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Sémillon, Chapter 4.1, 6.1, 8.1, 8.2

serving wine, Chapter 10.1. See also restaurant wine service

decanting, Chapter 10.1

leftovers, Chapter 10.1

opening the bottle, Chapter 10.1, 10.2

portion sizes, Chapter 1.1, 1.2, 10.1

pouring, Chapter 10.1

problems, Chapter 10.1

temperature, Chapter 2.1

Sherry, Chapter 8.1, 9.1, 9.2

Shiraz. See Syrah/Shiraz

Silvaner, Chapter 8.1

Soave, Chapter 7.1

soils, Chapter 5.1

quality and, Chapter 3.1, 3.2, 3.3, 5.1

terroir, Chapter 3.1, 5.1

sommeliers. See restaurant wine service

South African wines, Chapter 3.1, 4.1, 6.1, 8.1

Spanish wines, Chapter 8.1

Albariño, Chapter 8.1

appellation law, Chapter 5.1, 8.1, 8.2

Cava, Chapter 6.1, 8.1, 9.1

importers, Chapter 8.1

maps, Chapter 4.1, 8.1

Navarra, Chapter 8.1

Penedes, Chapter 8.1, 8.2

Priorat (Priorato), Chapter 5.1, 8.1

Ribera del Duero, Chapter 3.1, 8.1

Rioja, Chapter 3.1, 5.1, 5.2, 8.1, 9.1, 9.2

Sherry, Chapter 8.1, 9.1, 9.2

value wines, Chapter 8.1, 8.2, 9.1

sparkling wines. See also Champagne

California, Chapter 6.1, 6.2

Italy, Chapter 7.1, 7.2

serving, Chapter 10.1, 10.2, 10.3

Spain, Chapter 6.1, 8.1, 9.1

tastings, Chapter 6.1

for weddings, Chapter 9.1

spicy character, Chapter 3.1, 3.2

spicy foods, wine with, Chapter 9.1

spoiled wines, Chapter 10.1

Steen, Chapter 6.1

St.-Émilion, Chapter 6.1, 6.2, app1.1

St.-Estèphe, Chapter 6.1

St.-Joseph, Chapter 3.1, 5.1, 6.1, 6.2

St.-Julien, Chapter 6.1

St. Laurent, Chapter 8.1

storing wine, Chapter 10.1, 10.2

structure, Chapter 3.1

sweetness, Chapter itr.1, 2.1, 2.2

sweet oakiness, Chapter 2.1

sweet wines. See dessert wines

Syrah/Shiraz, Chapter itr.1, 6.1, 6.2, 6.3, 8.1. See also specific countries and regions

characteristics, Chapter 1.1, 1.2, 3.1

tastings, Chapter 1.1, 1.2, 3.1, 4.1, 5.1, 6.1

Table Wine, Chapter 3.1

tannin, Chapter 2.1, 3.1, 4.1

tasting for, Chapter 2.1, 2.2, 2.3

tasting(s), Chapter itr.1, itr.2

Alsatian wines, Chapter 6.1

approving wine in a restaurant, Chapter 10.1

Big Six fruit styles, Chapter 4.1

Big Six varietal character, Chapter 1.1

blind tastings, Chapter 4.1

for body, Chapter itr.1, 1.1

Bordeaux reds, Chapter 3.1, 5.1, 6.1

Bordeaux whites, Chapter 3.1, 4.1, 6.1

Burgundies, Chapter 6.1

Champagne, Chapter 6.1

how to taste, Chapter itr.1

keeping track of wines, Chapter 1.1

Old World/New World comparisons, Chapter 3.1, 5.1, 6.1, 6.2

order of tasting, Chapter 2.1

Piedmont wines, Chapter 7.1

portion sizes, Chapter 1.1, 1.2

Rhône wines, Chapter 6.1

for specific flavor characteristics, Chapter 2.1, 3.1

spitting, Chapter 1.1

terminology for, Chapter itr.1, 2.1, 3.1

Tuscan reds, Chapter 7.1

wine-food pairings, Chapter 9.1

Taurasi, Chapter 7.1

Tempranillo, Chapter 3.1, 8.1, 8.2

Teroldego, Chapter 7.1

terroir, Chapter 3.1, 5.1, 6.1

Texas wines, Chapter 8.1

texture. See body; tannin

Tocai (Friuliano), Chapter 7.1

Tokaji, Chapter 6.1, 9.1

Tokay d’Alsace, Tokay Pinot

Gris, Chapter 6.1

Torrontes, Chapter 8.1

Trebbiano, Chapter 7.1

Trentino, Chapter 7.1

Tuscany

reds, Chapter 3.1, 5.1, 7.1, 9.1, 9.2, 9.3

tasting, Chapter 7.1

Vin Santo, Chapter 7.1, 7.2

whites, Chapter 7.1

U.S. wines, Chapter 8.1. See also specific states

labeling laws, Chapter 3.1, 8.1

regions and wineries, Chapter 8.1

wine regions mapped, Chapter 8.1

Valpolicella, Chapter 7.1

value wines, Chapter 9.1. See also specific varietals and regions.

vanillin, Chapter 2.1, 3.1

varietal character, Chapter 3.1

tasting for, Chapter 1.1

varietal wines, Chapter itr.1, 1.1, 8.1. See also specific grapes and regions

labeling laws, Chapter 8.1, 8.2

using flavor maps, Chapter 4.1

Veneto, Chapter 7.1, 7.2

Vino Nobile di Montepulciano, Chapter 7.1

Vin Santo, Chapter 7.1, 7.2, 9.1

vintage

on label, Chapter 8.1, 8.2

weather variations, Chapter 4.1

Viognier, Chapter 5.1, 6.1, 6.2, 8.1. See also specific regions

Virginia wines, Chapter 8.1, 8.2

Vouvray, Chapter 4.1, 4.2, 6.1, 6.2, 9.1

Washington, Chapter 9.1, 9.2

Cabernet Sauvignon, Chapter 1.1, 4.1, 5.1, 8.1

Chardonnay, Chapter 3.1

Gewürztraminer, Chapter 3.1