About this ebook
Written in plain language and heavily illustrated throughout, The Sommelier Prep Course offers the best up-to-date information on wines, beers, and spirits from around the world, as well as fermented beverages such as sake, mead, and cider. Along with a history of each type of beverage, this book covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. It includes detailed maps and figures to help the reader gain a better understanding.
The book includes powerful study resources for students, including review questions, key terms, maps, sample wine labels, and a pronunciation guide with more than 1,200 terms. This updated and revised Second Edition includes new content on green agriculture and diverse soil types, specialty product techniques, European wine laws, additional tasting notes and historical context, and more. Developed based on curriculum from the author’s extensive instructive career at the Le Cordon Bleu College of Culinary Arts, The Sommelier Prep Course includes information on: The history of wine, important grape varieties, viniculture and viticulture, and a detailed breakdown of important wine producing countries throughout the worldA detailed breakdown of spirits and fermented beverages including beer and sake, covering production techniques, raw materials, major styles, and flavor profilesCosting, pricing, merchandising, marketing, and storing wine, creating a balanced wine list, and table serviceStep-by-step guide to wine tasting and sensory analysis, as well as how to apply this in a professional settingBeverage technical information and global diversity, and the often-asked questions about each type and variety of beverage
For students in hospitality courses, professionals seeking certification, or anyone looking to better understand alcoholic beverages, The Sommelier Prep Course is an excellent, approachable learning resource to develop a strong foundation of knowledge regarding wine, beer, spirits, and more.
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About the author
Michael Gibson serves as a product data lead for one of the largest alcohol distributors in the United States. He has held multiple positions in the beverage industry, including Lead Instructor for Wine & Spirits at Le Cordon Bleu College of Culinary Arts in Scottsdale, Director of Operations for a boutique wine distributorship, Beverage Director at multiple establishments, and as a Brewmaster for several years. Mr. Gibson holds multiple wine & spirits certifications with organizations such as the Court of Master Sommeliers and the Society of Wine Educators.
