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Book Categories |
Introduction | 6 | |
Bottle shapes and sizes | 8 | |
Labels explained | 10 | |
Varietals and blends | 12 | |
Grape varieties | ||
Cabernet Sauvignon | 14 | |
Merlot | 16 | |
Pinot Noir | 18 | |
Syrah | 20 | |
Cabernet Franc | 22 | |
Barbera | 24 | |
Carignan | 26 | |
Gamay | 28 | |
Grenache | 30 | |
Malbec | 32 | |
Mourvedre | 34 | |
Nebbiolo | 35 | |
Tempranillo | 38 | |
Sangiovese | 40 | |
Cinsault | 42 | |
Petit Verdot | 43 | |
Pinotage | 44 | |
Zinfandel | 45 | |
Fortified wines | 46 | |
Vintages | 48 | |
Aging | 49 | |
Laying down | 50 | |
Wine in restaurants | 51 | |
Food and wine | 52 | |
Quality classifications | 56 | |
Storing, serving, and decanting | 58 | |
Glossary | 60 | |
Index | 62 | |
Acknowledgments | 64 |
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