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The Wine, Beer, and Spirits Handbook, (Unbranded) by The International Culinary Schools at The Art Institutes from Wiley
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Sub Title

  • A Guide to Styles and Service

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  • Wiley Transaction
    Wiley
     
Wiley

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  • Book Contents
  • Original Language

Preface.

PART ONE: Introduction to Wine.

1 What Makes Wines Taste Different?

2 How Wine Is Made.

3 The Science of Wine Tasting.

4 Wine Storage and Service.

5 Food and Wine Pairing.

6 The Health Aspects of Alcohol.

PART TWO: Wines from International Grapes.

7 Chardonnay.

8 Pinot Noir.

9 Cabernet Sauvignon.

10 Merlot.

11 Sauvignon Blanc.

12 Riesling.

13 Syrah/Shiraz.

14 Grenache/Garnacha.

PART THREE: Wines from White Grapes.

15 The Aromatics.

16 Light and Crisp White Wines.

17 Fat and Full.

PART FOUR: Wines from Black Grapes.

18 Light and Fresh.

19 Soft and Juicy.

20 Full and Tannic.

21 Rich and Spicy.

PART FIVE: Sparkling and Fortifi ed Wines.

22 Sparkling Wines and How They Are Made.

23 Fortifi ed Wines.

24 Sparkling and Fortifi ed Wine Service.

PART SIX: Beer, Spirits, and Liqueurs.

25 Beer.

26 How Spirits and Liqueurs Are Made.

27 Fruit-Based Spirits.

28 Grain-based Spirits.

29 Vegetable-Based Spirits.

PART SEVEN: The Role of the Sommelier.

30 In the Dining Room.

31 Wine List Creation and Menu Matching.

32 Cellar Management and Product Research.

33 Understanding Wine Faults.

Appendices.

Appendix A: Maps.

Appendix B: Label Terminology.

Appendix C: Legislation.

Glossary.

Bibliography.

Index.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.