A Sommelier Guidebook is an introductory work for students who wish to further their knowledge of wine, beer and spirits. The text covers the information required for early level sommelier programs, as well as restaurant beverage management in general. The art of tasting, vineyard establishment, and wine making practices are touched upon before a tour of the fascinating world of wine is undertaken. All of the major growing regions are covered with an easy to read style that helps to simplify the subject for the student. The depth of each topic is carefully chosen with the beginning sommelier course requirements in mind. This approach helps to avoid overwhelming the reader with cumbersome detail and unnecessary information. The book functions both as a teaching tool and as a reference that enables readers to investigate wines and regions as they come across them during their everyday wine enjoyment. The list of topics covered includes history, grape varietals, wine making styles, food pairing, spirit making, mixology, cocktail recipes, setting up a beverage program and more. The primary focus and goal of the text is to teach students to read and recognize labels in order to develop the ability to anticipate the grape(s) and style of bottles on store shelves or restaurant wine lists. Several hundred labels are included in the text for self testing and practice to enhance this ability. There are quizzes after each major section which serve as examples of the questions typically posed during sommelier testing. The Black and White Edition was printed as an economical alternative option for students. All of the information provided in the Full Color Edition remains and the labels, maps and illustrations retain perfect clarity in black and white.