Patrick Hunt has been teaching in Humanities at Stanford University for the past 20 years. His Ph.D. is from the Institute of Archaeology at University College London, University of London in 1991. He is a National Lecturer for the Archaeological Institute of America since 2009 and a Fellow of the Royal Geographical Society since 1989. National Geographic Society has sponsored some of his archaeology fieldwork. He appears frequently on PBS, NOVA, National Geographic and History Channel broadcasts. Hunt has taught a postgraduate course on the history of wine at Stanford University and has lectured at wineries and related venues around the world, including for the Napa Valley Vintners Association at Meadowood Resort in St. Helena, Napa Valley. Among over 100 published articles, he has also elsewhere written articles on global wine history and mythology as well as written and published twelve prior books. He has traveled in wine journeys across five continents and annually spends time in viticultural regions in France and Italy as well as California. Having studied the cultivation and multiple purposes of wine and grapes and early agriculture since the Neolithic, he is also a Research Associate in Archaeoethnobotany at the Institute for EthnoMedicine.

A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time. 'She has the intelligence, subtlety, sensuality, courage and creative force of the true artist' - Wine and Food Elizabeth David rejuvenated the British attitude towards home cookery and is still considered to be one of the greatest food writers ever. She wrote extensively on food and wine and her enthusiasm for European cooking encouraged a revolution of the British culinary scene. Her books have remained influential since her death in 1992. This final compilation has been put together by her literary executor, Jill Norman.

Published in association with the Bordeaux College of Business, this ground breaking book applies business pedagogy's powerful learning tool to the unique challenges of wine business management. This book contains thirteen cases drawn from the examples of real business success and calamity by an international group of respected wine business scholars.

Benjamin Franklin Digital Award Silver Seal of Excellence by IBPA, the Independent Book Publishers Association, in recognition of distinction and innovation in electronic book publishing. (2013)
Wine should enhance life, not complicate it.
But you stress at reading a wine list, right? And it sounds like a different language when people talk about wine, doesn't it? That's how wine columnist Len Napolitano felt when he was a self-conscious wine amateur until he cut through a web of peculiar wine terms and complex subjects and transitioned into a practical wine professional.
Now, in this informative and entertaining new book, Nose, Legs, Body Know Wine Like The Back of Your Hand, Napolitano takes you from wine beginner to wine savvy. He fits a bounty of useful information into 50 concise answers to common, yet critical, wine questions and concludes each chapter with enlightening, hands-on wine tasting exercises to do at home.
As you begin to understand wine and appreciate its potential to complement so much in life, you open new possibilities for joyful experiences in socializing, dining, and everyday living. So, let the wine education begin From learning the basics of wine to discovering the how's and why's of a great wine, your confidence will grow when talking about wine and choosing it in any situation.
Nose, Legs, Body helps you:
-Strengthen your passion for wine by knowing its most pertinent terms, processes, and styles
-Gain confidence in making wine selections-at restaurants, wine shops, or online
-Improve your wine and food pairing experiences
-Learn wine subtleties through experiential instruction inside each chapter
Len Napolitano, "wineologist" from 2003 to 2010 on TV's Fine Living Network (now Cooking Channel), guides you in your first steps in wine-essential steps to exploring, learning, and tasting. With sincerity and whimsy, Len examines a broad range of wine subjects as you gain a new and practical knowledge of wine. Chapters are organized according to meaningful subjects wine lovers want to know, explained in an informal, question-and-answer format.
Nose, Legs, Body is perfect for social wine drinkers, businesspeople who entertain wine-savvy clients, cooking hobbyists, food service professionals and anyone transitioning from a beer or martini as his or her beverage of choice to a crisp pinot grigio or robust cabernet sauvignon.
-Increase your wine intelligence with Nose, Legs, Body
-Stimulate conversation using your wine knowledge
-Impress guests with your wine selections and food pairings
-Picture yourself scanning that wine list with confidence
Questions answered in Nose, Legs, Body
1. How does wine get so many flavors and aromas?
2. How does wine get color?
3. What makes chardonnay, or any wine, taste different among producers?
4. Why are some wines blended?
5. Why are some wines filtered?
6. Why is wine aged in oak?
7. What is a wine appellation of origin?
8. What is a vineyard-designated wine?
9. What is terroir?
10. What is the relationship between wine and weather?
11. What is hang time?
12. What can be learned from a visit to a winery?
13. What's happening at a winery during harvest?
14. Do sulfites in wine give me a headache?
15. What is organic wine?
16. What is tannin?
17. Why do some dry wines taste sweet?
18. What is a "hot" wine?
19. What should I look for on a wine label?
20. What's better-cork or screw cap?
...Plus 30 more, with quick-reference tables & glossary

From Shiraz to Chardonnay, wine has been an essential part of the Jewish and Christian religious experience for millennia. These early traditions continue to influence today's robust wine connoisseurs offering a fascinating history and an assortment of varieties to discover. Here, wine expert Joel Butler teams up with biblical historian Randall Heskett for a remarkable adventure that explores the drinking habits of biblical figures 3,500 to 2,000 years ago. Along the way, they discover the truth behind how wine infiltrated the biblical world and astounding facts that any wine lover can take to their next tasting, including: * why the Fertile Crescent was the birthplace of wine * how the expansion of the Roman Empire resulted in the first wine connoisseurs * the myths of the Phoenician, Greek, Roman, and Jewish wine gods * how wine came to be used in sacrifices and other rites * why Jesus's first miracle was turning water into wine Divine Vintage also takes a close look at wines made with ancient techniques, and guides readers on how they too can experience these ancient wines today.

The easy way to learn to pair food with wine

Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. "Pairing Food and Wine For Dummies" helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, you'll learn strategies for knowing just what wine to choose with anything you're having for dinner.

"Pairing Food and Wine For Dummies" goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. Gives you expert insight at the fraction of a cost of those pricey food and wine pairing coursesHelps you find the perfect match for tricky dishes, like curries and vegetarian foodOffers tips on how to hold lively food and wine tasting parties

If you're new to wine and want to get a handle on everything you need to expertly match food and wine, "Pairing Food and Wine For Dummies" has you covered.

How did a country with no winemaking traditions of its own suddenly become a world leader? Paul Lukacs offers a full history, from seventeenth-century experiments to the fall of wine during the dark days of Prohibition through its remarkably rapid upswing in recent decades. The tale is replete with quirky heroes and visionaries who changed the course of wine history: from Nicholas Longsworth, a diminutive, nineteenth-century real estate tycoon and the founding father of American wine, to the Mondavis and Gallos, the powerful first families of American wine in the modern era.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a complete guide to wine-making in California. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a concise guide to distilling wine. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

An expert on the subject provides an analysis of wine making theory. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A collection of frequently asked questions about issues raised during the wine-making process. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a complete guide to wine-making. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book will prove of great interest to the cook interested in the skills of yesteryear. Recipes include beetroot wine, cowslip wine, mead and quince wine. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A multi-award-winning restaurant wine list and private collection. Published in paperback by public demand.

While anthropologists often have been accused of failing to "study up," this book turns an anthropological lens on an elite activity - wine tasting. Five million people a year, from the US and abroad, travel to California's Napa Valley to experience the "good life": to taste fine wines, eat fine food, and immerse themselves in other sophisticated pleasures while surrounded by bucolic beauty. Written in a highly readable style by anthropologists George and Sharon Gmelch, Tasting the Good Life examines who wine tourists are and what the "tasting" experience is all about. It also examines the growth of wine tourism in the valley and the impact it is having on the landscape and the lives of the people who live there. In addition to the authors' own analysis, they present the personal narratives of 17 people who work in Napa tourism - from winemaker to vineyard manager, from celebrity chef to wait staff, from hot air balloonist to masseuse. Their stories provide unexpected and entertaining insights into this new form of tourism, the people who engage in it, its impact on a now iconic place, and American consumer culture in the 21st century.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

An expert in the field writes an essay about digestifs, in particular port, sherry, madeira and marsala. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for the professional and amateur winegrower. An expert on the subject writes a concise guide to making dry wines. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft "The New Connoisseurs' Guidebook to California Wine and Wineries". An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail that made its predecessor one of the most frequently referenced works by wine educators and industry insiders. Now organized geographically into eight wine regions, the guide has been completely rewritten and expanded to provide the most current information on the state's evolving wine industry - its history, grapes, winemaking, terminology, geography, and leading wineries.