We know it: tea pairs wonderfully with cake. But what does tannin do, and how does it find its way into non-alcoholic beverages? What do volume and viscosity mean? Why is salt almost always included, and how can fermented drinks bring new flavor notes to the glass?

More and more people are choosing not to drink alcohol for various reasons. In bars or restaurants, they are often directed to the soft drink menu. Nicole Klauss shows that there are better options. Her new book is aimed at wine professionals, sommeliers, restaurateurs, and wine merchants, but especially at all culinary enthusiasts who want to look beyond the rim of the glass and expect more from a drink than just quenching their thirst.

The author introduces readers to the universe of non-alcoholic beverages, explaining how they are prepared, how they taste, and which dishes they pair well with.