By Joseph LaVilla, Doug Wynn
Master the mysteries of wine.
The examine of wine and drinks has turn into necessary to hospitality schooling. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making procedure, interpreting not just the making and taste profiles of wine, beer, and spirits, but additionally the enterprise of wine provider as practiced via a chef or sommelier.
Unique to this publication, is the powerful emphasis on foodstuff and wine pairings, in addition to meals and beverage interactions. a whole bankruptcy uncovers this large, usually intimidating, subject with designated info on desk wines, glowing wines, fortified wines, beer and spirits.
More importantly, The Handbook explains the responsibilities of a sommelier from either provider and managerial views. Readers discover their wine-related tasks together with: the constructing of wine lists, settling on defective wines, ordering, receiving, and storing wines, engaging in stock keep watch over, pricing, product learn, cellar administration, and the healthiness and criminal implications of wine consumption.
A entire, one-stop source to the nature and most sensible use of drinks, The Wine, Beer, and Spirits Handbook may help each scholar, chef, sommelier and wine fanatic expectantly grasp the mysteries of wine and different beverages.
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Extra info for The wine, beer, & spirits handbook : a guide to styles and service
The wine from the carbonic grapes is then blended back into the normal batch, increasing the fruitiness and decreasing the tannin levels of the overall batch of wine. indd 39 3/13/09 11:55:06 AM 40 HOW WINE IS MADE SUMMARY Wine making is a complex and transformational process. It allows a winemaker to transform the fruit of the vineyard into an alcoholic beverage. Along the way, many decisions are made that will influence the final product. These decisions start with how the grapes are to be processed and end with what type of closure the bottle will get.
In regions with a long-standing tradition of wine making, or in well-used wineries, the population of yeasts has been naturally selected to favor the stronger yeasts. To avoid the risk of off-flavors in a wine, a winemaker may choose to use cultured yeasts. This method entails using yeasts that have been specially selected for their characteristics. The must is then dosed with a small amount of juice harboring a high concentration of active yeast cells. These cells now dominate the fermentation, and prevent other strains and bacteria from multiplying.
A third, more technical method is the use of a rotary fermenter. Rotary fermenters are designed to constantly mix the cap back into the wine. Shaped as a large, horizontal cylinder, the fermenter has a screwlike fin inside the chamber. As the wine is fermenting, the chamber spins. When the fermentation is complete, the wine can be drained off, and the rotation of the chamber reversed to collect the skins for pressing. A new technique used by some Oregon winemakers is called pneumotage. In this process, an air distribution system is placed at the bottom of the fermenting tank.