The Sommelier Prep Course - Michael Gibson

. .

Auteur(s) : Michael Gibson

Editeur : Wiley

Langue : Anglais

Parution : 01/05/2025

Format : Moyen, de 350g à 1kg

Nombre de pages : 528.0

ISBN : 9781394277391

Résumé :

Preface vii

About the Companion Website ix

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 31

4 Viniculture: The Art and Science of Making Wine 47

5 Wine Grape Varieties 69

6 Food and Wine Pairing 87

7 Wine Tasting and Sensory Analysis 95

8 Applying Wine Analysis 117

9 The World of Wine: European and Non-European Wines 125

10 The Wines of France 131

11 The Wines of Italy 187

12 The Wines of Spain 225

13 The Wines of Germany 247

14 The Wines of Portugal 263

15 The Wines of Austria, Greece, Hungary, and Other European Regions 277

16 The Wines of the United States 295

17 The Wines of Australia 327

18 The Wines of New Zealand 343

19 The Wines of Chile 351

20 The Wines of Argentina 359

21 The Wines of South Africa 367

22 Emerging Wine Regions Around the World 375

23 Beer and Brewing 385

24 Ales, Lagers, and Beer Styles 393

25 Sake, Hard Cider, and Mead 405

26 Spirits and Distillation 415

27 Important Styles of Spirits 423

28 Beverage Service and Storage 453

29 Beverage Sales and Wine Lists 469

Appendices

A Answer Key 479

B Pronunciation Guide 483

Index 497

?

...

Biographie:
.

Sommaire:

Illustrated, holistic introduction to wine, beer, and spirits, with information on raw materials, production, styles, regions, and more

Written in plain language and heavily illustrated throughout, The Sommelier Prep Course offers the best up-to-date information on wines, beers, and spirits from around the world, as well as fermented beverages such as sake, mead, and cider. Along with a history of each type of beverage, this book covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. It includes detailed maps and figures to help the reader gain a better understanding.

The book includes powerful study resources for students, including review questions, key terms, maps, sample wine labels, and a pronunciation guide with more than 1,200 terms. This updated and revised Second Edition includes new content on green agriculture and diverse soil types, specialty product techniques, European wine laws, additional tasting notes and historical context, and more. Developed based on curriculum from the author's extensive instructive career at the Le Cordon Bleu College of Culinary Arts, The Sommelier Prep Course includes information on:

• The history of wine, important grape varieties, viniculture and viticulture, and a detailed breakdown of important wine producing countries throughout the world
• A detailed breakdown of spirits and fermented beverages including beer and sake, covering production techniques, raw materials, major styles, and flavor profiles
• Costing, pricing, merchandising, marketing, and storing wine, creating a balanced wine list, and table service
• Step-by-step guide to wine tasting and sensory analysis, as well as how to apply this in a professional setting
• Beverage technical information and global diversity, and the often-asked questions about each type and variety of beverage

For students in hospitality courses, professionals seeking certification, or anyone looking to better understand alcoholic beverages, The Sommelier Prep Course is an excellent, approachable learning resource to develop a strong foundation of knowledge regarding wine, beer, spirits, and more....