Great Wine Made Simple - Andrea Immer [123]
Light
A. Charbaut et Fils, Ayala, Billecart-Salmon, Deutz, DeVenoge, Lanson, Laurent-Perrier, Perrier-Jouët, Pol Roger, Pommery, Ruinart, Taillevent, Taittinger
Medium
Delamotte, Jacquart, Jacquesson, Moët Chandon, G.H. Mumm, Nicolas Feuillatte, Philipponnat, Piper-Heidsieck
Full
Bollinger, Charles Heidseick, Drappier, Gosset, Alfred Gratien, Heidseick Monopole, Henriot, Jacques Selosse, Krug, Salon, Veuve Clicquot
INDEX
acidity, Chapter itr.1, itr.2, 2.1, 3.1, 4.1
food and, Chapter 9.1
tasting for, Chapter 2.1, 2.2, 2.3
aeration, Chapter 10.1
aging, Chapter itr.1, 2.1, 2.2, 2.3, 3.1, 10.1
tasting effects of, Chapter 7.1, 8.1
Albariño, Chapter 8.1
alcohol content, Chapter 3.1, 3.2, 3.3, 4.1
Alsace, Chapter 6.1, 6.2, 9.1
dessert wines, Chapter 6.1, 6.2
Gewürztraminer, Chapter 3.1, 6.1
Pinot Blanc, Chapter 6.1, 6.2
Riesling, Chapter 4.1, 5.1, 6.1, 9.1
tastings, Chapter 1.1, 1.2, 2.1, 2.2, 3.1, 4.1
Amarone, Chapter 7.1, 7.2
appellation systems, Chapter 1.1
Europe, Chapter 8.1, 8.2, 8.3
United States, Chapter 8.1, 8.2
Argentine wines, Chapter 4.1, 8.1, 8.2
aroma, Chapter itr.1, 2.1, 3.1, 3.2. See also specific aroma characteristics
Asti Spumante, Chapter 7.1
Australian wines, Chapter 8.1
Cabernet Sauvignon, Chapter 1.1, 5.1, 8.1
Chardonnay, Chapter 8.1, 9.1; tastings, 1.1, 2.1, 2.2, 3.1, 4.1, 5.1
dessert wines, Chapter 8.1, 9.1
maps, Chapter 4.1, 8.1
Pinot Noir, Chapter 8.1
red blends, Chapter 6.1, 9.1
regions and wineries, Chapter 8.1, 9.1, 9.2, 9.3
Riesling, Chapter 2.1, 4.1, 4.2, 5.1, 8.1, 9.1, 10.1
Sémillon and blends, Chapter 8.1, 8.2
Shiraz, Chapter 1.1, 3.1, 6.1, 8.1, 9.1
tastings, Chapter 1.1, 3.1, 4.1
value wines, Chapter 9.1
Austrian wines, Chapter 8.1
Riesling, Chapter 1.1, 1.2, 4.1, 8.1, 9.1
AVAs, Chapter 8.1
balance, Chapter itr.1, 3.1
Banyuls, Chapter 6.1, 9.1
Barbaresco, Chapter 7.1, 7.2, 9.1
Barbera, Chapter 7.1, 7.2, 7.3, 9.1, 9.2
Barolo, Chapter 7.1, 7.2, 9.1
barrels, Chapter 2.1, 3.1
Barsac, Chapter app1.1
Beaujolais, Chapter 4.1, 6.1, 9.1
Big Six grapes, Chapter itr.1, itr.2. See also specific varietals
bitterness, Chapter itr.1
Blaufrankisch, Chapter 8.1
body, Chapter itr.1, itr.2, 1.1, 2.1, 3.1, 4.1
tasting for, Chapter itr.1, 1.1, 3.1
Bolgheri, Chapter 7.1
Bordeaux, Chapter 6.1, 6.2. See also Sauternes
Châteaus and rankings, Chapter 6.1, 6.2, 9.1, app1.1
grapes and subregions, Chapter 6.1
growing conditions, Chapter 4.1, 5.1
reds, Chapter 4.1, 4.2, 4.3, 6.1, 6.2
tastings, Chapter 3.1, 5.1, 6.1
value wines, Chapter 6.1, 6.2, 6.3, 6.4
whites, Chapter 6.1, 6.2; tastings, 3.1, 4.1, 6.3
botrytis, Chapter 2.1, 6.1, 6.2, 8.1, 9.1
Bourgogne, Chapter 4.1, 5.1
Brunello di Montalcino, Chapter 7.1, 7.2
Bulgarian wines, Chapter 5.1
Burgundy, Chapter 3.1, 5.1, 6.1, 6.2
buying caution, Chapter 9.1
flavor styles, Chapter 6.1, 6.2
geography, labelling, and quality, Chapter 6.1
prices, Chapter 6.1
producers, Chapter 6.1, 9.1
reds, Chapter 6.1, 6.2, 6.3, 6.4, 6.5; Beaujolais, 4.1, 6.6, 9.1; tastings, 4.2, 5.1, 6.7, 6.8
value wines, Chapter 6.1, 6.2, 6.3
vineyard labelling, Chapter 6.1
whites, Chapter 5.1, 6.1, 6.2, 6.3, 9.1; aging, 10.1; tastings, 2.1, 2.2, 3.1, 4.1, 4.2, 6.4, 6.5
buttery character, Chapter 3.1, 3.2
buying wine, Chapter 8.1, 8.2, 9.1. See also restaurant wine service
finding values, Chapter 9.1
to impress, Chapter 9.1
as an investment, Chapter 10.1
for large gatherings, Chapter 9.1
retail wine buying, Chapter 9.1
Cabernet Franc, Chapter 6.1, 8.1
Cabernet Sauvignon, Chapter itr.1, 4.1, 6.1. See also specific countries and regions
in Bordeaux, Chapter 4.1, 6.1, 6.2
characteristics, Chapter itr.1, 1.1, 1.2, 2.1, 2.2, 4.1, 5.1
regions and wineries, Chapter 8.1, 8.2, 8.3, 8.4
in Spain, Chapter 8.1, 8.2, 8.3
tastings, Chapter 1.1, 1.2, 2.1, 2.2, 4.1, 5.1, 6.1, 9.1
California, Chapter 4.1, 4.2
Cabernet Franc, Chapter 8.1
Cabernet Sauvignon, Chapter 5.1, 8.1; tastings, 1.1, 2.1, 4.1, 5.2, 6.1
Chardonnay, Chapter 1.1, 2.1, 2.2, 3.1, 4.1, 5.1, 8.1
Chenin Blanc, Chapter 6.1
dessert wines, Chapter 6.1, 9.1