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A primer for selecting, serving, and savoring wine.

Color/finish: clear Dating back over six hundred years, the Thiers region of France is renowned for its excellence in knife and tool making. Au Nains Laguiole corkscrews are meticulously handcrafted in the bucolic hills of southern France, where each corkscrew is individually handmade by local artisans using time-honored craftsmanship. These Laguiole corkscrews have stainless-steel hardware ideal for opening any bottle while remaining uncompromising in its commitment to beauty and presentation. Au Nains Laguiole corkscrew features a stunning olive wood handle embellished with three silver rivets and has the iconic bee emblem, symbolizing Napoleon and the French monarchy, attached to its silver hardware. Made with impeccable artisanship, the undeniable quality of this elegant and elevated barware will make anyone feel like a professional Sommelier. This corkscrew comes housed in a small black box that is ideal for storage and gift giving. The legend of Au Nain began in 1885 in St. Remy, France, by the current owners great-grandfather, Gaston Saint-Joanis. When his main competitor boasted of being the OGiant of the knifeO, the imposing 65 Saint-Joanis replied with characteristic humor and panache by creating the brand OAu NainO ... the dwarf! And that is how this giant of the French cutlery business was born! Four generations later, Au Nain has established its reputation with consumers around the world who demand high standards from their hand-made stainless-steel knives and utensils. Measures 4.72in x 1in x 0.70in Olive Wood And Stainless-Steel Not Dishwasher Safe/Not Microwave Safe/Not Oven Safe Made in France

Service Works takes inspiration from classic utilitarian designs and the history of the restaurant and catering industry. This tee is one piece from its latest collection that you're sure to reach for on off-duty days. Cut from soft cotton, it's detailed at the chest with a sommelier graphic and bold branding. 100% Cotton, Ribbed Crewneck, Printed Branding. Service Works Men's Sommelier T-Shirt in Olive, Size Small

I'm selling a rare promotional item from Neumann Microphone Germany for collectors.Sommelier Box kit from the 2000'Please consult photos for more i...

Winner of the prestigious André Simon Drink Book AwardThe first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.

This updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional. Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine. This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too.It's the perfect introduction to the complex world of wines.

Winner of the prestigious André Simon Drink Book AwardThe first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.

The Court of Master Sommeliers, Americas Introductory Course Workbook is an educational resource and guide to help focus students studies in preparation for and prior to attending the Introductory Course and Exam. This workbook is published by the Court of Master Sommeliers, Americas for this intent and purpose.

A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.Winner - 2011 James Beard Cookbook Award - Beverage Category

Buy with confidence! Book is in new, never-used condition 2.31

The Court of Master Sommeliers, Americas Introductory Course Workbook is an educational resource and guide to help focus students studies in preparation for and prior to attending the Introductory Course and Exam. This workbook is published by the Court of Master Sommeliers, Americas for this intent and purpose.

Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 3.15

Beer is a drink as old as mankind—and still a favorite today, with more people than ever appreciating craft brews and unique flavors. Beer Sommelier takes readers on a visually stunning world tour of the beer-making process, presenting principal types from ten various traditions. Through detailed profiles and splendid photos, aficionados will be better able to understand and appreciate the subtle differences that distinguish each style.

An illuminating guide to a career as a sommelier written by acclaimed food and drink writer Rosie Schaap and based on the real-life experiences of experts in the field—essential reading for anyone considering a path to this profession.Wine is a pleasure, and in its pursuit there should be no snobbery. The sommelier is there to help, to teach, to guide. Acclaimed food and drink writer Rosie Schaap profiles two renowned sommeliers to offer a candid portrait of this profession. Learn the job from Amanda Smeltz, a poet and wine director in New York, and Roger Dagorn, a James Beard Award–winning Master Sommelier. From starting in the cellar, grueling certification exams, to tastings and dinner service, Becoming a Sommelier is an invaluable introduction to this dream job.

A fun and simple approach to becoming a tea expert, from the founders of the international tea brand Palais des ThésTea, in all its varieties, offers just as much subtlety and complexity as fine wine, and in many countries around the globe, the tea service is one of the highest expressions of culture. Tea Sommelier will provide the knowledge and practical tips you need to feel at home in the world of tea, in 160 easy lessons. No matter how much time you have―ten minutes or an hour―this book will always teach you something new and interesting about tea. Topics include the varieties of tea and where they are grown, how to select and prepare tea, how to taste and serve it, how to pair tea with food, and how to cook with tea. Stylish illustrations on every page add extra enjoyment to the process of becoming a true tea sommelier.

On Wine, written by Master Sommelier and Master of Wine Doug Frost-- one of three people in the world with these credentials-- combines an authoritative, entertaining, down-to-earth discussion of wine for what it is-- a drink to be enjoyed-- with stunning four-color photography, illustrations, and maps. Frost's uncanny ability to articulate the many facets of enjoying wine simply and accurately makes this an excellent reference for novices who want to better educate themselves on the subject and for more experienced oenophiles who wish to hone their knowledge.Topics covered here include: the history of wine, including winemaking yesterday and today; understanding varietals, with an in-depth discussion of the most important ones, such as Sauvignon Blanc, Chardonnay, Merlot, Pinot Noir, Riesling, Cabernet Sauvignon, and Syrah, and a guide to the others; how wine is made, with information on climate, barrels, and fortification; a survey of the world's wine-producing regions and their wines; understanding labels; pairing wines with food; an extensive listing of Frost's choice of the best wine producers in every major wine-making region worldwide; and an extensive glossary of "winespeak."With a foreword by Robert Mondavi, this beautiful illustrated book is essential reading for every wine lover.

The Art and Science of the Cannabis Sommelier: evaluating flower for total quality control, psychotropic effects, and variety type designation. Interpening is a multilevel mastery certification in evaluating cannabis quality and determining psychotropic effects, regardless of strain names or hybridization. Throughout the world, interpeners work in every level of the cannabis industry, including cultivation, distribution, retail, legal, culinary, and judging cannabis cups. Interpening certifications, books, and tools are backed by the most contemporary science and research on cannabis and are designed to enhance your interpening skills and expertise.

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn’t confusing enough, Asian, Creole, and Latin American dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for how to pair wine with each meal. The quintessential resource for matching wine and food, Perfect Pairings acts as a guide to wine, wine terminology, and wine-growing regions as well as a cooking guide: this versatile coffee table book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty, or rich, buttery, and oak-infused; whether the Pinot Noir fruity and tropical, or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur chefs alike. * 16 full-color photos * Six seasonal and special occasion menus * Tips for enhancing food and wine experiences, both at home and in restaurants * Glossary of wine terminology * Overview of the world’s primary wine-growing regions * Recommendations of more than five hundred wines, ranging in price from everyday to splurge

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Wilma Van Grinsven-Padberg studied at O.N.A.O.O (Organizzazione Nazionale Assaggiatori Olio di Oliva) in Italy and the ICC (International Culinary Center) in New York. She is a certified olive oil sommelier and travels around the world to taste, judge and give masterclasses to professional chefs. She is also the head buyer for the international chain of stores, Oil & Vinegar.