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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.
Inhaltsverzeichnis
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
Über den Autor / die Autorin
Michael Gibson serves as a product data lead for one of the largest alcohol distributors in the United States. He has held multiple positions in the beverage industry, including Lead Instructor for Wine & Spirits at Le Cordon Bleu College of Culinary Arts in Scottsdale, Director of Operations for a boutique wine distributorship, Beverage Director at multiple establishments, and as a Brewmaster for several years. Mr. Gibson holds multiple wine & spirits certifications with organizations such as the Court of Master Sommeliers and the Society of Wine Educators.
