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The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, 1st Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Wine Basics

Chapter 2: A Short History of Wine

Chapter 3: Viticulture

Chapter 4: Viniculture

Chapter 5: Important Grape Varieties

Chapter 6: Food & 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 Germany

Chapter 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 of the World

Chapter 23: Beer: Importance, Ingredients, and the Brewing Process

Chapter 24: Ales, Lagers, and Beer Styles

Chapter 25: Sake, Mead, and Cider

Chapter 26: Distillation and Spirit Production

Chapter 27: Important Styles of Spirits

Chapter 28: Beverage Service and Storage

Chapter 29: Beverage Sales and Wine Lists

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