附註:Includes bibliographical references (pages 427-430) and index.
List of maps; Acknowledgments; Introduction; 1. The Basics; 2. The Burgundian Connection; 3. The Rise of Pinot Noir in North America; 4. Where it Happens; 5. Clones and Selections of Pinot Noir; 6. Winegrowing and Winemaking; 7. Burgundies and North American Pinots Compared; 8. Reflections; Introduction; Advice for Consumers; Pinot Terminology; A Note on Sources; Index.
摘要:Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel. Considered perhaps the ultimate food wine, pinot noir has an allure based on its special combination of aromas, flavors, and mouthfeel; on its legendary capacity to reflect the terroir where it is grown; and on its reputation for being hard to grow and make. This is the definitive work on pinot noir in North America. A comprehensive referenc.
