The Everything Wine Book: A Complete Guide to the World of Wine
Format: PDF / Kindle (mobi) / ePub
Tips on buying, tasting, pairing, and storing wine--for novices and enthusiasts alike!
Shiraz...Pinot Noir...Chardonnay...Malbec...Prosecco. There's nothing quite like the perfect glass of wine. But with so many different wines to choose from, where do you start? The Everything Wine Book, 3rd Edition is a comprehensive wine resource for expanding your wine knowledge and taste buds. David White, founder of the influential wine blog Terroirist.com, provides you with an introductory wine course, covering all the essentials, including:
- How to identify the nuances of varieties by taste, smell, and region
- How to choose wines for any occasion
- How pair food with wine
- The history of different types of wines
- How to create a personalized wine cellar
Featuring a pronunciation guide, a glossary of terms, and instructions on how to store and serve wines at home, this all-in-one guide will turn you into a true wine connoisseur in no time at all!
versus Quality By the 1920s, Argentina had become the eighth-richest nation in the world. The Depression set it back, but, under Juan Perón, the country seemed to be recovering. In the mid-1950s, Perón was deposed and a succession of military governments plunged the country into economic and political decline. With a population that, frankly, drank a lot of wine (twenty-one gallons per capita per year), Argentina’s winemakers focused on quantity rather than quality. Oceans of rustic table wine
When Spanish settlers brought Vitis vinifera vines to Argentina via Chile and Peru, they discovered that the best place to grow the grapes was at the foot of the Andes. They established the city of Mendoza there in 1561, and it remains the center of Argentina’s winemaking industry today. Wine Exports Argentina, one of the largest producers of wine, always had such an enormous domestic market for its product that it didn’t worry too much about exports. However, thanks to competition from beer
fermenting, and aging all contribute to price. One winemaker might squeeze as much juice as possible out of the grapes and then ferment it in huge tanks—filtering and bottling after only a few weeks. Another producer might use minimal pressing, using only the free-run juice, and ferment and age the wine in oak barrels. Oak is a major cost. American oak barrels sell for about $700 each, while French oak barrels can top $1,500 each. Barrels hold about 300 bottles of wine. The sad part is that
won’t make much money, but you will learn the business from the ground up. Many famous winemakers began their careers as cellar rats. Import/Export Manager Ever wonder how that bottle of unpronounceable German wine ended up on the wine list at your favorite restaurant? An importer probably found it on a trip to Germany, brought it back to the United States, and the restaurant wine director bought it from a distributor that an importer convinced to carry it. Importers are like talent scouts,
following secondary fermentation. dry Opposite of sweet. All the sugar from the grapes has been converted to alcohol during fermentation. earthy Flavors derived from the soil where the grapes have been grown. enology The study of wine and winemaking; also oenology. extra dry Champagne classification where there is a slight perception of sweetness. fat A big, soft, and silky wine that fills the mouth. fermentation The process that turns grape juice into wine. The enzymes in the yeast convert