Fully revised with new content and full-colour figures throughout, the second edition of this successful book contains expanded content for all sections, particularly those covering the impact of climate change, seasonal management, mechanisation and organic management options. There is a new vine balance section, as well as significant updates to rootstocks and grafting. It includes information on wine grapes in addition to grapes for fresh consumption and raisin production. Covering a broad range of topics from grapevine growth and fruit development, to vineyard establishment, mechanisation and postharvest processing, this book provides historical and current information about the grape industry and sets out the theory and science behind production practices. It is an invaluable resource for grape producers, horticulture and plant science students, as well as enthusiasts of the vine and its products.
An enchanting journey into European culture and civilization through our shared love of wine. Impelled by a dual thirst, for wine and for knowledge, Nina Caplan follows the vine into the past, wandering from Champagne's ancient chalk to the mountains of Campania, via the crumbling Roman ruins that flank the river Rhône, and the remote slopes of Priorat in Catalonia. She meets people whose character, stubbornness, and sometimes, borderline craziness makes their wine great: an intrepid Englishman planting on rabbit-infested Downs, a glamorous eagle-chasing Spaniard, and an Italian lawyer obsessed with reviving Falernian, legendary wine of the Romans. In the course of her travels, she drinks a lot and learns a lot: about dead conquerors and living wines, forgotten zealots, and--in vino veritas, as Pliny said--about herself. In this lyrical and charming book, Nina Caplan drinks in order to remember and travels in order to understand the meaning of home. This is narrative travel writing at its best.
This definitive book offers the first focused guide for developing personal wine-selling skills. The authors' approach is based on a clear understanding of the principles, strategies, and practices used by leading wine professionals. Step by step, the authors explain how to develop relationships, understand customer needs, and deliver both products and sales presentations in an efficient and effective way. Based on the authors' over six decades of combined research, consulting, and teaching in personal selling skills, the book draws on their countless interviews and interactions with effective sales professionals in the wine and broader hospitality industries. Many of their ideas have been incorporated into the unique consultative selling skills framework they develop in this manual. The strategies they outline will be invaluable for all those seeking to start or enhance a career in wine sales. For anyone who wishes to pursue a career in the wine industry, whether their focus is distribution, retail sales, sommelier sales at a restaurant, or working in a winery tasting room, this book will be an invaluable launching point.
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.
Christian Heurich (1842-1945) was not only Washington D.C.'s most successful brewer, he was the world's oldest, with 90 years' experience. He walked across central Europe learning his craft, survived a shipboard cholera epidemic, recovered from malaria and worked as a roustabout on a Caribbean banana boat--all before age 30. Heurich lived most of his life in Washington, becoming its largest private landowner and opening the city's largest brewery. He won a "beer war" against his rivals and his beers won medals at World's Fairs. He was trapped in Europe while on vacation at the start of both World Wars, once sleeping through an air raid, and was accused of being a German spy plotting to assassinate Woodrow Wilson. A notably odd episode: when they began to tear down his old brewery to build the Kennedy Center, the wrecking ball bounced off the walls. Drawing on family papers and photos, the author chronicles Heurich's life and the evolving beer industry before and after Prohibition.
North Alabama built its first commercial brewery in Huntsville in 1819, three months before the state joined the Union. Before Prohibition in 1915, the region was peppered with numerous saloons, taverns and dance halls. Locals still found ways to get their booze during Prohibition using Tennessee River steamboats and secret tunnels for smuggling. Alabama re-legalized beer in 1937, but it wasn't until 2004, when the grass-roots organization Free the Hops took on the state's harsh beer laws, that the craft beer scene really began to flourish. Authors Sarah Blanger and Kamara Bowling Davis trace the history of beer in North Alabama from the early saloon days to the craft beer explosion.
Third wave coffee shops dominate the mainstream, as the fourth wave, heavily reliant on e-commerce, is still being defined. The reason that physical stores do not become retail deja vu attributes largely to consumers' notion that coffee shops are not only a place to savor a hot beverage, but a space to socialize and bond. Cafe Plus is a chic book-of-the-moment that collects coffee shop interiors by excellent designers from around the world. The projects featured in this book serve more than coffee; they are multi-functional venues that interpret the global concept of a 'cafe' to suit their needs. Interspersed with illustrations and detailed descriptions of design concepts, the featured projects are all from the past three years, showcasing the latest trends in interior cafe design. This beautifully packaged book will appeal to coffee shop owners, architects, interior designers, and photographers.
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.