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The Wine, Beer, & Spirits Handbook: A ..., LaVilla, Joe

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Last updated on 14 Jun, 2025 09:15:34 BSTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read, but is in good condition. Minimal damage to the book cover eg. ...
Book Title
The Wine, Beer, & Spirits Handbook: A Guide to Styles and Service
ISBN
0470524294
EAN
9780470524299
Date of Publication
20090420
Release Title
The Wine, Beer, & Spirits Handbook: A Guide to Styles and Service
Artist
LaVilla, Joe
Brand
N/A
Colour
N/A

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470524294
ISBN-13
9780470524299
eBay Product ID (ePID)
109132329

Product Key Features

Number of Pages
528 Pages
Publication Name
Wine, Beer, and Spirits Handbook, (Unbranded) : a Guide to Styles and Service
Language
English
Publication Year
2009
Subject
Beverages / Alcoholic / General
Type
Textbook
Subject Area
Cooking
Author
The International Culinary Schools at the Art Institutes, Michael F. Nenes, Joe Lavilla
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
39.1 Oz
Item Length
9.2 in
Item Width
7.6 in

Additional Product Features

Intended Audience
Scholarly & Professional
TitleLeading
The
Illustrated
Yes
Table Of Content
Preface. PART ONE: Introduction to Wine. 1 What Makes Wines Taste Different? 2 How Wine Is Made. 3 The Science of Wine Tasting. 4 Wine Storage and Service. 5 Food and Wine Pairing. 6 The Health Aspects of Alcohol. PART TWO: Wines from International Grapes. 7 Chardonnay. 8 Pinot Noir. 9 Cabernet Sauvignon. 10 Merlot. 11 Sauvignon Blanc. 12 Riesling. 13 Syrah/Shiraz. 14 Grenache/Garnacha. PART THREE: Wines from White Grapes. 15 The Aromatics. 16 Light and Crisp White Wines. 17 Fat and Full. PART FOUR: Wines from Black Grapes. 18 Light and Fresh. 19 Soft and Juicy. 20 Full and Tannic. 21 Rich and Spicy. PART FIVE: Sparkling and Fortifi ed Wines. 22 Sparkling Wines and How They Are Made. 23 Fortifi ed Wines. 24 Sparkling and Fortifi ed Wine Service. PART SIX: Beer, Spirits, and Liqueurs. 25 Beer. 26 How Spirits and Liqueurs Are Made. 27 Fruit-Based Spirits. 28 Grain-based Spirits. 29 Vegetable-Based Spirits. PART SEVEN: The Role of the Sommelier. 30 In the Dining Room. 31 Wine List Creation and Menu Matching. 32 Cellar Management and Product Research. 33 Understanding Wine Faults. Appendices. Appendix A: Maps. Appendix B: Label Terminology. Appendix C: Legislation. Glossary. Bibliography. Index.
Synopsis
This title demystifies wine and the wine making process by approaching this often intimidating subject from a varietal and wine style perspective. Beer and spirits are also covered in this handbook. Each chapter includes food and wine, beer, and spirits pairings and how different food flavours and beverages interact.

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