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continues to provide an in-depth coverage of wine and other beverages as required by the Professional Sommelier, and also serve as an Introduction to the world of wine for amateur enthusiasts. The well respected, easy to read and understand language has been retained making it as accessible as possible to Sommeliers who have English as a second language. The text has been fully revised and updated to include the numerous changes in the regulations and legislation. This new edition continues to be a valuable resource of reference for Sommeliers, Hospitality Managers, Food and Beverage Managers, Trainers and Students.
Key Features
Updated text and maps to reflect changes in regulations and legislation
Additional maps for China and Greece
Introductory sections for emerging wine producing countries
Expanded knowledge for established countries
Extended appendices and index
Brian K. Julyan, Chief Executive of The Court of Master Sommeliers Europe,MS., FHI., LG., Dipl. ManSt.
1 Preparation and maintenance of bar and cellar
2 Viticulture and vinification
3 Wine controls, regulations and labelling
4 Sensory evaluation
5 Wine areas in the Old World
6 Wine areas in the New World
7 Sparkling wines
8 Fortified wines
9 Spirits, beers and other drinks
10 Taking beverage orders
11 Table and bar service
12 Maintaining and increasing sales
13 Standard practices and behaviour
14 Hygiene, health and safety
