와인의 맛 (스페셜 에디션)

프롤로그
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
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
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
페어링 ············································································ 150
와인잔 ···············································································153
테이스팅 노트 ·····································································154

4. 피노 누아
악마가 만든 와인 ································································172
풍미 ··················································································177
주요 지역의 특징과 등급 체계 ··············································179
.프랑스 부르고뉴
.미국
.오스트레일리아
테이스팅 비교 ····································································195
페어링 ···············································································206
와인잔 ···············································································208
테이스팅 노트 ································································· 210

5. 네비올로
이탈리아 와인의 왕을 만나다 ··············································228
Oenotria ··········································································229
풍미 ·················································································231
주요 지역의 특징과 등급 체계 ·············································233
테이스팅 비교 ····································································239
페어링 ···············································································242
와인잔 ···············································································244
테이스팅 노트 ····································································246
이탈리아 대표는 나. 슈퍼 투스칸 vs BDM ····························260

6. 카베르네 소비뇽
쉽지 않은 그랑 크뤼 클라세 1855 ·······································266
풍미 ·················································································269
주요 지역의 특징과 등급 체계 ·············································272
테이스팅 비교 ···································································296
페어링 ············································································ 302
와인잔 ············································································ 304
테이스팅 노트 ································································· 306
보르도 vs 나파 밸리 비교 시음기 ·······································322

7. 시라
불타는 언덕과 ~ 2천 년 역사의 와인 산지를 만나다·············· 328
시라 & 다양한 지역의 기후와 ~ 자리 잡은 시라즈···················330
GSM 블렌딩 ·······································································332
풍미 ··················································································333
주요 지역의 특징과 등급 체계 ··············································336
테이스팅 비교 ····································································350
페어링 ···············································································356
테이스팅 노트 ····································································358

8. 빈티지 샴페인, 스위트 와인, 주정 강화 와인
마지막에 마시는 와인 ··························································370
테이스팅 비교 ·····································································375
테이스팅 노트 ·····································································382
빈티지 샴페인 비교 시음기 ···················································388
포트 와인 ···········································································396
에필로그 ·············································································402
Index ·················································································404
참고 문헌 및 사이트 ·····························································414