Great Wine Made Simple - Andrea Immer [124]
Gewürztraminer, Chapter 3.1
maps, Chapter 4.1, 8.1
Merlot, Chapter 1.1, 3.1, 4.1, 5.1, 6.1, 8.1
Petite Sirah, Chapter 8.1
Pinot Gris, Chapter 5.1
Pinot Noir, Chapter 1.1, 2.1, 2.2, 4.1, 4.2, 5.1, 8.1
regions and wineries, Chapter 8.1, 9.1, 9.2
Rhône Rangers, Chapter 6.1
Riesling, Chapter 1.1, 1.2, 2.1, 4.1, 4.2, 5.1, 8.1
Sauvignon Blanc, Chapter 8.1, 9.1; tastings, 1.1, 2.1, 2.2, 3.1, 4.1, 5.1, 6.1
Sémillon, Chapter 8.1
sparkling wines, Chapter 6.1, 6.2
Syrah/Shiraz, Chapter 1.1, 3.1, 4.1, 5.1
Viognier, Chapter 5.1, 8.1
Zinfandel, Chapter 8.1, 9.1, 9.2
Canadian wines, Chapter 4.1, 8.1, 9.1
Carmenère, Chapter 8.1
Carmignano, Chapter 7.1
Cava, Chapter 6.1, 8.1, 9.1
cellaring wine, Chapter 10.1
Chablis, Chapter 4.1, 6.1, 6.2, 6.3, 6.4, 10.1
tastings, Chapter 4.1, 5.1, 6.1, 9.1
Champagne, Chapter 2.1, 6.1, 6.2, 9.1, 10.1
with food, Chapter 6.1, 9.1
price, Chapter 6.1, 6.2
producers and styles, Chapter 6.1, 9.1, app2.1
serving, Chapter 10.1, 10.2, 10.3
tasting, Chapter 6.1
winemaking process, Chapter 6.1
Chardonnay, Chapter itr.1, 4.1, 4.2, 6.1, 6.2, 8.1. See also specific countries and regions
characteristics, Chapter 1.1, 1.2, 2.1, 5.1
tastings, Chapter 1.1, 1.2, 2.1, 2.2, 3.1, 4.1, 5.1
Chassagne-Montrachet, Chapter 5.1
Château Grillet, Chapter 6.1
Châteauneuf-du-Pape, Chapter 6.1, 6.2, 6.3
cheese and wine pairings, Chapter 9.1
Chenin Blanc, Chapter 4.1, 4.2, 6.1, 6.2, 10.1
Chianti, Chapter 3.1, 5.1, 7.1, 7.2, 9.1, 9.2, 9.3
Chilean wines, Chapter 3.1, 5.1, 8.1
Cabernet Sauvignon, Chapter 1.1, 4.1, 4.2, 8.1
Carmenère, Chapter 8.1
Chardonnay, Chapter 1.1, 8.1
maps, Chapter 4.1, 8.1
Merlot, Chapter 1.1, 4.1, 4.2, 8.1
Sauvignon Blanc, Chapter 1.1, 4.1, 5.1, 8.1
Cinsault, Chapter 6.1, 8.1
climate, Chapter 2.1, 3.1, 3.2, 4.1, 4.2, 5.1. See also flavor maps
color, Chapter itr.1, 2.1, 2.2
complexity, Chapter 3.1, 3.2
Condrieu, Chapter 5.1, 6.1, 6.2
corked wine, Chapter 10.1
corks, Chapter 10.1, 10.2
problems with, Chapter 10.1
in restaurants, Chapter 10.1, 10.2
corkscrews, Chapter 10.1
Cornas, Chapter 3.1, 5.1, 6.1
Corvina, Chapter 7.1
Côte Chalonnaise, Chapter 6.1, 6.2, 6.3
Côte de Beaune, Chapter 4.1, 6.1, 6.2, 6.3, 6.4, 6.5
Côte de Nuits, Chapter 6.1, 6.2, 6.3
Côte d’Or, Chapter 6.1, 6.2, 6.3, 6.4
Côteaux du Layon, Chapter 6.1, 6.2
Côte-Rôtie, Chapter 5.1, 6.1, 6.2
Côtes du Rhône, Chapter 3.1, 4.1, 6.1, 6.2, 6.3
crispness. See acidity
Crozes-Hermitage, Chapter 3.1, 5.1, 6.1, 6.2
decanting wine, Chapter 10.1
dessert wines, Chapter 9.1
with food, Chapter 9.1, 9.2, 9.3
French: Alsace, Chapter 6.1, 6.2; Banyuls, 6.3, 9.1; Beaumes-de-Venise, 6.4, 6.5, 6.6, 9.2; Loire, 6.7, 6.8, 9.3; Sauternes, 2.1, 2.2, 6.9, 6.10, 9.4, 9.5, app1.1; sweet Champagne, 6.11
German Riesling, Chapter 2.1, 2.2, 2.3, 8.1, 9.1
Italian, Chapter 3.1, 7.1, 7.2, 7.3, 7.4
North American, Chapter 2.1, 6.1, 9.1, 9.2
off-dry wines, Chapter 9.1
Port and Madeira, Chapter 5.1, 8.1, 8.2, 9.1, 9.2
Sherry, Chapter 9.1
diacetyl, Chapter 3.1
Dolcetto, Chapter 7.1, 7.2, 7.3
dried-grape wines, Chapter 2.1. See also Amarone; Recioto; Vin Santo
dryness, Chapter 1.1, 2.1
tasting for, Chapter 2.1, 2.2
earthiness, Chapter 5.1, 6.1
eiswein, Chapter 8.1, 9.1
estate bottled, Chapter 8.1
fermentation, Chapter 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 4.1
flavor maps, Chapter 4.1. See also fruit style/flavors
basics, Chapter 4.1, 4.2, 4.3
climate zones, Chapter 4.1
how to use, Chapter 4.1
maps, Chapter 4.1
flavors, Chapter itr.1, 2.1. See also flavor maps; fruit style/flavors; Old World/New World styles; specific flavor characteristics
basic, tasting for, Chapter 2.1
label indicators, Chapter 3.1, 5.1
terminology, Chapter itr.1, 2.1, 3.1
floral character, Chapter 3.1, 3.2
food and wine, Chapter 2.1, 2.2, 3.1, 3.2, 9.1
dessert wines, Chapter 9.1, 9.2, 9.3
Old World/New World styles and, Chapter 5.1
recommendations and tastings, Chapter 9.1, 9.2
fortified wines, Chapter 2.1, 9.1. See also Madeira; Port; Sherry
French wines, Chapter 6.1. See also specific appellations and regions
appellation law, Chapter