While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in an accessible manner and that also contain the pedagogical features needed by instructors. In addition, most books cover the subject of wine only, while hospitality students need a broader base on knowledge that also includes beer and spirits. After finishing the book, readers will be prepared to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification.
Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.
By:
Michael Gibson (Le Cordon Bleu College of Culinary Arts Scottsdale AZ)
Imprint: John Wiley & Sons Ltd
Country of Publication: United States
Dimensions:
Height: 229mm,
Width: 183mm,
Spine: 31mm
Weight: 658g
ISBN: 9780470283189
ISBN 10: 0470283181
Pages: 480
Publication Date: 02 April 2010
Audience:
College/higher education
,
Primary
Format: Paperback
Publisher's Status: Active
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
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.
