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Copyrighted Material Index 1855 classifi cation 137 Antinori 225 Acidifi cation 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 127 187, 229 Alsace 158–9, 161, 164, 188, 191, 210, 355 Australia, map 426 AlternativeCOPYRIGHTED formats 394 MATERIALAustria 191–2, 198 Alto-Adige 199, 200 Autolysis 261 Amarone 223–4 Autovinifi er 283 American Viticultural Area 462 AVA 462 Añada 290, 291 Ay 128 Anaerobic fermentation 24 Anbaugebiet 456 Baden 191 Anjou 206, 220 Bairrada 242 501 bbindex.inddindex.indd 550101 33/13/09/13/09 66:23:19:23:19 PPMM 502 INDEX 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 Botanicals 366–7 Barbera 227–8, 355 Botrytis 151, 153, 158, 163, 191, 198, 205, Barcos rabelos 283 206, 210, 212 Bardolino 222–3 Bouquet 53 Barley 322 Bourbon 364–5 Barolo 202, 240, 241, 243 Bourbon, single barrel 365 Barossa valley 171 Bourbon, single batch 365 Barrel fermentation 34, Bourgueil 220 116, 204 Brandy de Jerez 355 Barrel making 29–30 Brandy de Penedes 355 Barro 289 Brandy 350–6 Bas Armagnac 353–4 Brandy, pomace 355–6 Batch distillation 342 Brett see Brettanomyces Batonnage 204 Brettanomyces 129, 329, 422 Battonage 35, 116, 151–2 British Plain Spirits 363 Baumé 7 Brix 7 Beaujolais Nouveau 221–2 Broken cases 410 Beaujolais 221 Brouillis 352 Beaumes-de-Venise 189, 300 Bruised beer 331 Beer 395 Brunello di Montalcino 226 Beer, cask-conditioned 332 Brunello 226 Beer-clean 333 Bual 296, 297, 298 Beerenauslese 162, 163, 164, 457 Burgundy 114–6, 123, 124, 126, 127, 129, Benedictines 124 221, 355, 386, 448 Benefi cio 281 Burtonization 326 Bentonite 261 Butts 290 Bin numbers 399–401 Biondi-Santi 226 Cabernet d’Anjou 221 Bitters 345 Cabernet Franc 96, 100, 108, 134, 220–1 Blanc de Blancs 118, 268 Cabernet Sauvignon 95, 133–142, 144, Blanc de Noirs 268 177, 220, 225, 233, 235, 242, 246, Blanchette de Limoux 270 249, 301 Blind tasting 57 Cachaça 373 Bock 328–9, 336 Cadastro 281 Bodega 291 Cadillac 266 Bollinger 267 Cahors 233–4 Bonne chauffe 352 Caillotte 150 Bonnezeaux 206 Calcium 124 Bonny Doon 243 California 117–8, 119, 134, 145, 187, 225, Bordeaux mixture 134 227, 228, 229, 246, 247, 272–3 bbindex.inddindex.indd 550202 33/13/09/13/09 66:23:20:23:20 PPMM INDEX 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 10 127, 128, 152, 448 Climate, Mediterranean 11 Champagne (wine) 254–64, 289, Climate, temperate 10 310–3, 356 Climate, warm 11, 23 Champagne and Caviar 99 Clone 5, 126 Champagne houses 255, 256 Coffey still see column still Champagne houses 258, 259 Cognac 201, 300, 350–3 Champagne, rosé 268 Cognac, early-landed 353 Champagne, Vintage 267, 268, 308 Cognac, late-landed 353 Chaptalization 22, 116, Cognac, vintage 353 Charbono 229 Cold soak 35, 135 Chardonnay 90–1, 92, 94, 96, 98, 113–121, Cold stabilization 30 187, 198, 202, 258, 267, 268, 271, 272, Colheita 286 273, 355 Colombard 265, 351, 354 Charmat 265 column still 342–3 Charta wines 164 Commanderia 302 bbindex.inddindex.indd 550303 33/13/09/13/09 66:23:20:23:20 PPMM 504 INDEX 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 infl uence on wine Distillate 341 pairing 87, 94 Distillation 340–1 Cork taint 50, 419 Distribution law 462–3 Cork, types 33 Distributors 414 Corkscrews 67–9 Diurnal variation 11, 232 Cornas 170 DO Pago 454 Corvina 222–4 Dolcetto 228–9, 355 Côte Blonde 170 Dôle 128 Côte Brune 170 Dom Perignon (wine) 268, 270 Cote d’Or 117, 118, 127 Dom Perignon 254–5 Cote du Beaune 117, 127 Doppelbock 329 Côte Rotie 170, 187 Dosage 263, 268 Coteaux de Layon 206 Douro bake 283 Cotes de Nuits 127 Douro superior 280 Cotes des Blancs 117, 258 Douro 232, 242, 279, 280–1 Côtes du Rhône 179, 180 Dry hopping 326 Coulee-de-Serrant 206 Coulure 5, 124, 144, 158, 176 Earthiness in food 92–3 Crémant 270 Eau–de–vie 356–7 Criadera 291 Eggs 100 Crianza 232, 455 Einzellage 455–6 Cristal 268 Eiswien 162, 164, 457 Cross 4 Elévage 62 Cru Beaujolais 222 Elevation 13 Cru classé 136 Enrichment see chaptalization Cultured yeast 25 Erstes lage 459 Cuve-close 265 Est! Est!! Est!!! 201 Cuvée de Prestige 267–8 Estufa 296 Cuvée 259 Estufagem 297 Extraction, in beer 324–5 Dão 242 Eyrie Vineyards 128 David Lett 128 De-alcoholization 38–9 Falerno 242 Decanters 389 Fanleaf disease 125 Decanting, separation 77–80 Faults, wine 50, 418–21 bbindex.inddindex.indd 550404 33/13/09/13/09 66:23:21:23:21 PPMM INDEX 505 feints 341 Gin 366–7 Fiasco 225 Gin, London dry 367 Filtration 31 Gin, Plymouth 367 Fine Champagne 350 Glassware 69–71, 388–9 Fining 30–1 Glassy winged sharpshooter 125 Fino see Sherry, fi no Gouais Blanc 114 Firkin 332 Graciano 232 Flavoring, in beer 325 Gran reserve 455 Flaws, wine 421–3 Gran Riserva 232 Flight 56, 393–4 Grand cru 119, 258 Flint 150, 152 Grande Champagne 350 Floc de Gascogne 300 Granite 221, 279 Folle Blanche 351, 354 Grappa 355 Foreshots 341 Grauburgunder 210 Fortifi ed wine 20, 27 Gravel 134 Frambozen 330 Greek 213 France 248 Green harvest 8, 125 France, map 427 Green Point 273 Franciacorta 272 Grenache 96,171, 175–182, 232, 299, Frascati 201 300, 301 Free-run juice 22, 259 Grillo 299 French paradox 106, 143 Grist 324 Friuli 200 Grosses gewachs 458 Frizzante 271 GSM 178, 248 Fumé Blanc 151, 153 Gueuze 329–30 Gustwein 458 Gamay 221–2 Gyropalette 261, 264 Garganega 201, 201–202 Garnacha see Grenache Hand harvesting 15 Garrigue 172 Harvest 6, 15 Gascony 353 Hautvillers 254 Gattinara 240 Heads 341 Generoso 302 Hearts 341 Genever 366, 367 Heat summation see degree days Geographical Indicators 459–60 Hectare 115 Germany 159, 160, 210 Hectoliter 115 Germany, map 428 Hefeweizen 330 Gevrey-Chambertain 127 Hermitage 170 Gewurztraminer 94, 95, 124, 188, High alcohol wines 102 190–192, 210 Highland 361 Ghemme 240 Histamine 109 Gigondas 178 Hops 323 bbindex.inddindex.indd 550505 33/13/09/13/09 66:23:31:23:31 PPMM 506 INDEX Horizontal fl ight 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 Geografi ca Tipica see IGT Languedoc 248 Infl orescence 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 Klassifi zierte langenwein 458 Madiran 243 Kriek 330 Magnums 394 Krug 267 Málaga 300 bbindex.inddindex.indd 550606 33/13/09/13/09 66:23:32:23:32 PPMM INDEX 507 Malbec 233–4 Methode ancestrale 266 Malmsey 214, 296, 297, 298 Methode champenoise 257 Malo-lactic fermentation 28, 116, 118, Methode traditionelle 257–64, 265, 270, 119, 151–2, 259 273, 312 Malt 322–3, 360, 364 Methuen treaty 279 Malt, amber 323 Metodo classico 257, 271 Malt, black patent 323 Metodo tradicional 257 Malt, cask strength 363 Meursault 117, 118
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