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: 9780470429945
• ISBN10: 0470429941
• Format: eBook
• Copyright: 2009-05-01
• Publisher: Wiley

Summary

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 ( 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.About The International Culinary Schools SM at the Art Institutes:The International Culinary Schools SM 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 Fortifi ed Wines

Sparkling Wines and How They Are Made

Fortifi ed Wines

Sparkling and Fortifi ed 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.