the WIne beer and spirits a guide to styles and services handbook

Free ebooks ==> www.Ebook777.com www.Ebook777.com Free ebooks ==> www.Ebook777.com www.Ebook777.com ffirs.indd ii 3/13/09 12:40:30 PM the wine, beer, & spirits handbook ffirs.indd i 3/13/09 12:40:30 PM ffirs.indd ii 3/13/09 12:40:30 PM Free ebooks ==> www.Ebook777.com the wine, beer, & spirits handbook A Guide to Styles and Service Joseph LaVilla, Ph.D., CEC Photography by Doug Wynn John Wiley & Sons, Inc www.Ebook777.com ffirs.indd iii 3/13/09 12:40:30 PM This book is printed on acid-free paper Copyright © 2010 by Education Management Corporation All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978–750–8400, fax 978–646–8600, or on the web at www.copyright.com Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201–748–6011, fax 201–748–6008, or online at http://www.wiley.com/go/permissions Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose No warranty may be created or extended by sales representatives or written sales materials The advice and strategies contained herein may not be suitable for your situation.You should consult with a professional where appropriate Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages For general information on our other products and services, or technical support, please contact our Customer Care Department within the United States at 800–762–2974, outside the United States at 317–572–3993 or fax 317–572–4002 Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books For more information about Wiley products, visit our Web site at http://www.wiley.com Library of Congress Cataloging-in-Publication Data: LaVilla, Joseph The wine, beer, and spirits handbook: a guide to styles and service/Joseph LaVilla; photography by Doug Wynn p cm Includes bibliographical references and index ISBN 978-0-470-13884-7 (cloth) ISBN 978-0-470-52429-9 (custom) Wine and wine making Wine service Wine—Flavor and odor Drinking of alcoholic beverages I LaVilla, Joseph II Wynn, Doug III Title TP548.N45 2010 641.2'2—dc22 2008042640 Printed in the United States of America 10 ffirs.indd iv 3/13/09 12:40:32 PM Contents Preface PART ONE: Introduction to Wine How Wine Is Made ftoc.indd v 19 The Science of Wine Tasting Wine Storage and Service Food and Wine Pairing 43 61 83 The Health Aspects of Alcohol 105 Wines from International Grapes Chardonnay Pinot Noir 111 113 123 Cabernet Sauvignon 133 Merlot 143 Sauvignon Blanc 149 Riesling 157 Syrah/Shiraz 167 Grenache/Garnacha PART THREE: 15 16 17 What Makes Wines Taste Different? PART TWO: 10 11 12 13 14 vii 175 Wines from White Grapes The Aromatics 185 Light and Crisp White Wines Fat and Full 183 197 209 3/13/09 12:41:46 PM vi C O N T E N TS PART FOUR: 18 19 20 21 Light and Fresh 231 Full and Tannic 239 Rich and Spicy 245 Sparkling and Fortified Wines Sparkling Wines and How They Are Made 253 Sparkling and Fortified Wine Service 307 Beer, Spirits, and Liqueurs Beer 319 321 How Spirits and Liqueurs Are Made Fruit-Based Spirits 349 Grain-based Spirits 359 Vegetable-Based Spirits PART SEVEN: 30 31 32 33 251 Fortified Wines 277 PART SIX: 25 26 27 28 29 217 219 Soft and Juicy PART FIVE: 22 23 24 Wines from Black Grapes 339 371 The Role of the Sommelier In the Dining Room 379 381 Wine List Creation and Menu Matching 391 Cellar Management and Product Research Understanding Wine Faults 409 417 Appendices Appendix A: Maps 425 Appendix B: Label Terminology 433 Appendix C: Legislation 447 Glossary 465 Bibliography 499 Index ftoc.indd vi 501 3/13/09 12:41:50 PM Preface A n important aspect of hospitality education is the study of wine and beverages Beverages have become an important aspect of the industry, not only in the overall dining experience, but also for chefs and restaurateurs who wish to enhance the enjoyment of their food.The recent emphasis on food and wine pairings in print and in menus exemplifies this trend.Two recent trends—emphasizing food, beer and cocktail pairings and the rise of the “bar chef ” using savory ingredients—suggest the trend is expanding beyond wine Learning about wine can be an imposing challenge and has some obstacles to easy learning First, unlike teaching culinary arts, the frame of reference for the student is often limited Students cannot begin their actual wine education until they are twenty-one, yet have eaten all their lives Discussion of cooking technique and flavors has some familiarity, while wine is often a completely unique experience Second, wine education is constantly changing Every year, when a new vintage is released, new wines need to be learned Considering there are thousands of wineries, each producing multiple types of wine, the task can be overwhelming It’s akin to standing on the 50-yard line at a professional football game and expecting to learn something about every person in the stands Finally, the instructional organization brings its own challenges Much of learning about wine begins in France, after whose traditions most wines are produced However, studying French wine is simply condensing the wine world into a smaller portion It is still chock full of grapes, styles, techniques, and so on More advanced classes just delve deeper into the same material That makes the initial learning curve steep and subsequent learning repetitious Audience The need for a new, comprehensive approach is the motivation behind The Wine, Beer, and Spirits Handbook Most of the wine texts not address the integration of wine into the hospitality experience.Wine is treated as an isolated subject, occasionally vii fpref.indd vii 3/13/09 12:42:46 PM Free ebooks ==> www.Ebook777.com viii P R E FA C E with a reference to basic food and wine pairing Culinary and hospitality students and professionals will find this book useful for the emphasis on food and wine pairing as a stand-alone topic as well as comments on how grape varietals and wine styles interact with food For a hospitality student or wine professional, the book focuses not only on the making and flavor profiles of wine, beer, and spirits, but also on the business of wine service Basic service needs are discussed, as well as management tasks such as inventory control, pricing, menu matching, and storage Functional skills such as determination of wine faults and understanding the health and legal implications of wine consumption are also addressed The Wine, Beer, and Spirits Handbook is perfect for classes in food and beverage management, wine appreciation, spirits, or advanced restaurant and culinary classes utilizing food and wine pairing Organization of the Text The Wine, Beer, and Spirits Handbook approaches the subject from the modern view of varietal labeling and stylistic similarities Each part can be used as a stand-alone section to be explored deeply, or the book can be used as a whole to give an overview of the subject and kept as a reference The material covers both a breadth of topics as well as a depth not found in any other single text Unique to the text is the inclusion of a large section on food and wine pairing, as well as food and beverage interactions in each part The Wine, Beer, and Spirits Handbook is also not restricted just to wine, but also includes beer and spirits and their interactions with food The first part covers the general topic of wine: what makes wines taste different, how they are made, how to taste them, how to store and serve them, how they interact with food, and their implication on health The second part focuses on the important grapes in the market today These are discussed regarding the special circumstances of their growth, wine making, and food interaction Also discussed are the locations of the best examples of wine from these grapes Parts three and four look at secondary or up-and-coming grapes (white grapes in part three and red grapes in part four) These are often singleregion wines, but they are grouped by style similarities After the discussion on table wines, part five is dedicated to specialty wines, namely sparkling wines and fortified wines In these sections, production is discussed as well as styles and food interactions Part six focuses on other alcoholic beverages, namely beer and spirits The spirits are divided into fruit-, grain-, and vegetable-based spirits.The modern beverage program is not focused on just wines or just spirits, but encompasses both in a unified offering The chef or sommelier must be equally as conscious of beer and spirit choices as they are of wine www.Ebook777.com fpref.indd viii 3/13/09 12:42:47 PM Bibliography Baldy, Marion W., PhD The University Wine Course San Francisco: Wine Appreciation Guild, 2005 Bastianich, Joseph, and David Lynch Vino Italiano New York: Clarkson Potter, 2005 Bird, David Understanding Wine Technology San Francisco: Wine Appreciation Guild, 2004 Broadbent, Michael The Simon and Schuster Pocket Guide to Wine Tasting New York: Simon & Schuster, 1990 Clarke, Oz Oz Clarke’s Encyclopedia of Grapes New York: Harcourt 2001 Delos, Gilbert The World of Cognac Edison, N.J.: Chartwell Books, 1999 Dias Blue, Anthony The Complete Book of Spirits New York: HarperCollins, 2002 Dominé, André Wine Cologne: Könemann 2000 Fielden, Christopher Exploring the World of Wines and Spirits London: Wine and Spirits Education Trust, 2005 Galet, Pierre Grape Varieties London: Cassell Illustrated, 2002 Goode, Jaime The Science of Wine Los Angeles: University of California Press, Berkeley, 2005 Grossman, Harold Grossman’s Guide to Wines, Beers and Spirits, 7th ed New York: Scribners, 1983 Herbst, Ron, and Sharon Tyler Herbst Wine Lover’s Companion New York: Barrons, 1995 Immer, Andrea Great Tastes Made Simple New York: Broadway Books, 2002 Jackson, Michael Michael Jackson’s Beer Companion Philadelphia: Running Press, 1994 ———.Ultimate Beer Companion London: DK Publishing, 1998 Johnson, Hugh Vintage:The Story of Wine New York: Simon & Schuster, 1989 Johnson, Hugh, and Jancis Robinson The World Atlas of Wine, 5th ed London: Mitchell Beazley, 2002 Kramer, Matt Making Sense of Italian Wine Philadelphia: Running Press, 2006 Maclean, Charles Scotch Whisky: A Liquid History London: Cassell Illustrated, 2003 MacNeil, Karen The Wine Bible New York: Workman Press, 2001 Papazian, Charlie The New Complete Joy of Home Brewing New York: Avon Press, 1993 Pigott, Stuart Planet Wine London: Mitchell Beazley, 2003 Priewe, Jens Wine: From Grape to Glass New York: Abbeville Press, 2006 Robinson, Jancis The Oxford Companion to Wine Oxford, U.K.: Oxford University Press, 2006 499 bbiblio.indd 499 3/13/09 12:50:46 PM 500 BIBLIOGRAPHY ———.Vines, Grapes and Wines London: Mitchell Beazley, 2002 Rosengarten, David, and Joshua Wesson Red Wine with Fish New York: Simon & Schuster 1989 Sharp, Andrew Winetaster’s Secrets Toronto: Warwick Publishing, 2005 Stevenson, Tom The Sotheby’s Wine Encyclopedia, 4th ed London: DK Publishing, 2005 Wine and Spirits Education Trust Wine and Spirits: Looking Behind the Label London: Wine and Spirits Education Trust, 2005 bbiblio.indd 500 3/13/09 12:50:46 PM Index 1855 classification 137 Acidification 23 Adjuncts, in beermaking 324 Aerobic fermentation 24 Agave, blue 373 Agglomerate cork 263 Aglianico 242, 243 Agua miel 374, 375 Albariño 193 Albariza 288 Alcoholism 109 Ale 323, 326–8 Ale, Brown 327 Ale, India Pale 327, 335 Ale, pale 326, 335 Ale, Trappist 327 Alembic 341 Alginate beads 261 Allergies 108 Allocated wine 410 Almacenista 295 Aloxe-Corton 127 Alsace 158–9, 161, 164, 188, 191, 210, 355 Alternative formats 394 Alto-Adige 199, 200 Amarone 223–4 American Viticultural Area 462 Añada 290, 291 Anaerobic fermentation 24 Anbaugebiet 456 Anjou 206, 220 Antinori 225 Aquavit 375 Arena 288 Argentina 192–3, 227, 228, 233–4 Argentina, map 431 Armagnac 201, 300, 353–5 Arneis 202–3 Aroma 46 Aromatized wine 20 Arrope 294 Artichokes 99 Ascorbic acid 263 Asia Minor 213 Asparagus 99–100 Aspect 13, 117, 125 Aspersion 114 Assemblage 260 Asti Spumante 189, 266, 271 Aurore 273 Auslese 162, 163, 457, 459 Australia 116, 117, 118, 134, 138, 164, 169, 187, 229 Australia, map 426 Austria 191–2, 198 Autolysis 261 Autovinifier 283 AVA 462 Ay 128 Baden 191 Bairrada 242 501 bindex.indd 501 3/13/09 6:23:19 PM 502 INDEX Baixo Corgo 280 Banyuls 179, 300 Barbaresco 240, 241 Barbera 227–8, 355 Barcos rabelos 283 Bardolino 222–3 Barley 322 Barolo 202, 240, 241, 243 Barossa valley 171 Barrel fermentation 34, 116, 204 Barrel making 29–30 Barro 289 Bas Armagnac 353–4 Batch distillation 342 Batonnage 204 Battonage 35, 116, 151–2 Baumé Beaujolais Nouveau 221–2 Beaujolais 221 Beaumes-de-Venise 189, 300 Beer 395 Beer, cask-conditioned 332 Beer-clean 333 Beerenauslese 162, 163, 164, 457 Benedictines 124 Beneficio 281 Bentonite 261 Bin numbers 399–401 Biondi-Santi 226 Bitters 345 Blanc de Blancs 118, 268 Blanc de Noirs 268 Blanchette de Limoux 270 Blind tasting 57 Bock 328–9, 336 Bodega 291 Bollinger 267 Bonne chauffe 352 Bonnezeaux 206 Bonny Doon 243 Bordeaux mixture 134 bindex.indd 502 Bordeaux 134, 136–7, 139, 144, 145–6, 153, 211–2, 232, 233, 235, 350, 355 Botanicals 366–7 Botrytis 151, 153, 158, 163, 191, 198, 205, 206, 210, 212 Bouquet 53 Bourbon 364–5 Bourbon, single barrel 365 Bourbon, single batch 365 Bourgueil 220 Brandy de Jerez 355 Brandy de Penedes 355 Brandy 350–6 Brandy, pomace 355–6 Brett see Brettanomyces Brettanomyces 129, 329, 422 British Plain Spirits 363 Brix Broken cases 410 Brouillis 352 Bruised beer 331 Brunello di Montalcino 226 Brunello 226 Bual 296, 297, 298 Burgundy 114–6, 123, 124, 126, 127, 129, 221, 355, 386, 448 Burtonization 326 Butts 290 Cabernet d’Anjou 221 Cabernet Franc 96, 100, 108, 134, 220–1 Cabernet Sauvignon 95, 133–142, 144, 177, 220, 225, 233, 235, 242, 246, 249, 301 Cachaỗa 373 Cadastro 281 Cadillac 266 Cahors 233–4 Caillotte 150 Calcium 124 California 117–8, 119, 134, 145, 187, 225, 227, 228, 229, 246, 247, 272–3 3/13/09 6:23:20 PM INDEX California, map 426 Calvados du pays d’Auge 356 Calvados 356 Cambeltown 361 Campania 242 Canada 162, 192, 199, 210 Cane Canopy management 12 Cap management 36–7 Capataz 290 Caramelization 91 Carbonic maceration 39, 221 Carménère 145, 235–6 Carmignano 225 Carneros 145, 273 Cassis 330 Cataluñya 178, 270 Cataratto 299 Catawba 273 Cava 271 Central Otago 128 Central valley 205, 206, 246, 273 Cepage ameliorateurs 220 Chablis 117, 119, 150, 152 Chalk 255, 350, 354 Chambolle-Musigny 127 Champagne (region) 115, 116, 117, 118, 127, 128, 152, 448 Champagne (wine) 254–64, 289, 310–3, 356 Champagne and Caviar 99 Champagne houses 255, 256 Champagne houses 258, 259 Champagne, rosé 268 Champagne,Vintage 267, 268, 308 Chaptalization 22, 116, Charbono 229 Chardonnay 90–1, 92, 94, 96, 98, 113–121, 187, 198, 202, 258, 267, 268, 271, 272, 273, 355 Charmat 265 Charta wines 164 bindex.indd 503 503 Chateau Ausone 220 Chateau Cheval-Blanc 220 Chateau Grillet 186, 187 Chateau Montelena 117, 138 Chateau Mouton-Rothschild 449 Châteauneuf-du-Pape 178, 248, 449 Chauffrettes 114 Cheese 100–1 Chef de caves 260 Chenin Blanc 204–7, 265 Chianti 201, 213, 225, 226 Chiavennasca 241 Chile 145, 152, 235 Chile, map 431 Chinon 220 Cima Corgo 280, 286 Cinsault 234 Cistercians 124, 127 Citric acid 263 Clairette de Die Tradition 270 Clarete 232 Classico 226 Clay 144, 205 Climate, continental 10 Climate, cool 11, 22 Climate, intermediate 11 Climate, maritime 10 Climate, Mediterranean 11 Climate, temperate 10 Climate, warm 11, 23 Clone 5, 126 Coffey still see column still Cognac 201, 300, 350–3 Cognac, early-landed 353 Cognac, late-landed 353 Cognac, vintage 353 Cold soak 35, 135 Cold stabilization 30 Colheita 286 Colombard 265, 351, 354 column still 342–3 Commanderia 302 3/13/09 6:23:20 PM 504 INDEX Component matching 90 Compte system 352 Condrieu 186, 187 Conegliano 272 congeners 342, 343 Constantia 460 continuous still see column still Cooking method influence on wine pairing 87, 94 Cork taint 50, 419 Cork, types 33 Corkscrews 67–9 Cornas 170 Corvina 222–4 Côte Blonde 170 Côte Brune 170 Cote d’Or 117, 118, 127 Cote du Beaune 117, 127 Côte Rotie 170, 187 Coteaux de Layon 206 Cotes de Nuits 127 Cotes des Blancs 117, 258 Côtes du Rhône 179, 180 Coulee-de-Serrant 206 Coulure 5, 124, 144, 158, 176 Crémant 270 Criadera 291 Crianza 232, 455 Cristal 268 Cross Cru Beaujolais 222 Cru classé 136 Cultured yeast 25 Cuve-close 265 Cuvée de Prestige 267–8 Cuvée 259 Dão 242 David Lett 128 De-alcoholization 38–9 Decanters 389 Decanting, separation 77–80 bindex.indd 504 Decanting, splash 75 Dégorgement 262 Degree days 11 Diastase 322, 360, 363 Dijon clones 115, 126 Direct carbonation 265 Disgorging 262 Distillate 341 Distillation 340–1 Distribution law 462–3 Distributors 414 Diurnal variation 11, 232 DO Pago 454 Dolcetto 228–9, 355 Dôle 128 Dom Perignon (wine) 268, 270 Dom Perignon 254–5 Doppelbock 329 Dosage 263, 268 Douro bake 283 Douro superior 280 Douro 232, 242, 279, 280–1 Dry hopping 326 Earthiness in food 92–3 Eau–de–vie 356–7 Eggs 100 Einzellage 455–6 Eiswien 162, 164, 457 Elévage 62 Elevation 13 Enrichment see chaptalization Erstes lage 459 Est! Est!! Est!!! 201 Estufa 296 Estufagem 297 Extraction, in beer 324–5 Eyrie Vineyards 128 Falerno 242 Fanleaf disease 125 Faults, wine 50, 418–21 3/13/09 6:23:21 PM INDEX feints 341 Fiasco 225 Filtration 31 Fine Champagne 350 Fining 30–1 Fino see Sherry, fino Firkin 332 Flavoring, in beer 325 Flaws, wine 421–3 Flight 56, 393–4 Flint 150, 152 Floc de Gascogne 300 Folle Blanche 351, 354 Foreshots 341 Fortified wine 20, 27 Frambozen 330 France 248 France, map 427 Franciacorta 272 Frascati 201 Free-run juice 22, 259 French paradox 106, 143 Friuli 200 Frizzante 271 Fumé Blanc 151, 153 Gamay 221–2 Garganega 201, 201–202 Garnacha see Grenache Garrigue 172 Gascony 353 Gattinara 240 Generoso 302 Genever 366, 367 Geographical Indicators 459–60 Germany 159, 160, 210 Germany, map 428 Gevrey-Chambertain 127 Gewurztraminer 94, 95, 124, 188, 190–192, 210 Ghemme 240 Gigondas 178 bindex.indd 505 505 Gin 366–7 Gin, London dry 367 Gin, Plymouth 367 Glassware 69–71, 388–9 Glassy winged sharpshooter 125 Gouais Blanc 114 Graciano 232 Gran reserve 455 Gran Riserva 232 Grand cru 119, 258 Grande Champagne 350 Granite 221, 279 Grappa 355 Grauburgunder 210 Gravel 134 Greek 213 Green harvest 8, 125 Green Point 273 Grenache 96,171, 175–182, 232, 299, 300, 301 Grillo 299 Grist 324 Grosses gewachs 458 GSM 178, 248 Gueuze 329–30 Gustwein 458 Gyropalette 261, 264 Hand harvesting 15 Harvest 6, 15 Hautvillers 254 Heads 341 Hearts 341 Heat summation see degree days Hectare 115 Hectoliter 115 Hefeweizen 330 Hermitage 170 High alcohol wines 102 Highland 361 Histamine 109 Hops 323 3/13/09 6:23:31 PM 506 INDEX Horizontal flight 56 Hors d’age 354 Hot zone 402 House style 267 Hunter Valley 117, 211, 212–3 Hybrid Hydrometer 26 IGT 226 Indicazione Geografica Tipica see IGT Inflorescence Infusion 345 INOQ 450 Inventory 389, 411–2 Inventory, perpetual 411 Inventory, physical 411 Inzolia 299 IPA see Ale, India pale Iron 124, 127 Irpinia 242 Isinglass 261 Isley 361 Italy 145, 213 Italy, map 429 Jalisco 373 Jerez 288 Jerez-Xeres-Sherry 288 Jeroboam 270 Jimador 373 Joseph Drouhin 128 Joven afurtados 302 Judgment of Paris 117, 138 Jumilla 248 Kabinett 162, 163, 457, 459 Keg 331 Kicker 402 Kimmeridgean chalk 117, 150,152 Klassifizierte langenwein 458 Kriek 330 Krug 267 bindex.indd 506 La Grande Dame 268 La Rioja 192 Label Integrity Program 459 Labrusca, vitis 4, Lagar 282 Lagares 282 Lager 324, 328–9, 335 Lambic 329–30 Langhe 240 Languedoc 248 Leaf roll 125 Lees stirring 35 Levadas 296 Libournais 220 Lieuts-dits 170 Lillet 303 Limestone 114, 117, 124, 127, 205 Limoux 266 Lipari 213 Liqueur d’expedition 263 Liqueur de tirage 260 Liqueur muscat 301 Liqueur tokay 301 Liqueurs 344–6 Loire Valley 152, 203, 205, 206, 220 Lombardy 128, 241, 272 Long-term storage 66 Lowland 361 Low-wines 363 Macabeo 271 Macerate 135 Maceration 37, 116, 151, 169, 191 Machine harvesting 16 Maconnais 117, 118 Macroclimate 11–12 Madeira 214, 295–8, 317 Madeira, service 314–5 Maderization 50, 420 Madiran 243 Magnums 394 Málaga 300 3/13/09 6:23:32 PM INDEX Malbec 233–4 Malmsey 214, 296, 297, 298 Malo-lactic fermentation 28, 116, 118, 119, 151–2, 259 Malt 322–3, 360, 364 Malt, amber 323 Malt, black patent 323 Malt, cask strength 363 Malt, chocolate 323 Malt, crystal 323 Malt, munich 323 Malt, pale 322 Malt,Vienna 323 Malting 322 Malvasia 213–4, 297 Manduria 247 Marc 355–6 Marche 201 Margaret River 117 Markup 403–4 Markup, cost plus 404 Markup, flexible 404 Markup, straight 403–4 Marl 124 Marlborough 128, 152 Marques de Pombal 279 Marsala Vergine 299 Marsala 299 Marzen 328 Mash tun 325 Masi 224 Massal selection 126 Mataro 301 Maury 179, 300 Mauzac 270 Mechanical harvesting 199 Melon de Bourgogne 198, 203–4 Mendoza 192 Menu matching 405–7 Merlot 108, 143–148, 220, 236, 249 Mescal 374–5 Mesoclimate 11–12 bindex.indd 507 507 Methode ancestrale 266 Methode champenoise 257 Methode traditionelle 257–64, 265, 270, 273, 312 Methuen treaty 279 Metodo classico 257, 271 Metodo tradicional 257 Meursault 117, 118 Microclimate 11–12 Micro-oxygenation 38 Mildew 9, 125 Millerandage Mistela 299 Mistelle 300 Mistral 170–1 Moet et Chandon 268, 273 Molinara 223 Monastrell see Mourvèdre Montagne de Reims 128, 258 Montalcino 225 Montilla 293 Montilla-Moriles 302 Montrachet 117, 118, 119 Morellino di Scansano 226–7 Moscato d’Asti 189, 266, 271 Mosel-Saar-Ruwer 160–1 Mosto cotto 299 Mount Vulture 242 Mourvèdre 177, 178, 247–8, 249 Mousseux 270 MOX see micro-oxygenation Muller-Thurgau 159, 272 Murcia 248 Muscadelle 301 Muscadet see Melon de Bourgogne Muscadine 108 Muscat 188–190, 192, 210, 214, 266, 270, 271, 289, 299, 300, 301 Muscat Blanc a Petits Grains see Muscat Muscat of Alexandria see Muscat Muscat Ottonel see Muscat Muscatel 356 3/13/09 6:23:32 PM 508 INDEX Must 22 Mutage 189 Mutation 124, 125 Nantais 203 Napa Napa 128, 137, 273 Navarra 178 Nebbiolo 202, 227, 228, 240–1, 243, 355 Negroamaro 248 Nero d’Avola 249 New York 272–3 New Zealand 118, 128, 154, 210 Nicholas Joly 206 Nonvintage 267, 268 Nouveau wines 39 Novara 240 Oak 29–30, 136 Oakville 137, 145 Ocean fish 91 Oechsle Oloroso dulce 294 Oloroso see Sherry, oloroso Oltrepo Pavese 128 ONIVINS 450 Oporto 283 Ordinaries 374 Oregon 128, 130, 198–9, 210 Orvieto 201 Oxidation 15, 50, 420 Oxidative aging 62, 127 Paarl 460 Pagos 288 Pais 356 Palomino 289 Par stock 410 Parellada 271 Pas Dosé 272 Passito 202, 223 Patamares 280 bindex.indd 508 patent still see column still Peat 361–2 Pedro Jimenez 289, 302 Percolation 345 Perrier-Jouet 257, 267 Pesquera 233 Petit Champagne 350 Petit Sirah 108 Pfalz 191 Phenolic ripeness Phenols 108 Phylloxera vastatrix Physiological ripeness 6, 176 Picpoul 354 Piedmont 227, 228, 240, 241, 243 Pierce’s Disease 125 Pigeage 36 Pilsner 328, 335 Pinot Blanc 125, 198–9, 202, 272 Pinot Grigio 199–200, 210 Pinot Gris 95, 125, 188, 199, 210–1, 212 Pinot Meunier 117, 124, 258, 268 Pinot Noir 96, 98, 108, 114, 117, 123–131, 199, 225, 234, 235, 241, 254, 258, 267, 268, 272, 273, 386 Pinotage 234–5 Pipes 283 Piquant food and wine 90 Piquette 449 Pisco 356 Pitching the yeast 326 Plaquette 263 Plastic cork 33–4 Plavic Mali 247 Pneumotage 37 Poios 296 Pommard 127 Pompe bicyclette 265 Port and Stilton 98 Port method 278 Port Wine Institute 279 3/13/09 6:23:32 PM INDEX Port 91, 241, 278–87, 299, 317 Port, aged tawny 285 Port, Australian tawny 301 Port, Australian vintage 301 Port, barrel aged 286–7 Port, crusted 287 Port, late bottled vintage 287 Port, premium ruby 285 Port, ruby 285 Port, service 314 Port, single quinta vintage 286 Port, tawny reserve 285 Port, tawny 285 Port, vintage 286 Port, vintage, service 216 Port, white 286 Port, wood–age 285–6 Portugal 193 Portugal, map 432 pot still 341 Pouilly–Fumé 150, 152 Powdery mildew 134, 144, 176 Premier cru 258 Pressing grapes 21–22 Primary odors 53 Primitivo 247 Priorato 178, 180 Prohibition 106, 228 Project Genome 382–4 Proof 344 Prosecco 271–2, 312–3 Prugnolo 226–7 Pruning Puerto de Santa Maria 288 Pulque 374 Punt e Mes 303 Pupitres 262 Purchasing 410–1 QbA 456 QgU 456 QmP 456–7 bindex.indd 509 509 Qualitatswein bestimmte anbaugebiete 456 Qualitatswein mit pradikat 162, 456–7 Quarts de Chaume 206 Racking 28–9 Rancio 179, 300 Rasteau 300 Recioto amarone see Amarone Recioto della Valpolicella 223 Recioto di Soave 202 Recioto dolce 223 Reductive aging 62 Reductive faults 420 Refractometer Remontage 37 Rémuage 262 Requisition 411 Reserva 455 Reserve list 404 Residual sugar 20 Resveratrol 107–8 Rheingau 160, 161, 164 Rhône 169, 170, 186 Rhône rangers 171 Rhum agricole 372 Rhum 372 Rias Baixes 193 Ribera del Duero 232, 233 Riddling 261, 262 Ridge Vineyards 246 Riesling 94, 95, 157–166, 188, 199, 206, 210, 272, 401 Right Bank 144 Rim to core variation 49 Rio Negro 192 Rioja 213, 232, 386 Ripasso 224 Riserva 232 Rivesaltes 179, 300 Roederer 268 Roero 202 3/13/09 6:23:33 PM 510 INDEX Rondinella 223 Rootstock Rose d’Anjou 221 Rosso di Montalcino 226 Rot 125, 176 Rotary fermenter 37, 126 Roussillon 248 Rueda 193 Rulander 210 Rum 372–3 Rum, gold 372 Rum, Jamaican 372–3 Rum, silver 372 Rum, white 372 Running the scales 291 Russian River 128 Rutherford bench 137 Rutherglen 189 Saccharomyces carlsbergensis 324 Saccharomyces cerevisiae 24–5, 323 Salice Salentino 248, 250 San Sadurni 270 Sancerre 117, 150, 152 Sand 150 Sangiovese Grosso 225, 227 Sangiovese Piccolo 225 Sangiovese 224–7, 355 Sangrita 375 Sanlucar de Barrameda 288 Santa Barbara 128 Sardinia 176 Satén 272 Saumur 220, 270 Sauternes 153, 154, 206, 211–2 Sauternes and Foie Gras 99 Sauternes and Roquefort 98 Sauvignon Blanc and food 88, 94, 96, 100 Sauvignon Blanc 149–156, 193, 211, 401 Savennieres 206 Savoie 266 bindex.indd 510 Savory richness in food 94 Schist 279–80 Scion Scotch 360–3 Secondary aromas 53 Sediment 62 Sekt 272 Selection de Grains Nobles 164, 210 Semillon 152, 211–3 Sercial 296, 297, 298 Service temperatures 71–2, 388 Service, red wine 74–5 Service, white wine 73–4 Shatter see coulure Shellfish 91 Sherry 287–295, 316–7 Sherry method 278 Sherry, Amontillado 293 Sherry, Amoroso 294 Sherry, Brown 294 Sherry, cream 294 Sherry, Fino 290, 292, 293 Sherry, Manzanilla 293 Sherry, Oloroso 290, 291, 294, 302 Sherry, Pale cream 293 Sherry, Palo cortado 293–4 Sherry, service 313–4 Sherry, specialty 294 Sherry, V.O.R.S 295 Sherry, V.O.S 295 Shiraz 167–174 Shiraz, sparkling 273–4 Short-term storage 65–6 Sicily 213 Silex see flint Sin crianza 454–5 Slanted Door, The 406 Slate 158, 160–1 Soave 201, 202 Socalcos 280 Soil 13–14 Solera system 291–2 3/13/09 6:23:33 PM INDEX Solera 300 Sommelier 66–7 Sonoma 128, 273 Sour mash 365 Sous bois 129 South Africa 205, 206, 207, 234 South Africa, map 430 Spaghetti Western Productions 399–400 Spain 176, 213, 232, 248 Spain, map 432 Spanna 240 Sparging 325 Sparkling wine 20 Spätburgunder 128 Spätlese 162, 163, 457, 459 Speyside 361 St Emilion 220 St Laurent 124 Stag’s Leap Wine Cellers 138 Stag’s Leap 137, 145 Standard of identity 366 Steen 207 Stellenbosch 460 Sticky 301 Still wine 20 Still, alembic 341 Still, charentais 351, 356 Still, continuous 354 Still, pot 351 St-Nicolas-de-Bourgueil 220 Storage humidity 63–4 Storage temperature 63 Storage 411–4 Stout 327–8, 335 Stout, milk 328 Stout, oatmeal 328 Stuck fermentation 26 Sulfites 108 Sulfur dioxide 23–4, 27 Sulfur 422 Super Tuscans 227, 249 Sur lattes 260, 262 bindex.indd 511 511 Sur lie 204 Sur pointe 262 Süssreserve 28, 162 Sutter Home Wnery 246 Swan’s neck 341–2 Sweetness in food 91 Sylvaner 265 Syrah 96, 98, 167–174, 177, 178, 249, 301 Taille 259 Tails 341 Taittinger 267 Tank method 265, 271, 273 Tannat 243 Tannin 145 Taurasi 242 Tavel 178 TCA 33, 419 Tempranillo 94, 177, 232–3, 282 Tenareze 354 Tequila 373–4 Tequila, añejo 374 Tequila, blanco 374 Tequila, reposado 374 Tequila, ultra-añejo 374 Terrantez 297 Terroir 14, 92 Tertiary aroma 53 Textures, pairing 90 Three-tier system 463 Tinta Negro Mole 296, 297 Tinto 233 Topography 12 Torrontes 192–3 Touraine 206, 220 Touriga Nacional 241–2, 282 Trade shows 414 Traditional method 257 Traminer see Gewürztraminer Transfer method 264 Transversage 270 Trebbiano 200–1, 202, 213 3/13/09 6:23:34 PM 512 INDEX Tricholoranisole see TCA Tries 15, 205, 212 Trockenbeerenauslese 162, 163, 164, 457, 458 TTB 20, 365–6, 461 Tuscany 213, 225, 226, 227 Ugni Blanc 201, 351, 354 Uruguay 243 Vacqueyras 178 Valdobbiadene 272 Vallée de la Marne 258 Valpolicella 222–3, 224 Valtellina 241 VCIG 454 VDP 458 VDQS 451 Vega Sicilia 233 Vendage tardive 164, 191, 210 Veneto 200, 271\ Veraison 6, 125 Verband Deutscher Pradikatsweinguter 458 Verdejo 193–4 Verdelho 296, 297, 298 Verdicchio dei Jesi 201 Verdicchio di Matelica 201 Verdicchio 201 Vermouth 302–3 Vertical flight 56 Veuve Clicquot 255–7, 267, 268 Victoria 117 Vila Nova de Gaia 283, 284 Vin de presse 136 Vin doux naturel 178, 189, 299–300 Vin du pays 450–1 Vin du table 450 Vinha ao alto 281 Vinho verde 86, 193 Vinifera, vitis Vino comarcal 454 bindex.indd 512 Vino crianza 302 Vino da meditazione 224 Vino da tavola 200, 225, 452 Vino de color 294 Vino de la tierra 454 Vino de mesa 453 Vino joven 454–5 Vino Nobile di Montepulciano 226–7 Vins de Liqueur 300 Vintage 12 Vintners Quality Alliance 461 Viognier 92, 169, 186–188, 193, 199 Viura 193, 213, 271 Vodka 365–6 Volatile acidity 50, 420 Volnay 127 Vosne–Romanee 127 Vouvray 206–7, 270 VQA 461 VQPRD 449 VS 352 VSOP 352, 453 Washington Wine Quality Alliance 462 Weisse beer 330 Weizen beer 330 Whiskey 360–5 Whiskey, blended 360, 363, 365 Whiskey, Canadian 365 Whiskey, grain 360, 363 Whiskey, Irish 364 Whiskey, malt 360, 362–3 Whiskey, pure malt 363 Whiskey, single malt 362–3 Whiskey, straight 360 Whiskey, Tennessee 365 Whiskey, vatted malt 363 Wild fermentation 25 Willamette Valley 128 Wine and chocolate 89 Wine aroma wheel 47 Wine dinner 407 3/13/09 6:23:34 PM Free ebooks ==> www.Ebook777.com INDEX Wine Law, French 450–2 Wine law, German 455–9 Wine Law, Italian 452–3 Wine law, Spanish 453–5 Wine list, regional 395–7 Wine list, style 397–9 Wine list, varietal 397 Wine of Certified Origin 460 Wine of Origin 460 Winterkill 10 Wort 325 WWQA 462 513 Xarel–lo 271 XO 352, 354 Xylella fastidiosa 125 Yarra valley 273 Yecla 248 Zibibbo see Muscat Zinfandel , White 246, 249 Zinfandel port 247, 249 Zinfandel 108, 246–247, 249, 250 www.Ebook777.com bindex.indd 513 3/13/09 6:23:34 PM ... restaurant and culinary classes utilizing food and wine pairing Organization of the Text The Wine, Beer, and Spirits Handbook approaches the subject from the modern view of varietal labeling and. .. What are the advantages and disadvantages of harvesting by hand? 13 What are the advantages and disadvantages of harvesting by machine? c01.indd 18 3/13/09 11:52:52 AM chapter How Wine Is Made... climate are influenced by weather patterns crossing from ocean to land, rather than the other way around The rain and wind patterns originate over the ocean, and then influence vineyards as they