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Essentials of Wine With Food Pairing Techniques, The, 1st edition

Published by Pearson (November 21, 2011) © 2010

  • John Peter Laloganes
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Table of Contents

 

UNIT 1: THE BASICS OF WINE

1.      Introduction to Wine

2.      Wine Tasting

3.      Viticulture and Enology

 

UNIT 2: WINE AND FOOD COMPATIBILITY

4.      Performance Factors of Grape Varietals

5.      Foundations to Wind and Food Pairing

6.      Advanced Wine and Food Pairing

 

UNIT 3: WINES OF THE UNITED STATES

7.      Wines of the United States

8.      Other New World Wine Regions

 

UNIT 4: WINES OF THE OLD WORLD

9.      Wines of France

10.  Other Old World Wine

 

UNIT 5: OTHER TYPES OF WINE

11.  BUBBLES: Sparking Wine

12.  BOLD: Fortified Wines

13.  NECTAR: Dessert Wines

 

UNIT 6: WINE MANAGEMENT

14.  Flow of Beverages

15.  Developing a Wine Menu

 

Appendix A Wine Glossary–From A to Z

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