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Machine derived contents note: Contents -- Acknowledgements -- Introduction -- 1: What is Wine Style? -- Categorizing wines by taste, and where quality enters the picture -- 2: Tasting Wine for Quality and Style -- What constitutes a wine's taste and its quality -- 3: Getting Down to the Styles -- Twelve wine styles plus two over-arching stylistic influences -- 4: Fresh, Unoaked White Wines -- Light, crisp, refreshing whites with fairly subdued aromas and flavors, such as Muscadets, inexpensive white Bordeaux wines, Pinot Grigios, and various other European whites -- 5: Earthy Whites -- Unoaked or gently-oaked wines with broad, earthy flavors, such as Rhn̥e whites, Mćons, Vouvrays, and similar wines -- 6: Aromatic Whites -- Flavorful, unoaked whites from aromatic grapes, such as Rieslings, Gruner Veltliners, Gewurztraminers, Viogniers, Albariǫs, some Pinot Gris wines, some Sauvignon Blancs -- 7: Rich, Oaky Whites -- Full-bodied, flavorful whites with oaky aromas and flavors, such as most New World Chardonnays, oaked Sauvignon Blancs, elite white Bordeaux wines, and other wines -- 8: Mild-mannered, Subtle Reds -- Easy-drinking, subtle reds, such as inexpensive red Bordeaux wines, traditional Rioja wines, NE Italian Merlots and Cabernets, some Chiantis, and similar wines -- 9: Soft and Fruity Reds -- Uncomplicated, youthful reds, such as most Beaujolais, many Southern Rhn̥e wines, some Southern Italian reds, some Pinot Noirs from the New World, some U.S. Merlots, and inexpensive American and Australian reds -- 10: Fresh, Spicy Reds -- Savory, firm reds with lots of personality, such as Dolcettos, Barberas, some Zinfandels, cru Beaujolais wines, Argentine Malbecs, Chilean Carmenr̈es, and other wines -- 11: Powerful Reds -- Full-bodied, intense red wines, such as elite California Cabernets and Merlots, elite red Bordeaux wines, Barolos, Brunello di Montalcinos, most Northern Rhn̥e reds, and similar wines -- 12: Two Ros ̌Styles -- Blush wines and dry rosš -- 13: Sparkling Wines in Two Styles -- Fruity bubbly wines such as Prosecco, and serious, complex sparklers such as Champagne.
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