ISBN-10:
0470524294
ISBN-13:
9780470524299
Pub. Date:
04/20/2009
Publisher:
Wiley
The Wine, Beer, and Spirits Handbook, (Unbranded): A Guide to Styles and Service / Edition 1

The Wine, Beer, and Spirits Handbook, (Unbranded): A Guide to Styles and Service / Edition 1

by The International Culinary Schools at The Art Institutes, Michael F. Nenes, Joe LaVilla

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Product Details

ISBN-13: 9780470524299
Publisher: Wiley
Publication date: 04/20/2009
Edition description: New Edition
Pages: 528
Product dimensions: 7.70(w) x 9.40(h) x 1.30(d)

Table of Contents

Preface vii

Part 1 Introduction to Wine 1

1 What Makes Wines Taste Different? 3

2 How Wine Is Made 19

3 The Science of Wine Tasting 43

4 Wine Storage and Service 61

5 Food and Wine Pairing 83

6 The Health Aspects of Alcohol 105

Part 2 Wines from International Grapes 111

7 Chardonnay 113

8 Pinot Noir 123

9 Cabernet Sauvignon 133

10 Merlot 143

11 Sauvignon Blanc 149

12 Riesling 157

13 Syrah/Shiraz 167

14 Grenache/Garnacha 175

Part 3 Wines from White Grapes 183

15 The Aromatics 185

16 Light and Crisp White Wines 197

17 Fat and Full 209

Part 4 Wines from Black Grapes 217

18 Light and Fresh 219

19 Soft and Juicy 231

20 Full and Tannic 239

21 Rich and Spicy 245

Part 5 Sparkling and Fortified Wines 251

22 Sparkling Wines and How They Are Made 253

23 Fortified Wines 277

24 Sparkling and Fortified Wine Service 307

Part 6 Beer, Spirits, and Liqueurs 319

25 Beer 321

26 How Spirits and Liqueurs Are Made 339

27 Fruit-Based Spirits 349

28 Grain-based Spirits 359

29 Vegetable-Based Spirits 371

Part 7 The Role of the Sommelier 379

30 In the Dining Room 381

31 Wine List Creation and Menu Matching 391

32 Cellar Management and Product Research 409

33 Understanding Wine Faults 417

Appendices

Appendix A Maps 425

Appendix B Label Terminology 433

Appendix C Legislation 447

Glossary 465

Bibliography 499

Index 501

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