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Index
Cover
Title Page
Copyright Page
Dedication
Contents
Acknowledgments
Preface: The Last Thirty Years
Introduction
How to Use This Guide
Organization
Viticultural Areas Covered
Rating the Producers and Growers
Vintage Summaries
Tasting Notes and Ratings
Quoted Prices
The Role of a Wine Critic
How to Buy Wine
How to Store Wine
The Question of How Much Aging
How to Serve Wine
Food and Wine Matchups
What’s Been Added to Your Wine?
Organic Wines
The Growing International Standardization of Wine Styles
Destroying the Joy of Wine by Excessive Acidification, Overzealous Fining, and Abrasive Filtration
The Inflated Wine Pricing of Restaurants
Collectors Versus Consumers
Unspeakable Practices
Wine Producers’ Greed
Wine Writers’ Ethics and Competence
In Vino Veritas?
Safety Guidelines
Making Sense of Terroir
Recommended Reading
The Tongue-in-Cheek Guide to Wine
Part 1: The Wines of Western Europe
Chapter 1: Austria
Chapter 2: France
Chapter 3: Alsace
Chapter 4: Bordeaux
Chapter 5: Burgundy
Chapter 6: Champagne
Chapter 7: France’s Southwest
Chapter 8: The Jura and the Savoie
Chapter 9: The Languedoc and Roussillon
Chapter 10: The Loire Valley
Chapter 11: Provence
Chapter 12: The Rhône Valley
Chapter 13: Germany
Chapter 14: Italy
Chapter 15: Piedmont
Chapter 16: Tuscany
Chapter 17: The Best of Northern Italy
Chapter 18: The Best of Central and Southern Italy
Chapter 19: Portugal
Chapter 20: Spain
Part 2: The Wines of North America
Chapter 21: California
Chapter 22: East of The West Coast
Chapter 23: Oregon
Chapter 24: Washington State
Part 3: The Best of The Rest
Chapter 25: Argentina
Chapter 26: Australia
Chapter 27: Central Europe
Chapter 28: Chile
Chapter 29: Israel
Chapter 30: New Zealand
Chapter 31: South Africa
Glossary
Index
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