Wine For Dummies

Wine For Dummies

Ed McCarthy

Language: English

Pages: 432

ISBN: 1118288726

Format: PDF / Kindle (mobi) / ePub

The #1 wine book—now updated!

The art of winemaking may be a time-honored tradition dating back thousands of years, but today, wine is trendier and hotter than ever. Now, wine experts and authors Ed McCarthy and Mary Ewing-Mulligan have revised their popular Wine For Dummies to deliver an updated, down-to-earth look at what's in, what's out, and what's new in wine.

Wine enthusiasts and novices, raise your glasses! The #1 wine book has been updated! If you're a connoisseur, Wine For Dummies will get you up to speed on what's in and help you take your hobby to the next level. If you're new to the world of wine, it will clue you in on what you've been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics, like navigating restaurant wine lists, deciphering wine labels, dislodging stubborn corks, and so much more.

  • Includes updated information on wine regions throughout the world, including the changes that have taken place in Chile, Argentina, parts of Eastern Europe, the Mt. Etna region in Sicily, among other wine regions in Italy and California's Sonoma Coast
  • Covers what's happening in the "Old World" of wine, including France, Italy, and Spain, and gets you up-to-speed on what's hot (and what's not) in the "New World" of Wine, including the U.S., Australia, and New Zealand
  • Features updated vintage charts and price guidelines
  • Covers wine bloggers and the use of smartphone apps

Wine For Dummies is not just a great resource and reference, it's a good read. It's full-bodied, yet, yet crisp...robust, yet refreshing....
















wine. Think about the flavors in a dish the same way you think about the flavors in wine — as families of flavors. If a dish has mushrooms, it has an earthy flavor; if it has citrus or other elements of fruit, it has a fruity flavor (and so on). Then consider which wines would offer their own earthy flavor, fruity flavor, herbal flavor, spicy flavor, or whatever. The earthy flavors of white Burgundy complement risotto with mushrooms, for example, and an herbal Sancerre complements chicken breast

their labels do not have to carry the phrase Contains Sulfites (which the U.S. government requires on the label of any wine that contains more than 10 parts per million of sulfites). If you wish to limit your consumption of sulfites, dry red wines should be your first choice, followed by dry white wines. Sweet wines contain the most sulfur dioxide. For more info, turn to Chapter 1. What are organic wines? The new standards of organic agriculture established by the U.S. Department of

SULFITES Bottler information Vineyard designation © Akira Chiwaki 08_045795 ch04.qxp 8/22/06 9:25 PM Page 59 Chapter 4: Wine Names and Label Lingo 59 Will the real producer please stand up? Although U.S. labeling laws require wine labels made by indicate the name of the company that to carry the name and address of the bottler, this actually fermented 75 percent or more of the information doesn’t necessarily tell you who wine (that is, who really made the wine); words made the wine.

one to turn to for advice, do one of the cell phone (assuming that his or her palate following: and yours get along). ߜ Consult a list of recommended wines from ߜ Buy the wine with the prettiest label. What the last wine article that impressed you. have you got to lose? The bottom line is that supermarkets and discount warehouses can be great places to buy everyday wine for casual enjoyment. But if what you really want is to learn about wine as you buy it, or if you want an unusually

blackcurrant flavor. Left Bank wines usually need many years to develop and will age for a long time, often for decades — typical of a Cabernet Sauvignon-based wine. Bordeaux wines from the Right Bank are better introductory wines for the novice Bordeaux drinker. Because they’re mainly Merlot, they’re more approachable; you can enjoy them long before their Left Bank cousins, often as soon as five to eight years after the vintage. They’re less tannic, richer in texture, and plummier in flavor,

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