Wine and Wine Service

An introduction to the subject which should be useful to students of wine and wine service at City and Guilds or higher diploma level, this gives a background to wine and wine regions as well as covering the range of duties of the sommelier. Other beverages are also covered.

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An introduction to the subject which should be useful to students of wine and wine service at City and Guilds or higher diploma level, this gives a background to wine and wine regions as well as covering the range of duties of the sommelier, from tasting, buying and storage to serving and helping the client. It explains vintages, common faults and the relationship between wine and food. Tasks such as decanting are described with illustrated step-by-step instructions. Fortified wines, cocktails and other beverages are also covered The authors are Master Sommeliers. They worked together at the Stafford Hotel, London, during which time many catering students and trainee managers spent periods under their supervision.