The Wine, Beer, and Spirits Handbook_ A Guide to Styles and Service ( PDFDrive )

G L O S S A R Y 487 Pneumatic press an enclosed press which utilizes a rubber bladder which is inflated to press the grapes. The bladder is filled pneumatically, either with liquid or air. Pneumotage a new technique of cap management in which pulses of air are released at the bottom of the fermenting tank, and their eruption through the cap disrupts the cap and mixes it back into the wine. Pomace the name for the pressed skins, seeds and pulp after fermentation. Pompe bicyclette method the “bicycle pump” method of making sparkling wine, basically referring to the direct injection of carbon dioxide into the wine. Port method the method of fortification where the addition of the alcohol occurs before the wine has finished fermenting. The result is a wine which retains some residual sugar. Port tongs a special tool needed to open vintage ports when the cork is too delicate to be removed by a cork screw. Port Wine Institute the Portuguese body which controls the export of Port wine. The declaration of a vintage year is determined by the Port Wine Institute. Pot still a still made from a single pot, swans neck, and condenser. It is a batch still, meaning each distillation is uses a separate batch of wine placed into the pot. Premium Ruby Port a high quality, young Port. It is either top quality ruby port or a ruby port which has had some tawny port added for increased character. Primary aroma aromas in a wine that are inherent to the grape varietal itself. Primitivo Italian wine grape that is a sibling to the American Zinfandel. Primitivo makes a spicy, rich wine. Proof the designation of alcohol content. Proof is the equivalent to double the percentage of alcohol by volume. Pulltap also known as the waiter’s friend, it is the most common type of cork screw used by sommeliers. It consists of a lever, knife and worm.

488 G L O S S A R Y Pulque the fermented liquid from roasted piñas which is then distilled to make tequila Pupitre an A-framed rack which contains of multiple holes. Sparkling wines undergoing riddling or remuage are placed in a pupitre and regularly turned to move the sediment to the neck of the bottle. Pure malt whiskey a blend of malt whiskeys. The blend could be of different years from the same distillery or a blend of different regions. PX shorthand for Pedro Ximenez. This is either a sherry solely made from Pedro Ximenez, or it is the wine used to sweeten oloroso sherry. Quinta a single vineyard or estate in the Douro valley Racking the process of siphoning clean wine off of sediment into a fresh barrel Rain-shadow effect the influence of a mountain range on the land downwind from it. The clouds meet the mountains and must go up in elevation to pass over the range. When the clouds move up in elevation, they lose their moisture on the windward side of the range, and once they have passed to the leeward side, there is less moisture available for rain. Rancio an oxidized style of wine, particularly for vin doux naturale Raya a lower quality sherry which is often sweetened and sold as commercial amontillado Rectified refined, or separated into finer distinctions Red label rum a full bodied dark rum that has been aged in charred wood barrels Reductive aging aging in the absence of oxygen. Reductive aging occurs in the bottle. Refractometer a tool which uses light and a prism to determine specific gravity. A drop of grape juice is placed on the prism and aimed at the light. Looking into the refractometer shows a scale which indicates the sugar content of the juice Remontage French term for pumping over. Wine is siphoned from the bottom of the fermentation tank and sprayed over the cap to extract color and tannin.

G L O S S A R Y 489 Rémuage French for riddling. This is the process of removing the sediment of the second fermentation by moving the bottles from being horizontal to vertical. Reposado meaning “rested”. The term placed on tequila that has aged in wood barrels for 2 to 11 months Reserve list a separate wine list of special wines, typically more expensive than the majority of the list. Reserve wine wine that is kept in storage to be used later in blending. Commonly used in sparkling wine making. Residual sugar sugar that remains in the wine after fermentation. Residual sugar is sometimes stated on a bottle as a percentage by volume, or it is measured as grams per liter. Resveratrol a compound found in grapes that is an antioxidant. Resveratrol is found in higher levels in grapes from cool climates. It is believed to be responsible for many of the health benefits derived from drinking wine. Rhône a river valley in the southeast of France. Separated into two regions, the northern Rhône is a narrow valley while the southern is more wide open. Rhum agricole French rums from the Caribbean. The result of fermented sugarcane juice, aging of the rhum occurs in France. Riddling English translation of rémuage. Riesling a great white wine grape. It is known to make dry, off-dry, sweet and sparkling wines. It is grown in Alsace, where it is a noble grape and is considered the best grape in Germany. It is also grown in Washington state and New York state. Rotary fermenter a fermenting vessel that resembles a cement mixer. A fin inside mixes the cap under the fermenting juice. When fermentation is over and the wine drained from the fermenter, the direction of spin is reversed and the pomace is expelled out the end. Ruby Port a young, barrel aged Port. Ruby ports are aged in wood for less than seven years. Ruby ports retain their color, tannin and fruitiness. Running the scales the term used to describe the movement of wine through the solera system

490 G L O S S A R Y Saccharomyces carlsbergensis a species of yeast which ferments wort at low temperature to produce lager Saccharomyces cerevisiae species of yeast that is responsible for most fermentation. This species is used to make ales and also to ferment grape juice to wine. Sangiovese the main grape of Tuscany, it is the grape that makes Chianti, Brunello and Vino Nobile de Montepulciano. Sangrita the combination of tomato and orange juice that is served alongside a shot of tequila Sauvignon Blanc a classic white grape, it is known for its high acidity and vegetal aroma and palate notes. Sauvignon Blanc is the grape of Sancerre, Pouilly-Fumé and New Zealand, is used as a blending grape in Bordeaux and makes Fumé blanc in California Schist a type of metamorphic rock which originally was mica, which give it a layered quality. It is the main soil of the Douro valley. Scotch a whiskey that is the product of grains saccharified by diastase, fermented by yeast, double distilled in pot stills and aged in barrels in Scotland for three years. Screwpull a type of corkscrew. A screwpull uses the constant twisting of the worm while the corkscrew is wedged against the bottle to twist the cork from the neck of the bottle. Secondary aroma this aroma is characteristic of fermentation and vinification procedures. The aroma of oak in a wine is a secondary aroma. Sediment the fine solids that settle to the bottom of a bottle of wine. The sediment typically consists of tannins and color compounds that have become insoluble over time. Sekt sparkling German wine. Semillon a white wine grape that make fat, full wines. It is blended with Sauvignon Blanc in Bordeaux and is the base wine for making Sauternes. Sercial a noble wine grape for making Madeira. It is also the style of wine made from the grape. Sercial is made using the sherry method and is the driest style of wine, containing 8 to 25 grams per liter of residual sugar

G L O S S A R Y 491 Shatter see coulure. Sherry method the method of fortifying wine that adds the neutral spirits or brandy after the wine has completed fermentation. Shiraz the Australian name for Syrah. The name also suggests a style of wine which is fruity, rich and full bodied. Single barrel Bourbon Bourbon which as been aged in one barrel and then directly bottled. Single malt Scotch a malt whiskey made from only malt at a single distillery. It is the best Scotch a distillery can produce. Single pump corkscrew known commonly by the brand name The Rabbit™, two handles grip the bottle while a third works the worm. One pump of that handle drives the worm into the cork and pulls it from the bottle. Single quinta port a special port made at a single estate or from a single vineyard. Often made as vintage port as well. Small batch Bourbon Bourbon which is bottled after several barrels are blended to create a pleasant flavor. Different small batches of Bourbon may taste differently. Smell the sense of perception that picks up on odors. It is registered at the olfactory bulb in the sinuses. Socalcos the oldest style of terracing in the Douro valley. Its greatest characteristic is tall stone retaining walls which create the terraces holding the grape vines. Solera the final level of the solera system. The wine from the solera barrels is blended and bottled for sale. Solera system a system of fractional blending to ensure consistency. Wines slowly trickle through the solera system gaining character along the way. Sommelier the cellar master. The person in a restaurant who is responsible for the purchase, storage and sale of wine and other alcoholic beverages.

492 G L O S S A R Y Sonoma a county in California known for its high quality wines. It has a cooler climate and more diversity of grape varieties than its neighboring county of Napa. Sour mash the leftovers from fermentation or distillation. It is added to the next fermentation to nourish the fresh yeast and to inhibit bacterial growth. Sous bois French term meaning undergrowth, used to describe earthiness in red Burgundy or other Pinot Noir wines Sparging the rinsing of the extracted grist to extract the most sugars before fermentation. Sparkling wine wine which contains dissolved carbon dioxide,which is released upon opening and pouring the wine Speyside a small region within the Highlands where a majority of Scotch distillers are located. Speyside is a sub-style of Highlands Scotch. Spirit safe the collection point for the final Scotch distillation. The spirit is contained in a locked case so taxes could be collected on the amount distilled. Spirit still the pot still which is charged with the low-wines and is used for the final distillation of Scotch. Split a small bottle which holds 187 mL. Standard of identity the definition of an alcoholic beverage as set by the TTB. The beverage must meet the standard of identity in order to be able to label the beverage with the name. Stelvin™ closure trademarked name for the screw cap closure. Sticky the Australian nickname for a Liqueur Muscat. The name comes from the syrupy character of the Liqueur Muscat, which make the wine sticky. Still table wine a wine which possesses between 7 and 14 percent alcohol and is not carbonated. Stout a deep, rich form of ale. It often has slightly more alcohol than normal ales, and is made with chocolate or black patent malt.

G L O S S A R Y 493 Straight whiskey a whiskey made from at least 51% of one type of grain Stuck fermentation a fermentation which slows or stops. It is often due to lack of yeast nutrients or from too low a temperature. Sulfur dioxide a wine additive which is an antiseptic and an antioxidant. It is used at many points in the wine making process. Sur lattes French term for laying wine on its side Sur pointe French term for describing sparkling wine that is resting on its neck, i.e. upside down. Syrah a main red grape of the RhôneValley. It is the dominant red grape in the Northern Rhône, and a major contributor to the blended wines of the Southern Rhône. Taille the name for the juice that is collected as the third pressing of the grapes harvested for Champagne. Tails/feints the last distillate collected, it contains fusel oils and higher weight alcohols. This distillate often has a bad flavor and is discarded. Tank method also known as Charmat or Cuve Close. It is the method of making a sparkling wine completely in a sealed tank. Tannat highly tannic grape grown mainly in Southwest France and Uruguay. Tannin the complex phenolic compounds that derive from wood portions of plant material. Tannin is astringent on the palate, and provides antioxidant protection for red wines. Tartrates insoluble salts of tartaric acid which precipitate upon cold stabilization of a wine. If found in a bottle, they are often termed “wine diamonds”. Taste the sense of perception that is picked up on the palate. There are only five recognized tastes: sweet, sour, salt, bitter and umami. Tastevin a shallow silver cup with small depressions used by a sommelier to analyze the color of a wine.

494 G L O S S A R Y Tawny Port a Port which has been aged in barrel for at least 7 years. Tawny reserve a top quality tawny port. Often a blend of tawny ports and labeled with the style that would be exhibited based on age (10 year, 20, 30 or over 40 year) TCA tricholoroanisole. The byproduct of treating a mold tainted cork with chlorine to sterilize it. TCA is responsible for the wine fault known as cork taint or corked wine. Tempranillo the main grape of Rioja. It makes a juicy, fresh wine which resembles Pinot Noir to an extent. Tequila a spirit made from the fermented juice of blue agave. It can only be produced in the five villages designated by the Mexican government in the state of Jalisco. Terroir a sense of place translated into a wine. Terroir is a combination of grape, soil, climate, aspect, drainage and all things that make that one place unique. Tertiary aroma also called bouquet. The smells that develop from reductive aging of a wine in a bottle. Tinta Negro Mole the most common grape for making Madeira. It was planted after the infestation of phylloxera. If Tinta Negro Mole is the main grape in the blend, the Madeira cannot use any of the four noble grape names to describe the sweetness level. Torrontes a white grape found in Argentina which makes aromatic white wines. Touriga Nacional the main grape in the blend for Port. It is now also used to make tannic, full bodied red wines from the Douro. T-pull the simplest corkscrew. It is simply a worm attached to a handle in the shape of the letter T. It is often the corkscrew that requires the opener to place the wine between their knees to get the leverage to remove the cork. Transfer method a method of making sparkling wine that eliminated riddling and disgorgement by emptying the now sparkling wine into a tank, where it is filtered and placed into a fresh bottle under pressure. Transversage the process by which sparkling wines of uncommon sizes are filled. It is a modified form of the transfer method.

G L O S S A R Y 495 Trappist ale an ale that is less a statement of style than of a place of origin. Only six monasteries in Belgium make Trappist ale. Trebbiano a white wine grape from Italy. In Italy it makes simple, light wines. It is also known as Ugni Blanc in France. Trie a pass through the vineyard during harvest. Grapes picked in tries will not all be picked at the same time, but when the cluster is ripe. This causes several passes through the vineyard. T-stop the closure for Port and Sherry. It is a plastic disk which holds a small cork which is in the neck of the bottle. Once the capsule is removed, the disk is turned and the cork can be removed. The T-stop is easy to replace in the bottle. Ugni Blanc the main grape in making Cognac and Armagnac. It is the Trebbiano of Italy. V.O.R.S. Very Old Rare Sherry or Vinum Optimum Rare Signatum. This is a special sherry that is over 30 years old. V.O.S. Very Old Sherry or Vinum Optimum Signatum. This is a special sherry that is over 20 years old. Vatted malt whiskey also known as a pure malt whiskey. It is a blend of malt whiskeys from different regions or different distilleries. VDN short for vin doux naturale, this is a stop fermented dessert wine made by the port method. They can be red or white wines. Veraison French for ripening, this is the time in the life cycle when the grape berries begin to plump and change color. Verdejo a white grape in Spain that make light, crisp wines Verdelho one of the noble grapes that makes Madeira, as well as a style of Madeira.Verdelho contains 25 to 40 grams of sugar per liter. Verdicchio a white wine grape native to Italy. It makes light, crisp wines.

496 G L O S S A R Y Vertical flight a flight of wine whose only variable is the vintage. All other aspects of the wine must stay the same. A vertical flight is a way to experience a wine over a multi-year span. Vienna malt the German version of amber malt. It has a reddish color and a cracker like flavor profile. Vinha ao alto a new style of vine growing in the Douro valley.Vinha ao alto trellised vines run up and down the slope and do not have any retaining walls. Vinification the process of turning grape juice into wine. Vino de color also called arrope, vino de color is boiled down grape must that gives color and a little sweetness to oloroso dulce sherry. Vintage the year in which the grapes are harvested. The term is also used to describe the harvest itself. Vintage Port a port made in a single, exceptional year. It is aged for two years in barrels before being bottled where aging should continue for up to 20 years. The PortWine Institute is the only body which can declare a year a vintage. Viognier a white wine grape from the Northern Rhône. It is the grape in Condrieu AOC, but also is made in Australia. It is an aromatic grape, which is full flavored and peachy when fully ripe. Viticulture the activities involved in grape growing Vitis vinifera the genus and species of wine grapes. The varietals that are familiar as wines are all vitis vinifera. This species originated in the Middle East. Volatile acidity also seen as VA. Volatile acidity is considered a fault, and is the result of oxidation or bacterial action on a wine. It is experienced as acetic acid or as ethyl acetate, which is nail polish remover. Wash the name for the alcoholic liquid that results from primary fermentation in whiskey production Wash-still the first still used in the production of Scotch. This still distills the low alcohol wash into the low wines.

G L O S S A R Y 497 White Port a Port that is made from white grapes. It is aged in stainless steel, and is made in an off dry or medium sweet style. White rum rum which has not been aged, but is bottled immediately after distillation. Wild ferment fermentation which occurs as the result of ambient yeasts inoculating the mash or must Wine Aroma Wheel The creation of Dr Ann Noble, the wine aroma wheel categorizes the basic aromas found in wine and develops the progression of aromas and flavors in wine. Wine fault a flavor or aroma which identifies a problem with the wine. A fault may be the result of poor winemaking or of poor storage of the wine Winterkill the death of grape vines from extreme cold. Winterkill is seen in regions with hard winters or in varietals which do not have good cold resistance. Worm the screw portion of a corkscrew. It is inserted into the cork and grips it for removal. Wort the sugary liquid that results from extraction of sugars from grist into water. Yeast is then added to wort to make beer, or wash if that liquid is to be distilled. Zinfandel the “American vinifera grape”. Zinfandel is related to Primitivo in Italy. It was originally imported to be a table grape, was used to make raisins and bulk wine and is now the basis for several styles of table and dessert wines.



Bibliography Baldy, Marion W., PhD. The University Wine Course. San Francisco:Wine Appreciation Guild, 2005. Bastianich, Joseph, and David Lynch. Vino Italiano. New York: Clarkson Potter, 2005. Bird, David. Understanding Wine Technology. San Francisco:Wine Appreciation Guild, 2004. Broadbent, Michael. The Simon and Schuster Pocket Guide to Wine Tasting. New York: Simon & Schuster, 1990. Clarke, Oz. Oz Clarke’s Encyclopedia of Grapes. New York: Harcourt. 2001. Delos, Gilbert. The World of Cognac. Edison, N.J.: Chartwell Books, 1999. Dias Blue,Anthony. The Complete Book of Spirits. New York: HarperCollins, 2002. Dominé,André. Wine. Cologne: Könemann. 2000. Fielden, Christopher. Exploring the World of Wines and Spirits. London:Wine and Spirits Education Trust, 2005. Galet, Pierre. Grape Varieties. London: Cassell Illustrated, 2002. Goode, Jaime. The Science of Wine. Los Angeles: University of California Press, Berkeley, 2005. Grossman, Harold. Grossman’s Guide to Wines, Beers and Spirits, 7th ed. New York: Scribners, 1983. Herbst, Ron, and Sharon Tyler Herbst. Wine Lover’s Companion. New York: Barrons, 1995. Immer,Andrea. Great Tastes Made Simple. New York: Broadway Books, 2002. Jackson, Michael. Michael Jackson’s Beer Companion. Philadelphia: Running Press, 1994. ———.Ultimate Beer Companion London: DK Publishing, 1998. Johnson, Hugh. Vintage:The Story of Wine. New York: Simon & Schuster, 1989. Johnson, Hugh, and Jancis Robinson. The World Atlas of Wine, 5th ed. London: Mitchell Beazley, 2002. Kramer, Matt. Making Sense of Italian Wine. Philadelphia: Running Press, 2006. Maclean, Charles. Scotch Whisky:A Liquid History. London: Cassell Illustrated, 2003. MacNeil, Karen. The Wine Bible. New York:Workman Press, 2001. Papazian, Charlie. The New Complete Joy of Home Brewing. New York:Avon Press, 1993. Pigott, Stuart. Planet Wine. London: Mitchell Beazley, 2003. Priewe, Jens. Wine: From Grape to Glass. New York:Abbeville Press, 2006. Robinson, Jancis. The Oxford Companion to Wine. Oxford, U.K.: Oxford University Press, 2006. 499

500 B I B L I O G R A P H Y ———.Vines, Grapes and Wines. London: Mitchell Beazley, 2002. Rosengarten, David, and Joshua Wesson. Red Wine with Fish. New York: Simon & Schuster. 1989. Sharp,Andrew. Winetaster’s Secrets. Toronto:Warwick Publishing, 2005. Stevenson,Tom. The Sotheby’s Wine Encyclopedia, 4th ed. London: DK Publishing, 2005. Wine and Spirits Education Trust. Wine and Spirits: Looking Behind the Label. London: Wine and Spirits Education Trust, 2005.

Index 1855 classification 137 Antinori 225 Acidification 23 Aquavit 375 Adjuncts, in beermaking 324 Arena 288 Aerobic fermentation 24 Argentina 192–3, 227, 228, 233–4 Agave, blue 373 Argentina, map 431 Agglomerate cork 263 Armagnac 201, 300, 353–5 Aglianico 242, 243 Arneis 202–3 Agua miel 374, 375 Aroma 46 Albariño 193 Aromatized wine 20 Albariza 288 Arrope 294 Alcoholism 109 Artichokes 99 Ale 323, 326–8 Ascorbic acid 263 Ale, Brown 327 Asia Minor 213 Ale, India Pale 327, 335 Asparagus 99–100 Ale, pale 326, 335 Aspect 13, 117, 125 Ale,Trappist 327 Aspersion 114 Alembic 341 Assemblage 260 Alginate beads 261 Asti Spumante 189, 266, 271 Allergies 108 Aurore 273 Allocated wine 410 Auslese 162, 163, 457, 459 Almacenista 295 Australia 116, 117, 118, 134, 138, 164, 169, Aloxe-Corton 127 Alsace 158–9, 161, 164, 188, 191, 210, 355 187, 229 Alternative formats 394 Australia, map 426 Alto-Adige 199, 200 Austria 191–2, 198 Amarone 223–4 Autolysis 261 American Viticultural Area 462 Autovinifier 283 Añada 290, 291 AVA 462 Anaerobic fermentation 24 Ay 128 Anbaugebiet 456 Anjou 206, 220 Baden 191 Bairrada 242 501

502 I N D E X Baixo Corgo 280 Bordeaux 134, 136–7, 139, 144, 145–6, Banyuls 179, 300 153, 211–2, 232, 233, 235, 350, 355 Barbaresco 240, 241 Barbera 227–8, 355 Botanicals 366–7 Barcos rabelos 283 Botrytis 151, 153, 158, 163, 191, 198, 205, Bardolino 222–3 Barley 322 206, 210, 212 Barolo 202, 240, 241, 243 Bouquet 53 Barossa valley 171 Bourbon 364–5 Barrel fermentation 34, Bourbon, single barrel 365 Bourbon, single batch 365 116, 204 Bourgueil 220 Barrel making 29–30 Brandy de Jerez 355 Barro 289 Brandy de Penedes 355 Bas Armagnac 353–4 Brandy 350–6 Batch distillation 342 Brandy, pomace 355–6 Batonnage 204 Brett see Brettanomyces Battonage 35, 116, 151–2 Brettanomyces 129, 329, 422 Baumé 7 British Plain Spirits 363 Beaujolais Nouveau 221–2 Brix 7 Beaujolais 221 Broken cases 410 Beaumes-de-Venise 189, 300 Brouillis 352 Beer 395 Bruised beer 331 Beer, cask-conditioned 332 Brunello di Montalcino 226 Beer-clean 333 Brunello 226 Beerenauslese 162, 163, 164, 457 Bual 296, 297, 298 Benedictines 124 Burgundy 114–6, 123, 124, 126, 127, 129, Beneficio 281 Bentonite 261 221, 355, 386, 448 Bin numbers 399–401 Burtonization 326 Biondi-Santi 226 Butts 290 Bitters 345 Blanc de Blancs 118, 268 Cabernet d’Anjou 221 Blanc de Noirs 268 Cabernet Franc 96, 100, 108, 134, 220–1 Blanchette de Limoux 270 Cabernet Sauvignon 95, 133–142, 144, Blind tasting 57 Bock 328–9, 336 177, 220, 225, 233, 235, 242, 246, Bodega 291 249, 301 Bollinger 267 Cachaça 373 Bonne chauffe 352 Cadastro 281 Bonnezeaux 206 Cadillac 266 Bonny Doon 243 Cahors 233–4 Bordeaux mixture 134 Caillotte 150 Calcium 124 California 117–8, 119, 134, 145, 187, 225, 227, 228, 229, 246, 247, 272–3

I N D E X 503 California, map 426 Chateau Ausone 220 Calvados du pays d’Auge 356 Chateau Cheval-Blanc 220 Calvados 356 Chateau Grillet 186, 187 Cambeltown 361 Chateau Montelena 117, 138 Campania 242 Chateau Mouton-Rothschild 449 Canada 162, 192, 199, 210 Châteauneuf-du-Pape 178, 248, 449 Cane 5 Chauffrettes 114 Canopy management 12 Cheese 100–1 Cap management 36–7 Chef de caves 260 Capataz 290 Chenin Blanc 204–7, 265 Caramelization 91 Chianti 201, 213, 225, 226 Carbonic maceration 39, 221 Chiavennasca 241 Carménère 145, 235–6 Chile 145, 152, 235 Carmignano 225 Chile, map 431 Carneros 145, 273 Chinon 220 Cassis 330 Cima Corgo 280, 286 Cataluñya 178, 270 Cinsault 234 Cataratto 299 Cistercians 124, 127 Catawba 273 Citric acid 263 Cava 271 Clairette de Die Tradition 270 Central Otago 128 Clarete 232 Central valley 205, 206, 246, 273 Classico 226 Cepage ameliorateurs 220 Clay 144, 205 Chablis 117, 119, 150, 152 Climate, continental 10 Chalk 255, 350, 354 Climate, cool 11, 22 Chambolle-Musigny 127 Climate, intermediate 11 Champagne (region) 115, 116, 117, 118, Climate, maritime 10 Climate, Mediterranean 11 127, 128, 152, 448 Climate, temperate 10 Champagne (wine) 254–64, 289, Climate, warm 11, 23 Clone 5, 126 310–3, 356 Coffey still see column still Champagne and Caviar 99 Cognac 201, 300, 350–3 Champagne houses 255, 256 Cognac, early-landed 353 Champagne houses 258, 259 Cognac, late-landed 353 Champagne, rosé 268 Cognac, vintage 353 Champagne,Vintage 267, 268, 308 Cold soak 35, 135 Chaptalization 22, 116, Cold stabilization 30 Charbono 229 Colheita 286 Chardonnay 90–1, 92, 94, 96, 98, 113–121, Colombard 265, 351, 354 column still 342–3 187, 198, 202, 258, 267, 268, 271, 272, Commanderia 302 273, 355 Charmat 265 Charta wines 164

504 I N D E X Component matching 90 Decanting, splash 75 Compte system 352 Dégorgement 262 Condrieu 186, 187 Degree days 11 Conegliano 272 Diastase 322, 360, 363 congeners 342, 343 Dijon clones 115, 126 Constantia 460 Direct carbonation 265 continuous still see column still Disgorging 262 Cooking method influence on wine Distillate 341 Distillation 340–1 pairing 87, 94 Distribution law 462–3 Cork taint 50, 419 Distributors 414 Cork, types 33 Diurnal variation 11, 232 Corkscrews 67–9 DO Pago 454 Cornas 170 Dolcetto 228–9, 355 Corvina 222–4 Dôle 128 Côte Blonde 170 Dom Perignon (wine) 268, 270 Côte Brune 170 Dom Perignon 254–5 Cote d’Or 117, 118, 127 Doppelbock 329 Cote du Beaune 117, 127 Dosage 263, 268 Côte Rotie 170, 187 Douro bake 283 Coteaux de Layon 206 Douro superior 280 Cotes de Nuits 127 Douro 232, 242, 279, 280–1 Cotes des Blancs 117, 258 Dry hopping 326 Côtes du Rhône 179, 180 Coulee-de-Serrant 206 Earthiness in food 92–3 Coulure 5, 124, 144, 158, 176 Eau–de–vie 356–7 Crémant 270 Eggs 100 Criadera 291 Einzellage 455–6 Crianza 232, 455 Eiswien 162, 164, 457 Cristal 268 Elévage 62 Cross 4 Elevation 13 Cru Beaujolais 222 Enrichment see chaptalization Cru classé 136 Erstes lage 459 Cultured yeast 25 Est! Est!! Est!!! 201 Cuve-close 265 Estufa 296 Cuvée de Prestige 267–8 Estufagem 297 Cuvée 259 Extraction, in beer 324–5 Eyrie Vineyards 128 Dão 242 David Lett 128 Falerno 242 De-alcoholization 38–9 Fanleaf disease 125 Decanters 389 Faults, wine 50, 418–21 Decanting, separation 77–80

feints 341 I N D E X 505 Fiasco 225 Filtration 31 Gin 366–7 Fine Champagne 350 Gin, London dry 367 Fining 30–1 Gin, Plymouth 367 Fino see Sherry, fino Glassware 69–71, 388–9 Firkin 332 Glassy winged sharpshooter 125 Flavoring, in beer 325 Gouais Blanc 114 Flaws, wine 421–3 Graciano 232 Flight 56, 393–4 Gran reserve 455 Flint 150, 152 Gran Riserva 232 Floc de Gascogne 300 Grand cru 119, 258 Folle Blanche 351, 354 Grande Champagne 350 Foreshots 341 Granite 221, 279 Fortified wine 20, 27 Grappa 355 Frambozen 330 Grauburgunder 210 France 248 Gravel 134 France, map 427 Greek 213 Franciacorta 272 Green harvest 8, 125 Frascati 201 Green Point 273 Free-run juice 22, 259 Grenache 96,171, 175–182, 232, 299, French paradox 106, 143 Friuli 200 300, 301 Frizzante 271 Grillo 299 Fumé Blanc 151, 153 Grist 324 Grosses gewachs 458 Gamay 221–2 GSM 178, 248 Garganega 201, 201–202 Gueuze 329–30 Garnacha see Grenache Gustwein 458 Garrigue 172 Gyropalette 261, 264 Gascony 353 Gattinara 240 Hand harvesting 15 Generoso 302 Harvest 6, 15 Genever 366, 367 Hautvillers 254 Geographical Indicators 459–60 Heads 341 Germany 159, 160, 210 Hearts 341 Germany, map 428 Heat summation see degree days Gevrey-Chambertain 127 Hectare 115 Gewurztraminer 94, 95, 124, 188, Hectoliter 115 Hefeweizen 330 190–192, 210 Hermitage 170 Ghemme 240 High alcohol wines 102 Gigondas 178 Highland 361 Histamine 109 Hops 323

506 I N D E X Horizontal flight 56 La Grande Dame 268 Hors d’age 354 La Rioja 192 Hot zone 402 Label Integrity Program 459 House style 267 Labrusca, vitis 4, 9 Hunter Valley 117, 211, 212–3 Lagar 282 Hybrid 4 Lagares 282 Hydrometer 26 Lager 324, 328–9, 335 Lambic 329–30 IGT 226 Langhe 240 Indicazione Geografica Tipica see IGT Languedoc 248 Inflorescence 5 Leaf roll 125 Infusion 345 Lees stirring 35 INOQ 450 Levadas 296 Inventory 389, 411–2 Libournais 220 Inventory, perpetual 411 Lieuts-dits 170 Inventory, physical 411 Lillet 303 Inzolia 299 Limestone 114, 117, 124, 127, 205 IPA see Ale, India pale Limoux 266 Iron 124, 127 Lipari 213 Irpinia 242 Liqueur d’expedition 263 Isinglass 261 Liqueur de tirage 260 Isley 361 Liqueur muscat 301 Italy 145, 213 Liqueur tokay 301 Italy, map 429 Liqueurs 344–6 Loire Valley 152, 203, 205, 206, 220 Jalisco 373 Lombardy 128, 241, 272 Jerez 288 Long-term storage 66 Jerez-Xeres-Sherry 288 Lowland 361 Jeroboam 270 Low-wines 363 Jimador 373 Joseph Drouhin 128 Macabeo 271 Joven afurtados 302 Macerate 135 Judgment of Paris 117, 138 Maceration 37, 116, 151, 169, 191 Jumilla 248 Machine harvesting 16 Maconnais 117, 118 Kabinett 162, 163, 457, 459 Macroclimate 11–12 Keg 331 Madeira 214, 295–8, 317 Kicker 402 Madeira, service 314–5 Kimmeridgean chalk 117, 150,152 Maderization 50, 420 Klassifizierte langenwein 458 Madiran 243 Kriek 330 Magnums 394 Krug 267 Málaga 300

Malbec 233–4 I N D E X 507 Malmsey 214, 296, 297, 298 Malo-lactic fermentation 28, 116, 118, Methode ancestrale 266 Methode champenoise 257 119, 151–2, 259 Methode traditionelle 257–64, 265, 270, Malt 322–3, 360, 364 Malt, amber 323 273, 312 Malt, black patent 323 Methuen treaty 279 Malt, cask strength 363 Metodo classico 257, 271 Malt, chocolate 323 Metodo tradicional 257 Malt, crystal 323 Meursault 117, 118 Malt, munich 323 Microclimate 11–12 Malt, pale 322 Micro-oxygenation 38 Malt,Vienna 323 Mildew 9, 125 Malting 322 Millerandage 5 Malvasia 213–4, 297 Mistela 299 Manduria 247 Mistelle 300 Marc 355–6 Mistral 170–1 Marche 201 Moet et Chandon 268, 273 Margaret River 117 Molinara 223 Markup 403–4 Monastrell see Mourvèdre Markup, cost plus 404 Montagne de Reims 128, 258 Markup, flexible 404 Montalcino 225 Markup, straight 403–4 Montilla 293 Marl 124 Montilla-Moriles 302 Marlborough 128, 152 Montrachet 117, 118, 119 Marques de Pombal 279 Morellino di Scansano 226–7 Marsala Vergine 299 Moscato d’Asti 189, 266, 271 Marsala 299 Mosel-Saar-Ruwer 160–1 Marzen 328 Mosto cotto 299 Mash tun 325 Mount Vulture 242 Masi 224 Mourvèdre 177, 178, 247–8, 249 Massal selection 126 Mousseux 270 Mataro 301 MOX see micro-oxygenation Maury 179, 300 Muller-Thurgau 159, 272 Mauzac 270 Murcia 248 Mechanical harvesting 199 Muscadelle 301 Melon de Bourgogne 198, 203–4 Muscadet see Melon de Bourgogne Mendoza 192 Muscadine 108 Menu matching 405–7 Muscat 188–190, 192, 210, 214, 266, 270, Merlot 108, 143–148, 220, 236, 249 Mescal 374–5 271, 289, 299, 300, 301 Mesoclimate 11–12 Muscat Blanc a Petits Grains see Muscat Muscat of Alexandria see Muscat Muscat Ottonel see Muscat Muscatel 356

508 I N D E X Must 22 patent still see column still Mutage 189 Peat 361–2 Mutation 124, 125 Pedro Jimenez 289, 302 Percolation 345 Nantais 203 Perrier-Jouet 257, 267 Napa Pesquera 233 Napa 128, 137, 273 Petit Champagne 350 Navarra 178 Petit Sirah 108 Nebbiolo 202, 227, 228, 240–1, 243, 355 Pfalz 191 Negroamaro 248 Phenolic ripeness 6 Nero d’Avola 249 Phenols 108 New York 272–3 Phylloxera vastatrix 9 New Zealand 118, 128, 154, 210 Physiological ripeness 6, 176 Nicholas Joly 206 Picpoul 354 Nonvintage 267, 268 Piedmont 227, 228, 240, 241, 243 Nouveau wines 39 Pierce’s Disease 125 Novara 240 Pigeage 36 Pilsner 328, 335 Oak 29–30, 136 Pinot Blanc 125, 198–9, 202, 272 Oakville 137, 145 Pinot Grigio 199–200, 210 Ocean fish 91 Pinot Gris 95, 125, 188, 199, Oechsle 7 Oloroso dulce 294 210–1, 212 Oloroso see Sherry, oloroso Pinot Meunier 117, 124, 258, 268 Oltrepo Pavese 128 Pinot Noir 96, 98, 108, 114, 117, 123–131, ONIVINS 450 Oporto 283 199, 225, 234, 235, 241, 254, 258, 267, Ordinaries 374 268, 272, 273, 386 Oregon 128, 130, 198–9, 210 Pinotage 234–5 Orvieto 201 Pipes 283 Oxidation 15, 50, 420 Piquant food and wine 90 Oxidative aging 62, 127 Piquette 449 Pisco 356 Paarl 460 Pitching the yeast 326 Pagos 288 Plaquette 263 Pais 356 Plastic cork 33–4 Palomino 289 Plavic Mali 247 Par stock 410 Pneumotage 37 Parellada 271 Poios 296 Pas Dosé 272 Pommard 127 Passito 202, 223 Pompe bicyclette 265 Patamares 280 Port and Stilton 98 Port method 278 Port Wine Institute 279

Port 91, 241, 278–87, 299, 317 I N D E X 509 Port, aged tawny 285 Port,Australian tawny 301 Qualitatswein bestimmte Port,Australian vintage 301 anbaugebiete 456 Port, barrel aged 286–7 Port, crusted 287 Qualitatswein mit pradikat 162, 456–7 Port, late bottled vintage 287 Quarts de Chaume 206 Port, premium ruby 285 Port, ruby 285 Racking 28–9 Port, service 314 Rancio 179, 300 Port, single quinta vintage 286 Rasteau 300 Port, tawny reserve 285 Recioto amarone see Amarone Port, tawny 285 Recioto della Valpolicella 223 Port, vintage 286 Recioto di Soave 202 Port, vintage, service 216 Recioto dolce 223 Port, white 286 Reductive aging 62 Port, wood–age 285–6 Reductive faults 420 Portugal 193 Refractometer 7 Portugal, map 432 Remontage 37 pot still 341 Rémuage 262 Pouilly–Fumé 150, 152 Requisition 411 Powdery mildew 134, 144, 176 Reserva 455 Premier cru 258 Reserve list 404 Pressing grapes 21–22 Residual sugar 20 Primary odors 53 Resveratrol 107–8 Primitivo 247 Rheingau 160, 161, 164 Priorato 178, 180 Rhône 169, 170, 186 Prohibition 106, 228 Rhône rangers 171 Project Genome 382–4 Rhum agricole 372 Proof 344 Rhum 372 Prosecco 271–2, 312–3 Rias Baixes 193 Prugnolo 226–7 Ribera del Duero 232, 233 Pruning 8 Riddling 261, 262 Puerto de Santa Maria 288 Ridge Vineyards 246 Pulque 374 Riesling 94, 95, 157–166, 188, 199, 206, Punt e Mes 303 Pupitres 262 210, 272, 401 Purchasing 410–1 Right Bank 144 Rim to core variation 49 QbA 456 Rio Negro 192 QgU 456 Rioja 213, 232, 386 QmP 456–7 Ripasso 224 Riserva 232 Rivesaltes 179, 300 Roederer 268 Roero 202

510 I N D E X Rondinella 223 Savory richness in food 94 Rootstock 9 Schist 279–80 Rose d’Anjou 221 Scion 9 Rosso di Montalcino 226 Scotch 360–3 Rot 125, 176 Secondary aromas 53 Rotary fermenter 37, 126 Sediment 62 Roussillon 248 Sekt 272 Rueda 193 Selection de Grains Nobles 164, 210 Rulander 210 Semillon 152, 211–3 Rum 372–3 Sercial 296, 297, 298 Rum, gold 372 Service temperatures 71–2, 388 Rum, Jamaican 372–3 Service, red wine 74–5 Rum, silver 372 Service, white wine 73–4 Rum, white 372 Shatter see coulure Running the scales 291 Shellfish 91 Russian River 128 Sherry 287–295, 316–7 Rutherford bench 137 Sherry method 278 Rutherglen 189 Sherry,Amontillado 293 Sherry,Amoroso 294 Saccharomyces carlsbergensis 324 Sherry, Brown 294 Saccharomyces cerevisiae Sherry, cream 294 Sherry, Fino 290, 292, 293 24–5, 323 Sherry, Manzanilla 293 Salice Salentino 248, 250 Sherry, Oloroso 290, 291, 294, 302 San Sadurni 270 Sherry, Pale cream 293 Sancerre 117, 150, 152 Sherry, Palo cortado 293–4 Sand 150 Sherry, service 313–4 Sangiovese Grosso 225, 227 Sherry, specialty 294 Sangiovese Piccolo 225 Sherry, V.O.R.S. 295 Sangiovese 224–7, 355 Sherry, V.O.S. 295 Sangrita 375 Shiraz 167–174 Sanlucar de Barrameda 288 Shiraz, sparkling 273–4 Santa Barbara 128 Short-term storage 65–6 Sardinia 176 Sicily 213 Satén 272 Silex see flint Saumur 220, 270 Sin crianza 454–5 Sauternes 153, 154, 206, 211–2 Slanted Door,The 406 Sauternes and Foie Gras 99 Slate 158, 160–1 Sauternes and Roquefort 98 Soave 201, 202 Sauvignon Blanc and food 88, 94, 96, 100 Socalcos 280 Sauvignon Blanc 149–156, 193, 211, 401 Soil 13–14 Savennieres 206 Solera system 291–2 Savoie 266

Solera 300 I N D E X 511 Sommelier 66–7 Sonoma 128, 273 Sur lie 204 Sour mash 365 Sur pointe 262 Sous bois 129 Süssreserve 28, 162 South Africa 205, 206, 207, 234 Sutter Home Wnery 246 South Africa, map 430 Swan’s neck 341–2 Spaghetti Western Productions 399–400 Sweetness in food 91 Spain 176, 213, 232, 248 Sylvaner 265 Spain, map 432 Syrah 96, 98, 167–174, 177, 178, 249, 301 Spanna 240 Sparging 325 Taille 259 Sparkling wine 20 Tails 341 Spätburgunder 128 Taittinger 267 Spätlese 162, 163, 457, 459 Tank method 265, 271, 273 Speyside 361 Tannat 243 St Emilion 220 Tannin 145 St. Laurent 124 Taurasi 242 Stag’s Leap Wine Cellers 138 Tavel 178 Stag’s Leap 137, 145 TCA 33, 419 Standard of identity 366 Tempranillo 94, 177, 232–3, 282 Steen 207 Tenareze 354 Stellenbosch 460 Tequila 373–4 Sticky 301 Tequila, añejo 374 Still wine 20 Tequila, blanco 374 Still, alembic 341 Tequila, reposado 374 Still, charentais 351, 356 Tequila, ultra-añejo 374 Still, continuous 354 Terrantez 297 Still, pot 351 Terroir 14, 92 St-Nicolas-de-Bourgueil 220 Tertiary aroma 53 Storage humidity 63–4 Textures, pairing 90 Storage temperature 63 Three-tier system 463 Storage 411–4 Tinta Negro Mole 296, 297 Stout 327–8, 335 Tinto 233 Stout, milk 328 Topography 12 Stout, oatmeal 328 Torrontes 192–3 Stuck fermentation 26 Touraine 206, 220 Sulfites 108 Touriga Nacional 241–2, 282 Sulfur dioxide 23–4, 27 Trade shows 414 Sulfur 422 Traditional method 257 Super Tuscans 227, 249 Traminer see Gewürztraminer Sur lattes 260, 262 Transfer method 264 Transversage 270 Trebbiano 200–1, 202, 213

512 I N D E X Tricholoranisole see TCA Vino crianza 302 Tries 15, 205, 212 Vino da meditazione 224 Trockenbeerenauslese 162, 163, 164, Vino da tavola 200, 225, 452 Vino de color 294 457, 458 Vino de la tierra 454 TTB 20, 365–6, 461 Vino de mesa 453 Tuscany 213, 225, 226, 227 Vino joven 454–5 Vino Nobile di Montepulciano 226–7 Ugni Blanc 201, 351, 354 Vins de Liqueur 300 Uruguay 243 Vintage 12 Vintners Quality Alliance 461 Vacqueyras 178 Viognier 92, 169, 186–188, 193, 199 Valdobbiadene 272 Viura 193, 213, 271 Vallée de la Marne 258 Vodka 365–6 Valpolicella 222–3, 224 Volatile acidity 50, 420 Valtellina 241 Volnay 127 VCIG 454 Vosne–Romanee 127 VDP 458 Vouvray 206–7, 270 VDQS 451 VQA 461 Vega Sicilia 233 VQPRD 449 Vendage tardive 164, 191, 210 VS 352 Veneto 200, 271\\ VSOP 352, 453 Veraison 6, 125 Verband Deutscher Washington Wine Quality Alliance 462 Weisse beer 330 Pradikatsweinguter 458 Weizen beer 330 Verdejo 193–4 Whiskey 360–5 Verdelho 296, 297, 298 Whiskey, blended 360, 363, 365 Verdicchio dei Jesi 201 Whiskey, Canadian 365 Verdicchio di Matelica 201 Whiskey, grain 360, 363 Verdicchio 201 Whiskey, Irish 364 Vermouth 302–3 Whiskey, malt 360, 362–3 Vertical flight 56 Whiskey, pure malt 363 Veuve Clicquot 255–7, 267, 268 Whiskey, single malt 362–3 Victoria 117 Whiskey, straight 360 Vila Nova de Gaia 283, 284 Whiskey,Tennessee 365 Vin de presse 136 Whiskey, vatted malt 363 Vin doux naturel 178, 189, 299–300 Wild fermentation 25 Vin du pays 450–1 Willamette Valley 128 Vin du table 450 Wine and chocolate 89 Vinha ao alto 281 Wine aroma wheel 47 Vinho verde 86, 193 Wine dinner 407 Vinifera, vitis 4 Vino comarcal 454

Wine Law, French 450–2 I N D E X 513 Wine law, German 455–9 Wine Law, Italian 452–3 Xarel–lo 271 Wine law, Spanish 453–5 XO 352, 354 Wine list, regional 395–7 Xylella fastidiosa 125 Wine list, style 397–9 Wine list, varietal 397 Yarra valley 273 Wine of Certified Origin 460 Yecla 248 Wine of Origin 460 Winterkill 10 Zibibbo see Muscat Wort 325 Zinfandel ,White 246, 249 WWQA 462 Zinfandel port 247, 249 Zinfandel 108, 246–247, 249, 250