Download Wine for Dummies (ISBN - 0470045795) PDF

TitleWine for Dummies (ISBN - 0470045795)
TagsFor Dummies
File Size3.9 MB
Total Pages434
Table of Contents
                            Authors’ Acknowledgments
Contents at a Glance
Table of Contents
	About This Book
	Conventions Used in This Book
	Foolish Assumptions
	How This Book Is Organized
	Icons Used in This Book
About the Authors
Chapter 1: Wine 101
	How Wine Happens
	What Color Is Your Appetite?
	Other Ways of Categorizing Wine
Chapter 2: These Taste Buds Are for You
	The Special Technique for Tasting Wine
	Parlez-Vous Winespeak?
	The Quality Issue
	The Final Analysis: Do You Like It?
Chapter 3: Pinot Envy and Other Secrets about Grape Varieties
	Why Grapes Matter
	A Primer on White Grape Varieties
	A Primer on Red Grape Varieties
Chapter 4: Wine Names and Label Lingo
	The Wine Name Game
	Wine Labels, Forward and Backward
Chapter 5: Behind the Scenes of Winemaking
	Grapegrowing, Winemaking, and the Jargon that Surrounds Them
	Even More Winemaking Terms
Chapter 6: Navigating a Wine Shop
	Buying Wine Can Intimidate Anyone
	Wine Retailers, Large and Small
	Choosing the Right Wine Merchant
	Strategies for Wine Shopping
Chapter 7: Confronting a Restaurant Wine List
	The Restaurant Wine Experience
	How Wine Is Sold in Restaurants
	How to Read a Wine List
	Ordering Your Wine
	Handling the Wine Presentation Ritual
	Restaurant Wine Tips
Chapter 8: The Insider’s Track to Serving and Using Wine
	Getting the Cork Out
	Does Wine Really Breathe?
	Does the Glass Really Matter?
	Not Too Warm, Not Too Cold
	Keeping Leftover Wine
	Entertaining with Wine
Chapter 9: Doing France
	The French Model
	France’s Wine Regions
	Bordeaux: The Incomparable
	Burgundy: The Other Great French Wine
	The Hearty Rhônes of the Valley
	The Loire Valley: White Wine Heaven
	Alsace Wines: French, Not German
	The South and Southwest
	Other French Wine Regions
Chapter 10: Italy, the Heartland of Vino
	The Vineyard of Europe
	Reds Reign in Piedmont
	Tuscany the Beautiful
	Tre Venezie
	Snapshots from the Rest of Italy
Chapter 11: Spain, Portugal, Germany, and Beyond
	Intriguing Wines from Old Spain
	Portugal: More Than Just Port
	Germany: Europe’s Individualist
	Switzerland’s Stay-at-Home Wines
	Austria’s Exciting Whites ( and Reds)
	The Re-emergence of Hungary
	The Glory That Is Greece
Chapter 12: The Southern Hemisphere Arises
	Australian Wine Power
	The Rise of New Zealand
	Chile Discovers Itself
	Argentina, a Major League Player
	South African Wine Safari
Chapter 13: America, America
	The New World of American Wine
	California, USA
	Napa Valley: As Tiny as It Is Famous
	Down-to-Earth in Sonoma
	Mendocino and Lake Counties
	San Francisco Bay Area
	Santa Cruz Mountains
	What’s New in Old Monterey
	Thar’s Wine in Them There Foothills
	Contrasts in San Luis Obispo
	Santa Barbara, Californian Paradise
	Elsewhere in California
	Oregon, A Tale of Two Pinots
	Wine on the Desert: Washington State
	The Empire State
	Oh, Canada
Chapter 14: Champagne and Other Sparklers
	All That Glitters Is Not Champagne
	Sparkling Wine Styles
	How Sparkling Wine Happens
	Champagne and Its Magic Wines
	Other Sparkling Wines
	Buying and Serving Bubbly
Chapter 15: Wine Roads Less Traveled: Fortified and Dessert Wines
	Timing Is Everything
	Sherry: A Misunderstood Wine
	Marsala, Vin Santo, and the Gang
	Port: The Glory of Portugal
	Long Live Madeira
	Sauternes and the Nobly Rotten Wines
Chapter 16: Buying and Collecting Wine
	Wines That Play Hard to Get
	Playing Hardball
	The Urge to Own: Wine Collecting
	A Healthy Environment for Your Wines
Chapter 17: Continuing Education for Wine Lovers
	Back to the Classroom
	Armchair Travel
Chapter 18: Describing and Rating Wine
	Words Cannot Describe . . .
	When It’s Your Turn to Speak
	Rating Wine Quality
Chapter 19: Marrying Wine with Food
	The Dynamics of Food and Wine
	Birds of a Feather, or Opposites Attract?
	The Wisdom of the Ages
Chapter 20: Answers to Ten Common Questions about Wine
	What’s the best wine?
	When should I drink this wine?
	Is wine fattening?
	What grape variety made this wine?
	Which vintage should I buy?
	Are there any wines without sulfites?
	What are organic wines?
	What is a wine expert?
	How do I know when to drink the special older wines I’ve been keeping?
	Do old wines require special handling?
Chapter 21: Ten Wine Myths Demystified
	The best wines are varietal wines
	Wine has to be expensive to be good
	Dark-colored reds are the best red wines
	White wine with fish, red with meat
	Numbers don’t lie
	Vintages always matter/vintages don’t matter
	Wine authorities are experts
	Old wines are good wines
	Great wines are supposed to taste bad when they’re young
	Champagnes don’t age
Appendix A: Pronunciation Guide to Wine Terms
Appendix B: Glossary of Wine Terms
Appendix C: Vintage Wine Chart: 1985–2004
Document Text Contents
Page 1

by Ed McCarthy
Certified Wine Educator

Mary Ewing-Mulligan

Master of Wine




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� The red wines of J.M. da Fonseca Successores (no relation to the
Fonseca Port house): This firm is producing some of the best red
wines in Portugal. Look for Quinta da Camarate, Morgado do Reguengo,
Tinto Velho Rosado Fernandes, and all da Fonseca’s Garrafeiras.

� The wines of Joao Portugal Ramos: A tireless winemaker who consults
for various wineries and also owns three properties, Ramos has a golden
touch and yet maintains the typicity of his wines. Some wines sell under
his own name; others are Marquês de Borba and Vila Santa.

Germany: Europe’s Individualist
German wines march to the beat of a different drummer. They come in mainly
one color: white. They’re fruity in style, low in alcohol, rarely oaked, and
often off-dry or sweet. Their labels carry grape names, which is an anomaly
in Europe.

Germany is the northernmost major wine-producing country in Europe —
which means that its climate is cool. Except in warmer pockets of Germany,
red grapes don’t ripen adequately, which is the reason most German wines
are white. The climate is also erratic from year to year, meaning that vintages
do matter for fine German wines. Germany’s finest vineyards are situated
along rivers such as the Rhine and the Mosel, and on steep, sunny slopes,
to temper the extremes of the weather and help the grapes ripen.

Riesling and its cohorts
In Germany’s cool climate, the noble Riesling (REESE ling) grape finds true
happiness. Riesling represents little more than 20 percent of Germany’s vine-
yard plantings.

Another major, but less distinguished, German variety is Müller-Thurgau
(pronounced MOOL lair TOOR gow), a crossing between the Riesling and
Silvaner (or possibly Chasselas) grapes. Its wines are softer than Riesling’s
with less character and little potential for greatness.

After Müller-Thurgau and Riesling, the most-planted grapes in Germany
are Silvaner, Kerner, Scheurebe (SHOY reb beh), and Ruländer (Pinot Gris).
Among Germany’s red grapes, Spätburgunder (Pinot Noir) is the most widely
planted, mainly in the warmer parts of the country.

197Chapter 11: Spain, Portugal, Germany, and Beyond

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Germany’s wine laws and wine styles
Germany’s classification system is not based on the French AOC system, as
those of most other European countries are. Like most European wines,
German wines are in fact named after the places they come from — in the
best wines, usually a combination of a village name and a vineyard name,
such as Piesporter (town) Goldtröpfchen (vineyard).

Unlike most European wines, however, the grape name is also usually part of
the wine name (as in Piesporter Goldtröpfchen Riesling). And the finest German
wines have yet another element in their name — a Prädikat (PRAY di cat), which
is an indication of the ripeness of the grapes at harvest (as in Piesporter
Goldtröpfchen Riesling Spätlese). Wines with a Prädikat hold the highest rank
in the German wine system.

Germany’s system of assigning the highest rank to the ripest grapes is com-
pletely different from the concept behind most other European systems,
which is to bestow the highest status on the best vineyards or districts.
Germany’s system underscores the country’s grape-growing priority:
Ripeness — never guaranteed in a cool climate — is the highest goal.

German wine law divides wines with a Prädikat into six levels. From the least
ripe to the ripest (that is, from the lowest to the highest), they are

� Kabinett (KAB ee net)

� Spätlese (SHPATE lay seh)

� Auslese (OUSE lay seh)

� Beerenauslese (BEER en OUSE lay seh), abbreviated as BA

� Eiswein (ICE vine)

� Trockenbeerenauslese (TROH ken BEER enOUSE lay seh), abbreviated
as TBA

At the three highest Prädikat levels, the amount of sugar in the grapes is so
high that the wines are inevitably sweet. Many people, therefore, mistakenly
believe that the Prädikat level of a German wine is an indication of the wine’s
sweetness. In fact, the Prädikat is an indication of the amount of sugar in the
grapes at harvest, not the amount of sugar in the wine. At lower Prädikat
levels, the sugar in the grapes can ferment fully, to dryness, and for those
wines there is no direct correlation between Prädikat level and sweetness of
the wine.

198 Part III: The “Old World” of Wine

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