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The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson
| The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson |
| Autore | Gibson Michael |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (481 p.) |
| Disciplina | 641.21 |
| Soggetto topico |
Sommeliers - Vocational guidance
Wine |
| ISBN |
1-282-69025-6
9786612690259 0-470-29533-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 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 |
| Record Nr. | UNINA-9910791375803321 |
Gibson Michael
|
||
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The sommelier prep course : an introduction to the wines, beers, and spirits of the world / / Michael Gibson
| The sommelier prep course : an introduction to the wines, beers, and spirits of the world / / Michael Gibson |
| Autore | Gibson Michael |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (481 p.) |
| Disciplina | 641.2 |
| Soggetto topico |
Sommeliers - Vocational guidance
Wine |
| ISBN |
1-282-69025-6
9786612690259 0-470-29533-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 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 |
| Record Nr. | UNINA-9910807900303321 |
|
Gibson Michael
|
||
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||