The Sommelier Prep Course

Auteur

Michael Gibson serves as a product data lead for one of the largest alcohol distributors in the United States. He has held multiple positions in the beverage industry, including Lead Instructor for Wine & Spirits at Le Cordon Bleu College of Culinary Arts in Scottsdale, Director of Operations for a boutique wine distributorship, Beverage Director at multiple establishments, and as a Brewmaster for several years. Mr. Gibson holds multiple wine & spirits certifications with organizations such as the Court of Master Sommeliers and the Society of Wine Educators.

Texte du rabat

Illustrated, holistic introduction to wine, beer, and spirits, with information on raw materials, production, styles, regions, and more

Written in plain language and heavily illustrated throughout, The Sommelier Prep Course offers the best up-to-date information on wines from around the world, viniculture and viticulture, and fermented beverages such as sake, mead, and cider as well as beer and spirits. Along with a history of each type of beverage, this book covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. It includes detailed maps and figures to help the reader gain a better understanding.

The book includes powerful study resources for students, including review questions, key terms, maps, sample wine labels, and a pronunciation guide with more than 1,200 terms. This updated and revised Second Edition includes new content on green agriculture and diverse soil types, specialty product techniques, European wine laws, additional tasting notes and historical context, and more.

Developed based on curriculum from the author's extensive instructive career at the Le Cordon Bleu College of Culinary Arts, The Sommelier Prep Course includes information on:

● The history of wine, important grape varieties, and a detailed breakdown of the major wine producing countries throughout the world

● A detailed breakdown spirits and other fermented beverages including beer and sake, including production techniques, raw materials, major styles, and flavor profiles

● Costing, pricing, merchandising, marketing, and storing wine, and creating a balanced wine list and table service

● Wine tasting and sensory analysis in terms of acidity, tannin profile, and more as well as how to apply wine analysis in a professional setting

● Beverage technical information and global diversity, and the often-asked questions about each type and variety of beverage

For students in hospitality courses, professionals seeking certification, and bartenders looking to better understand beverages, The Sommelier Prep Course is an excellent, approachable learning resource to develop a strong foundation of knowledge regarding wine and other alcoholic beverages.