New Library Books for Rosen College

Luxury Wine Marketing: The Art and Science of Luxury Wine Branding by Liz Thach; Peter Yeung * Blue-chip author team * Contains many real-life examples of successful luxury wine marketing * Features primary research on the luxury wine market (the market size for luxury wine has never before been estimated), studying over 1,200 wineries and 8,000 individual wines with a bottle retail price over $100 * Currently no other comprehensive business books on the market which address the topic of luxury wine in this way Wine has been considered a luxury product since the time of the ancient Egyptians, and today is coveted by collectors and wine enthusiasts from around the world. Yet little has been written about the world of luxury wine marketing, explaining how a wine brand can enter that special realm. This book helps to demystify the process by describing how to craft, implement, and maintain a luxury wine brand. Beginning with a definition and history of luxury wine, the authors then explain the unique business model and consumer segments for luxury wine, before outlining industry best practice in the building of luxury wine brands. Each chapter is supplemented with a vignette of a successful luxury brand producer, and provides beneficial advice on the long-term vision and passion that is necessary to create a successful luxury wine marketing strategy. This book also contains original research conducted by the authors on the size of the luxury wine market and analysis of its segmentation by region, allowing for new and unique insight into the world's top wine regions. Written as both a practitioner's guide and as a wine business textbook, Luxury Wine Marketing is a cornerstone reference resource for the business of wine.

Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island by Richard Olsen-Harbich Growing up a stone's throw away from New York City in a small house on suburban Long Island, Richard Olsen-Harbich always dreamed of being a farmer. After graduating from Cornell with a degree in viticulture, he found himself back on the Island at the heart of an emerging wine region that was struggling to find itself. Starting from the ground up with little information or experience, Olsen-Harbich began a lifelong quest to master the art and science of growing wine grapes less than 90 miles from Manhattan. In the last half-century, the North Fork's bucolic seaside towns and humble potato farms were transformed into one of this country's most compelling agricultural success stories, garnering praise from wine critics around the world. Olsen-Harbich charts the meteoric rise of North Fork winemaking from the historic failures of colonial times to the modern triumph of becoming one of the most important wine-producing districts on the East Coast. Through a poetic interweaving of personal anecdotes with scientific reporting about climate, soils, geology, and botany, Olsen-Harbich drills deep into the topic, giving the world a new language for talking about wine. In doing so, he redefines what it means to make wine in the New World.

¡Vino!: The History and Identity of Spanish Wine by Karl J. Trybus ¡Vino! explores the history and identity of Spanish wine production from the mid-nineteenth century to today. Nineteenth-century infestations of oidium fungus and phylloxera aphids devastated French and Italian vineyards but didn't extend to the Iberian Peninsula at first, giving Spanish vintners the opportunity to increase their international sales. Once French and Italian wineries rebounded, however, Spanish wine producers had to up their game. Spain could not produce only table wine; it needed a quality product to compete with the supposedly superior French wines. After the Spanish Civil War the totalitarian Franco regime turned its attention to Spain's devastated agricultural sector, but the country's wine industry did not rebound until well after World War II. In the postwar years, it rebranded itself to compete in a more integrated European and international marketplace with the creation of a new wine identity. As European integration continued, Spanish wine producers and the tourism industry worked together to promote the uniqueness of Spain and the quality of its wines. Karl J. Trybus explores the development of Spanish wine in the context of national and global events, tracing how the wine industry has fared and ultimately prospered despite civil war, regional concerns, foreign problems, and changing tastes.

Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country by Shelley Lindgren (Contribution by); Kate Leahy (Contribution by) Journey through all twenty regions of Italy to discover the grapes, terrain, and historical techniques that have influenced modern Italian winemaking in this accessible and stunning guide to Italian wines. "A brilliant look into the past, present, and future of wine and food in Italy."-Rajat Parr, owner-operator of Phelan Farm and author of Secrets of Sommeliers and The Sommelier's Atlas of Taste From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and charming guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today- the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement. Travel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you'll leave with a buzz and a richer understanding of the country's wines. Let Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine.

Hugh Johnson's Pocket Wine Book 2023 by Margaret Rand (General Editor) Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet.

Wine Routes of the World by World Tourism Organization "The Wine Routes of the World takes the reader through the wine routes of top ten wine producer destinations - Argentina, Chile, France, Georgia, Germany, Italy, Portugal, South Africa, Spain and United States of America - showcasing the history of each country's wine industry, accompanied by the traditional local dishes and their pairing, as well as the main tourist attractions that cannot be missed while visiting the wine routes" -- Provided by UNWTO

American Whiskey (Second Edition) by Richard Thomas; Robin Robinson (Foreword by) An expert guide to the American whiskey renaissance. In American Whiskey, Kentucky-born, internationally recognized whiskey expert Richard Thomas guides readers through the American whiskey renaissance. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation, this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits. In this guide, you will discover: - Detailed tasting notes for 300+ expressions from 100+ distilleries - Interviews with master distillers - Regional chapters that make it easy to find distilleries nationwide - Hundreds of photographs of bottles, distillers, and distilleries Both whiskey lovers and those looking to learn more about the nation's spirit will find this book worth reading. The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country.

The Joy of Mixology, Revised and Updated Edition by Gary Regan A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible.

Crushed: How a Changing Climate is Altering the Way We Drink by Brian Freedman Take a tour of wine and spirit production around the world and how climate change is affecting it at every stage - from cultivation to consumption.

Alcohol: A History by Rod Phillips

Whisky: Technology, Production and Marketing by Graham Stewart (Editor); Inge Russell (Editor)

The Anchor Brewing Story : America's first craft brewery and San Francisco's original anchor steam beer by David Burkhart; Fritz Maytag (Foreword by) "The highly illustrated story of America's oldest and most iconic craft brewery, featuring a history of American brewing traditions and clone beer recipes for Anchor's top brews including Anchor Steam and California Lager"-- Provided by publisher.

Kansas Beer by Bob Crutchfield Author Bob Crutchfield explores the state's breweries and recounts the Sunflower State's hoppy history.

The Craft Brewing Handbook: a practical guide to running a successful craft brewery by Chris Smart (Editor) The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business.

The Microbrewery Handbook: craft, brew, & build your own microbrewery success by D. C. Reeves Focused on practical guidance, author D.C. Reeves distills his experience founding Perfect Plain Brewing Company in Pensacola, Florida into an engaging, up-to-date resource for microbrewers everywhere. Clearly showing readers what works in the industry and, just as importantly, what doesn't work.

Denver Beer: A History of Mile High Brewing by Jonathan Shikes Journalist and author Jonathan Shikes captures the Mile High City's sudsy stories from then until now.

Beer: from production to distribution by Armand Legault This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.

Cider Country: How and Ancient Craft Became a Way of Life by James Crowden

Cider Planet: Exploring the producers, practices, and unique traditions of craft cider and perry from around the world by Claude Jolicoeur From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider. In Cider Planet, Claude Jolicoeur--a longtime, passionate cider maker and author of the international bestseller New Cider Maker's Handbook--takes readers with him to the world's greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this "Prince of Beverages" is made.

A Rich and Tantalizing Brew: a History of How Coffee Connected the World by Jeanette M. Fregulia A Rich and Tantalizing Brew traces the history of coffee from its cultivation and brewing first as a private pleasure in the highlands of Ethiopia and Yemen through its emergence as a sought-after public commodity served in coffeehouses first in the Muslim world, and then traveling across the Mediterranean to Italy, to other parts of Europe, and finally to India and the Americas.

Coffee Sapiens: Innovation Through Understanding by Adrià Ferran This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.