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

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Автор: Joseph LaVilla

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

Язык: английский

Издательство: Hoboken: John Wiley & Sons, Inc.

Год: 2010

Формат: pdf

Размер: 13,8 mb

Страниц: 528

The study of wine and beverages has become integral to the operation of a hospitality business. The Wine, Beer, & 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.

Uniquely, The Wine, Beer, & Spirits Handbook approaches this often intimidating subject from a varietal-or type of grape-rather than a regional perspective. Readers learn about the different types of grapes and the wines made from these grapes, discovering what to look for in a wine, how to taste wine, how grape varietals and wine styles interact with food, and how to pair wine and foods. Table wines, sparkling wines, fortified wines, beer, and spirits are all covered in detail.

More importantly, the book explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including developing wine lists, identifying faulty wines, ordering, receiving, and storing wines, as well as 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, & Spirits Handbook will help every current and future chef and sommelier confidently master the mysteries of wine and other beverages.

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 PinotNoir

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 Fortified Wines

22 Sparkling Wines and How They Are Made

23 Fortified Wines

24 Sparkling and Fortified Wine Service

PART SIX: Beer, Spirits, and Liqueur

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