The Sommelier Prep Course
John Wiley & Sons Inc (Verlag)
978-0-470-28318-9 (ISBN)
While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in an accessible manner and that also contain the pedagogical features needed by instructors. In addition, most books cover the subject of wine only, while hospitality students need a broader base on knowledge that also includes beer and spirits. After finishing the book, readers will be prepared to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification. Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.
MICHAEL GIBSON is lead instructor for wine and spirits at the Le Cordon Bleu College of Culinary Arts in Scottsdale. He is a certified specialist of wine with the Society of Wine Educators and a certified sommelier with the American Chapter of the Court of Master Sommeliers. He also works in the beverage industry as the director of operations for a wine and spirits distributor.
Preface vii
1 Wine Basics: Fermentation, Grapes, and the Flavor of Wine 1
2 A Short History of Wine 13
3 Viticulture: The Art and Science of Growing Grapes 29
4 Viniculture: The Art and Science of Making Wine 45
5 Wine Grape Varieties 65
6 Food and Wine Pairing 83
7 Wine Tasting and Sensory Analysis 91
8 Applying Wine Analysis 111
9 The Wines of France 119
10 The Wines of Italy 169
11 The Wines of Spain 199
12 The Wines of Germany 219
13 The Wines of Portugal 235
14 The Wines of Austria, Hungary, Greece, and Other European Regions 249
15 The Old World and the New World of Wine 265
16 The Wines of the United States 271
17 The Wines of Australia 301
18 The Wines of New Zealand 315
19 The Wines of South Africa 323
20 The Wines of Chile 331
21 The Wines of Argentina 339
22 Emerging Wine Regions Around the World 345
23 Beer and the Brewing Process 353
24 Ales, Lagers, and Beer Styles 361
25 Saké, Mead, and Cider 371
26 Spirits and Distillation 379
27 Important Styles of Spirits 385
28 Beverage Service and Storage 405
29 Beverage Sales and Wine Lists 421
APPENDICES
A Answer Key 431
B Pronunciation Guide 435
C Important Spirit Brands/Distillers 449
D Additional Resources 451
Index 453
| Erscheint lt. Verlag | 9.4.2010 |
|---|---|
| Zusatzinfo | Photos: 119 B&W, 0 Color; Drawings: 39 B&W, 0 Color; Maps: 70 B&W, 0 Color; Tables: 15 B&W, 0 Color; Exhibits: 15 B&W, 0 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 183 x 226 mm |
| Gewicht | 658 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| ISBN-10 | 0-470-28318-1 / 0470283181 |
| ISBN-13 | 978-0-470-28318-9 / 9780470283189 |
| Zustand | Neuware |
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