C O N T E N T S
Preface 11 Preface to Revised Edition 12 Introduction 13
PART ONE
1 Principles of X/ine-Making 17
2 The Approach to Wine 21
3 Assessment of Quality 24
4 Tasting 33
5 Accessories: Choice of Food and Vine 41
6 Wine Names 57
7 The Storing of X/ine 69
PART TWO
8 Vineyards 75
9 Vines, Soil and 'X/eather 78
10 Vinification 85
11 Development in Bottle 91
12 Guide to the Selection of Wine 95
I 3 Grower, Shipper and Merchant I16
PART THREE
EUROPEAN WINES
Austria I23 Bulgaria 125 Cyprus 126 Czechoslovakia 129 France 130 Germany 176 Greece I94 Holland 195 Hungary 195 Italy 199 Luxemburg 210 Malta 211 Portugal 212 Rumania 224 Spain 227 Switzerland 238 Turkey 240
U.S.S.R. 241 Yugoslavia 242
NON-EUROPEAN WINES
Egypt 245 Iran 246 Israel 246 Jordan 247 Lebanon 247 Morocco 247 Syria 248 Tunisia 248 Australia 249 New Zealand 252 South Africa 253 Canada 258 U.S.A. 259 Mexico 261 Argentina 261 Brazil 262 Chile 263 Peru 264 Uruguay 264 Venezuela 264 China 265 Japan 265
PART FOUR
Recent Vintages 269 Further Reading 274 Glossary 277 Containers 277 Measures of Wine Strength 2'78 Wine Import Duties 279 Terms Used in Production 279
Description of Wine 279 Other Foreign Words 280 Maps 282 Index 291