Wine Basics
A Quick and Easy Guide
Published on 18. March 1993
Book
Paperback/Softback
208 pages
978-0-471-58258-8 (ISBN)
Description
a quick, basic guide for everyone who wants to know just enough about wine to enjoy it ? "Dewey Markham?s book reinforces the simple pleasures a bottle of wine brings at the table with good food, good friends and family. He takes the mystery, which often alienates new wine drinkers, out of wine, while retaining the romance that makes wine unique." ?Robert Mondavi from the Foreword In this light-hearted and intelligent reference, wine authority Dewey Markham gives you, faster than you ever thought possible, the confidence and knowledge to really enjoy choosing and drinking wine. You?ll learn how to apply the principles and information in this book to any wine you may encounter, no matter where it is made. Through a series of quick takes, Markham shows you:
How to deal with wine lists and waiters
How to get the best value when buying wine in a store
How to decipher the ten standard items of information on every wine label
A simple method for judging the quality of any wine
How to store and serve wine
How wine is made and packaged
Wine Basics also uses easy-to-understand charts to illustrate the range of tastes in white and red wines and includes a comprehensive but user-friendly vocabulary to describe these tastes.
How to deal with wine lists and waiters
How to get the best value when buying wine in a store
How to decipher the ten standard items of information on every wine label
A simple method for judging the quality of any wine
How to store and serve wine
How wine is made and packaged
Wine Basics also uses easy-to-understand charts to illustrate the range of tastes in white and red wines and includes a comprehensive but user-friendly vocabulary to describe these tastes.
More details
Person
DEWEY MARKHAM, Jr., created the wine studies program for the famed LaVarenne cooking school in Paris and was formerly Associate Director of the Swiss Wine Information Council. He teaches courses at the Culinary Institute of America and is currently researching a major work on Bordeaux.
Content
Foreword v
Preface vii
Acknowledgements ix
1 Introduction 1
2 Why Drink Wine? 6
3 The Taste of White Wine 13
4 The Taste of Red Wine 26
5 The Smell of Wine 38
6 The Look of Wine 47
7 How Wine Is Made - the Basics 55
8 How Wine Is Made - the Manufacturer's Options 60
9 Pink, Sweet, and Bubbly 69
10 How Wine is Packaged 84
11 The Wine Label 91
12 Vintage, and What It Means 107
13 How to Buy Wine in a Store 119
14 Storing Wine 128
15 Serving Wine 133
16 How to Buy Wine in a Restaurant 141
17 Wine and Food 152
18 Where Do You Go From Here? 158
19 Selected Bibliography 161
Appendix A: Quality Classifications of Various Wine-Producing Countries 165
Appendix B: Wine Lists - The Bad and the Beautiful 171
Appendix C: Vintage Charts 174
Index 185
Preface vii
Acknowledgements ix
1 Introduction 1
2 Why Drink Wine? 6
3 The Taste of White Wine 13
4 The Taste of Red Wine 26
5 The Smell of Wine 38
6 The Look of Wine 47
7 How Wine Is Made - the Basics 55
8 How Wine Is Made - the Manufacturer's Options 60
9 Pink, Sweet, and Bubbly 69
10 How Wine is Packaged 84
11 The Wine Label 91
12 Vintage, and What It Means 107
13 How to Buy Wine in a Store 119
14 Storing Wine 128
15 Serving Wine 133
16 How to Buy Wine in a Restaurant 141
17 Wine and Food 152
18 Where Do You Go From Here? 158
19 Selected Bibliography 161
Appendix A: Quality Classifications of Various Wine-Producing Countries 165
Appendix B: Wine Lists - The Bad and the Beautiful 171
Appendix C: Vintage Charts 174
Index 185