| Introduction |
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1 | (1) |
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1 | (1) |
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Conventions Used in This Book |
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2 | (1) |
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3 | (1) |
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4 | (1) |
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How This Book Is Organized |
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4 | (3) |
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Part I The Big Picture of California Wine |
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5 | (1) |
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5 | (1) |
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Part III More Reds, Whites, Pinks, and Bubblies |
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6 | (1) |
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Part IV Enjoying California Wines |
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6 | (1) |
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6 | (1) |
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7 | (1) |
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8 | (1) |
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Part I The Big Picture of California Wine |
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9 | (76) |
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Chapter 1 Introducing California Wines |
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11 | (14) |
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Covering All the Bases in Wine Production |
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11 | (4) |
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The color and type spectrums |
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12 | (1) |
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12 | (2) |
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14 | (1) |
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Leading the Market in Popularity |
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15 | (1) |
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Golden Resources in the Golden State |
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16 | (4) |
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16 | (2) |
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18 | (1) |
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19 | (1) |
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California's Wine Timeline |
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20 | (5) |
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Planting the seeds in the 18th century |
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20 | (1) |
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The founder and other pioneers |
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21 | (1) |
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22 | (1) |
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Reinventing itself in the 1960s |
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22 | (1) |
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Expanding in the late 20th and early 21st centuries |
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23 | (2) |
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Chapter 2 What's in the Bottle |
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25 | (16) |
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25 | (4) |
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Varietal wine: A wine that is what it (mostly) is |
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26 | (2) |
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Quality claims: What varietal does not imply |
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28 | (1) |
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Wines without Varietal Names |
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29 | (3) |
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Blends: Naming when the point is multiple grape varieties |
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29 | (1) |
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Emulating European classics |
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30 | (1) |
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Period pieces, generically speaking |
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31 | (1) |
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The In-Crowd: California's Major Varietal Wines |
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32 | (5) |
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32 | (1) |
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33 | (1) |
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34 | (1) |
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35 | (1) |
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36 | (1) |
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36 | (1) |
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37 | (1) |
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Other California Varietal Wines |
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37 | (4) |
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38 | (1) |
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39 | (1) |
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Even less-known varietals |
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40 | (1) |
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Chapter 3 Decoding the Label |
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41 | (16) |
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Label Terms and What They (Sorta) Mean |
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42 | (8) |
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42 | (7) |
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Unregulated terms intended to influence you |
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49 | (1) |
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Official Grape-Growing Areas |
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50 | (7) |
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Europe's tradition of viticultural areas |
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50 | (1) |
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AVAs, America's version of European tradition |
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51 | (1) |
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Small, large, and overlapping AVAs |
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52 | (5) |
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Chapter 4 California's Major Wine Regions |
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57 | (28) |
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57 | (2) |
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Napa Valley: Wine Country's Hollywood |
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59 | (6) |
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60 | (1) |
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61 | (2) |
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Getting to and staying in Napa Valley |
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63 | (2) |
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Sonoma County: Hardly an Also-ran! |
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65 | (6) |
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67 | (3) |
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Sonoma's signatures: Pinot Noir and Zinfandel |
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70 | (1) |
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Sonoma's wines: Something for everyone |
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70 | (1) |
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71 | (14) |
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Up the North Coast to Mendocino and Lake Counties |
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72 | (1) |
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73 | (7) |
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80 | (1) |
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81 | (4) |
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85 | (86) |
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Chapter 5 Chardonnay and Sauvignon Blanc |
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87 | (24) |
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Chardonnay: The Wine That California Made Famous |
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88 | (3) |
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A brief history of California Chardonnay |
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88 | (2) |
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The taste of California Chardonnay |
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90 | (1) |
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91 | (1) |
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Where Chardonnay Grows in California |
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91 | (3) |
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Cool, coastal classic regions |
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92 | (2) |
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Warm regions for everyday Chardonnays |
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94 | (1) |
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94 | (3) |
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Sauvignon Blanc: Always a Bridesmaid, Never a Bride |
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97 | (5) |
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Some history on Sauvignon Blanc |
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99 | (1) |
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Three styles of California Sauvignon Blanc |
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100 | (1) |
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101 | (1) |
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Regions for Sauvignon Blanc |
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102 | (6) |
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102 | (1) |
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Sonoma takes on Sauvignon |
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103 | (2) |
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Top Sauvignon Blanc wines from other regions |
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105 | (3) |
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Names to Trust in Sauvignon Blanc |
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108 | (3) |
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Chapter 6 Cabernet Sauvignon, Merlot, and Their Blends |
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111 | (24) |
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Hailing the California Cab, a World-Class Red |
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112 | (4) |
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A brief history of Cabernet |
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112 | (1) |
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The taste of California Cabernet |
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113 | (1) |
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Making a California original from a Bordeaux grape |
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114 | (2) |
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Where the Cabernet Grows: Our Cabernet Recommendations |
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116 | (9) |
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Napa Valley Cabernet Sauvignons |
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116 | (5) |
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121 | (2) |
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Santa Cruz Mountain Cabernet Sauvignons |
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123 | (2) |
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Other California Cabernets |
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125 | (1) |
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Merlot, Sometimes a Contender |
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125 | (2) |
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Merlot's up, down, and Sideways reputation |
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126 | (1) |
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The taste of California Merlot |
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126 | (1) |
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Regions That Excel with Merlot |
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127 | (3) |
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Reliable Napa Valley Merlots |
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129 | (1) |
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130 | (1) |
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The Secret's in the Bordeaux Blend |
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130 | (5) |
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131 | (1) |
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Key brands of Bordeaux-style blends |
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132 | (3) |
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135 | (24) |
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From Obscurity to Overnight Fame |
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136 | (1) |
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California-Style Pinot Noir |
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137 | (3) |
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137 | (1) |
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138 | (2) |
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California's Pinot Noir Regions |
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140 | (19) |
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141 | (9) |
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Hot new Pinot Noir regions |
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150 | (5) |
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155 | (2) |
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Pinot Noirs in other regions |
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157 | (2) |
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159 | (12) |
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Tracing California's (Almost) Native Grape |
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159 | (2) |
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What's Special about Zinfandel |
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161 | (1) |
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The Spectrum of Zin Styles |
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162 | (1) |
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163 | (3) |
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Recommended Zinfandel Wines |
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166 | (5) |
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Part III More Reds, Whites, Pinks, and Bubblies |
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171 | (46) |
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Chapter 9 Pinot Grigio, Rhone-Style Whites, and Other California Whites |
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173 | (12) |
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Here a Grigio, There a Gris |
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173 | (5) |
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The California face of Italy's leading white |
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174 | (1) |
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The taste of California Pinot Grigio/Gris |
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175 | (2) |
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Recommended California Pinot Grigio/Gris wines |
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177 | (1) |
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White Wines from Rhone Varieties |
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178 | (3) |
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The taste of white Rhone varietals and blends |
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179 | (1) |
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California white Rhone wines to try |
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180 | (1) |
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More California White Wines |
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181 | (4) |
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182 | (1) |
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182 | (1) |
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183 | (1) |
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183 | (2) |
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Chapter 10 Syrah, Petite Sirah, Other Varietal Reds, and Red Blends |
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185 | (22) |
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California Syrah Comes of Age |
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185 | (9) |
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Number five in production but growing |
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186 | (1) |
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187 | (1) |
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The taste of California Syrah |
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187 | (2) |
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Today's hotbeds of Syrah and Shiraz |
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189 | (2) |
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191 | (3) |
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The Dark and Mysterious Petite Sirah |
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194 | (4) |
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The great identity search |
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194 | (1) |
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Petite Sirah's ups and downs |
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195 | (1) |
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The taste of Petite Sirah |
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195 | (1) |
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196 | (1) |
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Recommended Petite Sirah wines |
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197 | (1) |
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California's Red Rhone-style Blends |
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198 | (3) |
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198 | (1) |
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When in Rhone: The grapes in Rhone blends |
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199 | (1) |
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Recommended California red Rhone blends |
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200 | (1) |
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Cal-Ital: Italian Varieties in California |
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201 | (3) |
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Cal-Ital red grape varieties |
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202 | (1) |
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Recommended Cal-Ital red wines |
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203 | (1) |
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204 | (3) |
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Chapter 11 Bubbly, Rose, and Dessert Wines |
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207 | (10) |
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California's Sparkling Wines |
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207 | (4) |
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Characterizing California bubbly |
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208 | (1) |
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French- and California-owned brands |
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209 | (1) |
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Recommended sparkling wines |
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210 | (1) |
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Pretty in Pink: California Roses, Dry and Sweet |
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211 | (4) |
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212 | (1) |
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White Zinfandel and its blushing cousins |
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213 | (2) |
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215 | (2) |
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Part IV Enjoying California Wines |
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217 | (30) |
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Chapter 12 Pairing and Sharing California Wines |
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219 | (12) |
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220 | (3) |
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220 | (2) |
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Try this with that: Wine pairings for specific foods |
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222 | (1) |
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Aging and Collecting California Wines |
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223 | (4) |
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How different varietal wines age |
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224 | (1) |
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California wines that have aged well |
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225 | (2) |
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Vintage Variations in California |
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227 | (4) |
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Cool versus warm vintages |
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228 | (1) |
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Our California vintage ratings |
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228 | (3) |
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Chapter 13 Making a Winery Pilgrimage |
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231 | (16) |
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Knowing What to Expect on the Winery Visit |
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231 | (4) |
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232 | (1) |
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The tasting room and shop |
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233 | (2) |
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Do's and Don'ts for Visitors |
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235 | (3) |
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235 | (1) |
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Embrace the etiquette of tasting and spitting |
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236 | (2) |
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Beware the designated driver trap |
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238 | (1) |
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238 | (9) |
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Gather specific info on winery visits |
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238 | (2) |
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Know the restrictions on transporting your purchases |
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240 | (7) |
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247 | |
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Chapter 14 Answers to Ten Common Questions about California Wine |
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243 | (6) |
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What's the Best California Wine? |
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243 | (1) |
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Do Vintages Matter for California Wine? |
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244 | (1) |
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Are Ratings Important in Buying California Wine? |
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244 | (1) |
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How Long Should California Wines Age before I Drink Them? |
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245 | (1) |
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Are the $100+ California Wines Worth the Price? |
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245 | (1) |
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Do California Wines Age Well? |
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245 | (1) |
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Are California Pinot Noirs as Good as Red Burgundy? |
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246 | (1) |
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Are California Chardonnays Too Oaky? |
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247 | (1) |
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Are California Roses Sweet? |
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247 | (1) |
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What's the Story with California Merlots? |
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247 | (2) |
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Chapter 15 Ten Top Travel Destinations and Attractions |
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249 | |
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249 | (1) |
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The Ferry Building, San Francisco |
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250 | (1) |
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Picnic Lunches in Wine Country |
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251 | (1) |
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The Napa Valley Wine Train |
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251 | (1) |
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Calistoga's Hot Springs and Mud Baths |
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252 | (1) |
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252 | (1) |
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San Luis Obispo and Paso Robles |
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253 | (1) |
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254 | (1) |
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Healdsburg, Sonoma County |
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254 | (1) |
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Mendocino, Anderson Valley |
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254 | |
| Index |
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257 | (114) |
| Introduction |
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1 | (6) |
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1 | (1) |
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Conventions Used in This Book |
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2 | (1) |
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2 | (1) |
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How This Book Is Organized |
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3 | (2) |
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Part I Getting to Know Wine |
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3 | (1) |
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Part II Wine and You: Up Close and Personal |
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3 | (1) |
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Part III The "Old World" of Wine |
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3 | (1) |
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Part IV Discovering the New World of Wine |
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4 | (1) |
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Part V Wine's Exotic Face |
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4 | (1) |
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Part VI When You've Caught the Bug |
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4 | (1) |
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Part VII The Part of Tens |
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4 | (1) |
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4 | (1) |
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5 | (2) |
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Part I Getting to Know Wine |
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7 | (68) |
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9 | (12) |
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9 | (2) |
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What could be more natural? |
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10 | (1) |
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Modern wrinkles in winemaking |
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10 | (1) |
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10 | (1) |
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11 | (1) |
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What Color Is Your Appetite? |
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11 | (5) |
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11 | (1) |
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12 | (2) |
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14 | (1) |
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A rose is a rose, but a rose is "white" |
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15 | (1) |
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16 | (1) |
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Other Ways of Categorizing Wine |
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16 | (5) |
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17 | (1) |
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18 | (1) |
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Sparkling wine (and a highly personal spelling lesson) |
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19 | (2) |
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Chapter 2 These Taste Buds Are for You |
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21 | (14) |
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The Special Technique for Tasting Wine |
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21 | (6) |
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Savoring wine's good looks |
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22 | (1) |
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23 | (2) |
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25 | (2) |
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27 | (3) |
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28 | (1) |
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29 | (1) |
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30 | (4) |
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31 | (2) |
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33 | (1) |
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The Final Analysis: Do You Like It? |
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34 | (1) |
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Chapter 3 Pinot Envy and Other Secrets about Grape Varieties |
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35 | (14) |
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35 | (5) |
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36 | (1) |
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36 | (1) |
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37 | (2) |
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Grape royalty and commoners |
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39 | (1) |
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A Primer on White Grape Varieties |
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40 | (5) |
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40 | (1) |
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41 | (1) |
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42 | (1) |
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43 | (1) |
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43 | (2) |
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A Primer on Red Grape Varieties |
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45 | (4) |
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45 | (1) |
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45 | (1) |
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46 | (1) |
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46 | (1) |
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47 | (1) |
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47 | (1) |
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47 | (1) |
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48 | (1) |
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48 | (1) |
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Chapter 4 Wine Names and Label Lingo |
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49 | (18) |
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49 | (8) |
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Is it a grape? Is it a place? |
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50 | (1) |
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Hello, my name is Chardonnay |
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50 | (1) |
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Hello, my name is Bordeaux |
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51 | (4) |
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Wines named in other ways |
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55 | (2) |
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Wine Labels, Forward and Backward |
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57 | (10) |
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58 | (4) |
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Some optional label lingo |
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62 | (5) |
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Chapter 5 Behind the Scenes of Winemaking |
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67 | (8) |
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Grapegrowing, Winemaking, and the Jargon that Surrounds Them |
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67 | (5) |
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68 | (1) |
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69 | (1) |
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70 | (2) |
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Even More Winemaking Terms |
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72 | (3) |
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Part II Wine and You: Up Close and Personal |
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75 | (50) |
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Chapter 6 Navigating a Wine Shop |
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77 | (12) |
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Buying Wine Can Intimidate Anyone |
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77 | (1) |
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Wine Retailers, Large and Small |
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78 | (4) |
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Supermarkets, superstores, and so on |
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79 | (1) |
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80 | (2) |
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Choosing the Right Wine Merchant |
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82 | (2) |
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Putting price in perspective |
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82 | (1) |
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Evaluating selection and expertise |
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82 | (1) |
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Expecting service with a smile |
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83 | (1) |
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Judging wine storage conditions |
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83 | (1) |
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Strategies for Wine Shopping |
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84 | (5) |
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85 | (1) |
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85 | (2) |
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87 | (2) |
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Chapter 7 Confronting a Restaurant Wine List |
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89 | (16) |
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The Restaurant Wine Experience |
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89 | (1) |
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How Wine Is Sold in Restaurants |
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90 | (4) |
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90 | (1) |
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91 | (1) |
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Special, or reserve, wine lists |
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92 | (1) |
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The (anything but) standard wine list |
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93 | (1) |
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94 | (4) |
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Sizing up the organization of the list |
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94 | (2) |
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Getting a handle on the pricing |
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96 | (1) |
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What the wine list should tell you |
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96 | (1) |
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Assessing the list's style |
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97 | (1) |
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97 | (1) |
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98 | (2) |
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Handling the Wine Presentation Ritual |
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100 | (2) |
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102 | (3) |
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Chapter 8 The Insider's Track to Serving and Using Wine |
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105 | (20) |
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105 | (8) |
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106 | (1) |
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107 | (1) |
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Other corkscrews worth owning |
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108 | (2) |
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Waiter, there's cork in my wine! |
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110 | (1) |
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A special case: Opening Champagne and sparkling wine |
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111 | (2) |
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Does Wine Really Breathe? |
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113 | (2) |
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113 | (1) |
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Which wines need aerating? |
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113 | (2) |
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Does the Glass Really Matter? |
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115 | (4) |
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116 | (1) |
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116 | (1) |
|
Tulips, flutes, trumpets, and other picturesque wine-glass names |
|
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117 | (2) |
|
How many glasses do I need, anyway? |
|
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119 | (1) |
|
Washing your wine glasses |
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119 | (1) |
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Not Too Warm, Not Too Cold |
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119 | (2) |
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121 | (1) |
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122 | (3) |
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123 | (1) |
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123 | (2) |
|
Part III The "Old World" of Wine |
|
|
125 | (86) |
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127 | (40) |
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127 | (3) |
|
Understanding French wine law |
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128 | (1) |
|
Fine distinctions in the ranks |
|
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129 | (1) |
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130 | (1) |
|
Bordeaux: The Incomparable |
|
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131 | (11) |
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The subregions of red Bordeaux |
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133 | (1) |
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134 | (1) |
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135 | (2) |
|
Bordeaux to try when you're feeling flush |
|
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137 | (1) |
|
The value end of the Bordeaux spectrum |
|
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138 | (2) |
|
Practical advice on drinking red Bordeaux |
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140 | (1) |
|
Bordeaux also comes in white |
|
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141 | (1) |
|
Burgundy: The Other Great French Wine |
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142 | (16) |
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Chardonnay, Pinot Noir, Gamay |
|
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143 | (1) |
|
Districts, districts everywhere |
|
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143 | (1) |
|
From the regional to the sublime |
|
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144 | (2) |
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The Cote d'Or: The heart of Burgundy |
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146 | (6) |
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Cote Chalonnaise: Bargain Burgundies |
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152 | (1) |
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Chablis: Unique white wines |
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153 | (1) |
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154 | (1) |
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Beaujolais: As delightful as it is affordable |
|
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155 | (3) |
|
The Hearty Rhones of the Valley |
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158 | (2) |
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Generous wines of the south |
|
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158 | (1) |
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159 | (1) |
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The Loire Valley: White Wine Heaven |
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160 | (2) |
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Alsace Wines: French, Not German |
|
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162 | (1) |
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163 | (3) |
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The Midi: France's bargain basement |
|
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164 | (1) |
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164 | (1) |
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165 | (1) |
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Other French Wine Regions |
|
|
166 | (1) |
|
Chapter 10 Italy, the Heartland of Vino |
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|
167 | (20) |
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167 | (5) |
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The ordinary and the elite |
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169 | (1) |
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Categories of Italian wine, legally speaking |
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170 | (1) |
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170 | (2) |
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172 | (3) |
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173 | (2) |
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Whites in a supporting role |
|
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175 | (1) |
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|
175 | (7) |
|
Chianti: Italy's great, underrated red |
|
|
175 | (2) |
|
Monumental Brunello di Montalcino |
|
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177 | (2) |
|
Vino Nobile, Carmignano, and Vernaccia |
|
|
179 | (1) |
|
Two more reds and a white |
|
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179 | (1) |
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180 | (2) |
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182 | (3) |
|
Three gentle wines from Verona |
|
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182 | (1) |
|
The Austrian-Italian alliance |
|
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183 | (1) |
|
The far side: Friuli-Venezia Giulia |
|
|
184 | (1) |
|
Snapshots from the Rest of Italy |
|
|
185 | (2) |
|
Chapter 11 Spain, Portugal, Germany, and Beyond |
|
|
187 | (24) |
|
Intriguing Wines from Old Spain |
|
|
188 | (6) |
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189 | (2) |
|
Ribera del Duero challenges |
|
|
191 | (1) |
|
Priorato: Emerging from the past |
|
|
191 | (1) |
|
Five other Spanish regions to watch |
|
|
192 | (2) |
|
Portugal: More Than Just Port |
|
|
194 | (3) |
|
|
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195 | (1) |
|
Noteworthy Portuguese red wines |
|
|
195 | (2) |
|
Germany: Europe's Individualist |
|
|
197 | (6) |
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|
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197 | (1) |
|
Germany's wine laws and wine styles |
|
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198 | (2) |
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|
|
200 | (3) |
|
Switzerland's Stay-at-Home Wines |
|
|
203 | (1) |
|
Austria's Exciting Whites (and Reds) |
|
|
204 | (1) |
|
The Re-emergence of Hungary |
|
|
205 | (2) |
|
|
|
207 | (4) |
|
Part IV Discovering the New World of Wine |
|
|
211 | (52) |
|
Chapter 12 The Southern Hemisphere Arises |
|
|
213 | (18) |
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|
215 | (4) |
|
Winemaking, grapes, and terroir |
|
|
215 | (1) |
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|
216 | (3) |
|
|
|
219 | (2) |
|
|
|
221 | (4) |
|
|
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222 | (1) |
|
The face and taste of the wines |
|
|
223 | (2) |
|
Argentina, a Major League Player |
|
|
225 | (2) |
|
|
|
225 | (1) |
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|
|
226 | (1) |
|
South African Wine Safari |
|
|
227 | (4) |
|
South Africa's principal wine regions |
|
|
227 | (1) |
|
Steen, Pinotage, and company |
|
|
228 | (3) |
|
Chapter 13 America, America |
|
|
231 | (32) |
|
The New World of American Wine |
|
|
231 | (2) |
|
|
|
232 | (1) |
|
Playing by their own rules |
|
|
232 | (1) |
|
|
|
233 | (3) |
|
Where California wines grow |
|
|
234 | (2) |
|
|
|
236 | (1) |
|
Napa Valley: As Tiny as It Is Famous |
|
|
236 | (5) |
|
|
|
237 | (1) |
|
Who's who in Napa (and for what) |
|
|
237 | (4) |
|
|
|
241 | (3) |
|
|
|
241 | (1) |
|
Sonoma producers and wines |
|
|
242 | (2) |
|
Mendocino and Lake Counties |
|
|
244 | (1) |
|
|
|
245 | (1) |
|
|
|
246 | (1) |
|
What's New in Old Monterey |
|
|
246 | (2) |
|
Thar's Wine in Them There Foothills |
|
|
248 | (1) |
|
Contrasts in San Luis Obispo |
|
|
249 | (1) |
|
Santa Barbara, Californian Paradise |
|
|
250 | (1) |
|
|
|
251 | (1) |
|
Oregon, A Tale of Two Pinots |
|
|
252 | (3) |
|
|
|
252 | (1) |
|
Who's who in Willamette Valley |
|
|
253 | (1) |
|
Two other Oregon wine regions |
|
|
254 | (1) |
|
Wine on the Desert: Washington State |
|
|
255 | (4) |
|
Washington's wine regions |
|
|
256 | (1) |
|
|
|
257 | (2) |
|
|
|
259 | (2) |
|
|
|
259 | (1) |
|
|
|
260 | (1) |
|
|
|
261 | (2) |
|
|
|
261 | (1) |
|
|
|
262 | (1) |
|
Part V Wine's Exotic Face |
|
|
263 | (44) |
|
Chapter 14 Champagne and Other Sparklers |
|
|
265 | (22) |
|
All That Glitters Is Not Champagne |
|
|
266 | (1) |
|
|
|
267 | (2) |
|
|
|
267 | (1) |
|
|
|
268 | (1) |
|
How Sparkling Wine Happens |
|
|
269 | (3) |
|
Tank fermentation: Economy of scale |
|
|
269 | (1) |
|
Bottle fermentation: Small is beautiful |
|
|
270 | (1) |
|
Taste: The proof of the pudding |
|
|
271 | (1) |
|
Champagne and Its Magic Wines |
|
|
272 | (7) |
|
What makes Champagne special |
|
|
273 | (1) |
|
|
|
273 | (1) |
|
|
|
274 | (2) |
|
Blanc de blancs and blanc de noirs |
|
|
276 | (1) |
|
|
|
276 | (1) |
|
|
|
277 | (1) |
|
Recommended Champagne producers |
|
|
277 | (2) |
|
|
|
279 | (5) |
|
|
|
280 | (1) |
|
|
|
280 | (2) |
|
Italian spumante: Sweet or dry |
|
|
282 | (1) |
|
Spanish sparkling wines (Cava) |
|
|
283 | (1) |
|
|
|
284 | (1) |
|
Buying and Serving Bubbly |
|
|
284 | (3) |
|
Chapter 15 Wine Roads Less Traveled: Fortified and Dessert Wines |
|
|
287 | (20) |
|
|
|
287 | (1) |
|
Sherry: A Misunderstood Wine |
|
|
288 | (6) |
|
|
|
288 | (1) |
|
|
|
289 | (1) |
|
|
|
289 | (1) |
|
|
|
290 | (2) |
|
Serving and storing Sherry |
|
|
292 | (1) |
|
|
|
293 | (1) |
|
Montilla: A Sherry look-alike |
|
|
294 | (1) |
|
Marsala, Vin Santo, and the Gang |
|
|
294 | (1) |
|
Port: The Glory of Portugal |
|
|
295 | (5) |
|
|
|
295 | (1) |
|
|
|
296 | (2) |
|
|
|
298 | (1) |
|
Recommended Port producers |
|
|
299 | (1) |
|
|
|
300 | (3) |
|
Timeless, indestructible, and tasty |
|
|
300 | (1) |
|
|
|
301 | (2) |
|
Sauternes and the Nobly Rotten Wines |
|
|
303 | (4) |
|
|
|
303 | (1) |
|
|
|
304 | (1) |
|
|
|
304 | (2) |
|
|
|
306 | (1) |
|
|
|
306 | (1) |
|
Part VI When You've Caught the Bug |
|
|
307 | (48) |
|
Chapter 16 Buying and Collecting Wine |
|
|
309 | (18) |
|
Wines That Play Hard to Get |
|
|
309 | (1) |
|
|
|
310 | (6) |
|
|
|
310 | (2) |
|
Buying wine by catalog or Internet |
|
|
312 | (1) |
|
Some U.S. wine stores worth knowing |
|
|
313 | (2) |
|
|
|
315 | (1) |
|
The Urge to Own: Wine Collecting |
|
|
316 | (5) |
|
|
|
317 | (3) |
|
Organization is peace of mind |
|
|
320 | (1) |
|
A Healthy Environment for Your Wines |
|
|
321 | (6) |
|
|
|
321 | (1) |
|
If you can't be passive, be bullish |
|
|
322 | (3) |
|
Wine caves for apartment dwellers |
|
|
325 | (2) |
|
Chapter 17 Continuing Education for Wine Lovers |
|
|
327 | (14) |
|
|
|
327 | (7) |
|
One wine school in action |
|
|
328 | (1) |
|
Wine tastings of all shapes and sizes |
|
|
329 | (1) |
|
|
|
330 | (2) |
|
Dinner with the winemaker |
|
|
332 | (1) |
|
|
|
333 | (1) |
|
|
|
334 | (7) |
|
|
|
334 | (3) |
|
Wine magazines and newsletters |
|
|
337 | (1) |
|
Internet newsletters and interesting sites |
|
|
338 | (3) |
|
Chapter 18 Describing and Rating Wine |
|
|
341 | (8) |
|
|
|
341 | (2) |
|
When It's Your Turn to Speak |
|
|
343 | (4) |
|
|
|
343 | (1) |
|
|
|
344 | (2) |
|
Describing wine: Purism versus poetry |
|
|
346 | (1) |
|
|
|
347 | (2) |
|
Chapter 19 Marrying Wine with Food |
|
|
349 | (6) |
|
The Dynamics of Food and Wine |
|
|
349 | (3) |
|
|
|
351 | (1) |
|
|
|
351 | (1) |
|
|
|
351 | (1) |
|
|
|
352 | (1) |
|
Birds of a Feather, or Opposites Attract? |
|
|
352 | (2) |
|
|
|
354 | (1) |
|
Part VII The Part of Tens |
|
|
355 | (14) |
|
Chapter 20 Answers to Ten Common Questions about Wine |
|
|
357 | (6) |
|
|
|
357 | (1) |
|
When should I drink this wine? |
|
|
358 | (1) |
|
|
|
358 | (1) |
|
What grape variety made this wine? |
|
|
359 | (1) |
|
Which vintage should I buy? |
|
|
359 | (1) |
|
Are there any wines without sulfites? |
|
|
360 | (1) |
|
|
|
360 | (1) |
|
|
|
361 | (1) |
|
How do I know when to drink the special older wines I've been keeping? |
|
|
361 | (1) |
|
Do old wines require special handling? |
|
|
362 | (1) |
|
Chapter 21 Ten Wine Myths Demystified |
|
|
363 | (6) |
|
The best wines are varietal wines |
|
|
363 | (1) |
|
Wine has to be expensive to be good |
|
|
363 | (1) |
|
Dark-colored reds are the best red wines |
|
|
364 | (1) |
|
White wine with fish, red with meat |
|
|
364 | (1) |
|
|
|
365 | (1) |
|
Vintages always matter/vintages don't matter |
|
|
365 | (1) |
|
Wine authorities are experts |
|
|
366 | (1) |
|
|
|
367 | (1) |
|
Great wines are supposed to taste bad when they're young |
|
|
367 | (1) |
|
|
|
368 | (1) |
|
|
|
369 | (2) |
| Appendix A Pronunciation Guide to Wine Terms |
|
371 | (6) |
| Appendix B Glossary of Wine Terms |
|
377 | (8) |
| Appendix C Vintage Wine Chart: 1985-2004 |
|
385 | (4) |
| Index |
|
389 | |
