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
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.