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More About This Title The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service (Unbranded)
English
The International Culinary Schools at The Art Institutes is the author of The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, - Unbranded - , published by Wiley. Michael F. Nenes is the author of The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, - Unbranded - , published by Wiley.
English
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.
