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Wine, Beer, and Spirits Handbook
Wine, Beer, and Spirits Handbook
Author: International Culinary Schools at The Art Institutes / LaVilla, J.
Edition/Copyright: 2010
Publisher: Vitalsource Rentals
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Preface.Part One: Introduction to WineChapter 1: What Makes Wines Taste Different?Chapter 2: How Wine Is MadeChapter 3: The Science of Wine TastingChapter 4: Wine Storage and ServiceChapter 5: Food and Wine PairingChapter 6: The Health Aspects of AlcoholPart Two: Wines from International GrapesChapter 7: ChardonnayChapter 8: Pinot NoirChapter 9: Cabernet SauvignonChapter 10: MerlotChapter 11: Sauvignon BlancChapter 12: RieslingChapter 13: Syrah/ShirazChapter 14: Grenache/GarnachaPart Three: Wines from White GrapesChapter 15: The AromaticsChapter 16: Light and Crisp White WinesChapter 17: Fat and FullPart Four: Wines from Black GrapesChapter 18: Light and FreshChapter 19: Soft and JuicyChapter 20: Full and TannicChapter 21: Rich and SpicyPart Five: Sparkling and Fortified WinesChapter 22: Sparkling Wines and How They Are MadeChapter 23: Fortified WinesChapter 24: Sparkling and Fortified Wine ServicePart Six: Beer, Spirits, and LiqueursChapter 25: BeerChapter 26: How Spirits and Liqueurs Are MadeChapter 27: Fruit-Based SpiritsChapter 28: Grain-Based SpiritsChapter 29: Vegetable-Based SpiritsPart Seven: The Role of the SommelierChapter 30: In the Dining RoomChapter 31: Wine List Creation and Menu MatchingChapter 32: Cellar Management and Product ResearchChapter 33: Understanding Wine FaultsAppendicesAppendix A: MapsAppendix B: Label TerminologyAppendix C: LegislationGlossaryBibliographyIndex


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