| Description |
xix, 120 pages : illustrations ; 19 cm. |
| Series |
Masters at work.
|
| Bibliography |
Includes bibliographical references (pages 117-118). |
| Summary |
"Go behind the scenes and be mentored by the best to find out what it's really like and what it really takes to become a sommelier. Esteemed food and drink writer Rosie Schaap takes listeners to the front lines to reveal what a modern sommelier actually does. From curating wine lists and tastings, to vineyard visits and dinner service, Schaap offers an insightful and entertaining guide to the profession. Schaap shadows up-and-coming Wine Director Amanda Smeltz at the popular New York restaurant Altro Paradiso to show that being a sommelier is a kind of calling. Schaap also follows Master Sommelier Roger Dagorn from a more traditional generation of sommeliers. She discovers how they got their start, how they trained, and how they became established names who have shaped the changing world of wine"--Amazon. |
| Subject |
Wine and wine making -- Vocational guidance.
|
|
Sommeliers -- Vocational guidance.
|
| ISBN |
9781982120412 |
|
198212041X |
|
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