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The Complete Idiot's Guide to Starting and Running a Winery
Making the dream a reality? For many people, owning and running a winery is a dream job. According to Wine Business Monthly, the number of wineries in the U.S. has jumped 26% in less than three years. To carry out this dream, one must understand that wine making involves both science and art. Starting a winery is just like starting any other business and requires planning and a deep understanding of the industry. In The Complete Idiot's Guide® to Starting and Running a Winery, readers will learn: ?How to put together a business plan ?Different varieties of grapes and wines ?How to lay out a floor plan and what equipment is needed ?How to promote wines
Over a Barrel
How a small family company in the Finger Lakes became one of the most important wine producers in the United States, only to be taken down by corporate greed and mismanagement. In 1880, Walter Stephen Taylor, a coopers son, started a commercial grape juice company in New Yorks Finger Lakes region. Two years later, wine production was added, and by the 1920s, the Taylor Wine Company was firmly established. Walter Taylors three sons carefully guided the company through Prohibition and beyond, making it the most important winery in the Northeast and profoundly affecting the people and community of Hammondsport, where the company was headquartered. In the 1960s, the Taylor family took the ...
Crass Struggle
An original and cutting commentary on the bad side of the good life.
The Bordeaux Betrayal
Ellen Crosby's third tale of suspense set amid the vines of Virginia wine country involves a two-hundred-year-old bottle of Bordeaux that Thomas Jefferson may have purchased for George Washington and is turning out to be a wine to die for. It has been a year since Lucie Montgomery took over running her family vineyard at the foothills of Virginia's Blue Ridge Mountains. The Bordeaux Betrayal now sweeps her into a mystery that began more than two centuries ago in France and ends in murder not far from Montgomery Estate Vineyard. When author and historian Valerie Beauvais turns up dead the night after a verbal brawl with a noted wine critic on the grounds of Mount Vernon, George Washington's h...
Home Winemaking For Dummies
An informative, fun guide to making your own wine It's estimated that one million North Americans make their own wine. Relatively inexpensive to make (a homemade bottle costs from $2 to $4), a bottle with your own label (and grapes) is a fantasy even someone with modest aspirations can fulfill. Author Tim Patterson, an award-winning home winemaker, shows how it's possible for anyone to create a great wine. In Home Winemaking For Dummies, he discusses the art of winemaking from grape to bottle, including how to get the best grapes (and figure out how many you need); determine what equipment is required; select the right yeast and figure out if any other additives are needed; and store, age, and test wine. With detailed tips on creating many varieties -- from bold reds and demure whites to enchanting rosés and delightful sparkling wines -- this guide is your ultimate winemaking resource.
Eat History
Eat History offers fascinating new insights into the emerging field of gastronomic studies and its intersection with cultural history, and includes the writing of nine leading historians on topics ranging from vodka to patty cakes. Though primarily focused on Australia, the transnational nature of many of the essays widens the scope to include Russia and the British Empire, as well as Italy. With its engaging and entertaining tone, the volume will prove to be of interest not only to researchers and academics in the field, but to more general readers keen to discover how the consideration of food opens up whole new areas of history and points the way to fruitful future inquiry.
Cracking the Wine Case
Should Christians Drink Alcoholic Beverages? Did God Make Wine for Our Enjoyment? Was Jesus the Miracle-Working Bartender in John 2? These questions have been debated for centuries, but what is the truth? In this book, the author takes the reader on an unforgettable journey that unlocks the ancient secrets and Scriptures that are necessary to explain these tough questions. Along this road, you will travel to a wedding reception where children drink beer and where pastors hold "church" at bars. It's a wild ride that's insightful, humorous and educational. If you've ever asked if drinking is permitted for Christians, you'll want this book in your library. Discover the Manners and Customs of the Ancients for a More Complete and Necessary Background on the Drinking Issue Over 240 Pages and 150 cultural notes Every Major Scripture Passage in the Drinking Controversy is Scrutinized Study Questions at the End of Every Chapter Endorsed by Christian Leaders, Professionals and Universities Special Chapters for those Addicted to Alcohol
Garlic, Wine, and Olive Oil
To most people of the Mediterranean region, garlic, wine, and olive oil make up the Holy Trinity of foods: Garlic for taste and health; wine also for its medicinal value, plus the obvious enjoyment and relaxation that accompanies its use; and olive oil as a medium for cooking as well as for its own healthy properties. The many cultural and mythic dimensions of these three foods, whose use dates to pre-historic times, is discussed, along with an historical survey from Old World usage to the New, specifically to Brooklyn, New York, where the author grew up in a milieu of Italian, Jewish, and Greek neighborhoods, where garlic, wine, and olive oil were daily staples.With illustrations, historica...
Circle of Vines
Winegrower and journalist Richard Figiel offers the first comprehensive history of New York wine, following its turbulent evolution across the state and emerging as a dynamic player in the world of fine wine. He begins by examining New York's distinctive viticultural roots and the geologic forces that shaped the state's terrain for winegrowing. Starting with early efforts to grow grapes for wine in the Hudson Valley, the story moves west to the Finger Lakes and Lake Erie, circles around the state from Long Island to the North Country, and, finally, to contemporary New York City. Through industry booms and busts, he explores the New York wine industry's continuing process of reinvention by resourceful immigrants, family dynasties, giant corporations, and back-to-the-land dreamers. Moving across centuries of winemaking, Figiel unfolds an extraordinary array of grape species, varieties, and wines.
