About Wine [Hardcover]

J. Patrick Henderson (Author), Dellie Rex (Author)

Book Description

Publication Date: June 23, 2006 | ISBN-10: 1401837115 | ISBN-13: 978-1401837112 | Edition: 1

About Wine is a unique text that presents students of the culinary arts with the practical and detailed knowledge necessary to managing wine and wine sales for restaurants and the hospitality business. Intended for students enrolled in restaurant and/or hospitality management courses, the five distinct sections of the text cover the basics of wine, the wine regions of the world, types of wine, and the business of wine. This text seeks first to give the reader a background in the origins of wine and how it is produced. The text introduces such topics as the vineyard, the winery, and tasting wines. It then builds upon this knowledge with information on the different wine producing regions of the world and the numerous variations of wine they produce. The text concludes with a section on the business of wine, which includes selling and serving wines, developing and managing a wine list, and buying and cellaring wines. Special features of the text include detailed color diagrams and photographs throughout to keep the text interesting and engaging. Useful appendices designed for use as a quick reference or as a starting place for more research are also included, making this text a valuable resource even after formal training has ended.

Product Details

• Hardcover: 562 pages
• Publisher: Delmar Cengage Learning; 1 edition (June 23, 2006)
• Language: English
• ISBN-10: 1401837115
• ISBN-13: 978-1401837112
• Product Dimensions: 11.1 x 8.8 x 1.2 inches
• Shipping Weight: 4.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #566,352 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Great for all beginners!, November 6, 2006

By 

Rain Perry (Ojai, CA USA) - See all my reviews
(REAL NAME)   

This review is from: About Wine (Hardcover)

This is a great resource for the beginning wine lover. Not just culinary students, but average consumers can learn a lot. It's written intelligently at a basic level and is very complete.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Wine Lovers Must!!!, October 8, 2008

By 

BRok520 - See all my reviews

This review is from: About Wine (Hardcover)

Not only is this a wonderful title for those who want to learn more about wine from every angle, it is endorced by the American Culinary Federation Foundation! This goes into depth about everything from the vineyard to the business of wine to wine tasting. It's a full color text, good quality paper and binding, and a nice layout. If you're at all intereseted in learning about wine, or even brushing up on it, this is for you!

1 of 1 people found the following review helpful:

4.0 out of 5 stars Thumbs up from AWineStory.com, December 28, 2009

By 

Marisa D'vari (New York, NY) - See all my reviews
(REAL NAME)   

This review is from: About Wine (Hardcover)

For whatever reason, I received the book About Wine by J. Patrick Henderson and Dellie Rex over two years ago, yet had been too overwhelmed by my wine studies to open anything that wasn't Janscis Robinson or Tom Stevenson. It's only now that I have my diploma from the Wine and Spirits Educational Trust that I am dusting off my wine books and taking a (relaxed, for once!) look inside.

Now I haven't met Mr. Henderson, but I knew Dellie Rex when I lived in Boston and was active with Julia Child and the American Institute of Wine and Food. Not sure if Dellie and I met at an AIWF event or not, yet this is a terrific book and I am so proud of the authors.

In some ways, it's a nice bridge between a wine created for students in intensive wine programs, and service people (waiters, sommeliers) who read Brian K. Julyan's book "Sales and Service for the Wine Professional." Most of the "textbooks" I used in my WSET study didn't really talk about service all that much, or how to set up a wine list. This book is very practical in that regard. The authors, Henderson and Rex, also take a different approach to wine regions. When they discuss Burgundy, for example, they define each village and the style of wine it produces quite succinctly.

Each chapter begins with learning outcomes -- what the student/reader will learn as a result of reading that chapter. For this reason, i can see the book used the the Wine Directors of restaurants in whatever wine program they might be developing for the staff. It gives the reader a clear sense of what they are expected to know.

Very impressed by this book, and feel that it fills a very needed gap in the market as it is more extensive in terms of regions, history, and tasting notes than Julyan' shorter, more specifically service book, and is less intense than the oversized, dense educational books.