Chapter 1 - Introduction to Wine

The wine taster is introduced to the basics and fundamental elements of wine. Through the foundational information presented, learn how wine is categorized and how to begin to demystify the world of wine.
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Chapter 2 - Wine Tasting

Examine the important process of professional wine tasting and discover how to utilize the tasting process when analyzing a wine as a means of understanding its performance factors.
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Chapter 3 - Viticulture and Enology


Study the processes involved in growing grapes and making wine. Different growing and production techniques and how they affect the personality of the finished wine are explored.
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Chapter 4 - Performance Factors of Grape Varietals


Understand the “performance factors” of the world’s most important wine grapes: Riesling, Sauvignon Blanc and Chardonnay, Pinot Noir, Merlot, and Cabernet Sauvignon. Explore detailed wine-pairing strategies that are suitable for each grape varietal and learn aboutother significant white and red wine grape varietals.
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Chapter 5 - Foundation to Food and Wine Pairing

Discover the process of effectively pairing wine with food. Learn how to minimize poor matches by using the analytical approach and other pairing principles that can beapplied to a wide range of situations.
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Chapter 6 - Advanced Food and Wine Pairing

Explore different types of food, from meat to seafood, and food courses, from appetizers to entrées. Each food item illustrates pairing principles that can provide an effective and enjoyable food and wine experience.
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Chapter 7 - Wines of the US and Canada

Learn the wines from the most significant wine-producing areas of the United States—California, New York, Washington, and Oregon—as well as wines from Canada.
Chapter 8 - Other New World Wine Countries


Examine the wines from the New World’s most significant wine-producing countries: Argentina, Australia, Chile, New Zealand, and South Africa.