Wine Folly

Life is too short to drink bad wine.

–Anonymous
 Wine Folly

A Visual Guide to the World of Wine

Madeline Puckette and Justin Hammack

MICHAEL JOSEPH
an imprint of
PENGUIN BOOKS
Madeline Puckette is a certified sommelier with the Court of Master Sommelie
worked
in several restaurants as a sommelier or a server before creating WineFolly.com
and
visual design work in infographics has been applied in organizations such as W
France, Wines
of Bordeaux, Wines of Beaujolais, the Court of Master Sommeliers, the Guild o
Justin Hammack is a founding partner of Wine Folly and leads conceptual dev
the
interactive
Washington State Wine Commission, and Rhône Valley Wines. In 2013, Wine F
tools, and marketplace branding. Justin also handles all videography and phot
named Wine
BloggerJOSEPH
MICHAEL of the Year for the 2013–2014 year by International Wine & Spirits Co
UK | USA | Canada | Ireland | Australia
India | New Zealand | South Africa
Michael Joseph is part of the Penguin Random House group of companies
whose addresses can be found at global.penguinrandomhouse.com.

First published in the United States of America by Avery,

an imprint of Penguin Random House LLC
First published in Great Britain by Michael Joseph
001
Text and images copyright © Wine Folly LLC, 2015
Book design and illustration by Madeline Puckette

www.winefolly.com
The moral right of the authors and illustrators has been asserted

ISBN: 978-0-718-18453-7
Contents

Introduction vi

Fundamentals Wine Regions

Wine Basics 2 Wine Regions of the World
176
Tasting Wine 12 Argentina 178
Handling Wine 22 Australia 180
Food and Wine Pairing 30 Austria 184
Chile 186
Styles of Wine France 188
Germany 196
Styles of Wine 40 Italy 198
Sparkling Wine 44 New Zealand 202
Light-Bodied White Wine
54 Portugal 204
Full-Bodied White Wine70 South Africa 206
Aromatic White Wine 80 Spain 208
Rosé Wine 92 United States 210
Light-Bodied Red Wine 96
Medium-Bodied Red Wine
102
Full-Bodied Red Wine 130 Glossary 218
Dessert Wine 158 Index 221
Sources and Special Thanks
230
 INTRODUCTION

Like wine? Want to know more about it? This book is for those o
need
simple guidance to get over the challenges of getting into wine.
prac-
tical knowledge that is This
immediately usefulon
guide is small to purpose.
help you It’s
findaand
visue
wine. ence guide designed specifically for ever
drinkers. Within these pages you’ll find:

› Wine fundamentals
› How to taste, handle and store wine
› A compendium of 55 different types o
› 20 detailed wine maps

Want more? Go online.

http://winefolly.com/book
› Hundreds of articles
› How-to videos
› In-depth resources
› Poster guides and maps

Access Wine Folly’s extensive resources free online. The site is s

by hundreds of thousands of subscribers and is used by consum
professionals alike.

vi
 WHY LEARN ABOUT WINE

Perhaps you want to stock up on delicious value wines. Or ma

want to
navigate a restaurant wine list with confidence. Learning abo
starts
with the realization that the wine world is a lot bigger than we

Fortunately, wine isn’t overwhelming when you have a solid fo

good
foundation leads to informed purchases and better-tasting w

THE CHALLENGE
Complete the following challenges and you will gain confidenc
choosing and tasting wine.
Fundamentals
winefolly.com / learn /

Wine

Basics
basics

What is wine Definition of wine, grape

regions, and what’s inside a
varieties,
bottle
single of
wine.
Wine Bottle Facts On drinking, sulphites, bottle
and
sizes,ways that bottles are
labelled.

BasicWine Definitions of the 5 basic

of wine: alcohol, acidity,
traits
Characteristics sweetness
tannin, and
body.

2
 What is wine?

VITIS LABRUSCA
winefolly.com / learn / basics / what-is-

VITIS VINIFERA

Wine is an alcoholic Wine grapes are different Grapevines take a year t

made
beveragewith fermented table
than grapes. They are grapes.
grow The harvest in
Technically,
grapes. wine can be smaller,
much they have seeds, northern
the hemisphere is Au
with any fruit, but most wines
made they are also sweeter than
and and
Oct., the harvest in th
made
are with wine grapes.
table hemisphere is Feb.–
southern
grapes. Apr.
wine

Vintage refers to the year A single-varietal wine is A wine blend is made by

the
when grapes were with
madeone grape variety (e.g., ing
mix-several wines togethe
Non-vintage
harvested. (NV) wines Noir,
Pinot pg. Bordeaux
(e.g., blend, pg.
blend
are of several a 100). 134).
harvests.

A temperate climate is Regions with cooler Regions with warmer

grapes
where grow best. In North make wines that taste more
climates make wines that taste mo
climates
ica,
Amer-grapes grow from tart. ripe.
Mexico to southern
northern
Canada.
4
 Wine Bottle Facts

DRINKING A bottle of wine contains the fermented

winefolly.com / learn / basics / wine-bottle-

juice vinifera grapes. Besides ferment

Vitis of
Facts STANDARDBOTTLESIZE
there
grape is also a small portion of sulphu
jui
A standard 750 ml bottle
5 servings of
contains dioxide
‘sulphites’) added as a (ak
wine. preservative.
STANDARDWINEPOUR
A standard pour is 150
Sulphite
and contains an average of
ml Facts
Sulphites affect about 1% of the gene
calories
150 and 0–2 grams of population,
and wineries are required to label their wine
carbs. if the
HEALTHYDRINKING contain more than 10 ppm (parts per
NHS Change 4 Life million). In
the US, wine has no more than 350 ppm
that women
recommends have no more
1 drink per day and men
sulphites
and organic wine has no more than 100
than
facts

no more than
have ppm.
comparison, a can of Coke contains 350 In
2. A GLASS A DAY ppm
sulphites, french fries contain 1,900of
If you drink a glass of wine ppm, fruit contains about 3,500 and
dried
night
everyof your adult life, you ppm.
drink over 4,000 bottles of
will
wine. Wine Bottle Sizes

6
By By ByName
Variety Region
Wines can be labelled by Wines can be labelled by Wines can be labelle
variety.
grape This German wine This French wine is labelled
region. made-up name. Mo
with
the
has name of the grape Bordeaux
as Supérieur. If you a than
oftennot, a named wine i
Riesling—listed
variety— on the about
learn Bordeaux, you will blend
a of grape varie
Each
label. country requires a that
learn this region grows unique
that to the prod
percentage of the variety in
minimum Merlot
primarily and Cabernet wines
Named are occasiona
wine
the in order for it to be listed and blends
Sauvignon them together. on single-varietal win
found
the
on labelled by region are
Wines to differentiate betwee
order
75% USA,CHILE,SOUTHAFRICA,
label: FRANCE
common in: wines that the produ
the
AUSTRALIA ITALY make.
80% SPAIN

85%
ARGENTINA
ITALY,FRANCE,GERMANY,
PORTUGAL

AUSTRIA, PORTUGAL, NEW

ZEALAND, UK
8
winefolly.com / learn / basics / wine-
characteristics
Basic Wine Characteri
 winefolly.com / learn / basics / wine-

10
characteristics
winefolly.com / learn / basics / tasting-

Tasting

Wine

How to Taste: Look The 4-step wine tasting

is a professional tasting
method
thatfocusesataster’sability
How to Taste: Smell
technique
wine

separate
to and identify key
acteristics in a wine and
char-
How to Taste: Taste flavour
improve and taste
memory.

How to Taste:
Conclude

12
 winefolly.com / learn / basics / tasting-

14
wine

How
to
taste:
Look
 winefolly.com / learn / basics / tasting-

16
wine

How
to
taste:
Smell
 winefolly.com / learn / basics / tasting-

18
wine

How
to
taste:
Taste
 winefolly.com / learn / basics / tasting-

20
wine

How
to
taste:
Conclude
winefolly.com / learn / basics /

Handling

Wine

WineGlasses
handling

Different types of wine

and
glassestips on picking

ServingWine
glassware.
How to open and decant still
sparkling
and

Wine wines.
Wine temperature best

Temperature
practices.
Tips on storing wine short
WineStorage long
and
term.

22
 winefolly.com / learn / basics / handling / wine

24
glasses

Wine
Glasses
 winefolly.com/learn/basics/handling/serving-

26
wine

Serving
Wine
 winefolly.com / learn / basics / handling / wine-

28
temperature

Wine
Temperature
Wine Sto
winefolly.com / learn / basics / food-and-

Food and Wine

Pairing

FlavoUrPairingTheory Foodpairingisthepractice
creating
of harmonious
by considering flavour,
Cheesepairing
pairings
aroma
texture, and intensity.
wine

to pair wine with food opens

Learning
meatPairing a
upnew range of wines to
and
enjoy

Vegetable explore.

Pairing
Herb/Spice
Pairing

30
 winefolly.com / learn / basics / food-and-wine / flavor-

32
pairing

FlavoUr
Pairing
Theory
 winefolly.com / learn / basics / food-and-wine /

34
cheese

Cheese
Pairing
meat Pa
 winefolly.com / learn / basics / food-and-wine /

36
vegetable

Vegetable
Pairing
herb/spice Pa
Styles of W
winefolly.com / learn /

Styles of

Wine
style

Sparkling Wines in this book are

from lightest to boldest
organized
wine nine different styles.
within
Light-Bodied white categorization
This
designed to help isyou
wine
method
identify
quickly what a wine
Full-bodied white wine like without having to
tastes
it.
tryOccasionally, you may
aromaticwhitewine across
come a wine that doesn’t
neatly
fit into this
method. It is
categorization an exception to
rosé wine rule.
the

Light-Bodiedredwine
Medium-Bodied Red wine
Full-Bodied red wine
Dessertwine

40
 aka (ALSO KNOWN AS)
SECtion details Other varietal na
names
regionalthat are syn
wine.
with
NAME PRIMARYFLAVOURS

PRONUNCIATIO

CHARACTERISTICS
See pgs. 8–11 for
details.

VARIETY

WINE/BLEND

WINE FOLLY LINK

Where to go online
more
for
information.
ADDITIONAL
See pg. 16 for
FLAVOURS
details.

42
 WINE
Distribution and total
STATISTICS
acres
world based on
from 2010–
statistics
ORIGIN
2014.

RECOMMENDED
See pgs. 24–
details.
for
RECOMMENDED
SERVING
See pg. 28
TEMPERATURE
details.
DRINK BY DATE
How long
quality versi
basic-
wine
the will
age.
COST
The aver
price
lowest for
quality
decent bott
wine.
HOW CLIMATE A
TASTE OF WINE
How
affects
climate/vinta
profile of a
flavour
on
basedripenes
grapes.
ADDITIONAL
INFORMATION
winefolly.com / learn / style /

Sparkling

Wine
sparkling

Cava Sparkling
yeast
carbonated
wine
fermenting in an
by
is

container. The 2 most

Champagne
airtight
sparkling
common winemaking
are called ‘traditional
methods
Lambrusco and
method’‘tank
wine is produced
method’.
throughout
Sparkling
world
the and often follows the
Prosecco winemaking
same methods and
varieties
grape found in
Champagne.

44
 Cava

Profile dominant
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flavoUrs

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cava

flavoUrs

46
 Champagne

Profile dominant
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flavoUrs

possible
champagne

flavoUrs

48
 Lambrusco

Profile dominant
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flavoUrs

possible
lambrusco

flavoUrs

50
 Prosecco

Profile dominant
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flavoUrs

possible
prosecco

flavoUrs

52
winefolly.com / learn / style / light-bodied-

Light-Bodied

White Wine

Albariño Light-bodied white wines

known
are for their dry and
ingly tart flavour. Most
Grüner
refresh-
bodied
light- whitewinesaremeant
white

Veltliner
be enjoyed young when they
to
Muscadet maximum
have acidity and bold
fruit.

Pinot Gris (Grigio)

SAuvignonBlanc
Soave
Vermentino

54
 Albariño

Profile dominant
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flavoUrs

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albarino

flavoUrs

56
 Grüner Veltliner

Profile dominant
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flavoUrs

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flavoUrs
veltliner

58
 Muscadet

Profile dominant
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flavoUrs

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muscadet

flavoUrs

60
 Pinot Gris

Profile dominant
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flavoUrs

possible
flavoUrs
gris

62
 Sauvignon Blanc

Profile dominant
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flavoUrs

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flavoUrs
blanc

64
 Soave

Profile dominant
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flavoUrs

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soave

flavoUrs

66
 Vermentino

Profile dominant
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flavoUrs

possible
vermentino

flavoUrs

68
winefolly.com / learn / style / full-bodied-

Full-Bodied

White Wine

Chardonnay Full-bodied white wines

known
are for their rich, bold
These wines are often aged
Marsanne
flavours.
their
on lees or in oak barrels
white

Blend Sémillon
add unctuous flavours of
to
vanilla
cream, and
butter.

Viognier

70
 Chardonnay

Profile dominant
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flavours

possible
chardonnay

flavours

72
 Marsanne Blend

Profile dominant
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flavoUrs

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flavoUrs
blend

74
 SÉmillon

Profile dominant
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flavoUrs

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semillon

flavoUrs

76
 Viognier

Profile dominant
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flavours

possible
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flavours

78
winefolly.com / learn / style / aromatic-

Aromatic

White Wine

CheninBlanc Aromatic white wines have

perfumed
highly and sweet-fruit
but can range from dry to
Gewürztraminer
aromas
white

in taste. Aromatic whites

sweet
ideal pairing partners with
are
MuscatBlanc and
Asian
match
Indian cuisine because
they well with sweet-and-
flavors and quench spicy
RIesling sour
sauces.

Torrontés

80
 Chenin Blanc

Profile dominant
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flavours

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flavours
blanc

82
 Gewürztraminer

Profile dominant
/

flavours
variety
/
learn

possible
/
gewurztraminer
winefolly.com

flavours

84
 Muscat Blanc

Profile dominant
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flavours

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flavours
blanc

86
 Riesling

Profile dominant
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flavours

possible
riesling

flavours

88
 TorrontÉs

Profile dominant
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flavoUrs

possible
torrontes

flavoUrs

90
winefolly.com / learn / style /

Rosé Wine

Rosé
rose

Rosé wine is produced when

grape
red skins macerate in
juicesforaperiodoftime.Rosé
their
produced
is in every major
and is made of nearly every
country
variety,
grape both red and white.
wines
Rosé range in taste from
to
drysweet. For example, arosé
Tempranillo
of is usually dry
savoury. Whereas White
and
is almost always sweet and
Zinfandel
fruity.

92
 RosÉ

Profile dominant
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flavours

possible
rose

flavours

94
winefolly.com / learn / style / light-

Light-Bodied

Red Wine

Gamay Light-bodied red wines are

lucent
trans- in colour and tend to
bodied-red

moderately high acidity. They

Pinot Noir
have
known
are for their perfumed
that are best collected in a
aromas
globe-shaped
large
glass.

96
 Gamay

Profile dominant
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flavours

possible
gamay

flavours

98
 Pinot Noir

Profile dominant
winefolly.com/learn/variety/pinot-

flavours

possible
flavours
noir

100
winefolly.com / learn / style / medium-

Medium-Bodied

Red Wine

Barbera Montepulciano Medium-bodied red wines

often
are referred to as ‘foo
because of their excelle
bodied-red

CabernetFranc Negroamaro
wines’
to pair with a wide range
ability
Generally
foods. speaking,
Carignan Rhône/GSMBlend bodied
medium-
dominant
wines
characterized red-fruit

Carménère Sangiovese flavours.

Grenache Valpolicella
Mencía Blend Zinfandel

Merlot

102
 Barbera

Profile dominant
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flavours

possible
barbera

flavours

104
 Cabernet Franc

Profile dominant
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flavoUrs

possible
flavoUrs
franc

106
 Carignan

Profile dominant
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flavoUrs

possible
carignan

flavoUrs

108
 Carménère

Profile dominant
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flavours

possible
carmenere

flavours

110
 Grenache

Profile dominant
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flavours

possible
grenache

flavours

112
 Mencía

Profile dominant
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flavours

possible
mencia

flavours

114
 Merlot

Profile dominant
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flavours

possible
merlot

flavours

116
 Montepulciano

Profile dominant
/

flavours
variety
/
learn

possible
/
montepulciano
winefolly.com

flavours

118
 Negroamaro

Profile dominant
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flavours

possible
negroamaro

flavours

120
 Rhône/GSM Blend

Profile dominant
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flavours

possible
flavours
blend

122
 Sangiovese

Profile dominant
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flavours

possible
sangiovese

flavours

124
 Valpolicella blend

Profile dominant
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flavours

possible
flavours
blend

126
 ZInfandel

Profile dominant
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flavours

possible
zinfandel

flavours

128
winefolly.com/learn/style/full-bodied-

Full-Bodied

Red Wine

Aglianico PetitVerdot Full-bodied red wines

have high tannin, opaque
typically
colour from high
BordeauxBlend PetiteSirah
ruby
content,
anthocyaninand rich frui
red

Wines that are bold such

flavours.
CabernetSauvignon Pinotage can
with
be enjoyed on their own
these
equally bold-flavou
or

Malbec Syrah foods.

Mourvèdre Tempranillo
Nebbiolo Touriga
NeroD’Avola Nacional

130
 Aglianico

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flavours

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aglianico

flavours

132
 Bordeaux Blend

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flavours

possible
flavours
blend

134
 Cabernet Sauvignon

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flavours

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flavours
sauvignon

136
 Malbec

Profile dominant
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flavours

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malbec

flavours

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 MourvÈdre

Profile dominant
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flavours

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mourvedre

flavours

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 Nebbiolo

Profile dominant
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flavours

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nebbiolo

flavours

142
 Nero D’Avola

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flavours

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flavours
davola

144
 petit Verdot

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flavours

possible
flavours
verdot

146
 Petite Sirah

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flavours

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flavours
sirah

148
 Pinotage

Profile dominant
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flavours

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pinotage

flavours

150
 Syrah

Profile dominant
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syrah

flavours

152
 Tempranillo

Profile dominant
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flavours

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tempranillo

flavours

154
 Touriga Nacional

Profile dominant
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flavours

possible
flavours
nacional

156
winefolly.com / learn / style /

Dessert

Wine
dessert

Madeira Dessert wines range in

from
style off-dry to very sweet.
sweetest and highest
Marsala
The
of these dessert wines can
acidity
cellared for many years to
be
Port subtle
develop nutty
flavours.
Some dessert wines are
Sauternais with theadditionofbrandy
stabilized
a
in process called

sherry Fortified
and can
alcohol
wines have high
fortification.
store open for up to
month.
a
vinsanto This book includes
common dessert wines of
examples but
are
theremany more variations
throughout
found the
world.

158
 Madeira

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flavours

160
 Marsala

Profile dominant
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flavours

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marsala

flavours

162
 Port

Profile dominant
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flavours

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port

flavours

164
 Sauternais

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flavours

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sauternais

flavours

166
 Sherry

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flavours

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sherry

flavours

168
 Vin Santo

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flavours

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flavours
santo

170
Wine Regi
winefolly.com / learn /

Wine

Regions
region

Wine Regions Of Germany

theWorld
Italy
Argentina
NewZealand
Australia
Portugal
Austria
SouthAfrica
Chile
Spain
France
UNitedStates

174
 WIne Regions of the world

There are over 90 countries making wine in the world. The 12 countr
included
in this book account for 80% of the wine produced in the
winefolly.com / learn / region / world-wine-

world.
regions

Cool v. Warm Climate Wine Regions

Climate affects the taste of wine. Generally, cool climates make
wines
more tart flavours and hot climates make wines with more ripewith
flavours.

COOL CLIMATE REGION WARM CLIMATE REGION HOT CLIMATE REGION

Cool climate regions are Warm climate regions are Hot climate regions are kno
to produce fine white wines
known for red and white wines
known bolderredwineswithmoder
for
higher
with acidity. Cooler moderate
with to high low
to
regions are found in
growing acidity. acidity.
zones closer to the
latitudinal
higher elevation areas, and
poles,
affected
areas by cooling
breezes.
176
 LATITUDINAL ZONES WHERE
WINE GRAPES GROW

The latitudinal zones

illustrate
above a general
where
overviewwine grapes grow.of It’s
to note that some regions
useful
of thesezones,includingparts
outside
Brazil,
of Mexico and India, can
make
also wine due to their
microclimates.
unique
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 Glossary

ABV Aroma compounds are derived enough to produce the minimu

from grapes and fermentation alcohol level. Chaptalization is
winefolly.com / learn / basics / wine-terms

The abbreviation of alcohol by

volume, listed by per cent on a and are volatilized by the illegal in the United States and
winelabel(e.g.,13.5%ABV). evaporation of alcohol. common in parts of France.

Acetaldehyde Astringent Clarification/Fining

A toxic organic chemical A drying mouthfeel typically A process after fermentation
compound that is produced in caused by tannins that bind to where proteins and dead yeas
our bodies in order to metabolize salivary proteins causing them cells are removed. To clarify, e
ethyl alcohol. It is the cause of to depart the tongue/mouth. It a protein, such as casein (from
alcoholpoisoning. results in a rough sandpapery milk) and egg whites or a vega
sensation in the mouth. clay-based agent like bentoni
Acidification or kaolin clay are added. Thes
A wine additive process common Brix (symbol fining agents bind to the parti
Relative density scale for sucrose
in warm and hot climate growing °Bx) and pull them from the wine,
regions to increase acidity by dissolved in grape juice used for
making it clear.
adding tartaric or citric acid. determining the potential alcohol
Acidification is less common in level of a wine. ABV is about Cru
EU countries and more common in 55–64% of the Brix number. For A French term meaning ‘growth
USA, Australia and Argentina. example, 27°Bx will result in a dry which signifies a vineyard are
wine with 14.9–17.3% of recognized quality.
Amino ABV.
Organic compounds that act as
Acids Carbonic Diacetyl
A winemaking method where An organic compound found
building blocks of proteins. Red Maceration
wine contains 300–1,300 mg/L uncrushed grapes are placed in in wine that tastes like butter.
of which proline accounts for up a sealed vat and topped with Diacetyl comes from oak agin
to 85%. carbon dioxide. Wines created and malolactic fermentation.
without oxygen have low tannin
Appellation and colour with juicy fruit flavours
Esters
A legally defined geographical Esters are one type of aroma
and bold yeast aromas. This
location used to identify where compound found in wine that
practice is common with entry-
the grapes in a wine are grown. caused by alcohol reacting wi
levelBeaujolaiswines.
acids in wine.
Aroma Chaptalization
Chemical compounds with very
Compounds A wine additive process common in Fortified
low molecular weights making it A wine that has been preserve
cool climates where sugar is added Wine
possible for them to be carried by the addition of spirits, typic
when grape sweetness isn’t high
into the upper nasal passage. made of neutral-tasting grape

218
 tasting term region term winemaking term scientific term gra

brandy. For example, about 30% (malic) to another type of acid Oak:
of Port wine is spirits that raises (lactic). MLF is common on European oak (Quercus ro
the ABV to 20%. nearly all red wines and some
European
sourced primarily in Franc
white wines, like Chardonnay. It Hungary. Depending on w
Glycerol
A colourless, odourless, is responsible for creating the grown it can range from m
sweet-tasting liquid that is a compound diacetyl, which smells grained to very fine graine
viscous,
by-product of fermentation. In red and tastes like butter. European oak is known fo
wines there are about 4–10 g/L and flavours of vanilla, clove, a
Minerality
noble rot wines contain 20+ g/L. Minerality is not thought to be and cedar.
Glycerol has been considered to presence of trace minerals in
addapositive,rich,oilymouthfeel
Off-Dry
wine but more likely the presence A term to describe a wine
towine,however,studieshave of sulphur compounds, which slightly sweet.
shown that other traits, like alcohol sometimes taste like chalk,
level and residual sugar, have a flint or gravel. Oxidation
greater effect on mouthfeel. When wine is exposed to t
Noble much oxygen, a chain of c
Grape: Noble rot is a fungal infection reactions occurs that alte
Wine grapes are cloned for their Rot
Clone caused by Botrytis cinerea, compounds in the wine. O
beneficial traits much like other
common in areas with high the obvious changes you
agricultural products. For example,
humidity. It is considered a flaw sense is an increased level
there are over 1,000 registered
in red grapes and wines, but in acetaldehyde, which smell
clones of the Pinot cultivar.
white grapes it is appreciated for to bruised apples in white
Grape Must adding flavours of honey, ginger, and artificial raspberry fla
Freshly pressed grape juice that marmalade and chamomile, and nail polish remover in
still contains the seeds, stems making wines sweeter. wines. Oxidation is the op
and skins of grapes. of reduction.
Oak:
Lees American white oak (Quercus pH
Sediment left in wine after the American
Aging alba) grows in the eastern United A figure that expresses th
fermentation from dead yeast States and is primarily used in acidity or alkalinity in a su
particles. the Bourbon industry. American numbered from 1–14 wher
Malolactic oak is known for adding flavours acid, 14 is alkaline, and 7 is
Fermentation of coconut, vanilla, cedar and dill. The average range for win
(MLF)
MLF is technically not Since American oak tends to be about 2.5–4.5 pH, and a w
fermentation but a bacterial more loose grained, it’s known to a pH of 3 is ten times mor
conversion of one type of acid impart robust flavours. than a wine with a pH of 4
 tasting term region term winemaking term scientific term grape t

Phenols or present on grapes Volatile Acidity

A group of several fermentation. Wines Aceticacidisthevolatileac
winefolly.com / learn / basics / wine-

before
chemical compounds from
range about 10 ppm (parts (VA)
wine that turns wine t
hundred in
wine that affect the taste, million) to 350ppm—the In
found in per vinegar. levels it adds to
small
and mouthfeel. Tannin is a US
legallimit. Comparatively, complexity of flavour and
colour, the
of contains nearly double
type phenol called a bacon levels
high it causes the wine
wine
that and chips contain of
polyphenol. spoil.
Reduction 2,000
about ppm
When wine doesn’t receive
SO2.
air during fermentation,
enough Sulphur
yeast will substitute its need Sulphurcompoundsaffect
the Compounds
aroma and taste of wine. In
nitrogen
for with amino acids the
terms

in grapes). This creates levels

low they offer positive
(found
compounds that can smell of minerals
aromas or some tropical
sulphur
rotten eggs, garlic, burnt In high levels they smell of
fruits.
like
rotten eggs,
rotten garlic or rotten
matches, cabbage, or
positive traits like passion cabbage.
sometimes Terroir
wet flint rocks. Reduction isor
fruit (‘Tear-woh’) Originally a
caused
not by ‘sulphites’ being word that is used to describe
French
to
added a particular region’s climate,
how
wine. aspect (terrain) and
Residual Sugar soils,
The sugar from grapes left winemaking
traditional practices
(RS)
in a wine after taste
affect of the the
over
stops. Some wines are wine.
fermentation Typicity
completely dry, and some
fermented A wine that is typical of
stopped
are beforeallthesugar particular region or
a
converted
is to alcohol to
style.
a sweet wine. Residual
create Vanillin
ranges The primary extract of the
Sugar from nothing to about
g/L (which is viscous and
220 bean
vanillais also found in
like oak.
sweet Vinified
syrup).
Sulphites The creation of wine
Sulphites or SO2 is a fermentation
by of grape
that is either added to
preservative juice.
wine

220
 Index

acidity. See also high-acid Argentina Austria

wines;low-acid wines; regions, 178– regions, 184–
medium-
acid 79
Cabernet 85
Grüner Veltliner, 58–
wines
additive acidification Sauvignon,
136–37 59
process,
218 Malbec, 138–
perceived sweetness 39
Pinot Noir, 100– Barbaresco (Nebbi
and,
range of, 9 101
Syrah, 152– 142–43
Barbera, 104–
10
in red versus blue-violet 53
Torrontés, 105
Barolo (Nebbiolo),
tinted
wines, 90–91
aroma 142–43
barrels
15
volatile acidity, alcohol content colour imparted by oa
220
aerating and and,
aroma compounds, 11 15
flavours imparted by
decanting,
aging 27 218
to evaluate, 219
solera ageing,
aromas developed 16–17
glassware and, 16, 169
tannin from new oak,
during,
in oak barrels, 10, 15, 16 24
primary, secondary and 10
Beaujolais (Gamay
219
of Port, tertiary
aromas, 98–99
Bierzo (Mencía),
165
solera process, 16
aromatic white 114–15
blind tasting,
169
temperature and fridges wines
Chenin Blanc, 82– 20
body, 11. See also fu
for,
Aglianico, 132– 29 83
flavour pairing, bodied wines; light-bo
33
Albariño, 56– 31–37
Gewürztraminer, wines;
medium-bodied
57
alcohol content. See also 84–85
Muscat Blanc, wines
boldness,
high-alcohol wines; low- 86–87
production 11
Bordeaux Blend,
alcohol
wines; medium- stages,
Riesling, 88– 81 134–35
bottles
alcohol
wines 89
Torrontés, labels,
aroma and, 90–91
astringency, 10, 7to open,
11
Brix number, 218
Australia 26
servings in,
218
calories and, 3, regions, 180– 3
sizes and
5
of fortified wine, 83
Cabernet names,
to store, 6
218–19
percentages, ABV, 11, Sauvignon,
136–37 29
Bouchet (Cabernet
218
‘tears’ and, Chardonnay, Franc),106–107
14
throat sensation, 72–73
Merlot, 116– Bourgueil (Caberne
11
Alvarinho (Albariño), 17
Pinot Noir, 100– Franc),106–107
56–57
Amarone (Valpolicella 101
Riesling, 88– Breton (Cabernet
Blend),126–27 89
Sauvignon Blanc, Franc),106–107
appearance of 64–65
Sémillion, Brunello (Sangioves
wine, evaluate, to 76–77
Shiraz (Syrah), 124–25
bubbles in still wine,
14 152–53 17
 Cabernet Franc, 106– Pinot Noir, 100– dry Marsala for cooking
Index

107
Cabernet Sauvignon, 101
Sauvignon Blanc, 163
dry Sherry styles,
136–37
Cabernet-Merlot 64–65
Syrah, 152– 169
Grüner Veltliner, 58–
(Bordeaux
Blend), 134– 53
Chinon (Cabernet Franc), 59
Marsanne Blend,
35
Calabrese (Nero d’Avola), 106–107
climate. See region and 74–75
Muscadet, 60–
144–45
California wines. See United climate
colour and hue, 14, 61
Pinot Gris, 62–
States
calories, 3, 5, 15
corked wine, 63
Prosecco,
9
Carignan (Carignano, 17
Côt (Malbec), 52–53
rosé, 92–
Cariñena),
108–109 138–39
Côtes du Rhône Blanc 95
Sauvignon Blanc,
Carignano (Carignan), (Marsanne
Blend), 74– 64–65
Sémillion,
108–109
Cariñena (Carignan), 108– Côtes75 du Rhône 76–77
Soave, 66–
109
Carménère, 110– (Rhône/GSM
Blend), 122– 67
Vermentino,
11
Cava, 46– 23 producing wine.
countries 68–69(Petite Sirah),
Durif
47
Cencibel (Tempranillo), See wine-producing 148–49
154–55
Champagne, 48– countries
49
Chardonnay, eiswein. See ice
72–73
‘charmat’ method sparkling decanting, wine
wine
characteristics, 44, 27
dessert
45
Lambrusco, 50– wines
flavour pairing, faults,
51
Prosecco, 31–37
Madeira, 160– 17
Favorita (Vermentino),
52–53
Châteauneuf-du-Pape 61
Marsala, 162– 68–69
fish and shellfish pairing
Blanc(Marsanne Blend), 63
Port, 164– 31,
flavour 35
cheese74–75
pairing, 31, 65
Sauternais, pairing
cheese,
34
Chenin Blanc, 82– 166–67
Sherry, 34
herbs and spices, 35,
83
Chianti (Sangiovese), 168
types, 37
meat and seafood,
124–25
Chiavennasca (Nebbiolo), 159
Vin Santo, 170– 35
theory an
142–43
Chile 71
dried grape considerations
32–33 in
regions, 186– wine
about, types of foods,
87
Bordeaux Blend, 159
Vin Santo, 170– 31
vegetables,
134–35
Cabernet Franc, 106– 71 wines. See also off-dry
dry 36
fortified
107
Cabernet Sauvignon, wines;sweet wine
fortification process,
136–37
Cariñena (Carignan), 108– wines56–
Albariño, 218–19
Madeira, 160–
109
Carménère, 110– 57
Cava, 46– 61
Marsala, 162–
11
Chardonnay, 47
Champagne, 48– 63
Port, 164–
72–73
Petit Verdot, 146– 49
Chardonnay, 65
Sherry,
47 72–73 168

222
France Nero d’Avola, 144– white
regions, 188– 45
Petit Verdot, 146– Chardonnay,
89
Bordeaux region, 47
Petite Sirah, 148– 72–73
Marsanne Blend
190–91
Bordeaux Blend, 49
Pinot Noir, 100– 74–75
production
134–35
rosé, 92– 101
Pinotage, 150– stages,
Sémillion, 71
95
Sauternais, 51
Port, 164– 76–77
Viognier, 78–
166–67
Burgundy region, 65
Prosecco, 79 Blanc (Sauvig
Fumé
192–93
Chardonnay, 52–53
Rhône/Grenache-Syrah- Blanc),
64–65
72–73
Pinot Noir, 100– Mourvèdre Blend,
101 valley, 194–
Rhône 122–23
Riesling, 88–
95Châteauneuf-du-Pape 89
rosé, 92– Gamay (Gamay No
Blanc
(Marsanne Blend), 95
Sauternais, 98–99
Garganega (Soave)
74–75
Côtes du Rhône 166–67
Sauvignon Blanc, 66–67
Garnacha
(Rhône/GSM
Blend), 122– 64–65
Syrah, 152– (Grenache),
112–13
23
Muscat Blanc à Petit 53
Torrontés, Germany
Grains
(Muscat Blanc), 90–91
Touriga Nacional, regions,
86–87
rosé, 92– 156–57
Viognier, 78– 196–97
Pinot Gris, 62–
95
Syrah, 152– 79
Zinfandel, 128– 63
Pinot Noir, 100–
53
fruity 29
full-bodied 101
Riesling, 88–
wines
Albariño, 56– wines
flavour pairing, 89
Gewürztraminer,
57
Barbera, 104– 31–37
red 84–85
glassware,
105
Bordeaux Blend, Aglianico, 132– 23–25
glossary of terms,
134–35
Cabernet Sauvignon, 33
Bordeaux Blend, 218–20
grapes
136–37
Carignan, 108– 134–35
Cabernet Sauvignon, growing zones, 4,
109
Carménère, 110– 136–37
Malbec, 138– 177
primary aromas,
11
Chardonnay, 39
Mourvèdre, 140– 16
wine versus ta
72–73
Gewürztraminer, 41
Nebbiolo, grapes,
Grauburgunder (Pino
84–85
Grenache, 112– 142–43
Nero d’Avola, 144– Gris), 62–63
13
Grüner Veltliner, 58– 45
Petit Verdot, 146– Grenache, 112–
59
Lambrusco, 50– 47
Petite Sirah, 148– 13
Grenache-Syrah-Mou
51
Malbec, 138– 49
Pinotage, 150– Blend (Rhône
39
Merlot, 116– 51
production stages, grippy 122–23
mouthfeel,
17
Mourvèdre, 140– 131
Syrah, 152– 10
Grüner Veltliner, 58–
41
Muscat Blanc, 53
Tempranillo, 59
GSM Blend
86–87
Negroamaro, 154–55
Touriga Nacional, (Rhône),
122–23
120–21 156–57
 heat damage, Touriga Nacional, Viognier, 78–
Index

17
herb and spice pairing, 156–57
Valpolicella Blend, 79
Zinfandel, 128–
37
high-acid 126–27
Vermentino, 29
high-tannin
wines
Aglianico, 132– 68–69
Vin Santo, 170– wines
Aglianico, 132–
33
Albariño, 56– 71
high-alcohol 33
Bordeaux Blend,
57
Barbera, 104– wines
Aglianico, 132– 134–35
Cabernet Franc, 106–
105
Cabernet Franc, 106– 33
Barbera, 104– 107
Cabernet Sauvignon
107
Carignan, 108– 105
Bordeaux Blend, 136–37
Mencía, 114–
109
Cava, 46– 134–35
Cabernet 15
Merlot, 116–
47
Champagne, 48– Sauvignon,
136–37 17
Montepulciano,
49
Chenin Blanc, 82– Carignan, 108– 118–19
Mourvèdre, 140–
83
Gamay, 98– 109
Chardonnay, 41
Nebbiolo,
99
Grüner Veltliner, 58– 72–73
Gewürztraminer, 142–43
Nero d’Avola, 144–
59
Lambrusco, 50– 84–85
Grenache, 112– 45
Petit Verdot, 146–
51
Madeira, 160– 13
Madeira, 160– 47
Petite Sirah, 148–
61
Mencía, 114– 61
Malbec, 138– 49
Pinotage, 150–
15
Montepulciano, 39
Marsala, 162– 51
Port, 164–
118–19
Mourvèdre, 140– 63
Marsanne Blend, 65
Rhône/Grenache-Syrah
41
Muscadet, 60– 74–75
Mencía, 114– Mourvèdre Blend
61
Muscat Blanc, 15
Merlot, 116– 122–23
Sangiovese,
86–87
Nebbiolo, 17
Mourvèdre, 140– 124–25
Tempranillo,
142–43
Nero d’Avola, 144– 41
Nebbiolo, 154–55
Touriga Nacional,
45
Petit Verdot, 146– 142–43
Nero d’Avola, 144– 156–57
‘hot’ wine (high
47
Pinot Noir, 100– 45
Petit Verdot, 146– alcohol
content),
101
Prosecco, 47
Petite Sirah, 148– 11
52–53
Rhône/Grenache-Syrah- 49
Pinotage, 150–
Mourvèdre Blend, 51
Port, 164– ice wine,
122–23
Riesling, 88– 65
Rhône/Grenache-Syrah- 159
Italy
89
Sangiovese, Mourvèdre Blend, regions, 198–
124–25
Sauternais, 122–23
Sangiovese, 99
Tuscany, 200–
166–67
Sauvignon Blanc, 124–25
Sherry, 201
Brunello; Chi
64–65
Sherry, 168
Syrah, 152– (Sangiovese),
124–25
168
Soave, 66– 53
Tempranillo,
67
Syrah, 152– 154–55
Touriga Nacional,
53
Tempranillo, 156–57
Vin Santo, 170– Jaen (Mencía),
154–55 71 114–15

224
labels, low-tannin Cabernet Franc, 106
7Lambrusco, 50– wines
Barbera, 104– 107
Carignan, 108–
51
late-harvest wine, 105
Gamay, 98– 109
Carménère, 110–
159
‘legs’, 99
Pinot Noir, 100– 11
Chenin Blanc, 82–
14
light damage, 101
Valpolicella Blend, 83
Grüner Veltliner, 58–
17
light-bodied 126–27 59
Montepulciano,
wines
flavour pairing, 118–19
Negroamaro,
31–37
red Madeira, 160– 120–21
Pinot Gris, 62–
Gamay, 98– 61
Malbec, 138– 63
Pinot Noir, 100–
99
Pinot Noir, 100– 39
Marangoni effect, 101
Prosecco,
101
production 14
Marsala, 162– 52–53
rosé, 92–
stages,
white 97 63
Marsanne Blend, 95
Sauternais,
Albariño, 56– 74–75
Mataro (Mourvèdre), 166–67
Sauvignon Blanc
57
Grüner Veltliner, 58– 140–41
Mazuelo (Carignan), 108– 64–65
Sémillion,
59
Muscadet, 60– 109
meat and seafood 76–77
Soave, 66–
61
Pinot Gris, 62– pairing,
31, 67
Torrontés,
63
production 35
medium-acid 90–91
Valpolicella Blen
stages,
Sauvignon 55
Blanc, wines
Bordeaux Blend, 126–27
Vermentino,
64–65
Soave, 66– 134–35
Cabernet 68–69
medium-bodied red
67
Vermentino, Sauvignon,
136–37 wines
Barbera, 104–
68–69
looking at wine, Carménère, 110– 105
Cabernet Franc, 106
14
low-acid 11
Chardonnay, 107
Carignan, 108–
wines
Gewürztraminer, 72–73
Grenache, 112– 109
Carménère, 110–
84–85
Marsanne Blend, 13
Malbec, 138– 11
flavour pairing,
74–75
Pinotage, 150– 39
Marsala, 162– 31–37
Grenache, 112–
51
Riesling, 88– 63
Merlot, 116– 13
Mencía, 114–
89
Viognier, 78– 17
Negroamaro, 15
Merlot, 116–
79
Zinfandel, 128– 120–21
Petite Sirah, 148– 17
Montepulciano,
29
low-alcohol 49
Pinot Gris, 62– 118–19
Negroamaro,
wines
Cava, 46– 63
Port, 164– 120–21
production stages,
47
Champagne, 48– 65
rosé, 92– 103
Rhône/Grenache-Sy
49
Gamay, 98– 95
Sémillion, Mourvèdre B
99
Lambrusco, 50– 76–77
Torrontés, 122–23
Sangiovese,
51
Muscadet, 60– 90–91
medium-alcohol 124–25
Valpolicella Blen
61
Muscat Blanc, wines
Albariño, 56– 126–27
Zinfandel, 128–
86–87 57 29
 medium-tannin Bordeaux Blend, Pineau (Chenin Blanc),
Index

wines
Carignan, 108– 134–35
Chardonnay, 82–83
Pinot Grigio (Pinot Gris
109
Carménère, 110– 72–73
Pinot Gris, 62– 62–63
Pinot Gris, 62–
11
Grenache, 112– 63
Pinot Noir, 100– 63
Pinot Noir, 100–
13
Malbec, 138– 101
Riesling, 88– 101
Pinotage, 150–
39
Negroamaro, 89
Sauvignon Blanc, 51
Port, 164–
120–21
Syrah, 152– 64–65
Nielluccio (Sangiovese), 65
Portugal
53
Zinfandel, 128– 124–25
noble rot regions, 204–
29
Melon de Bourgogne wine
about, 159, 205
Madeira, 160–
(Muscadet),
60–61 219
Sauternais, 61
Tempranillo,
Mencía, 114– 166–67
note-taking, 154–55
Touriga Nacional,
15
Meritage (Bordeaux 21 156–57
Primitivo (Zinfandel),
Blend),
134–35 128–29
Prosecco,
Merlot, 116– oak 52–53
17
Monastrell (Mourvèdre), barrels
flavours imparted by,
140–41
Montepulciano, 219
tannin from new red
118–19
Morellino (Sangiovese), barrels,
white wine colour and,10 wines
colour,
124–25
Moscatel (Muscat Blanc), 15
off-dry 15
flavour pairing,
86–87
Moscato d’Asti (Muscat wines
Chenin Blanc, 82– 31–37
full-bodied
Blanc),
86–87 83
Gewürztraminer, Aglianico, 132–
Mourvèdre, 140– 84–85
Lambrusco, 50– 33
Bordeaux Blend,
41
Muscadet, 60– 51
Riesling, 88– 134–35
Cabernet Sauvigno
61
Muscat Blanc, 89
Sherry, 136–37
Malbec, 138–
86–87
Muscat Blanc à Petit 168
Viognier, 78– 39
Mourvèdre, 140–
Grains(Muscat Blanc), 79 bottles, to store,
open 41
Nebbiolo,
Muscat86–87
Canelli (Muscat 29
opening still and 142–43
Nero d’Avola, 144–
Blanc),
86–87 sparkling
wines, 45
Petit Verdot, 146–
Muskateller (Muscat Blanc), 26 wine, 17,
oxidized 47
Petite Sirah, 148–
86–87 219 49
Pinotage, 150–
51
production stages,
Nebbiolo, pairing. See flavour 131
Syrah, 152–
142–43
Negroamaro, pairing
Petit Verdot, 146– 53
Tempranillo,
120–21
Nero d’Avola, 144– 47
Petite Sirah (Petite 154–55
Touriga Nacional,
45
New Syrah),
148–49 156–57
light-bodied
Zealand
regions, 202– Pigato (Vermentino), Gamay, 98–
203 68–69 99

226
 Pinot Noir, 100–101 rosado/rosato (rosé), 92–95 Mencía, 114–
production stages, 97 rosé wine 15
Monastrell (Mourvèdre
medium-bodied about, 93–95 41
Priorat (GSM Blend), 1
Barbera, 104–105 flavour pairing, 31– 23
Ribera del Duero; Rioja
Cabernet Franc, 106–107 37 (Tempranillo), 154
Carignan, 108–109 55
Sherry,
Carménère, 110–11 Sangiovese, 124– 168
Spanna (Nebbiolo), 142–4
Grenache, 112– 25
Sauternais, 166–67 sparkling wines
13
Mencía, 114– Sauvignon Blanc, 64–65 Cava, 46–47
15
Merlot, 116– seafood pairing, 31, 35 Champagne, 48–49
17
Montepulciano, 118– Sémillion, 76– flavour pairing, 31–
19
Negroamaro, 120–21 77
serving 37
Lambrusco, 50–51
production stages, 103 aeration, 27 to open, 26
Rhône/Grenache-Syrah- glassware, 23–25 production methods, 44
Mourvèdre Blend, 122– to open bottles, 26 Prosecco, 52–53
23
Sangiovese, 124– standard pour, 3, 5 sweetness levels and cal
25
Valpolicella Blend, 126– temperature, 28 Spätburgunder (Pinot Noir
27
Zinfandel, 128– Sherry, 100–101
29 17, 220
reduction, 168
Shiraz (Syrah), 152– spritz and bubbles in still w
region and climate. See also wine- 53
Soave, 66–67 Steen (Chenin Blanc), 82–
producing countries solera aging, 169 stemware, 23–25
appellation labelling, 7, South Africa storage and aging, 29
218
effect on taste, 4 regions, 206–207 styles
grape harvest months, 4 Cabernet Sauvignon, 136–37 aromatic white wines, 8
temperate growing zones, 4, 177 Chardonnay, 72– dessert wines, 158–71
terroir, 220 73
Chenin Blanc, 82–83 full-bodied red wines, 13
residual sugar (RS), 9, 220 Pinotage, 150–51 full-bodied white wines,
Rhône/Grenache-Syrah- Sémillion, 76– guide to details, 42–43
Mourvèdre Blend, 122– 77
Shiraz (Syrah), 152– light-bodied red wines, 9
Ribeira23Sacra (Mencía), 114–15 53
Spain light-bodied white wines
Ribera del Duero regions, 208–209 54–69
(Tempranillo),
154–55 Albariño, 56– medium-bodied red win
Riesling, 88–89 57
Carignan, 108–109 102–29
Rioja (Tempranillo), 154– Cava, 46–47 rosé wine, 92–95
55
Rolle (Vermentino), 68– Garnacha (Grenache), 112–13 sparkling wines, 44–53
69
 sulphites, 6, Taurasi (Aglianico), Riesling, 88–
Index

220
sulphur smell, 27, 132–33
‘tears’, 89
Syrah, 152–
220
sweet 14
temperature UV 53
damage,
wines
Madeira, 160– for serving, 17
61
Marsala, 162– 28
for storing and aging,
63
Muscat Blanc, 29
Tempranillo, Valdobbiadene (Prosecc
86–87
Sauternais, 154–55
Tinta de Toro 52–53
Valpolicella Blend,
166–67
sweet Sherry styles, (Tempranillo),
154–55 126–27
vegetable pairing, 31,
169
Vin Santo, 170– Tinta Roriz (Tempranillo), 36
Vermentino,
71
sweetness levels, 9. See also 154–55
Torrontés, 68–69
vin gris (rosé), 92–
dry wines; off-dry wines; 90–91
Touriga Nacional, 95
Vin Santo, 170–
sweet
wines 156–57
traditional method sparkling 71
vintage,
Syrah, 152– wine
Cava, 46– 4
Viognier, 78–
53 47
Champagne, 48– 79
viscosity,
49
characteristics, 44, 14
Vourvray (Chenin Blanc
tank ‘charmat’ method 45
Tribidrag (Zinfandel), 82–83
sparkling
wine 128–29
characteristics, 44, white
45
Lambrusco, 50– United wines
aromatic
51
Prosecco, States
regions, 210– Chenin Blanc, 82–
52–5310. See also high-
tannin, 13
California, 214– 83
Gewürztraminer,
tanninwines; low-tannin 15Cabernet Sauvignon, 84–85
Muscat Blanc,
wines;
medium-tannin 136–37
Chardonnay, 86–87
production
wines
tastebuds and taste 72–73
Merlot, 116– stages, 88– 81
Riesling,
preferences,
tasting 19 17
Muscat of Alexandria 89
Torrontés,
blind tasting, (Muscat
Blanc), 86– 90–91
colour,
20
characteristics to 87 Sirah, 148–
Petite 15
flavour pairing,
consider,
conclusion and note-13 49
Pinot Noir, 100– 31–37
full-bodied
taking,
20–21 101
Syrah, 152– Chardonnay,
evaluation of appearance 53
Zinfandel, 128– 72–73
Marsanne Blend,
andcolour, 14– 29
Northwest, 74–75
production
15
evaluation of aromas, 216–17
Bordeaux Blend, stages,
Sémillion, 71
16–17
sipping and profiling of 134–35
Chardonnay, 76–77
Viognier, 78–
flavours
and aromas, 72–73
Pinot Gris, 62– 79
light-bodied
18 sensitivity,
tongue 63
Pinot Noir, 100– Albariño, 56–
19 101 57

228
 Grüner Veltliner, 58– terminology, 4, 218–20 Australia, 180–83
59
Muscadet, 60–61 worldwide production, Austria, 184–85
Pinot Gris, 62–63 176
winemaking Chile, 186–
production stages, 55 aromas developed during, 16 87
France, 188–95
Sauvignon Blanc, 64–65 aromatic white wines, 81 Germany, 196–
Soave, 66–67 full-bodied red wines, 131 97
Italy, 198–
Vermentino, 68–69 full-bodied white wines, 71 201
New Zealand, 202–203
wine glossary of terms, 218–20 Portugal, 204–205
basic characteristics, 8–11 light-bodied red wines, 97 South Africa, 206–207
bottle sizes and names, 6 light-bodied white wines, 55 Spain, 208–209
calories, 3, 5, 9 medium-bodied red wines, 103 United States, 210–17
components, 3, 5 rosé, 93 worldwide producers
decanting, 27 sparkling wine methods, 44–45 176
labels, wine-producing countries
7
storage and ageing, 29 Argentina, 178– Zinfandel, 128–
79 29
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