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The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

Overview

The study of wine and beverages has become integral to the operation of a hospitality business. The Wine, Beer, & Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier.

Uniquely, The Wine, Beer, & Spirits Handbook approaches this often intimidating subject from a varietal-or type of grape-rather than a regional ...

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Overview

The study of wine and beverages has become integral to the operation of a hospitality business. The Wine, Beer, & Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier.

Uniquely, The Wine, Beer, & Spirits Handbook approaches this often intimidating subject from a varietal-or type of grape-rather than a regional perspective. Readers learn about the different types of grapes and the wines made from these grapes, discovering what to look for in a wine, how to taste wine, how grape varietals and wine styles interact with food, and how to pair wine and foods. Table wines, sparkling wines, fortified wines, beer, and spirits are all covered in detail.

More importantly, the book explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including developing wine lists, identifying faulty wines, ordering, receiving, and storing wines, as well as conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption.

A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, & Spirits Handbook will help every current and future chef and sommelier confidently master the mysteries of wine and other beverages.

The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.

Since 1991, The International Culinary Schools at The Art Institutes, with more than thirty locations and online studies, have offered programs in culinary arts featuring a professional kitchen environment and, in some locations, fully operational restaurants. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills.

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Product Details

  • ISBN-13: 9781118784341
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/9/2014
  • Edition number: 2

Meet the Author

The Art Institutes (www.artinstitutes.edu), a system of over 40 education institutions located throughout North America, providing an important source of culinary arts, design, media art, and fashion programs for professionals.

The International Culinary Schools at The Art Institutes is North America's largest system of culinary programs with over 30 locations and more than 6,000 students. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools’ curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.

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Table of Contents

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.

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