Vinos. Del mercado a la carta (Volumen III)

Name: Vinos. Del mercado a la carta (Volumen III)
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Wines. From market to wine list is the third volume of Wine Sapiens in Bullipedia.

This book examines the journey that a wine takes from the winery up to its appearance on a restaurant menu: detailing aspects such as exportation, transport logistics, the pricing of the wine, factors determining the restaurant offer, the sommelier’s role in purchasing the wine, and the wine list. Likewise, we explore in depth the most relevant factor influencing the sommelier to buy a particular wine: the quality of the product.

In taking this tour of the world of wine, we have the privilege of being accompanied by some of the best sommeliers on the planet, whose experience and knowledge enriches this volume.

528 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-13710-7

Vinos. Del mercado a la carta (Volumen III)

Wines. From market to wine list is the third volume of Wine Sapiens in Bullipedia.

In taking this tour of the world of wine, we have the privilege of being accompanied by some of the best sommeliers on the planet, whose experience and knowledge enriches this volume.

528 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-13710-7

COMPLETE THE WINE SERIES...

Vinos. Del mercado a la carta (Volumen III)

Vinos. Sumillería: el vino en el restaurante gastronómico (Volumen IV)

Vinos. La cata como actividad (Volumen V)

Vinos. El análisis sensorial del vino (Volumen VI)

Total price: EUR 248.00

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Following the successful publication of Volume I and II of Wine Sapiens: Viticulture and the contextualization of wine (Vol I) and Winemaking and classifications (Vol II), comes the third volume: From market to the wine list (Vol III).

Picture a customer sitting at the restaurant table studying the wine list. Upon arriving at a decision, he orders and, shortly afterwards, finds himself sampling the wine. In order for this scenario to take place, a chain of five distinct steps is required, in which the product is taken from the vineyard into the winery itself. Then, it is sold to a distributor, who in turn resells it to a restaurant. Finally, the product is offered and served to a diner.

This book aims to explore these steps by asking questions related to distribution and the motives that lead purchasing managers and sommeliers to buy a particular bottle. How do wine markets work? How is wine transported from one place to another? What factors provide the necessary value for a wine to be attractive in the eyes of the consumer? How is the price of a bottle set? How does the law of supply and demand work?

Following the interactions of the market, the sommelier comes into the picture, occupying centre stage in the Wine Sapiens.

Nine renowned sommeliers feature in our pages, offering practical explanations throughout the book: Enrico Bernardo, María José Huertas, Andy Myers MS, Agustí Peris, Antoine Pétrus, Josep “Pitu” Roca, Arvid Rosenger, Ronan Sayburn MS and David Seijas.

Guided by this expertise, we look at the fine dining gastronomic restaurant and analyse the more than a hundred conditions that impact on the wine offer. Then, we explain the different reasons that lead to the selection of the wine that forms the menu, discussing how bottles should be bought and managed. Moreover, leading sommeliers all agree that the most important factor in deciding on a wine is quality, but how do we measure this attribute? Why are some wines considered better than others? Is it just a question of taste, or does the brand, exclusivity and price also influence the perception of quality?

In this volume we delve deeper into the wine list, the basic way in which all quality restaurants present their wine selection. We look at how it is drawn up, going beyond just being a simple list and taking into account concepts such as ease of use, product diversity and price fairness in order to create an effective menu. Lastly, even the finest bottle loses its value if it is not properly preserved. Any good sommelier must understand how to preserve and age some of the wines that are acquired. To this end, the final chapter of the book explores the secrets of aging wine within the restaurant.

In this section is a short summary of each chapter of the book

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CHAPTER 1

INTRODUCTION TO THE WINE MARKET

A customer studies the wine list sitting at a restaurant table. A decision is made, and a little while later he samples the glass offered to him. For a moment, his gaze becomes inscrutable, lost in an intimate reflection passing through the senses. Then we observe a gesture of assent to indicate approval of the […]

CHAPTER 2

LOGISTICS AND WINE TAXATION

In the market, wine travels from place to place. Some journeys are local, whilst others cross the planet. Nevertheless, wine is a delicate product and, as such, suffers if transport conditions are inadequate. The procedures facilitating these trips are known as “logistical operations” and are complex due to the large number of different actors involved: […]

CHAPTER 3

THE PRICE OF WINE

Price, value and cost are three concepts that are commonly used as synonyms. In this chapter we show that they have very different meanings and are highly variable. For example, 1 kg of high quality grapes which are produced by a winegrower and sold for 1.30€, may be turned into a bottle of wine that […]

CHAPTER 4

THE VALUE OF WINE

Brand identity, the exclusivity of the wine, its history, the price on the bottle, and how it is graded by experts are all factors responsible for the increase in value of a certain wine. But how can a winery influence these factors and have a positive effect in the minds of consumers? One of the […]

CHAPTER 5

THE FINE DINING GASTRONOMIC RESTAURANT AND ITS SELECTION OF DRINKS

The first chapter in which the concepts of gastronomic dining are presented. At this point sommeliers enter the discourse and occupy centre stage in the Wine Sapiens. Nine renowned sommeliers are featured, offering practical explanations throughout the rest of the book: Enrico Bernardo, María José Huertas, Andy Myers MS, Agustí Peris, Antoine Pétrus, Josep “Pitu” […]

CHAPTER 6

CONSTRAINTS ON THE SELECTION OF DRINKS

Sommeliers have a wide selection of catalogues within their reach and a global market that allows them to design an offer that expresses their taste and image. However, most restaurants do not rely solely on the judgement of a purchasing manager, but adopt particular criteria to select their wines. The selection depends on over a […]

CHAPTER 7

BUYING WINE IN THE RESTAURANT

After designing and selecting the wine offer, the sommelier or purchasing manager also bears responsibility for buying the serving and tasting tools (glasses, decanters, etc.) and the other products needed to prepare drinks (coffee, water, spirits, liqueurs…). These materials are all purchased through differing suppliers. What policy is pursued to do this? Is the purchase […]

CHAPTER 8

THE QUALITY OF THE WINE

Following the unanimous assertion from our celebrated group of sommeliers that quality is the most important factor in deciding on a wine, we felt it necessary to devote a whole chapter to exploring this concept. What is quality? Why are there wines that are considered better than others? Is it just about taste, or do […]

CHAPTER 9

THE WINE LIST

The wine list is the basic format through which all fine dining gastronomic restaurants present the selection of wines they offer. However, an attractive wine list is much more than just a straightforward list of available wines. Amongst the issues to take into account are ease of use, diversity and price fairness. Design is again […]

CHAPTER 10

THE CONSERVATION OF WINE WITHIN THE RESTAURANT

Any wine, even the most delicious and expensive one, will spoil if it is not kept in the correct way. Conserving wine is not like storing building materials, foodstuffs or computerised data. Indeed, there is an added expectation to its conservation due to the fact wine matures and ages. In a favourable outcome, the added […]

The first complete encyclopaedia on wine. A multidisciplinary work based on the Sapiens method, a revolutionary research method that brings together scientists, maître d’s, historians, artists, sommeliers, graphic designers and many more professionals associated with the world of wine.

El Economista

This book takes us through the differing aspects of the market for wine, focusing on distribution and considering what motivates buyers and sommeliers to purchase a bottle. A project by sommelier Ferran Centelles with the help of Vila Viniteca

La Vanguardia

A total of nine sommeliers (Ronan Sayburn MS, Agustí Peris, Andy Myers MS, María José Huertas, Enrico Bernardo, Josep ‘Pitu’ Roca, Antoine Pétrus, Arvid Rosenger and David Seijas) participate in this volume offering practical examples

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Vinos. Del mercado a la carta (Volumen III)