New Items at Rosen Library

Since the 2011 publication of the first edition of How to Import Wine tectonic change has fundamentally reshaped the US wine business landscape. This comprehensively revised edition puts this new environment in a manageable, actionable context so that novices and veterans alike will be able to identify dangers and new opportunities in such areas as federal and state regulations, evolving distribution practices, the impact of social media and how to appeal to the new emerging tastemakers: Millennials. Drawing on her real-world experience of these new dynamics, Deborah M. Gray provides essential tools for the establishment of a progressive US wine importing business. As in her first book, she details the critical considerations in branding, packaging, pricing, licensing and regulations, shipping, warehousing, marketing, and more. The book is filled with specific examples of importing triumphs and failures, with particular interest paid to arguably the most important element of business success: acquiring and maintaining effective distribution.

Cot d'Or may be small in size but its influence is huge and its reputation alone can strike terror into the heart of even the most seasoned wine professionals.Cote d'Or is located in the very heart of Burgundy and stretches for a narrow 35-mile band. It's on this terroir that some of the world's best known wines are produced. There are two main sections Cote de Nuits, named after the village of Nuits-Saint-Georges, is a mere one mile by 12 miles but it's home to 24 Grand Cru vineyards and some of the world's most expensive vineyard real estate. The second part, the southerly Cote de Beaune, is well-known for its whites but actually grows both Chardonnay and red grapes. It's an intimidating terroir but Raymond Blake's companionable Cote d'Or demystifies it. There is hardly another wine region where knowledge of the back-story is so critical to understanding the wine, for it is impossible to understand burgundy without reference to the place it comes from and the people who make it.

Agave dates back to the Aztec civilization as an important crop in Mexico. Since the 1600s, the people of western Mexico have cultivated blue agave from the red volcanic soil that blankets the region, to make what we know as tequila. The Spirit of Tequila celebrates the tradition, culture, and myth of this iconic drink. Joel Salcido traveled across the state of Jalisco capturing images of distilleries and artisanal tequileras, including blue agave fields at sunset, the agave's pineapple-like centers, elegantly shadowed barrel rooms, and, of course, the agave farmers themselves. Nearly ninety photographs, taken with a medium format camera--some in full-color, some in duotone--reveal not only the tequila making process but also the region's traditions of culture and religion.

Savour the bold notes and rich varieties of Canadian whisky with this fully revised, updated, and indispensable guide. This fully updated and revised edition of the award-winning Canadian Whisky invites you on a journey across Canada and back through time to discover the story of this unique spirit. Independent whisky expert Davin de Kergommeaux weaves a compelling narrative, beginning with the substance of Canadian whisky--grains, water, and wood--and details the process of how it's made and how to taste it. He traces the fascinating history of the country's major distilleries and key visionaries, and introduces the present-day players--big and small--who are shaping the industry through both tradition and innovation. Newly designed, and now including a map of Canada's whisky distilleries, over 100 up-to-date tasting notes, and a handy tasting checklist, Canadian Whisky reflects the latest research on flavour development and the science of taste. At once authoritative and captivating, this is a must-have resource for beginners, enthusiasts, and aficionados alike.

Craft beer culture and industry have recently grown exponentially with over 4000 craft brewers operating in the United States alone. Brew Your Business: The Ultimate Craft Beer Playbook incorporates cultural, legal, business, public relations, management, science, networking, and brewing experience into one easily accessible book for everyone wanting to know more about craft beer brewing, tasting, and selling. Thoroughly researched, the authors provide a tasty overview of the various types of craft beer, methods for brewing, and opportunities for taking your crafted beer to market. In their Talking from the Tap Interviews, industry experts offer their takes on what they do, how they arrived in their current positions, why they do it, and where they are going in the industry. Whether you are new to craft beer or have been in the industry for a while, you will find in these pages a go-to guide to many topics of importance to all brewers, drinkers, and enthusiasts.

From the walkable breweries of Ashville, North Carolina, to the Ølfestival in Copenhagen, Oktoberfest in Brazil to the breweries of Beijing, discover 101 traditional, quirky, absurd, must-visit beer destinations across the globe. Find the world's most romantic pub crawl in Bruges, drink beer in paradise in Latin America or step into Germany via Bangkok, Thailand. Complete with tasting notes, drinking tips and handy address lists, this is the perfect gift for both beer enthusiasts and keen travellers alike.

As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers "recipes" for creating your own tea blends using natural ingredients.

To make any old cup of coffee, you simply need a pot, heat, ground coffee, and water. But you're not just anyone. You are a coffee aficionado, a determined, fearless seeker of the best java. And this is the guide for you.

Not all bottled water is created equal--but how do you differentiate natural, untreated waters from the thousands of processed waters? This illustrated companion reveals the epicurean pleasures of water and shows you how to select bottled waters that will tempt your palate.

The wife of a successful movie producer takes a car trip from the south of France to Paris with one of her husband's associates. What should be a seven-hour drive turns into a two-day adventure complete with picturesque sights, fine food and wine, humor, wisdom and romance.

Controversy erupts when an unassuming young man floods the American wine market with fake vintages valued in the millions, bamboozling the wine world elite, in this humorous and suspenseful tale of an ingenious con on the eve of the 2008 stock market crash.

1 month. 80 breweries. 5000 miles. 1 state. This is Craft: The California Beer Documentary. From director Jeff Smith (The Arrested Development Documentary Project) comes an all new documentary highlighting the undisputed king of craft beer, California. With over 600 breweries and a $6.5 billion economic impact, California has been leading the charge for many years. The film explores California's important place in the world of craft beer told from the masters of the industry including Sierra Nevada, Stone and Lagunitas. Starting with America's first craft brewery, Anchor Steam, the film explores topics ranging from the environmental concerns of running a brewery in a state with a serious water shortfall, the potential for a craft beer bubble and micro vs. macro beer. This is Craft: The California Beer Documentary.

A documentary on the fine dining subculture of foodies. The interest in haute cuisine has grown exponentially. Now, we enter the world of one of the most influential people on the food scene - the foodie. A subculture of blogging food critics with a mission to eat at the best restaurants on earth. Through our close study, we get access to the world's most exclusive restaurants and get to know a group of slightly bizarre but charming food maniacs.