Table of Contents

Foreword 1

Part 1 Fundamentals: Growing Grapes, Making Wine, and Tasting Wine 3

Chapter 1 The Right Stuff: Grape Growing and Grape Types 5

Chapter 2 How Wine is Made 51

Chapter 3 Tasting Wine 87

Part 2 Wines of the New World 109

Chapter 4 United States: California 111

Chapter 5 Beyond California: Wines of North America 185

Chapter 6 The Southern Hemisphere 207

Part 3 Wines of the Old World 255

Chapter 7 France 259

Chapter 8 Italy 351

Chapter 9 Spain 415

Chapter 10 Portugal 447

Chapter 11 Germany, Austria, and Switzerland 487

Chapter 12 Wines of Eastern Europe 519

Chapter 13 The Eastern Mediterranean and Asia 527

Part 4 Wine, Food, and Health 553

Chapter 14 Wine and Food 555

Chapter 15 Wine and Health 633

Part 5 Wine Service and Storage 647

Chapter 16 Wine Service 649

Chapter 17 Purchasing and Storing Wine 673

Chapter 18 Wine Lists 695

Appendix A: Conversion Tables 732

Appendix B: How to Read a Wine Label 733

Appendix C: American Appellations (AVAs) 746

Glossary 748

Bibliography 765

Index 771

Figure and Photography Credits 792

About the Author

Steven Kolpan, Brian H. Smith (1952 2009), and Michael A.Weiss have been the leading wine educators at The CulinaryInstitute of America for the last twenty five years. Theyhave traveled to virtually every wine producing region in theworld and have trained more than 30,000 students to understand andappreciate wine. The authors are active participants and organizersof professional and consumer food and wine events, write forseveral wine and food publications, and lecture and teachextensively in educational programs, seminars, and conferencesthroughout the United States and other wine producingnations. Their book WineWise won the coveted James Beard FoundationAward for Best Beverage Book of 2009 and the Georges Duboeuf Awardfor Best Wine Book of 2009. Founded in 1946, The Culinary Instituteof America is an independent, not for profit collegeoffering bachelor's and associate degrees in culinary artsand baking and pastry arts as well as certificate programs inculinary arts and wine and beverage studies. A network of more than40,000 alumni has helped the CIA earn its reputation as theworld's premier culinary college. The CIA, which alsooffers courses for industry professionals and food enthusiasts, hascampuses in New York (Hyde Park), California (St. Helena), andTexas (San Antonio).