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The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World

The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World

M. Gibson

ISBN: 978-0-470-29533-5

May 2010

480 pages

$31.00

Description

While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in an accessible manner and that also contain the pedagogical features needed by instructors. In addition, most books cover the subject of wine only, while hospitality students need a broader base on knowledge that also includes beer and spirits. After finishing the book, readers will be prepared to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification.

Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.

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Preface vii

1 Wine Basics: Fermentation, Grapes, and the Flavor of Wine 1

2 A Short History of Wine 13

3 Viticulture: The Art and Science of Growing Grapes 29

4 Viniculture: The Art and Science of Making Wine 45

5 Wine Grape Varieties 65

6 Food and Wine Pairing 83

7 Wine Tasting and Sensory Analysis 91

8 Applying Wine Analysis 111

9 The Wines of France 119

10 The Wines of Italy 169

11 The Wines of Spain 199

12 The Wines of Germany 219

13 The Wines of Portugal 235

14 The Wines of Austria, Hungary, Greece, and Other European Regions 249

15 The Old World and the New World of Wine 265

16 The Wines of the United States 271

17 The Wines of Australia 301

18 The Wines of New Zealand 315

19 The Wines of South Africa 323

20 The Wines of Chile 331

21 The Wines of Argentina 339

22 Emerging Wine Regions Around the World 345

23 Beer and the Brewing Process 353

24 Ales, Lagers, and Beer Styles 361

25 Saké, Mead, and Cider 371

26 Spirits and Distillation 379

27 Important Styles of Spirits 385

28 Beverage Service and Storage 405

29 Beverage Sales and Wine Lists 421

APPENDICES

A Answer Key 431

B Pronunciation Guide 435

C Important Spirit Brands/Distillers 449

D Additional Resources 451

Index 453