The Wine, Beer, and Spirits Handbook, (Unbranded)
Buy Rights Online Buy Rights

Rights Contact Login For More Details

More About This Title The Wine, Beer, and Spirits Handbook, (Unbranded)

English

The International Culinary Schools at The Art Institutes is the author of The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, - Unbranded - , published by Wiley. Michael F. Nenes is the author of The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, - Unbranded - , published by Wiley.

English

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.

loading