BASIC TYPES WINE WINEMAKING BASICS ANITA WINES WHITE BLANC DE NOIR PUTTING BUBBLES CHAMPAGNE FORTIFIED WINES MADEIRA DESSERT WINES EIGHT WAYS BOTTLE COLOR SHAPE SUMMARY PRINT SHARE PAGE OF 9 LEARN TERMS NEED TO KNOW ORDER SELECT CHAPTER COVERS THE BOOK PICK PERFECT BUY THIS BUY IN TECHNIQUES DETERMINE THE WINE TYPE UNDERSTAND DIFFERENCES USES FOODS DISCOVER BEAUJOLAIS NOUVEAU SPARKLING WINES PINK VERSATILITY VERMOUTH MARSALA THE EIGHT USED TO PRODUCE SWEET FIND BOTTLES TELL HOLDS OPTIONS ONCE DECISIONS MADE IN WINERY HIGH ALCOHOL BODY LEARNED GRAPES VINEYARDS FOOD THE KEY TASTE STYLE DEPEND GRAPE VARIETY BLEND THE GRAPES QUALITY THE HARVEST VINTAGE YEAR SPARKLING WINE DETERMINED YOU LEARN EXPECT THE TASTE ALONG THE WAY MISINFORMATION HANDED DOWN TO YOU TRUTH TALE TOO MUCH OF A GOOD THING CERTAINLY TO DO LIST STUDY THE ROLE ORIGIN GRAPE SUGAR SULFITES FERMENTATION OF WINE DEFINITIONS DIFFERENCE FREE RUN PRESS DEFINED ALCOHOL BEVERAGE FERMENTATION HARVESTED GRAPES PROCESS GROW SKINS FERMENT GRAPE JUICE CALL MIXTURE JUICE PERIOD CONTACT MACERATION SKIN CONTACT PARTICULARLY PRODUCTION THE JUICE INSIDE THE DEEP COLOR OF MUST EXTRACTED THE BLACK ALCOHOL FERMENTATION NATURAL FRUIT SUGAR IN THE GRAPES CONVERTED EQUAL PARTS CARBON DIOXIDE HEAT FERMENTED STAINLESS STEEL DONT LEVEL DEPENDS RIPENESS SUGAR CONTENT YEAST STOPS TABLE WINES DRINKING THE TABLE ALCOHOL BY VOLUME GERMAN WINES ITALIAN LAMBRUSCO CALIFORNIA UPPER LIMIT DRY WINES AVERAGE CABERNET SAUVIGNON SYRAH CHARDONNAY ALCOHOL CONTENT GIVE DUSTY FERMENTING WINE WILD HARD CONTROL ODORS COMMERCIAL CULTURED FAMOUS AREAS MONTRACHET BEGIN MODERN WINERIES ACETOBACTER VINEGAR BACTERIA IMMEDIATELY SPOIL THE NEW WINE EXPOSED AROMA WINEMAKERS FOLLOW CENTURIES TRADITION SULFUR DIOXIDE KILL THE WILD MOLDS STOP OXIDATION PRESERVE FLAVOR AGING SPOILED AMOUNT NO MORE PARTS PER MILLION FINE REGULATED FEDERAL FERMENTING INORGANIC VIRTUALLY SOLD NOTE PEOPLE ASTHMATIC SENSITIVE FIND THAT NASAL PASSAGES DO NOT CAUSE FREE RUN WINE PRESS WINE MAKING WINE BEGINS PLANTED CROPS WOULDNT FORCE DEEP ROOTS CONSERVE ENERGY BUNCHES HIGH QUALITY IN FACT GOD ROSES THE ONLY THINGS ROSE BUSH AT THE END GRAPEVINES BORDEAUX CONDITIONS VRAISON RIPENING PERIOD CHANGE BLACK OR RED START UNRIPE DARK GREEN ISNT RIPEN IN THE SUN VARIETIES TURN GOLDEN DEEP DECIDE MEASURED RIGHT BOOKS DONT TELL THE LEAVES HARVEST TIME WHITE GRAPE YELLOW THIS IS HOW YOU CAN VINEYARD PRESSING LESS THE PRESS THE DIFFERENCE SMOOTHNESS INEXPENSIVE EXTRA LEFT AFTER ALL PRESSED POMACE DRY MASS PIPS FERTILIZER THE SOIL BRANDY DEFINITION DISTILLED FINE WINE BAROLO PIEDMONT COGNAC NORTH UGNI BLANC COLOMBARD CHALKY SOIL WHITE BASE COPPER STILLS AGED IN OAK BARRELS MANY YEARS FRENCH ARMAGNAC SOUTH AGED BLACK OAK THE THIRD BOURGOGNE EAU DE VIE MEANING DISTILLED SPIRIT KIRSCHWASSER FONDUE ALWAYS FRUITS RASPBERRIES COFFEE BEANS ORANGE TANNINS BENEFITS RED WINE OAK BARRELS LOOK CONCENTRATED SAVE YOUR ACCOUNT RELATED RESOURCES BLOGS IPAD EDITION MICHAEL MILLER BOOK ABSOLUTE GUIDE COOKING QUICK FAMILY MEALS ROBIN TAYLOR EBOOK ONLINE LEARNING VIEW SIGN IN JOIN TOPICS BUSINESS MANAGEMENT COMPUTER SOFTWARE ENTERTAINMENT FINANCE INVESTING GADGETS HARDWARE GENERAL COMPUTING PICTURES VIDEO INTERNET WEB APPS OPERATING SYSTEMS WEB DESIGN DEVELOPMENT RETAIL SHOP PEARSON EDUCATION QUE PUBLISHING ALL RIGHTS RESERVED EAST 96TH STREET INDIANA 462