The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service
Master the mysteries of wine.The study of wine and beverages has become integral to hospitality education.The Wine, Beer, and Spirits Handbookdemystifies 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 Handbookexplains 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 Handbookwill help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.Exclusive Excerpts fromThe Wine, Beer, and Spirits HandbookMaking Food and Wine Pairing DeterminationsStyles of Beer, and Classic Food and Beer PairingsNotes on Pinot Blanc