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- Descriptions of the phases of tasting are the core of the manual – followed by the paring between food and wine, the precise indications on the selection of the glass or on the technical decanting, and the procedure for service, indispensable to exalt chosen wine. In the course of Giuseppe Vaccarini’s unparalleled career, the Manual of the Sommelier gives a rich and detailed documentation on beer, distilled beverages, mineral waters, cigars and other enjoyable elements of the dining experience – dedicated to the sommelier professional.

*This book is currently available in Italian, Spanish and Czech.