TONG N°14 / South Africa
TONG N°13 / Alsace
TONG N°12 / The Next Big Thing
TONG N°11 / Chardonnay
TONG N°10 / Bordeaux
TONG N°9 / German Riesling
TONG N°8 / Oak
TONG N°7 / Chile
TONG N°6 / Ripeness
TONG N°5 / Red Burgundy
TONG N°4 / Champagne
TONG N°3 / ¿El Futuro?
TONG N°2 / Terroir
TONG N°1 / Sauvignon Blanc
TONG N°13 / Alsace
TONG N°12 / The Next Big Thing
TONG N°11 / Chardonnay
TONG N°10 / Bordeaux
TONG N°9 / German Riesling
TONG N°8 / Oak
TONG N°7 / Chile
TONG N°6 / Ripeness
TONG N°5 / Red Burgundy
TONG N°4 / Champagne
TONG N°3 / ¿El Futuro?
TONG N°2 / Terroir
TONG N°1 / Sauvignon Blanc
© Millefeuille Press
Wine
This book of 288 pages covers everything there is to know about wine in an easy-to-use, handy format. It is made up of short texts, never longer than one or two pages. Each text comes with a photo.
It is meant for both the beginner who just bought his first bottle and the connoisseur looking for in-depth information.
The first texts are about the most basic things: What does good wine taste like? How do I choose wine from a supermarket shelf? Further chapters contain more in-depth knowledge: How to combine wine with food? What is the vine like? How does climate influence a wine's taste? What really happens in a winery?
The book will be published on October 15 and is available in three editions: English, German and Dutch. You can order it now, at a special -10% discount price.
Content
How to Drink Wine
What is Wine?
What is Good Wine?
Buying Wine
The Wine Label
How to Store Wine
How to Drink Wine
The Perfect Glass
Pouring Wine
How Long can Wine be Stored?
Young or Mature Wine?
Is my Wine still alright?
French Wine
Italian Wine
Spanish Wine
German and Austrian Wine
South African, Australian and New Zealand Wine
Wines from Chile, Argentina and the United States
Wine Packaging
From Cork to Screwcap
The Perfect Corkscrew
When to Decant?
Wine Faults
Minerality in Wine
How to Organise a Wine Cellar
The Restaurant Wine List
Visiting a Winery
Wine Tastings and Wine Clubs
The Wine Writer
Wine and Food
Wine and Food
Aperitif
Tapas
Sushi
Oysters
Mushrooms and Truffles
Asparagus
Salad and Tomatoes
Mussels, Clams and Co.
Foie Gras
Asian Cuisine
Modern and Molecular Cuisine
Lobster
Barbecue
Steak and Roasts
Pizza
Bread and Sandwiches
Cheese
Eggs
Chocolate
Desserts
After Dinner
A Classic: Stilton and Vintage Port
A Classic: Beef Consommé and Amontillado
The Best White Wine Sauce
The Best Red Wine Sauce
The Vineyard
The Vine
Terroir
Slopes versus Plains
Stone Soils
Chalk Soils
Other Soils
Grass, Herbs and Cover Crops
The Importance of Climate
Climate Change
Organic Viticulture
The Importance of the Leaf
Old versus Young Vines
The Vine and the Taste of Wine
Vines in the Old World
Vines in the New World
How to Make a New Vine
How Grapes Ripen
Physiological Ripeness
Roses and Vines
Rotten Grapes
A Year in the Vineyard
Chardonnay
Sauvignon Blanc
Pinot Grigio
Riesling
Chenin Blanc
Viognier
Grüner Veltliner
Cabernet Sauvignon
Merlot
Pinot Noir
Syrah
Tempranillo
Sangiovese
Nebbiolo
Grenache
Cabernet Franc
Blaufränkisch
How Wine is Made
The Harvest
The Sorting Table
Grape Constituents
With or Without Stems?
Pressing
How White Wine is Made
How Sweet Wine is Made
How Red Wine is Made
How Rosé Wine is Made
Sulphur Dioxide
Acidity and Sugar
Fermentation
The Revolution of Controlled Fermentation
Wood, Cement or Stainless Steel
Carbonic Maceration
Malolactic Fermentation
Lees Ageing
Concentrated Wine
Oak
Oak Chips
Fining and Filtration
Bottling
Small versus Large Producers
The Science of Wine
Every Wine is a Blend
How Sparkling Wine is Made
How Fortified Wine is Made
The Solera System
What is Wine?
What is Good Wine?
Buying Wine
The Wine Label
How to Store Wine
How to Drink Wine
The Perfect Glass
Pouring Wine
How Long can Wine be Stored?
Young or Mature Wine?
Is my Wine still alright?
French Wine
Italian Wine
Spanish Wine
German and Austrian Wine
South African, Australian and New Zealand Wine
Wines from Chile, Argentina and the United States
Wine Packaging
From Cork to Screwcap
The Perfect Corkscrew
When to Decant?
Wine Faults
Minerality in Wine
How to Organise a Wine Cellar
The Restaurant Wine List
Visiting a Winery
Wine Tastings and Wine Clubs
The Wine Writer
Wine and Food
Wine and Food
Aperitif
Tapas
Sushi
Oysters
Mushrooms and Truffles
Asparagus
Salad and Tomatoes
Mussels, Clams and Co.
Foie Gras
Asian Cuisine
Modern and Molecular Cuisine
Lobster
Barbecue
Steak and Roasts
Pizza
Bread and Sandwiches
Cheese
Eggs
Chocolate
Desserts
After Dinner
A Classic: Stilton and Vintage Port
A Classic: Beef Consommé and Amontillado
The Best White Wine Sauce
The Best Red Wine Sauce
The Vineyard
The Vine
Terroir
Slopes versus Plains
Stone Soils
Chalk Soils
Other Soils
Grass, Herbs and Cover Crops
The Importance of Climate
Climate Change
Organic Viticulture
The Importance of the Leaf
Old versus Young Vines
The Vine and the Taste of Wine
Vines in the Old World
Vines in the New World
How to Make a New Vine
How Grapes Ripen
Physiological Ripeness
Roses and Vines
Rotten Grapes
A Year in the Vineyard
Chardonnay
Sauvignon Blanc
Pinot Grigio
Riesling
Chenin Blanc
Viognier
Grüner Veltliner
Cabernet Sauvignon
Merlot
Pinot Noir
Syrah
Tempranillo
Sangiovese
Nebbiolo
Grenache
Cabernet Franc
Blaufränkisch
How Wine is Made
The Harvest
The Sorting Table
Grape Constituents
With or Without Stems?
Pressing
How White Wine is Made
How Sweet Wine is Made
How Red Wine is Made
How Rosé Wine is Made
Sulphur Dioxide
Acidity and Sugar
Fermentation
The Revolution of Controlled Fermentation
Wood, Cement or Stainless Steel
Carbonic Maceration
Malolactic Fermentation
Lees Ageing
Concentrated Wine
Oak
Oak Chips
Fining and Filtration
Bottling
Small versus Large Producers
The Science of Wine
Every Wine is a Blend
How Sparkling Wine is Made
How Fortified Wine is Made
The Solera System