The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, (Unbranded)
April 2009, ©2010
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.
8 Pinot Noir.
9 Cabernet Sauvignon.
11 Sauvignon Blanc.
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.
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.
Appendix A: Maps.
Appendix B: Label Terminology.
Appendix C: Legislation.
Integrated approach to wine, beer, and spirits
Covers the business of wine service
Includes coverage of management tasks such as inventory control, pricing, menu matching, and storage
Strong emphasis on food and wine pairing as a stand alone topic and includes how grape varietals and wine styles interact with food
Covers wine, beer, and spirits
Provides understanding of the health and legal implications of wine consumption
Discusses wine & beverage service and sommelier responsibilities
Extensive appendices cover how to read a wine label, wine & alcohol legislations, and maps of wine regions
Detailed glossary and bibliography