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[null,"1.","Record Nr.",null,"UNINA9910791375803321"]
[null,null,"Autore",null,"Gibson Michael"]
[null,null,"Titolo",null,"The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, N.J., : Wiley, c2010"]
[null,null,"ISBN",null,"1-282-69025-6"]
[{"$nulls":4},"9786612690259"]
[{"$nulls":4},"0-470-29533-3"]
[null,null,"Descrizione fisica",null,"1 online resource (481 p.)"]
[null,null,"Disciplina",null,"641.21"]
[null,null,"Soggetti",null,"Sommeliers - Vocational guidance"]
[{"$nulls":4},"Wine"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,"Nota di contenuto",null,"The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World; Contents; Preface; Chapter 1: Wine Basics: Fermentation, Grapes, and the Flavor of Wine; Chapter 2: A Short History of Wine; Chapter 3: Viticulture: The Art and Science of Growing Grapes; Chapter 4: Viniculture: The Art and Science of Making Wine; Chapter 5: Wine Grape Varieties; Chapter 6: Food and Wine Pairing; Chapter 7: Wine Tasting and Sensory Analysis; Chapter 8: Applying Wine Analysis; Chapter 9: The Wines of France; Chapter 10: The Wines of Italy; Chapter 11: The Wines of Spain"]
[{"$nulls":4},"Chapter 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: Saké, Mead, and Cider"]
[{"$nulls":4},"Chapter 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"]
[null,null,null,"Sommario/riassunto","A 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"]