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

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




Master the mysteries of wine.

The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier.

Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits.

More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption.

A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.

About The Art Institutes:

The Art Institutes (, 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.

About The International Culinary Schools at the Art Institutes:

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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Preface vii

PART ONE: Introduction to Wine 1

1 What Makes Wines Taste Different? 3

2 How Wine Is Made 19

3 The Science of Wine Tasting 43

4 Wine Storage and Service 61

5 Food and Wine Pairing 83

6 The Health Aspects of Alcohol 105

PART TWO: Wines from International Grapes 111

7 Chardonnay 113

8 Pinot Noir 123

9 Cabernet Sauvignon 133

10 Merlot 143

11 Sauvignon Blanc 149

12 Riesling 157

13 Syrah/Shiraz 167

14 Grenache/Garnacha 175

PART THREE: Wines from White Grapes 183

15 The Aromatics 185

16 Light and Crisp White Wines 197

17 Fat and Full 209

PART FOUR: Wines from Black Grapes 217

18 Light and Fresh 219

19 Soft and Juicy 231

20 Full and Tannic 239

21 Rich and Spicy 245

PART FIVE: Sparkling and Fortifi ed Wines 251

22 Sparkling Wines and How They Are Made 253

23 Fortifi ed Wines 277

24 Sparkling and Fortifi ed Wine Service 307

PART SIX: Beer, Spirits, and Liqueurs 319

25 Beer 321

26 How Spirits and Liqueurs Are Made 339

27 Fruit-Based Spirits 349

28 Grain-based Spirits 359

29 Vegetable-Based Spirits 371

PART SEVEN: The Role of the Sommelier 379

30 In the Dining Room 381

31 Wine List Creation and Menu Matching 391

32 Cellar Management and Product Research 409

33 Understanding Wine Faults 417


Appendix A: Maps 425

Appendix B: Label Terminology 433

Appendix C: Legislation 447

Glossary 465

Bibliography 499

Index 501

  • 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