Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits / Edition 1

by Robert W. Small, Michelle Couturier, Michael Godfrey

Overview

Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.

Product Details

ISBN-13:	9780470138830
Publisher:	Wiley
Publication date:	09/13/2011
Pages:	464
Product dimensions:	8.80(w) x 11.00(h) x 1.30(d)

About the Author

Robert W. Small is former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, beer, and spirits, as well as beverage marketing and food and beverage management. He is also the Chairman of the Los Angeles International Wine & Spirits Competition, one of the largest and most prestigious wine competitions in the United States, and is a judge at several other international wine competitions.

Michelle Couturier has traveled internationally researching wine and photographing vineyards and wineries. She has 20 years of experience in marketing, public relations, and writing.

Michael Godfrey, Associate Dean of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, has taught the college's courses on beer for several years and has been a well-regarded home brewer for more than 25 years.

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Table of Contents

Acknowledgments 2

Foreword by Darrell Corti 4

Preface 5

Chapter 1: Introduction to Alcoholic Beverages 6

Chapter 2: Alcohol and the Law 12

Chapter 3: Healthy Drinking 28

Chapter 4: Viticulture: Growing Grapes 40

Chapter 5: Viniculture: Making Wine 70

Chapter 6: Sensory Evaluation of Wine 96

Chapter 7: Chardonnay 114

Chapter 8: Sauvignon Blanc 128

Chapter 9: Riesling 142

Chapter 10: Other White Vinifera Grape Varieties 156

Chapter 11: Cabernet Sauvignon 176

Chapter 12: Merlot 192

Chapter 13: Pinot Noir 208

Chapter 14: Syrah/Shiraz 226

Chapter 15: Other Red Vinifera Grape Varieties 242

Chapter 16: Hybrid and Native American Varieties 270

Chapter 17: Sparkling Wines 276

Chapter 18: Dessert and Fortified Wines 292

Chapter 19: Beer 310

Chapter 20: Distilled Spirits 328

Chapter 21: Purchasing Alcoholic Beverages 354

Appendix 1: TTB Requirements and Regulations for Alcoholic Beverage Labels 376

Appendix 2: Old World Wine Regions 380

Appendix 3: New World Wine Regions 422

Glossary 448

Notes 452

Bibliography 453

Web Sites 455

Index 456