By The International Culinary Schools at The Art Institutes, Joseph LaVilla
Master the mysteries of wine.
The examine of wine and drinks has develop into necessary to hospitality schooling. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making technique, studying not just the making and style profiles of wine, beer, and spirits, but in addition the enterprise of wine carrier as practiced via a chef or sommelier.
detailed to this booklet, is the robust emphasis on nutrients and wine pairings, in addition to meals and beverage interactions. a complete bankruptcy uncovers this vast, frequently intimidating, subject with particular info on desk wines, glowing wines, fortified wines, beer and spirits.
extra importantly, The Handbook explains the responsibilities of a sommelier from either provider and managerial views. Readers discover their wine-related tasks together with: the constructing of wine lists, opting for defective wines, ordering, receiving, and storing wines, undertaking stock regulate, pricing, product study, cellar administration, and the future health and criminal implications of wine intake.
A accomplished, one-stop source to the nature and most sensible use of drinks, The Wine, Beer, and Spirits Handbook might help each pupil, chef, sommelier and wine fanatic optimistically grasp the mysteries of wine and different drinks.
Read or Download The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service PDF
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Additional info for The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service
Example text
The second pass removes alcohol. The de-alcoholized wine, and the reserved flavor compounds, is then recombined with the main batch. This process effectively decreases the overall alcohol content without sacrificing the volatile flavors and aromas of the wine. This is an expensive proposition and only recently has been increasing in usage. C A R B O N I C M A C E R AT I O N Some red wines are made in a soft fruity style by a technique known as carbonic maceration. In this method of production, whole clusters of grapes are placed into a vat that is blanketed with carbon dioxide and sealed.
The difference is the presence or absence of oxygen. In the presence of oxygen (called aerobic fermentation), yeasts can fully metabolize the sugars to form water and carbon dioxide as the waste products. This is the form of fermentation seen in bread making. Plenty of oxygen allows all the energy stored in the sugar to be utilized. In the absence of oxygen (anaerobic fermentation), the yeast cannot fully extract the energy out of the sugar molecules. The yeast’s metabolism is slower, and the waste products are indicative of the incomplete conversion.
If a customer is then looking for a particular attribute in a wine, say an oaky Chardonnay, then it is easy to recommend several possible wines and explain what makes each of them good. Sommeliers wouldn’t place a wine on a list that they were not enthusiastic about; a tasting note helps to convey that enthusiasm. Finally, tasting notes can be used as snapshots in time. Some wines are meant to be consumed years after they were made and bottled. Determining when the wine is at its optimum can be a guessing game.