LEADER 00964nam a22002771i 4500 001 991001917789707536 005 20030410202252.0 008 030925s1960 it |||||||||||||||||ita 035 $ab12215892-39ule_inst 035 $aARCHE-026354$9ExL 040 $aBiblioteca Interfacoltà$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 082 04$a945 100 1 $aRomano, Salvatore Francesco$081345 245 12$aL'età moderna /$cSalvatore Francesco Romano 250 $a2. ed. 260 $aRoma :$bPrimato,$cc1960 300 $aXCVI, 447 p. ;$c26 cm 440 0$aStoria d'Italia ;$v2 907 $a.b12215892$b02-04-14$c08-10-03 912 $a991001917789707536 945 $aLE002 945 STO 945 $aLE002 945 STO 945 $aLE002 St. I N 3/002$cV. 2$g1$i2002000565693$lle002$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i12595962$z08-10-03 996 $aEtà moderna$9155250 997 $aUNISALENTO 998 $ale002$b08-10-03$cm$da $e-$fita$git $h2$i1 LEADER 03518nam 2200541Ia 450 001 9910791375803321 005 20230725015417.0 010 $a1-282-69025-6 010 $a9786612690259 010 $a0-470-29533-3 035 $a(CKB)2560000000011265 035 $a(EBL)537337 035 $a(OCoLC)638860366 035 $a(SSID)ssj0000442600 035 $a(PQKBManifestationID)11284911 035 $a(PQKBTitleCode)TC0000442600 035 $a(PQKBWorkID)10446786 035 $a(PQKB)10484301 035 $a(MiAaPQ)EBC537337 035 $a(EXLCZ)992560000000011265 100 $a20090505d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe sommelier prep course$b[electronic resource] $ean introduction to the wines, beers, and spirits of the world /$fMichael Gibson 210 $aHoboken, N.J. $cWiley$dc2010 215 $a1 online resource (481 p.) 300 $aIncludes index. 311 $a0-470-28318-1 327 $aThe Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World; Contents; Preface; Chapter 1: Wine Basics: Fermentation, Grapes, and the Flavor of Wine; Chapter 2: A Short History of Wine; Chapter 3: Viticulture: The Art and Science of Growing Grapes; Chapter 4: Viniculture: The Art and Science of Making Wine; Chapter 5: Wine Grape Varieties; Chapter 6: Food and Wine Pairing; Chapter 7: Wine Tasting and Sensory Analysis; Chapter 8: Applying Wine Analysis; Chapter 9: The Wines of France; Chapter 10: The Wines of Italy; Chapter 11: The Wines of Spain 327 $aChapter 12: The Wines of GermanyChapter 13: The Wines of Portugal; Chapter 14: The Wines of Austria, Hungary, Greece, and Other European Regions; Chapter 15: The Old World and the New World of Wine; Chapter 16: The Wines of the United States; Chapter 17: The Wines of Australia; Chapter 18: The Wines of New Zealand; Chapter 19: The Wines of South Africa; Chapter 20: The Wines of Chile; Chapter 21: The Wines of Argentina; Chapter 22: Emerging Wine Regions Around the World; Chapter 23: Beer and the Brewing Process; Chapter 24: Ales, Lagers, and Beer Styles; Chapter 25: Sake?, Mead, and Cider 327 $aChapter 26: Spirits and DistillationChapter 27: Important Styles of Spirits; Chapter 28: Beverage Service and Storage; Chapter 29: Beverage Sales and Wine Lists; Appendix A: Answer Key; Appendix B: Pronunciation Guide; Appendix C: Important Spirit Brands/Distillers; Appendix D: Additional Resources; Index 330 $aA comprehensive, must-have guide to beverage service including wine, beer, and spiritsThe Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams.For each type of beverage, author Michael G 606 $aSommeliers$xVocational guidance 606 $aWine 615 0$aSommeliers$xVocational guidance. 615 0$aWine. 676 $a641.21 700 $aGibson$b Michael$034234 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910791375803321 996 $aThe sommelier prep course$93802195 997 $aUNINA