Great Wine Made Simple - Andrea Immer [126]
Pinot Gris, Chapter 8.1
Pinot Noir, Chapter 4.1, 4.2, 8.1, 8.2
Riesling, Chapter 2.1, 4.1, 5.1, 8.1, 9.1
Sauvignon Blanc, Chapter 1.1, 2.1, 2.2, 3.1, 4.1, 5.1
wineries, Chapter 8.1, 8.2, 9.1, 9.2
noble rot. See botrytis
nose, Chapter itr.1, 2.1, 3.1, 3.2. See also aroma; specific aroma characteristics
Nuits-St.-Georges, Chapter 4.1, 5.1, 6.1
oakiness, Chapter itr.1, 2.1, 3.1, 3.2, 4.1
label indicators, Chapter 3.1
tasting for, Chapter 2.1, 2.2
off-dry wines, Chapter 2.1, 2.2, 9.1
old vines, Chapter 3.1, 8.1
Old World/New World styles, Chapter 5.1
basics, Chapter 5.1
comparison tastings, Chapter 3.1, 5.1, 6.1, 6.2, 6.3
food and, Chapter 5.1
terroir, Chapter 5.1, 5.2
opening wine, Chapter 10.1. See also restaurant wine service
decanting, Chapter 10.1
problems, Chapter 10.1
sparkling wine, Chapter 10.1
Oregon
maps, Chapter 4.1, 8.1
Pinot Gris, Chapter 5.1, 8.1
Pinot Noir, Chapter 1.1, 2.1, 4.1, 4.2, 5.1
oxidized wines, Chapter itr.1, 10.1
passito wines. See dried-grape wines
Pauillac, Chapter 6.1
Penedes, Chapter 8.1, 8.2
Pessac-Léognan, Chapter 6.1, 6.2
Petite Sirah, Chapter 8.1
Petit Verdot, Chapter 6.1
phylloxera, Chapter 4.1
Piedmont wines, Chapter 7.1, 9.1, 9.2, 9.3
Pinotage, Chapter 8.1, 8.2
Pinot Blanc, Chapter 6.1, 6.2
Pinot Gris/Pinot Grigio, Chapter 4.1, 6.1, 6.2, 8.1, 8.2, 9.1
tasting, Chapter 5.1
Pinot Meunier, Chapter 6.1
Pinot Noir, Chapter itr.1, 4.1, 6.1, 6.2, 6.3, 9.1. See also specific countries and regions
characteristics, Chapter itr.1, 1.1, 2.1, 4.1
regions and wineries, Chapter 8.1, 8.2, 8.3
tastings, Chapter 1.1, 1.2, 2.1, 2.2, 4.1, 5.1
Pomerol, Chapter 6.1, 6.2, app1.1
Port, Chapter 5.1, 8.1, 9.1, 9.2
Portuguese wines, Chapter 8.1
Port and Madeira, Chapter 5.1, 8.1, 9.1, 9.2
Pouilly-Fuissé, Chapter 2.1, 2.2, 3.1, 4.1, 4.2, 5.1, 6.1
Pouilly-Fumé, Chapter 4.1, 5.1, 6.1, 6.2
pouring wine, Chapter 10.1
prices, Chapter itr.1, 2.1, 4.1, 9.1
quality and, Chapter 3.1, 3.2, 4.1
value wines, Chapter 9.1
Priorat (Priorato), Chapter 5.1, 8.1
quality, Chapter itr.1, 3.1, 4.1
label indicators, Chapter 3.1, 3.2
price and, Chapter 3.1, 3.2, 4.1
Recioto, Chapter 7.1
regional wines, using flavor maps, Chapter 4.1, 4.2
residual sugar, Chapter 2.1. See also dessert wines; sweetness
restaurant wine service, Chapter itr.1, 9.1
basics, Chapter 9.1, 10.1
decanting, Chapter 10.1
flawed wines, Chapter 9.1, 9.2, 10.1, 10.2
problems, Chapter 10.1
sparkling wines, Chapter 10.1
trying dessert wines, Chapter 9.1
wine by the glass, Chapter 9.1, 9.2
wine lists, Chapter itr.1, 3.1, 9.1, 9.2
retail wine buying, Chapter 9.1
Rhône Rangers, Chapter 6.1
Rhône wines, Chapter 4.1, 5.1, 6.1, 6.2, 9.1
Côtes du Rhône, Chapter 3.1, 4.1, 6.1, 6.2
Muscat Beaumes-de-Venise, Chapter 6.1, 6.2, 6.3, 9.1
reds, Chapter 4.1, 6.1; tastings, 3.1, 5.1, 6.2, 9.1
value wines, Chapter 6.1
whites, Chapter 5.1, 6.1, 6.2, 6.3, 6.4
Ribera del Duero, Chapter 3.1, 8.1
Riesling, Chapter itr.1, 9.1. See also specific countries and regions
characteristics, Chapter 1.1, 2.1, 2.2
with food, Chapter 8.1, 8.2
good values, Chapter 9.1
regions and wineries, Chapter 8.1, 8.2, 9.1
tastings, Chapter 1.1, 1.2, 2.1, 2.2, 3.1, 4.1, 5.1
Rioja, Chapter 3.1, 5.1, 5.2, 8.1, 9.1, 9.2
rosés, Chapter 6.1, 7.1, 8.1
Rosso di Montalcino, Chapter 7.1
Roussane, Chapter 6.1, 6.2
Sancerre, Chapter 6.1, 6.2
tastings, Chapter 1.1, 2.1, 2.2, 3.1, 4.1, 5.1, 9.1
value wines, Chapter 9.1
Sangiovese, Chapter 3.1. See also Tuscany, reds
Santenay, Chapter 4.1, 5.1
Sauternes, Chapter 2.1, 2.2, 6.1, 6.2, 9.1, 9.2, app1.1
Sauvignon Blanc, Chapter itr.1, 6.1, 6.2, 8.1, 9.1. See also specific countries and regions
characteristics, Chapter 1.1, 2.1, 4.1, 4.2
good values, Chapter 9.1
regions and wineries, Chapter 8.1, 8.2, 8.3, 9.1
tastings, Chapter 1.1, 1.2, 2.1, 2.2, 3.1; climate zone comparison, 4.1; Old
World/New World comparison, Chapter 5.1, 6.1, 6.2
Savennières, Chapter 6.1, 6.2
Savigny-les-Beaune, Chapter 4.1, 5.1
scent. See aroma; specific aroma characteristics
sediment, Chapter 2.1, 10.1
decanting,