The wine, beer, and spirits handbook [electronic resource] : a guide to styles and service / Joseph LaVilla ; photography by Doug Wynn.

ISBN:

9780470429938

Title:

Author:

LaVilla, Joseph

Personal Author:

LaVilla, Joseph

Publication Information:

Hoboken : John Wiley & Sons, Inc., 2009.

Physical Description:

1 online resource (527 p.)

General Note:

Description based upon print version of record.

"The International Culinary Schools at The Art Institutes" on cover.

Contents:

Contents; Preface; Acknowledgments; Part One: Introduction to Wine; Part Two: Wines from International Grapes; Part Three: Wines from White Grapes; Part Four: Wines from Black Grapes; Part Five: Sparkling and Fortified Wines; Part Six: Beer, Spirits, and Liqueurs; Part Seven: The Role of the Sommelier; Appendix A: Maps; Appendix B: Label Terminology; Appendix C: Legislation; Glossary; Bibliography; Index

Subject Term:

Drinking of alcoholic beverages.

Wine -- Flavor and odor.

Wine and wine making.

Wine service.

Added Author:

Wynn, Doug

Format:

Books

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

Hoboken : John Wiley & Sons, Inc., 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.22 LAV	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

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.

Author Notes

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.

Preface

Part 1 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 2 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 3 Wines from White Grapes

15 The Aromatics

16 Light and Crisp White Wines

17 Fat and Full

Part 4 Wines from Black Grapes

18 Light and Fresh

19 Soft and Juicy

20 Full and Tannic

21 Rich and Spicy

Part 5 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 6 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 7 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

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents