The New York Times Book of Wine |
Contents
Tasting Parties | 13 |
Serving Wine | 27 |
Aging Wine the New Vinification | 45 |
Copyright | |
2 other sections not shown
Common terms and phrases
acres alcohol appellation Beaujolais Bernkasteler better blend Bordeaux classification bottles bouquet Burgundian Burgundy country Cabernet Sauvignon California casks cellars Chablis Chambertin Champagne Chardonnay Château Chenin Blanc Chianti classification of 1855 commune connoisseurs cork Côte d'Or Côte de Beaune Côte de Nuits Deidesheimer dessert wines District drink elegant export markets famous fermentation finesse France French full-bodied Gamay German wine German wine law grand cru grand cru classé grape grape varieties Graves growths Hattenheimer Haut-Brion Johannisberg known label Latour Loire Margaux maturity Médoc Mosel Musigny Niersteiner Pauillac percent Pétrus Pinot Noir Pomerol Port premier grand cru premiers crus quantities ranked red wines region Rheingau Rhine Rhône Riesling River robust Romanée-Conti rosé Rüdesheimer Saint-Emilion Saint-Estèphe Sauternes Sherry Sonoma sparkling wines sweet table wines taste tend village vines vineyard area vineyard names vineyards vinified vintage white wines winemaking winery wines are produced wines produced Zinfandel