Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits
September 2011, ©2011
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.
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.
For many, the world of wine, beer and spirits can be confusing and overwhelming. This accessible and educational book aims to change that by covering the art and science of wine, beer and spirit making from field to table.
BEVERAGE BASICS (Wiley; September 19, 2011; $65.00) presents a new approach to understanding wine and other alcoholic beverages. This is one of the only books on the market that covers all categories of alcoholic beverages -- wine, beer, and spirits.
BEVERAGE BASICS describes the history, production methods, and techniques for evaluating alcoholic beverages. Plus ideal food pairings for all varietals of wine, beer and spirits are explained. Unlike most wine books, the authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine, a uniquely user-friendly approach. Information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law are also discussed. Additionally, appendices include map-filled sections on The Old World and The New World of wine, plus a complete glossary of terms.
A truly rich and educational book, BEVERAGE BASICS breaks down wine, beer and spirits so that even experts will have a better understanding of these complex beverages.