와인의 맛

프롤로그
Romanee 24 당신은 왜 책을 쓰나요? ···············004
Romanee 24 당신은 누구신가요? ·····················005
테이스팅 노트 보는 법 ·····································008
테이스팅 와인 선정 ··········································010
중급 다음은 ·····················································012
와인의 맛을 찾아 세계로
1. 샴페인
Sparkling wine is not Champagne ················022
. 샴페인이 되기 위한 기본 조건
. 샹파뉴
. 포도 품종
. 2차 발효(병 발효), 앙금 접촉과 숙성 기간
풍미 ······························································034
주요 지역의 특징과 등급 체계 ·························036
. 프랑스 샹파뉴
. 프랑스 샹파뉴 이외의 지역
테이스팅 비교 ················································041
. (N/V 샴페인) 로제
. (N/V 샴페인) 3개 품종 블렌딩
. (N/V 샴페인) 주요 2개 품종 블렌딩
. (N/V 샴페인) 피노 누아 품종 비율이 높은 블렌딩
. (N/V 샴페인) 샤르도네 품종 100%
. (샹파뉴 이외의 지역) 프란치아코르타
페어링 ··························································049
와인잔 ··························································052
아로마 ··························································054
테이스팅 노트 ···············································058
2. 리슬링
아로마의 끝판왕 ···········································074
풍미 ····························································076
주요 지역의 특징과 등급 체계·························078
. 독일
. 프랑스
. 오스트레일리아
. 미국
테이스팅 비교 ············································· 092
. (독일) 라인가우 지역
. (독일) 라인가우 지역
. (독일) 나헤 지역
. (오스트레일리아) 에덴 밸리 지역
. (프랑스) 알자스 지역 vs
. (미국) 콜롬비아 밸리 지역
페어링 ······················································· 095
와인잔 ······················································· 098
테이스팅 노트 ············································ 100
3. 샤르도네
다양성 ······················································ 114
풍미 ······················································· 117
주요 지역의 특징과 등급 체계······················ 120
. 프랑스 부르고뉴
. 프랑스 샤블리
. 미국
. 오스트레일리아
테이스팅 비교 ··········································· 137
. (프랑스) 부르고뉴 지역 코뮈날 등급 vs (미국) 나파 밸리 지역
. (프랑스) 부르고뉴 지역 레지오날 등급
. (프랑스) 샤블리 지역
. (오스트레일리아) 마가렛 리버 지역
페어링 ······················································ 146
와인잔 ······················································ 149
테이스팅 노트 ··········································· 150
4. 피노 누아
악마가 만든 와인 ······································ 168
풍미 ························································ 173
주요 지역의 특징과 등급 체계 ··················· 175
. 프랑스 부르고뉴
. 미국
. 오스트레일리아
테이스팅 비교 ·········································· 189
. (프랑스) 부르고뉴 지역, 줴브리 샹베르탱 마을
. (프랑스) 부르고뉴 지역, 샹볼 뮈지니 마을
. (프랑스) 부르고뉴 지역, 뉘 생 조르쥐 마을
. (프랑스) 부르고뉴 지역, 알록스 코르통 마을
. (미국) 멘도시노 카운티 지역, 앤더슨 밸리
. (미국) 나파 밸리 지역
. (미국) 오리건 주, 월라멧 밸리 지역
. (미국) 산타 마리아 밸리 지역
페어링 ···················································· 198
와인잔 ···················································· 200
테이스팅 노트 ········································· 202
5. 네비올로
이탈리아 와인의 왕을 만나다 ··················· 220
Oenotria ··············································· 221
풍미 ······················································ 223
주요 지역의 특징과 등급 체계 ················· 225
. 이탈리아 피에몬테
테이스팅 비교 ······································· 231
. 바롤로 vs 바르바레스코 동일 생산자-빈티지 비교
. 바롤로 vs 바르바레스코 동일 생산자의 올드 빈티지 비교
. 바르바레스코 영 빈티지
. 바롤로 올드 빈티지 비교
페어링 ·················································· 234
와인잔 ·················································· 236
테이스팅 노트 ······································· 238
이탈리아 대표는 나. 슈퍼 투스칸 vs BDM ·252
6. 카베르네 소비뇽
쉽지 않은 그랑 크뤼 클라세 1855 ··········· 258
풍미 ····················································· 261
주요 지역의 특징과 등급 체계 ················ 264
. 프랑스 보르도
. 미국
. 오스트레일리아
. 칠레
테이스팅 비교 ······································ 286
. (미국) 나파 밸리 지역
. (칠레) vs (프랑스) 보르도 그랑 크뤼 5등급 비교
. (프랑스) 보르도 그랑 크뤼 3등급
. (프랑스) 보르도 그랑 크뤼 2013 빈티지
. (프랑스) 보르도 그라브 지역, 페샥 레오냥 마을
페어링 ················································· 292
와인잔 ················································· 294
테이스팅 노트 ······································ 296
보르도 vs 나파 밸리 비교 시음기 ·········· 312
7. 시라
불타는 언덕과 교황의 새로운 집이 있는
천년 역사의 와인 산지를 만나다 ··········· 318
시라 & 다양한 지역의 기후와 토양 특징에
따라 성공적으로 자리 잡은 시라즈 ········ 320
GSM 블렌딩 ······································· 322
풍미 ·················································· 323
주요 지역의 특징과 등급 체계 ············· 326
. 프랑스 론
. 오스트레일리아
테이스팅 비교 ···································· 338
. (프랑스) 북 론 지역, 코트 로티 마을
. (프랑스) 북 론 지역, 에르미타주 마을
. (프랑스) 남 론 지역, 샤토 네프 뒤 파프 마을
. (오스트레일리아) 바로사 밸리
. (아르헨티나) 멘도자(사) 지역, 우코 밸리
페어링 ··············································· 344
테이스팅 노트 ···································· 346
7. 빈티지 샴페인, 스위트 와인, 주정 강화 와인
마지막에 마시는 와인 ·························· 358
테이스팅 비교 ····································· 363
. (프랑스) 빈티지 샴페인
. (포르투갈) 포트 와인
. (프랑스) 귀부 와인
테이스팅 노트 ····································· 370
빈티지 샴페인 비교 시음기 ·················· 376
포트 와인 ·········································· 384
에필로그 ··········································· 390
Index ·················································392
참고 문헌 및 사이트 ·························· 395

샴페인은 향과 풍미를 느끼기 전에, 이미 눈과 귀가 기포의 매력에 빠지게 되는데, 충분히 기포를 관찰하고 소리를 듣고, 잔에 코를 가까이 하면 보통 신선한 과일과 구수한 효모의 향을 느끼게 된다. 잔을 입에 가져가 한 모금 마시면 기포와 함께 엄청난 산도와 신선함이 몰려들어오며, 이후 잔잔한 여운을 남기게 된다.

‘샴페인과 페어링’ 하면 가장 먼저 필자의 머릿속에는 캐비어Caviar가 떠오른다. 카사노바Casanova도 즐겼다는 세상에서 가장 섹시한 음식이라고 하는 캐비어는 특유의 맛과 향을 제대로 즐기려면 역시나 같은 지역에서 만든 보드카Vodka가 1순위이다. 하지만 샴페인 역시 섹시함과 사치스러움의 이미지에 있어서는 전혀 밀리지 않고, 풍미뿐만 아니라 탱글거리는 질감, 입속에서 톡하고 터지는 식감이나 소리가 샴페인의 기포와도 매우 조화롭기 때문에 샴페인과 함께할 음식으로 늘 추천된다.

와인이 신비로운 이유는, 셀 수 없이 많은 지역에서 나오는 데도 불구하고 위대한 와인은 특별한 장소에서 단지 소량만 생산되기 때문이다.