Wines. Sommellerie: wine in the fine-dining restaurant (Volume IV)
This, the fourth volume of Wine Sapiens, is perhaps the most eagerly anticipated work in the series given that it focuses exclusively on a discipline with a limited bibliography, the work of sommeliers within the context of a restaurant.
The perspective of the work is contemporary and open-minded, repositioning the profession of sommelier closer to the world of art, science and business.
A stimulating and pioneering exploration of the sommelier’s functions, addressing many aspects from business and sales, innovation, psychology, the technology of wine service, to food and wine pairing. Accompanied throughout by some of the most renowned sommeliers, who contribute their personal vision and depth of knowledge.
648 pages long
230 x 330 mm