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The New Sotheby s Wine Encyclopedia 4th Edition by Tom Stevenson ISBN 0756613248 9780756613242

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The New Sotheby s Wine Encyclopedia 4th Edition Tom Stevenson Digital Instant Download

Author(s): Tom Stevenson
ISBN(s): 9780756613242, 0756613248
Edition: 4
File Details: PDF, 51.56 MB
Year: 2005
Language: english
SKU: EB-1224890 Categories: , Tag:

The New Sotheby s Wine Encyclopedia 4th Edition by Tom Stevenson – Ebook PDF Instant Download/Delivery: 0756613248, 9780756613242
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Product details:

ISBN 10: 0756613248 
ISBN 13: 9780756613242
Author: Tom Stevenson

Featuring a regional Best Wines chart, a Troubleshooters’ guide to potential wine faults, and a Taste Chart to identify flavors in a wine, this definitive, updated, geographically organized encyclopedia of wine identifies wines made in France, Germany, Italy, Spain, Portugal, Africa, Australia, New Zealand, North and South America, and the Far East.

The New Sotheby s Wine Encyclopedia 4th Table of contents:

Part I: The Fundamentals of Wine

Chapter 1: The Grapevine and the Vineyard

  • Anatomy of the Vine
  • Key Grape Varieties (A-Z Guide with updated data)
  • Understanding Terroir: Climate, Soil, and Topography
  • Sustainable and Organic Viticulture

Chapter 2: From Grape to Bottle: The Winemaking Process

  • Red, White, Rosé, and Sparkling Wine Production
  • Fermentation, Maceration, and Maturation
  • Oenological Techniques and Modern Technology
  • The Art of Blending

Chapter 3: The World of Wine: An Overview

  • A Map of Major Global Wine Regions
  • Key Classifications and Labeling Terminology
  • Vintage Variation and its Impact

Part II: The Wines of the Old World

Section A: France

  • Chapter 4: Bordeaux: The Châteaux, Left Bank vs. Right Bank, and its Appellations
  • Chapter 5: Burgundy: From Climats to Crus, Pinot Noir and Chardonnay
  • Chapter 6: Champagne: The Science and History of the World’s Most Famous Sparkling Wine
  • Chapter 7: The Rhône Valley: Northern vs. Southern Rhône and its Grape Varieties
  • Chapter 8: The Loire Valley, Alsace, and Provence: A Guide to White, Rosé, and Red Gems
  • Chapter 9: The Languedoc-Roussillon and Other Regions: The Dynamic South of France

Section B: Italy

  • Chapter 10: Piedmont: Barolo, Barbaresco, and Nebbiolo
  • Chapter 11: Tuscany: Chianti, Brunello, and the Super Tuscans
  • Chapter 12: Northern and Southern Italy: From Veneto to Sicily

Section C: Spain & Portugal

  • Chapter 13: Spain: Rioja, Ribera del Duero, and the Diversity of Spanish Wines
  • Chapter 14: Portugal: Port, Madeira, and the Wines of the Douro Valley

Section D: Germany, Austria, and Switzerland

  • Chapter 15: Germany: The Mastery of Riesling and its Classifications
  • Chapter 16: Austria & Switzerland: Grüner Veltliner, Alpine Wines, and Terroir

Section E: Eastern & Southeastern Europe

  • Chapter 17: Greece: Modern Winemaking and Indigenous Varieties
  • Chapter 18: Hungary, Croatia, and Slovenia: Ancient Traditions and Emerging Quality

Part III: The Wines of the New World

Chapter 19: The United States: California, Oregon, and Washington State Chapter 20: Australia & New Zealand: Shiraz, Sauvignon Blanc, and Regional Diversity Chapter 21: South America: Chile and Argentina Chapter 22: South Africa Chapter 23: Other Emerging Regions: Canada, China, India, and the UK

Part IV: Tasting, Collecting, and Food Pairing

Chapter 24: The Art of Tasting

  • The Sensory Process: Sight, Smell, and Taste
  • Recognizing Faults and Flaws
  • A Systematic Approach to Wine Evaluation

Chapter 25: Storing, Serving, and Decanting

  • Building a Cellar: Conditions and Considerations
  • Optimal Serving Temperatures
  • Decanting and Aerating

Chapter 26: Wine and Food Pairing

  • Principles of Pairing: Complementing vs. Contrasting
  • Classic Pairings and Modern Ideas

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