The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World

A complete introduction to wine, beer, and spirits for aspiringsommeliers, bartenders, and wine lovers

Whether you′re studying for sommelier certification or you′re abartender who wants a better understanding of the beverages youserve, The Sommelier Prep Course offers the best up–to–dateinformation on wine, beer, and all varieties of spirits. Thisheavily illustrated introductory guide covers New World and OldWorld wines, viniculture and viticulture, and fermented beveragessuch as sake, mead, and cider as well as beer and spirits. Studentswill find powerful study resources, including review questions, keyterms, maps, sample wine labels, and a pronunciation guide withmore than 1,200 terms.

"At last, the wine enthusiast has access to a comprehensive workthat approaches the wine and spirits culture in laymen′s terms anddelivers a wealth of detailed information in a format that is a joyto read. Michael Gibson′s The Sommelier Prep Course is a must–havereference work for wine lovers and industry professionals alike.Historical and technical information, global diversity, and theoften–asked questions are brilliantly addressed in this outstandingwork." Bob Foley, Winemaker and owner, Robert Foley Vineyards,Napa Valley, CA

"Any candidate who is in the process of studying for theirintroductory level certificate will find Mike Gibson′s TheSommelier Prep Course very helpful. Mike has taught candidates howto pass this introductory level course for years, and thisexperience has allowed him to distill everything someone needs topass this exam." Eddie Osterland, America′s first MasterSommelier

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 EuropeanRegions.

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.

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.