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Overview

Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions.  By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with New World cuisine. Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information.

Table of contents

Table of Contents

 

UNIT 1: THE BASICS OF WINE

1.      Introduction to Wine

2.      Wine Tasting

3.      Viticulture and Enology

 

UNIT 2: WINE AND FOOD COMPATIBILITY

4.      Performance Factors of Grape Varietals

5.      Foundations to Wind and Food Pairing

6.      Advanced Wine and Food Pairing

 

UNIT 3: WINES OF THE UNITED STATES

7.      Wines of the United States

8.      Other New World Wine Regions

 

UNIT 4: WINES OF THE OLD WORLD

9.      Wines of France

10.  Other Old World Wine

 

UNIT 5: OTHER TYPES OF WINE

11.  BUBBLES: Sparking Wine

12.  BOLD: Fortified Wines

13.  NECTAR: Dessert Wines

 

UNIT 6: WINE MANAGEMENT

14.  Flow of Beverages

15.  Developing a Wine Menu

 

Appendix A Wine Glossary–From A to Z

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