Customer Reviews

Sales and Service for the Wine Professional

5 star:		(2)
4 star:		(2)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

Incredibly, this text is the standard course work for the Court of Master Sommeliers Certified and Advanced examinations. This book is packed full of typographical errors, terrible maps and dubious assertions. From the state of this material, I can hardly believe that this is the third edition. By comparison to wine references that were written in the past, contemporary wine journalism is advanced, authoritative and relatively unbiased. One need look no further than the excellent texts written by Jancis Robinson or James Goode to find superb examples in this genre. This book would find itself very quickly at my local thrift store, if it were not for my upcoming examination. Its primary usefulness should be considered as an outline to the scope of the testing involved in the certification process.

The 2008 edition is a wonderful and informative romp through the Old School viewpoint. If this was in ANY other industry (tech and such)it might be sniffed at for structure and copy proof, but all hail Julyan for in-depth information...Just a bit toffee nosed for me (see other reviewers). If you have to read this alone to pass THE test...good luck.

A bit dull but it covers EVERYTHING you might want to know on the subject mater of Beverage service. Suplier was very easy to work with and the book came in great condition.

I have been using various editions of this book for 10 years. It is perfect study tool for front of house wait-staff, bartenders, wine, beer, and spirit educators as well as for the average fine alcohol aficionado. The attention to important detail in this tiny tomb is spot on. It is written to be accessible and useful to all. As a student of wine professionally and scholastically; as well as a passionate lover of fine (esp. Old World) wine, this book earns my full recommendation.

Up to date, with new areas expanded, color plates and maps. Excellent resource for anyone running a bar program with emphasis on wine.

Sometimes the British nomenclature is different than here.

This book is a must if you are on your way to becoming a sommelier, in wine distribution, or really yearn for a deeper understanding of life on & off of the vine brought close to the classroom... You will be ultimately satisfied with the in depth perspectives that bring you closer to the world that is wine today. From the diseases, chemical composition, to the construction of the juice that is so deeply adored. You will find this piece of literature a gem you can constantly rely on for precise factual information. Cheers, MD

It is good to have a simple explination for so many confusing things, but it is important to have those simple explinations still be accurate and true. A varietal does not thrive on rich soils, a variety does. A varietal is when you bottle one variety without blending it. Variety: grape type. Varietal: wine type. There are many, many more mistakes such as this one throughout the book.