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

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

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: Fortified Wines

Chapter 24: Sparkling and Fortified 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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