The study of wine and beverages has become integral to the
operation of a hospitality business. The Wine, Beer, &
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.
Uniquely, The Wine, Beer, & Spirits Handbook
approaches this often intimidating subject from a varietal-or type
of grape-rather than a regional perspective. Readers learn about
the different types of grapes and the wines made from these grapes,
discovering what to look for in a wine, how to taste wine, how
grape varietals and wine styles interact with food, and how to pair
wine and foods. Table wines, sparkling wines, fortified wines,
beer, and spirits are all covered in detail.
More importantly, the book explains the responsibilities of a
sommelier from both service and managerial perspectives. Readers
explore their wine-related duties including developing wine lists,
identifying faulty wines, ordering, receiving, and storing wines,
as well as conducting inventory control, pricing, product research,
cellar management, and the health and legal implications of wine
A comprehensive, one-stop resource to the character and best use
of beverages, The Wine, Beer, & Spirits Handbook will
help every current and future chef and sommelier confidently master
the mysteries of wine and other beverages.
The Art Institutes (artinstitutes.edu), with
more than forty educational institutions located throughout North
America, have provided an important source of culinary arts,
design, media art, and fashion programs for professionals for more
than forty years.
Since 1991, The International Culinary Schools at The
Art Institutes, with more than thirty locations and online
studies, have offered programs in culinary arts featuring a
professional kitchen environment and, in some locations, fully
operational restaurants. Based on classical Escoffier, Asian, and
Latin culinary techniques, with an emphasis on progressive trends
and practices, the curriculum is designed to develop and sharpen
fundamental cooking techniques and professional skills.