A Guide to Styles and Service LaVilla, Joseph. creator author Wynn, Doug. photographer text Electronic books. xx 2009 monographic eng 1 online resource (527 pages) Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. 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 this book, 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 table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. 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. The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service -- Contents -- Preface -- Audience -- Organization of the Text -- Features for Students -- Instructor Resources -- Acknowledgments -- Part One: Introduction to Wine -- Chapter 1: What Makes Wines Taste Different? -- The Grape -- Phylloxera Vastatrix -- Climate -- Soil -- Harvest -- Chapter 2: How Wine Is Made -- Preliminary Steps -- Making Wine: General Processes -- Fermentation -- Producing Sweet Wines -- Post-Fermentation Treatment -- Bottling -- Post-Fermentation -- Chapter 3: The Science of Wine Tasting -- Why Do We Taste Wine? -- The Senses -- Cleansing the Palate -- Blind Tastings -- Language Development -- Chapter 4: Wine Storage and Service -- Aging Wine -- Wine Storage -- The Wine Cellar -- Wine Service -- Chapter 5: Food and Wine Pairing -- Why Pair Food with Wine? -- Making the Most of Pairing -- Cooking Methods -- Making Pairing Determinations -- The Pairing "Process" -- Classic Pairs -- Difficult Foods -- Pairing Wine to Cheese -- Special Wines or Special Dishes -- Final Notes -- Chapter 6: The Health Aspects of Alcohol -- History -- Recent Developments -- Resveratrol -- Other Antioxidants -- How to Get the Best Effect -- Part Two: Wines from International Grapes -- Chapter 7: Chardonnay -- In the Vineyard -- In the Winery -- Classic Regions -- Wine Styles -- Food and Wine Pairing -- Chapter 8: Pinot Noir -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 9: Cabernet Sauvignon -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 10: Merlot -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 11: Sauvignon Blanc -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 12: Riesling -- In the Vineyard -- In the Winery -- Wine Styles. Food and Wine Pairing -- Chapter 13: Syrah/Shiraz -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 14: Grenache/Garnacha -- In the Vineyard -- In the Winery -- Classic Regions -- Wine Styles -- Food and Wine Pairing -- Part Three: Wines from White Grapes -- Chapter 15: The Aromatics -- Viognier -- Muscat -- Gewurztraminer -- Torrontes -- Albariño -- Verdejo -- Food and Wine Considerations -- Chapter 16: Light and Crisp White Wines -- Pinot Blanc -- Pinot Grigio -- Trebbiano -- Verdicchio -- Garganega -- Arneis -- Melon de Bourgogne, or Muscadet -- Chenin Blanc -- Food and Wine Considerations -- Chapter 17: Fat and Full -- Pinot Gris -- Semillon -- Malvasia -- Food and Wine Considerations -- Part Four: Wines from Black Grapes -- Chapter 18: Light and Fresh -- Cabernet Franc -- Gamay -- Corvina -- Sangiovese -- Barbera -- Dolcetto -- Food and Wine Considerations -- Chapter 19: Soft and Juicy -- Tempranillo -- Malbec -- Pinotage -- Carménère -- Food and Wine Considerations -- Chapter 20: Full and Tannic -- Nebbiolo -- Touriga Nacional -- Aglianico -- Tannat -- Food and Wine Considerations -- Chapter 21: Rich and Spicy -- Zinfandel -- Monastrell/Mourvèdre -- Negroamaro -- Nero d'Avola -- Food and Wine Considerations -- Part Five: Sparkling and Fortified Wines -- Chapter 22: Sparkling Wines and How They Are Made -- History -- How Is Champagne Made? -- Other Sparkling Wine Production Methods -- Single-Fermentation Sparkling Wines -- Sparkling Wine Styles -- Sweetness Levels -- Bottle Sizes -- Non-Champagne Sparkling Wines -- Chapter 23: Fortified Wines -- What Are Fortified Wines? -- How Are Fortified Wines Made? -- Port -- Sherry -- Madeira -- Other Port Style Wines -- Australian Port and Others -- Other Sherry-Style Wines -- Other Fortified Wines -- Chapter 24: Sparkling and Fortified Wine Service -- Sparkling Wine. Food and Sparkling Wine Pairing -- Fortified Wines -- Food and Fortified Wine Pairing -- Part Six: Beer, Spirits, and Liqueurs -- Chapter 25: Beer -- What Is Beer? -- How Beer Is Made -- Styles of Beer -- Storage and Service of Beer -- Food and Beer Pairing -- Chapter 26: How Spirits and Liqueurs Are Made -- Spirits -- Liqueurs -- Chapter 27: Fruit-Based Spirits -- Brandy -- Service of Fruit Spirits -- Chapter 28: Grain-Based Spirits -- Whiskey -- Types of Whiskey -- Vodka -- Gin -- Service of Grain Spirits -- Chapter 29: Vegetable-Based Spirits -- Rum -- Tequila -- Mescal -- Aquavit -- Service of Vegetable-Based Spirits -- Part Seven: The Role of the Sommelier -- Chapter 30: In the Dining Room -- On the Floor -- In the Back -- Chapter 31: Wine List Creation and Menu Matching -- The Beverage Program -- Wine List Creation -- Bin Numbers -- What Wines Should Be Represented? -- Markups -- Menu Matching -- Chapter 32: Cellar Management and Product Research -- Cellar Management -- Product Research -- Chapter 33: Understanding Wine Faults -- Wine Faults -- Appendix A: Maps -- Appendix B: Label Terminology -- How to Read an Australian Label -- How to Read a German Label -- How to Read a Spanish Label -- How to Read a U.S. Label -- How to Read a Vintage Port Label -- How to Read French Labels -- How to Read Italian Labels -- Appendix C: Legislation -- European Wine Regulations -- French Wine Law -- Italian Wine Law -- Spanish Wine Law -- German Wine Law -- New World Wine Regulations -- Distribution Law -- Glossary -- Bibliography -- Index. Joseph LaVilla; photography by Doug Wynn. Wine and wine making Wine service Wine and wine making Flavor and odor Drinking of alcoholic beverages TP548 .L37 2010 641.2/2 Institutes, The International Culinary Schools at The Art Hoboken : John Wiley & Sons, Inc.,c2009 9780470429938 https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=433925 https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=433925 https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=433925 https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=433925 MiAaPQ 211129 20221011163734.0 EBC433925 eng