In this completely updated and expanded edition of her
international bestseller, Jancis Robinson, one of the world''s most
respected wine authorities, offers an engaging introduction to the
enjoyment of wine.
關於作者:
Jancis Robinson is an internationally acclaimed wine writer
and broadcaster. The only British journalist to have qualified as a
Master of Wine, she has worked as wine columnist for the Sunday
Times, the New York-based Wine Spectator, and the Financial Times.
She is the author of more than ten books, including The Oxford
Companion to Wine.
目錄:
INTRODUCTION
1 GETTING THE MOST
OUT OF WINE 11
The True Sense of Taste
How to Taste Wine
Tasting Terms
Becoming a Wine Taster
The Mechanics of Serving Wine
Serving the Right Bottle
Wine and Food
Wine and Health
Whether to Store Wine
How to Store Wine
Clues from the Package
Deciphering the Label
How to Buy the Right Bottle
Choosing Wine in a Restaurant
Some Special Wines
2 HOWWINE IS MADE
The Importance of Place
Does the Answer Lie in the Soil?
Growing Vines
The Wine Plant and its Fruit
The Vineyard Year
A Bluffer''s Guide to WinemakingJargon
The Winemaking Process
How Sparkling Wines are Made
How Sweet Wines are Made
Oak - Ingredient X
3 WINE GRAPE VARIETIES
The Vine Family
White Wine Varieties
Red Wine Varieties
……