We know it: tea goes wonderfully with cake. But what does tannin do and how does it get into non-alcoholic drinks? What do volume and viscosity mean? Why is salt almost always included and how can fermented drinks bring new flavors to the glass? More and more people are not drinking alcohol for various reasons.
In bars and restaurants, they are often referred to the soft drinks menu. Nicole Klauss shows that there is a better way. Her new book is aimed at Barkeeper, wine experts, sommeliers, restaurateurs and wine merchants, as well as anyone interested in culinary delights who occasionally want to look beyond the rim of their glass and demand more from a drink than just quenching their thirst.
