  
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
April 2010, ©2010
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The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams.
For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service.
• An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild
• An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students
• Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in Scottsdale
With concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world.
1: Wine Basics.
2: A Short History of Wine.
3: Viticulture.
4: Viniculture.
5: Important Grape Varieties.
6: Food & Wine Pairing.
7: Wine Tasting and Sensory Analysis.
8: Applying Wine Analysis.
9: The Wines of France.
10: The Wines of Italy.
11: The Wines of Spain.
12: The Wines of Germany.
13: The Wines of Portugal.
14: The Wines of Austria, Hungary, Greece, and Other European Regions.
15: The Old World and the New World of Wine.
16: The Wines of the United States.
17: The Wines of Australia.
18: The Wines of New Zealand.
19: The Wines of South Africa.
20: The Wines of Chile.
21: The Wines of Argentina.
22: Emerging Wine Regions of the World.
23: Beer: Importance, Ingredients, and the Brewing Process.
24: Ales, Lagers, and Beer Styles.
25: Sake, Mead, and Cider.
26: Distillation and Spirit Production.
27: Important Styles of Spirits.
28: Beverage Service and Storage.
29: Beverage Sales and Wine Lists.
Appendices.
Index.
MICHAEL GIBSON is lead instructor for wine and spirits at the Le Cordon Bleu College of Culinary Arts in Scottsdale. He is a certified specialist of wine with the Society of Wine Educators and a certified sommelier with the American Chapter of the Court of Master Sommeliers. He also works in the beverage industry as the director of operations for a wine and spirits distributor.
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