Description
Book SynopsisThe essential wine reference for food and wine aficionados, students, and professionals Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service.
Table of ContentsForeword 1
Part 1 Fundamentals: Growing Grapes, Making Wine, and Tasting Wine 3
Chapter 1 The Right Stuff: Grape Growing and Grape Types 5
Chapter 2 How Wine is Made 51
Chapter 3 Tasting Wine 87
Part 2 Wines of the New World 109
Chapter 4 United States: California 111
Chapter 5 Beyond California: Wines of North America 185
Chapter 6 The Southern Hemisphere 207
Part 3 Wines of the Old World 255
Chapter 7 France 259
Chapter 8 Italy 351
Chapter 9 Spain 415
Chapter 10 Portugal 447
Chapter 11 Germany, Austria, and Switzerland 487
Chapter 12 Wines of Eastern Europe 519
Chapter 13 The Eastern Mediterranean and Asia 527
Part 4 Wine, Food, and Health 553
Chapter 14 Wine and Food 555
Chapter 15 Wine and Health 633
Part 5 Wine Service and Storage 647
Chapter 16 Wine Service 649
Chapter 17 Purchasing and Storing Wine 673
Chapter 18 Wine Lists 695
Appendix A: Conversion Tables 732
Appendix B: How to Read a Wine Label 733
Appendix C: American Appellations (AVAs) 746
Glossary 748
Bibliography 765
Index 771
Figure and Photography Credits 792
