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More About This Title Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits
As people develop more sophisticated tastes, a basic understanding of wine, beer, and distilled spirits is more important than ever for chefs, servers, bartenders, and restaurant managers. And for anyone who simply wants to get more out of enjoying wine, beer, and spirits, developing an appreciation for the history, production methods, and techniques for evaluating alcoholic beverages is an essential first step. For professionals and amateurs alike, Beverage Basics provides a thorough and accessible education in the fundamentals.
Beverage Basics covers the art and science of winemaking from the vineyard to the table, takes a comprehensive look at the production methods, styles, and ideal food pairings for beer and spirits, and even covers the often-overlooked issues of health and the law. Written by wine and spirits expert and educator Robert W. Small, the book offers expansive coverage of everything you need to know about virtually all of the world's common alcoholic drinks.Offers a uniquely user-friendly approach to the subject of wine, organizing coverage by varietal rather than appellationWritten by Robert W. Small, former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, and Chairman of the Los Angeles International Wine competitionHeavily illustrated with gorgeous full-color photographs, maps, and sample beverage labels
Covering everything from ancient origins to modern drinking habits, Beverage Basics is the perfect all-in-one guide for food and beverage professionals, students, and wine and drink lovers.
Robert W. Small is former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, beer, and spirits, as well as beverage marketing and food and beverage management. He is also the Chairman of the Los Angeles International Wine & Spirits Competition, one of the largest and most prestigious wine competitions in the United States, and is a judge at several other international wine competitions.
Michelle Couturier has traveled internationally researching wine and photographing vineyards and wineries. She has 20 years of experience in marketing, public relations, and writing.
Michael Godfrey, Associate Dean of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, has taught the college's courses on beer for several years and has been a well-regarded home brewer for more than 25 years.
Chapter 1: Introduction to Alcoholic Beverages.
Chapter 2: Alcohol and the Law.
Chapter 3: Healthy Drinking.
Chapter 4: Viticulture - Growing Grapes.
Chapter 5: Viniculture - Making Wine.
Chapter 6: Sensory Evaluation of Wine.
Chapter 7: Chardonnay.
Chapter 8: Sauvignon Blanc.
Chapter 9: Riesling.
Chapter 10: Other White Vinifera Grape Varieties.
Chapter 11: Cabernet Sauvignon.
Chapter 12: Merlot.
Chapter 13: Pinot Noir.
Chapter 14: Syrah.
Chapter 15: Other Red Vinifera Grape Varieties.
Chapter 16: Hybrid and Native American Varieties.
Chapter 17: Sparkling Wines.
Chapter 18: Dessert and Fortified Wines.
Chapter 19: Beer.
Chapter 20: Distilled Spirits.
Chapter 21: Purchasing Alcoholic Beverages.
Appendix 1: Old World Wine Regions.
Appendix 2: New World Wine Regions.
Appendix 3: TTB Requirements and Regulations for Alcoholic Beverage Labels.