Richard Betts is one of fewer than two hundred master sommeliers in the world, but he's no wine snob and he hates wine-speak. In the first book of its kind, he helps readers scratch and sniff their way to expertise by introducing the basic components of wine--the fruits, the wood, the earth--enabling anyone to discover the difference between a Syrah and a Sangiovese and get the glass they love every time. Humorously illustrated, with 16 scents, this irresistible gift puts the fun back in wine fundamentals.

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.

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.

Introducing a new series of information-led pocket guides aimed at demystifying a wide and eclectic range of subjects. Called The knowledge each book within the series is written by an expert in the field providing a lively, and informative, introduction to their respective topic. Ever wanted to know more about red wine, but been put off by all that snobbery? In Red Wine, Peter Grogan demystifies the topic, explaining the process that goes into making a great bottle, revealing the best grape varieties, producers and regions and highlighting the most exciting wine styles, both old and new. It covers all the practical information and specific recommendations you need to start exploring and enjoying the world of red wine.

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.

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.

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

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.

In this compact guidebook, wine lovers will find documented facts and valuable tips all about wine. The reader first learns everything about winegrowing - the most important grape varieties, the significance of the terroirs, conventional and biodynamic forms of cultivation, vine protection and the grape harvest. The wine cellar is the focus of the second part with the basics of wine processing, barrel development and bottle production. Traditional as well as innovative methods are described and the reader learns how the "ideal wine" cellar should look like. A tour of the great wine countries rounds out the book. In addition to the classical wine terroris, new regions from around the world are presented. And finally there are valuable tips for purchasing wine - and of course enjoying it. An indispensable book for all wine lovers! Features: Internationally acclaimed author; guidebook with experts' knowledge about wine production, wine cellars and the best wines in the world; includes new wine cultivating regions in Europe, the USA, Australia, and Asia; high grade clothing; and, practical pocket format.

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.

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.

This book is a fully updated amalgamation of two previously published titles - Growing Vines (1972) and Wines from your Vines (1974). It is concise, yet detailed, and covers all aspects from planting the vines through cropping and vinification to enjoying the final product. The quality of English wine is constantly improving and this book will help the amateur to produce high-quality wine from home-grown grapes providing the right varieties are used and the simple rules followed.