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

ISBN: 978-0-470-59804-7
480 pages
November 2010, ©2010
The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service (0470598042) cover image

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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Author Information

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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The Wiley Advantage

  • 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
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