A Guide to Styles and Service by Joseph LaVilla
The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier.
Unique to The Wine, Beer, and Spirits Handbook, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on:
A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.
Contents
Introduction to Wine
Wines from International Grapes
Wines from White Grapes
Wines from Black Grapes
Sparkling and Fortified Wines
Beer, Spirits, and Liqueurs
The Role of the Sommelier
Index
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