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|Description:||vii, 468 p. : ill., maps ; 24 cm.|
|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.|