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Preface | |
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A Tribute | |
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Foreword | |
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Acknowledgments to the Sixth Edition | |
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Acknowledgments to the Seventh Edition | |
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Introduction | |
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Definitions | |
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Fermentation | |
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Wine in General | |
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The Wines of France | |
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The Wines of Italy | |
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The Wines of Germany | |
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The Wines of Spain | |
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The Wines of Portugal | |
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Other Wines of Europe | |
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The Wines of the United States | |
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Other Wines of the Americas | |
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The Wines of the Middle East and Africa | |
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The Wines of Australia, New Zealand, and the Far East | |
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Aromatized Wines | |
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Specialty Wines | |
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Beers and Ales | |
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Distilled Spirits in General | |
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Brandies | |
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Whiskies | |
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Vodkas | |
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Gins | |
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Rums | |
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Other Spirits | |
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Liqueurs and Cordials | |
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Cocktails and Other Mixed Drinks | |
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Menu and Wine List Making | |
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Beverage Service | |
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Bar Operation | |
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Purchasing | |
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Storage and Cellar Treatment | |
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Merchandising | |
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Beverage Control | |
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Regulatory Bodies and Laws | |
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Summary | |
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Appendices | |
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Quick Guide to Wines and Spirits | |
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Vintage Information-France, Italy, Germany, Portugal, and the United States | |
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The Classified Growths of Bordeaux | |
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Principal Vineyards of the Cote d'Or, Burgundy | |
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D.O.C. Wines and Principal Grape Varieties of Italy | |
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Principal German Wine Regions and Grape Varieties | |
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Commercially Important Bonded Wineries and Bonded Wine Cellars of the United States | |
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Explanation of Alcoholic Fermentation | |
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Must Weight and Sugar Content Measurements | |
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Caloric Values of Alcoholic Beverages | |
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Temperature Conversions | |
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Metric Conversions for Weights and Measures in the United States and England | |
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Beverage Container Capacities | |
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Vineyard and Winery Yields and Conversions | |
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Comparison of U.S. Proof, British "Sikes," and Metric "Gay-Lussac" Tables of Alcoholic Strengths | |
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U.S. Standards of Identity for Distilled Spirits | |
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Production and Consumption of Wines, Beers, and Spirits | |
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Customs Duties and Internal Revenue Taxes | |
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Glossary | |
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Bibliography | |
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Aphorisms of Brillat-Savarin | |
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Index | |