Sommelier manual

In this precious manual Giuseppe Vaccarini, one of the protagonists of the international sommellerie , puts to full use his great didactic experience. The precise description of the tasting phases, the central nucleus of the volume, is followed by the criteria of the combination of food and wine, the precise indications on the choice of the glass or on the decanting technique, and the procedures for serving and serving, essential for enhance the chosen wine. Studded with suggestions accumulated by the author during his incomparable career, the manual is completed by a rich and detailed appendix reserved for the professional sommelier.