The Sommelier Prep Course

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.

Preface vii

1 Wine Basics: Fermentation, Grapes, and the Flavor of Wine 1

2 A Short History of Wine 13

3 Viticulture: The Art and Science of Growing Grapes 29

4 Viniculture: The Art and Science of Making Wine 45

5 Wine Grape Varieties 65

6 Food and Wine Pairing 83

7 Wine Tasting and Sensory Analysis 91

8 Applying Wine Analysis 111

9 The Wines of France 119

10 The Wines of Italy 169

11 The Wines of Spain 199

12 The Wines of Germany 219

13 The Wines of Portugal 235

14 The Wines of Austria, Hungary, Greece, and Other European Regions 249

15 The Old World and the New World of Wine 265

16 The Wines of the United States 271

17 The Wines of Australia 301

18 The Wines of New Zealand 315

19 The Wines of South Africa 323

20 The Wines of Chile 331

21 The Wines of Argentina 339

22 Emerging Wine Regions Around the World 345

23 Beer and the Brewing Process 353

24 Ales, Lagers, and Beer Styles 361

25 Saké, Mead, and Cider 371

26 Spirits and Distillation 379

27 Important Styles of Spirits 385

28 Beverage Service and Storage 405

29 Beverage Sales and Wine Lists 421

APPENDICES

A Answer Key 431

B Pronunciation Guide 435

C Important Spirit Brands/Distillers 449

D Additional Resources 451

Index 453

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.

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