|
Books > Food & Drink > Beverages > Alcoholic beverages > Wines
Each year our team travels to every wine-growing area of Spain to
taste and review new varieties, labels and vintages. As a result,
each year's edition contains fresh information about the most
important up-and-coming names in the business. The 2017 guide is no
different. Whatever your budget, Guia Penin is the ultimate work of
reference for those who wish to delve into the darkly seductive
world of Spanish wine. This fantastic compilation also explores
wine-growing, taking into account regional environmental factors
such as soil, climate and grape variety. Instructing readers on the
basics of wine tasting, with advice on the best way to store and
appreciate wine, this is an invaluable guide for both professionals
and enthusiastic amateurs.
Each year our team travels to every wine-growing area of Spain to
taste and review new varieties, labels and vintages. As a result,
each year's edition contains fresh information about the most
important up-and-coming names in the business. The 2017 guide is no
different. Whatever your budget, Guia Penin is the ultimate work of
reference for those who wish to delve into the darkly seductive
world of Spanish wine. This fantastic compilation also explores
wine-growing, taking into account regional environmental factors
such as soil, climate and grape variety. Instructing readers on the
basics of wine tasting, with advice on the best way to store and
appreciate wine, this is an invaluable guide for both professionals
and enthusiastic amateurs.
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."
Sustainable wine businesses are being crafted around the world,
leaving the land in better shape for the next generation. In this
book, four case studies reveal that sustainability in the wine
industry it is tied tightly to long-term profitability.
|
Wine Journal
(Paperback)
Speedy Publishing LLC
|
R407
R332
Discovery Miles 3 320
Save R75 (18%)
|
Ships in 10 - 15 working days
|
|
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.
In Vignette, sommelier Jane Lopes recommends the 100 bottles of wine
(and some spirits and beers) to best expand your wine journey, giving
you a complete education of the important styles, grapes, regions, and
flavours of this magical and ever-growing world.
For each bottle, an index of more affordable alternatives is given too.
Alongside the wines, you will find imaginative ways to engage with and
remember the foundational wine knowledge that underpins a good drinking
experience, as well as Jane's personal stories of her own emotional
engagement with each wine. It's part memoir and part wine book, but a
lot more fun than either alone.
These are wines to live with, learn from and take solace in - a joyous,
surprising and revelatory response to that age-old question, What
should I drink?
A step-by-step guide to creating fifty classic and contemporary cocktails, without the need for cocktail-making equipment or tricky techniques.
Whether you're looking for a refreshing drink in the garden or a quick night cap, Mixed in Minutes contains a range of fuss-free cocktails for every time of the day. From an espresso martini to the perfect mojito, a frozen margarita to a boozy hot chocolate, you can recreate your favourite cocktails at home using these quick and simple recipes.
Beautifully illustrated with full-colour photography, this easy-to-follow cocktail book includes:
- Simple instructions for creating the perfect cocktail, without a shaker or strainer
- Cocktail-making hacks - no muddling or shaking required
- Recommendations for garnishes and creative twists
- Average cost of each cocktail
- Recommended pairing for every recipe to spritz your drink and halve its alcohol content
Easy to use and filled with a variety of accessible, delicious and bar-quality recipes, Mixed in Minutes is the go-to cocktail book that makes a lovely gift for your friends or yourself.
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.
|
Notes on a Cellar-Book
(Hardcover)
George Saintsbury; Edited by Thomas Pinney; Contributions by Thomas Pinney
|
R1,132
R967
Discovery Miles 9 670
Save R165 (15%)
|
Ships in 12 - 17 working days
|
|
Since its first publication in 1920, George Saintsbury's classic
"Notes on a Cellar-Book" has remained one of the greatest tributes
to drink and drinking in the literature of wine. A collection of
tasting notes, menus, and robust opinions, the work is filled with
anecdotes and recollections of wines and spirits consumed - from
the heights of Romanee-Conti to the simple pleasures of beer, flip,
and mum. Thomas Pinney brings this unique work alive for
contemporary audiences by providing the keys to a full
understanding of "Notes on a Cellar-Book" in a new edition that
includes explanatory endnotes, an essay on the book's legacy, and
additional articles on wine by Saintsbury.
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.
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.
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.
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
|
|