Know It All Wine
Wellfleet Press,U.S. (Verlag)
978-1-57715-176-0 (ISBN)
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Surrounded by mystique, the world of wine can be intimidating for the novice. What’s the difference between bouquet and nose? Is Rioja a wine or a region? Are you prepared to answer any of those questions at a dinner party?
Know-It-All Wine demystifies the subject, decanting the knowledge you need in palatable sips. Compiled by wine experts, it’s organized in a sequence of well-thought-out chapters, taking you from terroir to the technicalities of winemaking, introducing you to the important grapes and iconic regions, offering an overview of the business of wine and how it works, and concluding with a section on the enjoyment of wine.
Every entry has been edited into a neat and effective 300 words and an image, it will leave you plenty of time to put your new-found expertise into practice.
The Know It All series takes a revolutionary approach to learning about the subjects you really feel you should understand but have never gotten around to studying. Each book selects a popular topic and dissects it into the 50 most significant ideas at its heart. Each idea, no matter how complex, is explained in 300 words and one picture, all digestible in under a minute.
Gérard Basset OBE is currently the only person in the world to be given the combined titles of Master of Wine, Master Sommelier, Wine MBA and the World’s Best Sommelier. Trained in Lyon, he became head sommelier at a Michelin-starred hotel in England and went on to co-found the Hôtel du Vin chain. Gérard Basset was honoured with the OBE in 2011 for services to the hospitality industry and named Man of the Year by Decanter magazine in 2013.
CONTENTS
6 Foreword
8 Introduction
12 The Vineyard
14 GLOSSARY
16 Terroir
18 The Vigneron
20 Training & Pruning
22 Profile: Henri Jayer
24 Phylloxera
26 Organic & Biodynamic
Viticulture
28 The Winery
30 GLOSSARY
32 Fermentation
34 Sulphur Dioxide
36 Making White Wine
38 Making Red Wine
40 Making Champagne
42 Sweet Wines
44 Fortified Wines
46 Élevage
48 Closures
50 Profile: Michel Rolland
52 Classic Grapes & Wines
54 GLOSSARY
56 Chardonnay & Le Montrachet
58 Riesling & Scharzhofberger
60 Sauvignon Blanc & Pouilly Fumé
62 Cabernet Sauvignon
& Château Latour
64 Pinot Noir & La Romanée-Conti
66 Syrah/Shiraz & Hermitage
68 Profile: Carole P. Meredith
70 Tempranillo & Ribera Del Duero
72 Nebbiolo & Barolo
74 Regional Grapes & Wine Styles
76 History
78 GLOSSARY
80 Wine’s Spiritual Beginnings
82 Medieval Monks
84 Bordeaux’s Rise to Prominence
86 Why Champagne Sparkles
88 A Century of Crises
90 The Start of Appellations
92 The Judgment of Paris
94 Profile: Robert Mondavi
96 Iconic Regions
98 GLOSSARY
100 Bordeaux
102 Burgundy
104 Tuscany
106 Napa Valley
108 Rioja
110 Stellenbosch
112 Marlborough
114 Barossa Valley
116 Mendoza
118 Profile: Miguel A. Torres
120 Emerging Economies
122 The Business of Wine
124 GLOSSARY
126 Producers
128 Agents, Brokers & Wine Merchants
130 Retailers
132 Sommeliers
134 Wine Writers, Journalists & Critics
136 Wine Investment
138 Profile: Robert M. Parker, Jr
140 Enjoyment of Wine
142 GLOSSARY
144 Ageing Wine
146 How to Taste
148 Wine & Food
150 Profile: Baron Phillipe
De Rothschild
152 Wine & Health
154 Resources
156 Notes on Contributors
158 Index
160 Acknowledgements
| Erscheinungsdatum | 27.03.2018 |
|---|---|
| Reihe/Serie | Know It All |
| Sprache | englisch |
| Maße | 178 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| ISBN-10 | 1-57715-176-3 / 1577151763 |
| ISBN-13 | 978-1-57715-176-0 / 9781577151760 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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