of Greek wines and their geographical origin; biological control for grapevine crown gall; differential expression of osmotic stress-associated ESTS in grapevine cultivars and impact of pruning methods on the yield and the oenological quality of grapevines.

This thoroughly revised and updated second edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete and accessibly written resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terroir, biodynamics, the production of "natural" or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more. A must-have reference for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.

erroir connotes a sense of place that imparts a distinctive character to wine. A central component of terroir is the soil and its immediate surroundings. Thus, an understanding of the basic properties of soils and how they function as a'living skin'on the earth's surface is of fundamental importance to grape growers and winemakers. Stripped of scientific jargon, Understanding Vineyard Soils explains to a wide audience how soils form and why they are so variable. Robert White describes essential chemical and physical processes involving nutrients, water, oxygen and carbon dioxide, moderated by the activities of soil organisms, and proposes remedies to alleviate adverse conditions such as soil acidity, compaction, poor drainage and salinity. The pros and cons of organic viticulture are discussed, as are the possible impacts of climate change...

The Vintner's Apprentice teaches old-world, classic skills to the modern wine enthusiast through extensive, diverse profiles of experienced wine experts.

Learn the essentials of opening, serving and storing wine as well as wine terminology and fun tasting techniques that will enhance your wine drinking pleasure. Explore the vineyards to see how and where these grape varieties are grown. See how wine is actually made as Bob walks you through the process, from vineyard to cellar. Stop by a wine shop where Bob breaks down the process of finding the perfect bottle of wine that matches your palate and your pocketbook. Visit a fine restaurant where Bob teaches you how to navigate the wine list and tap into the expertise of a Sommelier. Then, it's into the kitchen to learn different methods for food and wine pairing.

What des red taste of? -- Introducing the chemical senses -- Wine and the brain -- Wine flavor chemistry -- Individual differences in flavor perception - Why we like the wines we do -- Constructing reality -- The language of wine -- Is wine tasting subjective or objective? -- A new approach to wine tasting.

Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine...

One of the most respected professionals in the wine industry-Ron Jackson covers all practical and theoretical aspects of wine tasting. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. ...
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A tech reporter describes her introduction to the world of master sommeliers and her in-depth investigation into the source of their interests and skills, an effort marked by work with elite tasting groups, encounters at exclusive New York restaurants, visits to California winemakers and more.

The Sommelier Prep Course offers the best up-to-date information on wine, beer, and all varieties of spirits. This heavily illustrated introductory guide covers New World and Old World wines, viniculture and viticulture, and fermented beverages such as sake, mead, and cider as well as beer and spirits.

The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. ...

The tips and techniques covered will help boost your front-of-the-house staff's confidence, polish their upselling skills, and, most important, increase your bottom line. Waitstaff will learn the proper way to open, present, and serve red, white, and sparkling wines as well as examine the process for properly decanting red wine. Students will also discover the way to retrieve a broken or pushed-in cork from a bottle and gain an understanding of the "quadrant system" method of food and wine pairing. Finally they will learn the techniques for serving cheese tableside.