The International Culinary Schools at The Art Institutes, Nenes, LaVilla:

The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, (Unbranded)

Instructor Companion Site

Table Of Contents

Chapter 1: What Makes Wines Taste Different?

Chapter 2: How Wine Is Made.

Chapter 3: The Science of Wine Tasting.

Chapter 4: Wine Storage and Service.

Chapter 5: Food and Wine Pairing.

Chapter 6: The Health Aspects of Alcohol.

Chapter 7: Chardonnay.

Chapter 8: Pinot Noir.

Chapter 9: Cabernet Sauvignon.

Chapter 10: Merlot.

Chapter 11: Sauvignon Blanc.

Chapter 12: Riesling.

Chapter 13: Syrah/Shiraz.

Chapter 14: Grenache/Garnacha.

Chapter 15: The Aromatics.

Chapter 16: Light and Crisp White Wines.

Chapter 17: Fat and Full.

Chapter 18: Light and Fresh.

Chapter 19: Soft and Juicy.

Chapter 20: Full and Tannic.

Chapter 21: Rich and Spicy.

Chapter 22: Sparkling Wines and How They Are Made.

Chapter 23: Fortifi ed Wines.

Chapter 24: Sparkling and Fortifi ed Wine Service.

Chapter 25: Beer.

Chapter 26: How Spirits and Liqueurs Are Made.

Chapter 27: Fruit-Based Spirits.

Chapter 28: Grain-based Spirits.

Chapter 29: Vegetable-Based Spirits.

Chapter 30: In the Dining Room.

Chapter 31: Wine List Creation and Menu Matching.

Chapter 32: Cellar Management and Product Research.

Chapter 33: Understanding Wine Faults.

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