For courses in Introduction to Wine, Wine Appreciation, Wine and Food Pairing and Food and Beverage Operations.
Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate students and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with New World cuisine. Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information.
Table of Contents
Table of Contents
UNIT 1: THE BASICS OF WINE
1. Introduction to Wine
2. Wine Tasting
3. Viticulture and Enology
UNIT 2: WINE AND FOOD COMPATIBILITY
4. Performance Factors of Grape Varietals
5. Foundations to Wind and Food Pairing
6. Advanced Wine and Food Pairing
UNIT 3: WINES OF THE UNITED STATES
7. Wines of the United States
8. Other New World Wine Regions
UNIT 4: WINES OF THE OLD WORLD
9. Wines of France
10. Other Old World Wine
UNIT 5: OTHER TYPES OF WINE
11. BUBBLES: Sparking Wine
12. BOLD: Fortified Wines
13. NECTAR: Dessert Wines
UNIT 6: WINE MANAGEMENT
14. Flow of Beverages
15. Developing a Wine Menu
Appendix A Wine Glossary–From A to Z
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Essentials of Wine With Food Pairing Techniques: The, CourseSmart eTextbook
Format: Electronic Book
$34.99 | ISBN-13: 978-0-13-500565-1