Information
Author: elBullifoundation (Bullipedia and Vila Viniteca collective work)
ISBN: 978-84-09-13710-7
Pages: 528
Synopsis: After the successful publication of Vol. 1 of Sapiens del Vino "Contextualización y viticultura” and the second volume entitled "Vinificación y clasificaciones", comes the third "Del mercado a la carta".
A customer studies the wine list sitting at the restaurant table. He decides and after a moment he is tasting a drink. For this to happen, five basic links occur, neither more nor less. From the vineyard to the winery, with its subsequent sale to a distributor, which in turn will resell it to a restaurant, which will finally offer and serve it to a diner.
This book aims to explain all these links focusing on the distribution and the reasons that lead those responsible for purchasing and sommeliers to acquire a bottle. How do wine markets work? What is needed to move wine 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 set? a bottle? How does the law of supply and demand work?
After the market the sommelier bursts, already to stay, in the Sapiens of the Wine.
There are nine reference sommeliers that will illustrate us, with practical examples throughout the work. Ronan Sayburn MS, Agustí Peris, Andy Myers MS, María José Huertas, Enrico Bernardo, Josep "Pitu" Roca, Antoine Pétrus, Arvid Rosenger and David Seijas. They will introduce us to the gastronomic restaurant, more than a hundred conditions that affect the supply of wines will be reviewed and the different reasons that lead to choosing the bottles that will be part of the menu, how they should be purchased and the management procedures. In addition, the recognised sommeliers affirm, unanimously, that the most important factor in deciding on a wine is quality, but what is quality? Why are there better wines than others? Is it just about flavour, or does the brand, exclusivity and price also influence the perception of quality?
The work deepens on the wine list, the basic way in which all gastronomic restaurants present the selection. It explains how to do it, going far beyond a simple list: ease of use, diversity and fair prices are concepts to consider to create an effective letter. Finally, the best bottle in the world loses all its value if not preserved properly, any sommelier must understand how to preserve and ripen some of the wines he purchases. For this, the last chapter of the book will explain the secrets of wine maturation in the restaurant.
