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More About This Title Le Cordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine
English
Le Cordon Bleu Wine Essentials lets the everyday wine lover become a true wine connoisseur. Shedding light on a world as fascinating for its science and history as it is for its intricate etiquette, this guide unfolds the entire art and craft of wine in a beautifully designed and illustrated volume. With contributions from the world’s leading wine makers, sommeliers, and wine professionals, Le Cordon Bleu Wine Essentials provides commonsense advice on the everyday world of wine–from selecting, buying, and storing wine, to guidelines for tasting, appraising, ordering, and serving all varieties. The book also includes a behind-the-scenes look at winemaking, building a well-balanced wine collection, and practical advice on investing in wine.
English
Foreword by Monsieur Andre J. Cointreau, President of Le Cordon Bleu International 6
1 Buying and Selling Wine 8
The basics for buyers 10
What does the bottle tell you? 14
Where to buy wine 22
Starting a wine collection 28
Investment wines 36
Selling wine 38
2 Storing Wine 40
Looking after your wine 42
Matching wine and food 46
Wine with canapes 52
Managing your collection 54
Troubleshooting 56
When is wine ready to drink? 58
Wine with fish and shellfish 60
3 Tasting Wine 62
The tasting sequence 64
Step 1: In the glass 66
Step 2: On the nose 70
Step 3: On the palate 74
Wine with meat 78
Recognizing good and bad wine 80
Wine with game 82
Recognizing grape varieties 84
Wine with poultry 90
Attending a tasting 92
Wine with vegetarian dishes 96
Educating your palate 102
Wine with spicy foods 104
Ordering wine in a restaurant 106
Wine with desserts 110
4 Serving Wine 112
Getting the temperature right 114
Wine with cheese 116
Opening a wine bottle 118
Food with Red Bordeaux and Tuscan wines 122
Food with Red Burgundy and Pinot Noir 126
Choosing the right glass 130
Food with Hermitage, Cote Rotie, and Shiraz 134
Cleaning glasses and decanters 136
Food with Barolo and Barbaresco 138
Keeping wine fresh 140
Wine etiquette 142
Food with Rioja and Tempranillo 144
Planning for a special occasion 146
Food with Chardonnay, Chablis and White Burgundy 148
Red wine drinks 150
Food with Sancerre, Pouilly-Fume, and Sauvignon Blanc 152
White wine drinks 154
Sparkling white wine and Champagne drinks 156
Food with Riesling 158
5 Fortified Wine and Grape Spirits 160
Sherry 162
Food with Gewurtztraminer, Pinot Gris, and Sylvaner 164
Port 166
Madeira and Marsala 168
Food with Sauternes and Muscat 170
Brandy 172
6 The Story of Wine 174
In the vineyard 176
In the winery 178
In the winery cellar 180
Food with Rose 182
Glossary 184
Useful addresses 186
Index 188
Acknowledgements 192
