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.