The Complete Idiot's Guide to Wine Basics

Front Cover
Alpha Books, 2004 - Cooking - 372 pages
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Let's face it. Wine can be intimidating. Whether in the wine shop or at dinner, the topic can be complex and sometimes frustrating. This brand new Complete Idiot's Guide sorts through all of the basics in an easy-to-understand fashion.

Tara Thomas has travelled the world in her writings and is here to help readers with a fresh, new approach to learning about wine. Starting with the nine most popular varietals (types of wine) - Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris/Grigio, Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, and Shiraz/Syrah - The Complete Idiot's Guide to Wine Basics helps beginners understand the most basic rule: drink what you like. Thomas teaches about the process, key terms, tips for tasting, advice on buying, and more. She also extensively covers wine regions including California and the Pacific NW, Australia, New Zealand, South America, South Africa, Italy, France, Spain, and more.

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Contents

Contents
1
How to Read a Wine Label
21
Get the Most Out of Your Glass
37
What to Taste The Big Nine
51
What to Taste The Big Nine
53
Sauvignon Blanc
65
South Americas Best White Wine
72
Riesling
79
Rhonely Blends from France and Beyond
181
Iberian Interests
193
Italys Originals
209
Underappreciated but Worth a Look
223
Special Styles
233
Dessert Wines
247
Z0 Port and Other Fortified Wines
257
Shopping Time
267

Pinot GrigioPinot Gris
95
Cabernet Sauvignon and its Father Franc
105
Merlot
121
Pinot Noir
133
j Loire Valley
142
SyrahShiraz
147
Zinfandel
159
Regional Specialties
169
k Rhonely Blends from France and Beyond
179
Buying Wine and Starting a Stash
279
Starting a Stash
286
Now You Have the Wine List
295
Ik The Tasting Ceremony
303
Lets Eat and Drink
311
Z6 Companys Coming
323
Basics DownNow What?
331
Appendixes
339
Copyright

About the author (2004)

Tara Q. Thomas has been a senior editor of Wine & Spirits magazine since 1996. She also serves as the wine editor for the Denver Post where she writes a bi-weekly column. She has served as editor for the 2003 and 2004 Food and Wine guides and has held staff positions at Martha Stewart Living, Vogue, and Kitchen Arts and Letters. She has a degree from the Culinary Institute of America.

Bibliographic information