Synopses & Reviews
A complete introduction to wine, beer, and spirits for aspiring sommeliers, bartenders, and wine lovers
Whether you're studying for sommelier certification or you're a bartender who wants a better understanding of the beverages you serve, The Sommelier Prep Course offers the best up-to-date information on wine, beer, and all varieties of spirits. This heavily illustrated introductory guide covers New World and Old World wines, viniculture and viticulture, and fermented beverages such as sake, mead, and cider as well as beer and spirits. Students will find powerful study resources, including review questions, key terms, maps, sample wine labels, and a pronunciation guide with more than 1,200 terms.
"At last, the wine enthusiast has access to a comprehensive work that approaches the wine and spirits culture in laymen's terms and delivers a wealth of detailed information in a format that is a joy to read. Michael Gibson's The Sommelier Prep Course is a must-have reference work for wine lovers and industry professionals alike. Historical and technical information, global diversity, and the often-asked questions are brilliantly addressed in this outstanding work."Bob Foley, Winemaker and owner, Robert Foley Vineyards, Napa Valley, CA
"Any candidate who is in the process of studying for their introductory level certificate will find Mike Gibson's The Sommelier Prep Course very helpful. Mike has taught candidates how to pass this introductory level course for years, and this experience has allowed him to distill everything someone needs to pass this exam."Eddie Osterland, America's first Master Sommelier
Synopsis
While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in a manner that is both accessible and comprehensive. This book includes broad content on wines from around the world, including Old World and New World wines, as well as beer, other fermented beverages such as mead and sake, and every type of spirit available. For each type of beverage, Gibson covers all the essential history, manufacturing information, varieties available, and tasting and pairing information. Sections on service, storage, and wine lists also cover the ins and outs of storing, pricing, marketing, and serving wine and other alcoholic beverages. With useful pedagogical features including chapter summaries, key term lists, and review questions, plus an appendix that includes a pronunciation guide and a list of major spirit brands, the book is a must-have for anyone preparing to take the first-level certification exams of the Court of Master Sommeliers, International Sommelier Guild, or Society of Wine Educators.
Synopsis
While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in an accessible manner and that also contain the pedagogical features needed by instructors. In addition, most books cover the subject of wine only, while hospitality students need a broader base on knowledge that also includes beer and spirits. After finishing the book, readers will be prepared to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification.
Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.
Synopsis
A comprehensive, must-have guide to beverage service including wine, beer, and spirits
The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams.
For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service.
• An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild
• An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students
• Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in Scottsdale
With concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world.
About the Author
MICHAEL GIBSON is lead instructor for wine and spirits at the Le Cordon Bleu College of Culinary Arts in Scottsdale. He is a certified specialist of wine with the Society of Wine Educators and a certified sommelier with the American Chapter of the Court of Master Sommeliers. He also works in the beverage industry as the director of operations for a wine and spirits distributor.
Table of Contents
Preface.
1: Wine Basics.
2: A Short History of Wine.
3: Viticulture.
4: Viniculture.
5: Important Grape Varieties.
6: Food & Wine Pairing.
7: Wine Tasting and Sensory Analysis.
8: Applying Wine Analysis.
9: The Wines of France.
10: The Wines of Italy.
11: The Wines of Spain.
12: The Wines of Germany.
13: The Wines of Portugal.
14: The Wines of Austria, Hungary, Greece, and Other European Regions.
15: The Old World and the New World of Wine.
16: The Wines of the United States.
17: The Wines of Australia.
18: The Wines of New Zealand.
19: The Wines of South Africa.
20: The Wines of Chile.
21: The Wines of Argentina.
22: Emerging Wine Regions of the World.
23: Beer: Importance, Ingredients, and the Brewing Process.
24: Ales, Lagers, and Beer Styles.
25: Sake, Mead, and Cider.
26: Distillation and Spirit Production.
27: Important Styles of Spirits.
28: Beverage Service and Storage.
29: Beverage Sales and Wine Lists.
Appendices.
Index.