N EW BOOKS How to
Import Wine An Insider's Guide
Deborah M. Gray
The fine points of importing wine into the US can be mystifying, even to wine industry insiders. The laws and licensing requirements are as transparent as a young Syrah. In her new book, veteran importer
Deborah Gray gives readers the best possi- ble start to building a business in wine importation with invaluable insider infor- mation and the necessary tools, resources and real world advice. Utilizing specific examples, tables, exercises and forms, the complex world of wine importing is exposed in clear and accessible detail, including the author's illustrations of both the right and wrong way to approach the business. Anyone who has considered a career in wine importing or who may be curious about the process, will be able to navigate the US wine importing maze through this book and become far better informed about the process.
Paperback, 7 x 9 inches, 288pp., illustrations, charts, fully indexed. $29.95. SKU: 8157; ISBN: 978-1-934259-61-0
EBook $15.00; ISBN: 978-1-934259-62-7 Understanding
Wine Technology 3rd Edition
David Bird Foreword by Hugh Johnson
Any student who’s ever logged credits in a viticulture and enology class knows Bird’s book. It’s the most widely assigned wine- science primer in the English speaking world. This completely revised and updated edition to Bird’s classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, rosé, white, sweet, sparkling and fortified wines;
information on histamine, flash detente, maceration, whole bunch and whole berry fer- mentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.
Paperback, 6 x 8 inches, 328pp., full-color illustrations and charts, fully indexed. $44.95 SKU: 7258-3RD; ISBN: 978-1-934259-60-3
Wine Faults Causes, Effects, Cures
John Hudelson, Ph.D.
A precise and comprehensive description of the problems encountered at times by all winemakers and wine judges, Wine Faults covers the differ- ences between flaws and faults, how flavors develop, how taste works and how it differs from smell in the evaluation of wine. From there it tackles the increasing problems resulting from high alcohol wines as well as volatile acidity found in high pH wines common in some warm grape-growing regions. It also deals with the vegetal qualities of cool viticultural regions usually caused by methoxypyrazines and the occa- sional lady beetle. Every microbial infection found in today's wineries is fully described and arrayed in full color slides. Dense as the material may seem, the book is written in a manner that the layperson, or even the quality control professional who forgot that he ever took Organic Chemistry, can understand.
Paperback, 8-1/2 x 11 inches, 96 pp., full-color illustrations, fully indexed. $39.95. SKU: 8158; ISBN: 978-1-934259-63-4,
EBook $20.00; ISBN: 978-1-934259-64-1
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