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Informationen zum Autor 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. Klappentext A comprehensive, must-have guide to beverage service including wine, beer, and spiritsThe Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams.For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service.* An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild* An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students* Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in ScottsdaleWith concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world. Zusammenfassung This book includes broad content on wines from around the world, including Old World and New World wines, as well as beer, other fermented beverages such as mead and sake, and every type of spirit available. Inhaltsverzeichnis 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 ...
