An introduction to the subject which should be useful to students of wine and wine service at City and Guilds or higher diploma level, this gives a background to wine and wine regions as well as covering the range of duties of the sommelier, from tasting, buying and storage to serving and helping the client. It explains vintages, common faults and the relationship between wine and food. Tasks such as decanting are described with illustrated step-by-step instructions. Fortified wines, cocktails and other beverages are also covered The authors are Master Sommeliers. They worked together at the Stafford Hotel, London, during which time many catering students and trainee managers spent periods under their supervision.
Sprache
Verlagsort
Zielgruppe
Für die Erwachsenenbildung
Illustrationen
b&w photographs, line drawings, maps, glossary, index
Maße
Höhe: 220 mm
Breite: 140 mm
Gewicht
ISBN-13
978-0-7134-4825-2 (9780713448252)
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Schweitzer Klassifikation
Part 1 The vine: work in the vineyard. Part 2 Wine - its origin, birth and components: making wine; the cask; the bottle; the cork; the label; quality wines. Part 2 The sommelier: his art and duties; the corkscrew; glasses; the wine list; the cellar; the dispense bar; the client; serving wine; decanting wine; aperitifs; cocktails; wine and food; wine purchasing; vintages; wine tasting; faulty wines; wine regions of the world; fortified wines; aromatic wines; spirits; liqueurs; beer; cider; carbonated beverages; tobacco; cigars.
