Beverage Basics
John Wiley & Sons Inc (Verlag)
978-0-470-13883-0 (ISBN)
Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.
Robert W. Small is former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, beer, and spirits, as well as beverage marketing and food and beverage management. He is also the Chairman of the Los Angeles International Wine & Spirits Competition, one of the largest and most prestigious wine competitions in the United States, and is a judge at several other international wine competitions. Michelle Couturier has traveled internationally researching wine and photographing vineyards and wineries. She has 20 years of experience in marketing, public relations, and writing. Michael Godfrey, Associate Dean of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, has taught the college's courses on beer for several years and has been a well-regarded home brewer for more than 25 years.
Acknowledgments 2
Foreword by Darrell Corti 4
Preface 5
Chapter 1: Introduction to Alcoholic Beverages 6
Chapter 2: Alcohol and the Law 12
Chapter 3: Healthy Drinking 28
Chapter 4: Viticulture: Growing Grapes 40
Chapter 5: Viniculture: Making Wine 70
Chapter 6: Sensory Evaluation of Wine 96
Chapter 7: Chardonnay 114
Chapter 8: Sauvignon Blanc 128
Chapter 9: Riesling 142
Chapter 10: Other White Vinifera Grape Varieties 156
Chapter 11: Cabernet Sauvignon 176
Chapter 12: Merlot 192
Chapter 13: Pinot Noir 208
Chapter 14: Syrah/Shiraz 226
Chapter 15: Other Red Vinifera Grape Varieties 242
Chapter 16: Hybrid and Native American Varieties 270
Chapter 17: Sparkling Wines 276
Chapter 18: Dessert and Fortified Wines 292
Chapter 19: Beer 310
Chapter 20: Distilled Spirits 328
Chapter 21: Purchasing Alcoholic Beverages 354
Appendix 1: TTB Requirements and Regulations for Alcoholic Beverage Labels 376
Appendix 2: Old World Wine Regions 380
Appendix 3: New World Wine Regions 422
Glossary 448
Notes 452
Bibliography 453
Web Sites 455
Index 456
| Co-Autor | Michael Godfrey |
|---|---|
| Zusatzinfo | Photos: 0 B&W, 175 Color; Drawings: 0 B&W, 50 Color; Maps: 0 B&W, 30 Color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 218 x 282 mm |
| Gewicht | 1542 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-13883-1 / 0470138831 |
| ISBN-13 | 978-0-470-13883-0 / 9780470138830 |
| Zustand | Neuware |
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