The Essentials of Wine With Food Pairing Techniques

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2009-02-26
  • Publisher: Pearson

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate students and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with "World Cuisine". Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information. Restaurateurs, wine enthusiasts, and other professionals in the foodservice industry

Table of Contents

The Basics of Wine
Introduction to Wine
Wine Tasting
Viticulture and Enology
Wine and Food Compatibility
Performance Factors of Grape Varietals
Foundations to Wind and Food Pairing
Advanced Wine and Food Pairing
Wines of the United States
Wines of the United States
Other New World Wine Regions
Wines of the Old World
Wines of France
Other Old World Wine
Other Types of Wine
Bubbles: Sparking Wine
Bold: Fortified Wines
Nectar: Dessert Wines
Wine Management
Flow of Beverages
Developing a Wine Menu
Glossaryndash;From A to Z
Table of Contents provided by Publisher. All Rights Reserved.

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