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More copies of this ISBNAbout Wineby J. Patrick Henderson and Dellie Rex
Synopses & ReviewsPublisher Comments:About Wine is a unique text that presents students of the culinary arts with the practical and detailed knowledge necessary to managing wine and wine sales for restaurants and the hospitality business. Intended for students enrolled in restaurant and/or hospitality management courses, the five distinct sections of the text cover the basics of wine, the wine regions of the world, types of wine, and the business of wine. This text seeks first to give the reader a background in the origins of wine and how it is produced. The text introduces such topics as the vineyard, the winery, and tasting wines. It then builds upon this knowledge with information on the different wine producing regions of the world and the numerous variations of wine they produce. The text concludes with a section on the business of wine, which includes selling and serving wines, developing and managing a wine list, and buying and cellaring wines. Special features of the text include detailed color diagrams and photographs throughout to keep the text interesting and engaging. Useful appendices designed for use as a quick reference or as a starting place for more research are also included, making this text a valuable resource even after formal training has ended. Synopsis: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. About the AuthorJ. Patrick Henderson is a graduate of the winemaking program at the University of California at Davis with a degree in Fermentation Science. After graduating he returned to the site of one of his internships and was hired as enologist for Kenwood Vineyards in California?s Sonoma Valley and worked there for nine vintages. In 1995 Pat became Winemaker at Hedges Cellars in Washington State where he established a new winery being built at the Estate Vineyard in the Columbia Valley. Within one year wines he produced won both a best of show and ratings of more than 90 points. Since 1991 Pat has taught hundreds of students the fine points of wine and the craft of winemaking. He has been a member of the American Society of Enologists and Viticulturists for 25 years and currently resides with his wife Stephanie in Napa California. Table of ContentsSection I - The Basics Chapter 1: What is Wine? Chapter 2: The Vineyard - From the Soil to Harvest Chapter 3: The Winery - From Grapes to Bottle Chapter 4: Tasting Wines Section II - Wine Regions of Europe Chapter 5: France Chapter 6: Italy Chapter 7: Spain and Portugal Chapter 8: Germany Chapter 9: Other European Regions and the Mediterranean Section III - Wine Regions of North America Chapter 10: California Chapter 11: Washington and Oregon Chapter 12: New York, Canada, and Other North American Regions Section IV - Wine Regions of the Southern Hemisphere Chapter 13: Australia and New Zealand Chapter 14: Chile and Argentina Chapter 15: South Africa Section V - The Business of Wine Chapter 16: Selling and Serving Wines Chapter 17: Developing and Managing a Wine List Chapter 18: Buying and Cellaring Wines What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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