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Book Cover
Author LaVilla, Joe.

Title The wine, beer, & spirits handbook : a guide to styles and service / Joseph LaVilla ; photography by Doug Wynn
Published Hoboken, N.J. : Wiley, [2010]
Online access available from:
ProQuest Ebook Central (owned titles)    View Resource Record  


Description 1 online resource (xi, 513 pages, 32 unnumbered pages of plates) : illustrations (chiefly color), maps
Contents Part One: Introduction to Wine -- Part Two: Wines from International Grapes -- Part Three: Wines from White Grapes -- Part Four: Wines from Black Grapes -- Part Five: Sparkling and Fortified Wines -- Part Six: Beer, Spirits, and Liqueurs -- Part Seven: The Role of the Sommelier -- Appendix A: Maps -- Appendix B: Label Terminology -- Appendix C: Legislation
Summary 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
Bibliography Includes bibliographical references (pages 499-500) and index
Notes Print version record
Subject Drinking of alcoholic beverages.
Wine and wine making.
Wine service.
Wine -- Flavor and odor.
Form Electronic book
Author Wynn, Doug.
ISBN 0470429933 (electronic bk.)
0470429941 (electronic bk.)
9780470429938 (electronic bk.)
9780470429945 (electronic bk.)
Other Titles Wine, beer, and spirits handbook