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

by The International Culinary Schools at The Art Institutes; Joseph LaVilla; Photographer: Doug Wynn

• ISBN13: 9780470138847
• ISBN10: 047013884X
• Edition: 1
• Format: Hardcover
• Copyright: 2009-04-01
• Publisher: Wiley

Summary

This book demystifies wine and the wine making process by approaching this often intimidating subject from a varietal and wine style perspective. Beer and spirits are also covered in this unique handbook. Each chapter includes food and wine, beer, and spirits pairings and how different food flavors and beverages interact. Starting with a look at how wines are made, how to taste wine, and how wines interact with food, the book then moves through the different types of grapes, where they are grown, and the types of wines that are made with them. Designed for beverage managers, chefs, and sommeliers, this handbook covers the science, art, and business of wine.

Author Biography

The Art Institutes (www.artinstitutes.edu), 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.

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.

Table of Contents

Preface

Introduction to Wine

What Makes Wines Taste Different?

How Wine Is Made

The Science of Wine Tasting

Wine Storage and Service

Food and Wine Pairing

The Health Aspects of Alcohol

Wines from International Grapes

Chardonnay

Pinot Noir

Cabernet Sauvignon

Merlot

Sauvignon Blanc

Riesling

Syrah/Shiraz

Grenache/Garnacha

Wines from White Grapes

The Aromatics

Light and Crisp White Wines

Fat and Full

Wines from Black Grapes

Light and Fresh

Soft and Juicy

Full and Tannic

Rich and Spicy

Sparkling and Fortified Wines

Sparkling Wines and How They Are Made

Fortified Wines

Sparkling and Fortified Wine Service

Beer, Spirits, and Liqueurs

Beer

How Spirits and Liqueurs Are Made

Fruit-Based Spirits

Grain-Based Spirits

Vegetable-Based Spirits

The Role of the Sommelier

In the Dining Room

Wine List Creation and Menu Matching

Cellar Management and Product Research

Understanding Wine Faults

Appendices

Maps

Label Terminology

Legislation

Glossary

Bibliography

Index

Table of Contents provided by Publisher. All Rights Reserved.