Dining with Wine
Have you ever visited a fine restaurant and been intimidated by the prospect of ordering a bottle of wine? Do you enjoy wine but wonder how to get better insights into the ideal wine choices in social settings? Are you afraid that anyone who studies the world’s oldest fermented beverage is actually a dreaded wine snob? This Dining With Wine Guide builds on the basics set out in Part 1 of this Permacharts quick reference Wine Guide series, with a host of tips and definitions that will raise anyone to the ranks of a sommelier in no time!
This Guide is the second volume in a contemplated series of Wine
guides that themselves will fold naturally into a greater Hospitallity
series. Building on the Introductory title, Understanding Wine, thids
Guide takes the reader from general principles of entertaining with
wine, to food pairing with wine and the more sybtle features of good
wines.
The second half of the Guide provides an indepth review
of all essential wine terminology, and a listing of the most important
varietals
that are encountered by a wine lover. Attention is
paid throughout the Guide to the importance of various wine making
components such as the type of wood used in the barrels, aging
processes, tannins and their effect on wine, storage principles, etc.
