The bestselling wine marketing book in the English language is fully revised and updated to meet the newest challenges and opportunities of modern global wine markets. New topics include social media marketing, sales and marketing metrics, complete regulatory compliance, website strategies and graphic design, brand strategies, demographic changes, and wine tourism. "Wine Marketing and Sales" covers every conceivable aspect of marketing and selling wine, from basic theory and principles, to the practical application of sales and marketing strategies in the real-world, brand-saturated marketplace. Written by three of the industry s most respected wine business professionals and educators, this book puts new and powerful tools into the hands of veteran brand managers, and the vast bank of wine marketing knowledge within reach of the untrained winery owner desperate for a foothold."

Attempting to export wine to the U.S. has long been fraught with difficulty, especially for the smaller producers. The U.S. wine industry, complicated by confusing regulations and intense internal brand competition, is also the land of opportunity and home to an adventurous and egalitarian wine consuming population. But without an understanding of how to effectively enter this complex market, the exporter often founders and retreats in frustration. This book provides a guide to approaching and attracting an importer, differentiating terms and regulations which must be understood to prosper, and avenues to achieving and sustaining attainable sales and distribution goals.

Here's the inside scoop on the wine world. Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them. This is the battle for the future of wine--and for its soul. The fight isn't just over bottles bought and sold, however; power and taste are also at stake. Who will call the shots in the wine market of the future? Who will set the price? Whose palate will prevail? Veseth masterfully brings all of these questions together in the only book on the wine business written for all lovers of wine. Wine Wars II begins by exploring wine globalization, where readers follow "Missionaries, Migrants, and Market Reforms" to faraway New Zealand and learn how to unlock the secrets of their local retail "Wine Wall" by mastering the "DaVino Code." Globalization brings a world of wine to our doorsteps. Commodification helps us make sense of the resulting embarrassment of riches, but at a cost. Readers must decide if they are Martians or Wagnerians, consider why "They Always Buy the Ten Cent Wine," and then probe the puzzle of "Outlaws, Prisoners, and the Great Escape." Who stands in the way of the global wine market's assault on wine's very soul? The"Revenge of the Terroirists!" Resistance is not futile, because 'We Are All Terroirists Now," but that doesn't mean the future of wine is secure. A final section explores "Wine's Triple Crisis," environmental crisis plus economic crisis, plus identity crisis. Taken together these crises pose the most serious threat to wine as we know and love it. Each section of Wine Wars II ends with a suggested wine tasting that invites readers to experience the book's ideas and arguments with all their senses by sampling a few carefully chosen wines. Can the soul of wine survive - and thrive - in this unfriendly environment? You'll have to read Wine Wars II to find out!

Following the enormous decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting; from destemming, crushing and skin contact as it applies to both red and white grapes; to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barrelling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

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.

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

Which Wine When offers brilliant wine matches to the food we eat every day.

This is for anyone who knows their sourdough from their sliced white but still finds themselves standing in the wine aisle making panicked decisions about what to drink based on special offers, a vague memory or a nice-looking label.

Now you’ll be able to look up dish or style of cooking and find three recommendations – and if the shop doesn’t have what you want, Bert and Claire give you the words to ask for the type of wine you’re looking for. From take aways and snacks to Sunday lunches, home cooking classics, cheese and desserts, these expert wine matches are fun, affordable and simple enough you can pop to a supermarket or local wine shop.

Whether you’re ordering a curry, taking a bottle to a friends, going out for dinner, or vegging out on the sofa with a bowl of pasta, Which Wine When will turn even the most down-to-earth meal into a magical combination of what’s on your plate and what’s in your glass.

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.

Inspired by a deep passion for wine, an Italian heritage, and a desire for a land somewhat wilder than his home in southern France, Robert V. Camuto set out to explore Sicily's emerging wine scene. What he discovered during more than a year of traveling the region, however, was far more than a fascinating wine frontier. Chronicling his journey through Palermo to Marsala, and across the rugged interior of Sicily to the heights of Mount Etna, Camuto captures the personalities and flavors and the traditions and natural riches that have made Italy's largest and oldest wine region the world traveler's newest discovery. In the island's vastly different wines he finds an expression of humanity and nature-and the space where the two merge into something more. Here, amid the wild landscapes, lavish markets, dramatic religious rituals, deliciously contrasting flavors, and astonishing natural warmth of its people, Camuto portrays Sicily at a shining moment in history. He takes readers into the anti-Mafia movement growing in the former mob vineyards around infamous Corleone; tells the stories of some of the island's most prominent landowning families; and introduces us to film and music celebrities and other foreigners drawn to Sicily's vineyards. His book takes wine as a powerful metaphor for the independent identity of this mythic land, which has thrown off its legacies of violence, corruption, and poverty to emerge, finally free, with its great soul intact. Watch the Palmento book trailer on YouTube.

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.

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.

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.

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.

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.