와인의 맛
좋은 와인 맛있는 와인 제대로 즐기기
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9791187812319
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| Publication Date | 2022/05/29 |
| Pages/Weight/Size | 170*240*24mm |
| ISBN | 9791187812319 |
| Categories | 가정 살림 > 요리 |
Description
와인 초급자에서 중급자로 발돋움하려는 와이러버들을 위한 이론과 테이스팅 노트
와인에 관심 있는 사람이라면 내 책장에 한 권쯤 꽂혀 있어야 할 도서
《와인의 맛》은 좋은 와인, 맛있는 와인을 찾고 즐길 수 있는 방법을 안내해 주는 책이다. 먼저 전 세계 와인의 정보를 쉽게 이해할 수 있도록 생산 주요 국가의 유명 와인과 생산 국가 정보를 사진, 삽화, 도표와 함께 수록하였다.
또한, 포도 품종별 풍미, 지역 특징과 등급 체계, 테이스팅 비교, 페어링, 테이스팅 등을 체계에 맞추어 설명함으로써 초보자라도 단기간에 와인 분야의 전문가로 자리매김할 수 있도록 하였다. 저자의 해박한 이론을 바탕으로 와인의 구체적인 정보와 역사, 관련된 에피소드를 마치 이야기해 주듯 들려줌으로써 와인의 세계에 흥미를 더해 준다.
와인의 숙성, 보관, 페어링 음식, 서빙 온도, 향과 풍미 등 와인 테이스팅 노트를 따라해 보면 어느덧 와인에 대한 체계적인 지식이 확립되었음을 깨닫게 된다.
이 책으로 와인에 대한 지식 수준을 높여 갈 즈음 독자 여러분은 릴리 볼랭저의 다음 명언을 실감나게 받아들일 것이다.
“기쁠 때도 슬플 때도 마시죠.
가끔 혼자 있을 때 마시기도 해요.
손님이 올 때도 샴페인이 빠져서는 안 돼요.
배가 고프지 않을 때는 홀짝거리고
배가 고플 때는 쭉 들이켜요.
그 외에는 절대 손대지 않아요.
목마를 때만 빼고요.”
와인에 관심 있는 사람이라면 내 책장에 한 권쯤 꽂혀 있어야 할 도서
《와인의 맛》은 좋은 와인, 맛있는 와인을 찾고 즐길 수 있는 방법을 안내해 주는 책이다. 먼저 전 세계 와인의 정보를 쉽게 이해할 수 있도록 생산 주요 국가의 유명 와인과 생산 국가 정보를 사진, 삽화, 도표와 함께 수록하였다.
또한, 포도 품종별 풍미, 지역 특징과 등급 체계, 테이스팅 비교, 페어링, 테이스팅 등을 체계에 맞추어 설명함으로써 초보자라도 단기간에 와인 분야의 전문가로 자리매김할 수 있도록 하였다. 저자의 해박한 이론을 바탕으로 와인의 구체적인 정보와 역사, 관련된 에피소드를 마치 이야기해 주듯 들려줌으로써 와인의 세계에 흥미를 더해 준다.
와인의 숙성, 보관, 페어링 음식, 서빙 온도, 향과 풍미 등 와인 테이스팅 노트를 따라해 보면 어느덧 와인에 대한 체계적인 지식이 확립되었음을 깨닫게 된다.
이 책으로 와인에 대한 지식 수준을 높여 갈 즈음 독자 여러분은 릴리 볼랭저의 다음 명언을 실감나게 받아들일 것이다.
“기쁠 때도 슬플 때도 마시죠.
가끔 혼자 있을 때 마시기도 해요.
손님이 올 때도 샴페인이 빠져서는 안 돼요.
배가 고프지 않을 때는 홀짝거리고
배가 고플 때는 쭉 들이켜요.
그 외에는 절대 손대지 않아요.
목마를 때만 빼고요.”
Contents
프롤로그
Romanee 24 당신은 왜 책을 쓰나요? ···············004
Romanee 24 당신은 누구신가요? ·····················005
테이스팅 노트 보는 법 ·····································008
테이스팅 와인 선정 ··········································010
중급 다음은 ·····················································012
와인의 맛을 찾아 세계로
1. 샴페인
Sparkling wine is not Champagne ················022
. 샴페인이 되기 위한 기본 조건
. 샹파뉴
. 포도 품종
. 2차 발효(병 발효), 앙금 접촉과 숙성 기간
풍미 ······························································034
주요 지역의 특징과 등급 체계 ·························036
. 프랑스 샹파뉴
. 프랑스 샹파뉴 이외의 지역
테이스팅 비교 ················································041
. (N/V 샴페인) 로제
. (N/V 샴페인) 3개 품종 블렌딩
. (N/V 샴페인) 주요 2개 품종 블렌딩
. (N/V 샴페인) 피노 누아 품종 비율이 높은 블렌딩
. (N/V 샴페인) 샤르도네 품종 100%
. (샹파뉴 이외의 지역) 프란치아코르타
페어링 ··························································049
와인잔 ··························································052
아로마 ··························································054
테이스팅 노트 ···············································058
2. 리슬링
아로마의 끝판왕 ···········································074
풍미 ····························································076
주요 지역의 특징과 등급 체계·························078
. 독일
. 프랑스
. 오스트레일리아
. 미국
테이스팅 비교 ············································· 092
. (독일) 라인가우 지역
. (독일) 라인가우 지역
. (독일) 나헤 지역
. (오스트레일리아) 에덴 밸리 지역
. (프랑스) 알자스 지역 vs
. (미국) 콜롬비아 밸리 지역
페어링 ······················································· 095
와인잔 ······················································· 098
테이스팅 노트 ············································ 100
3. 샤르도네
다양성 ······················································ 114
풍미 ······················································· 117
주요 지역의 특징과 등급 체계······················ 120
. 프랑스 부르고뉴
. 프랑스 샤블리
. 미국
. 오스트레일리아
테이스팅 비교 ··········································· 137
. (프랑스) 부르고뉴 지역 코뮈날 등급 vs (미국) 나파 밸리 지역
. (프랑스) 부르고뉴 지역 레지오날 등급
. (프랑스) 샤블리 지역
. (오스트레일리아) 마가렛 리버 지역
페어링 ······················································ 146
와인잔 ······················································ 149
테이스팅 노트 ··········································· 150
4. 피노 누아
악마가 만든 와인 ······································ 168
풍미 ························································ 173
주요 지역의 특징과 등급 체계 ··················· 175
. 프랑스 부르고뉴
. 미국
. 오스트레일리아
테이스팅 비교 ·········································· 189
. (프랑스) 부르고뉴 지역, 줴브리 샹베르탱 마을
. (프랑스) 부르고뉴 지역, 샹볼 뮈지니 마을
. (프랑스) 부르고뉴 지역, 뉘 생 조르쥐 마을
. (프랑스) 부르고뉴 지역, 알록스 코르통 마을
. (미국) 멘도시노 카운티 지역, 앤더슨 밸리
. (미국) 나파 밸리 지역
. (미국) 오리건 주, 월라멧 밸리 지역
. (미국) 산타 마리아 밸리 지역
페어링 ···················································· 198
와인잔 ···················································· 200
테이스팅 노트 ········································· 202
5. 네비올로
이탈리아 와인의 왕을 만나다 ··················· 220
Oenotria ··············································· 221
풍미 ······················································ 223
주요 지역의 특징과 등급 체계 ················· 225
. 이탈리아 피에몬테
테이스팅 비교 ······································· 231
. 바롤로 vs 바르바레스코 동일 생산자-빈티지 비교
. 바롤로 vs 바르바레스코 동일 생산자의 올드 빈티지 비교
. 바르바레스코 영 빈티지
. 바롤로 올드 빈티지 비교
페어링 ·················································· 234
와인잔 ·················································· 236
테이스팅 노트 ······································· 238
이탈리아 대표는 나. 슈퍼 투스칸 vs BDM ·252
6. 카베르네 소비뇽
쉽지 않은 그랑 크뤼 클라세 1855 ··········· 258
풍미 ····················································· 261
주요 지역의 특징과 등급 체계 ················ 264
. 프랑스 보르도
. 미국
. 오스트레일리아
. 칠레
테이스팅 비교 ······································ 286
. (미국) 나파 밸리 지역
. (칠레) vs (프랑스) 보르도 그랑 크뤼 5등급 비교
. (프랑스) 보르도 그랑 크뤼 3등급
. (프랑스) 보르도 그랑 크뤼 2013 빈티지
. (프랑스) 보르도 그라브 지역, 페샥 레오냥 마을
페어링 ················································· 292
와인잔 ················································· 294
테이스팅 노트 ······································ 296
보르도 vs 나파 밸리 비교 시음기 ·········· 312
7. 시라
불타는 언덕과 교황의 새로운 집이 있는
천년 역사의 와인 산지를 만나다 ··········· 318
시라 & 다양한 지역의 기후와 토양 특징에
따라 성공적으로 자리 잡은 시라즈 ········ 320
GSM 블렌딩 ······································· 322
풍미 ·················································· 323
주요 지역의 특징과 등급 체계 ············· 326
. 프랑스 론
. 오스트레일리아
테이스팅 비교 ···································· 338
. (프랑스) 북 론 지역, 코트 로티 마을
. (프랑스) 북 론 지역, 에르미타주 마을
. (프랑스) 남 론 지역, 샤토 네프 뒤 파프 마을
. (오스트레일리아) 바로사 밸리
. (아르헨티나) 멘도자(사) 지역, 우코 밸리
페어링 ··············································· 344
테이스팅 노트 ···································· 346
7. 빈티지 샴페인, 스위트 와인, 주정 강화 와인
마지막에 마시는 와인 ·························· 358
테이스팅 비교 ····································· 363
. (프랑스) 빈티지 샴페인
. (포르투갈) 포트 와인
. (프랑스) 귀부 와인
테이스팅 노트 ····································· 370
빈티지 샴페인 비교 시음기 ·················· 376
포트 와인 ·········································· 384
에필로그 ··········································· 390
Index ·················································392
참고 문헌 및 사이트 ·························· 395
Romanee 24 당신은 왜 책을 쓰나요? ···············004
Romanee 24 당신은 누구신가요? ·····················005
테이스팅 노트 보는 법 ·····································008
테이스팅 와인 선정 ··········································010
중급 다음은 ·····················································012
와인의 맛을 찾아 세계로
1. 샴페인
Sparkling wine is not Champagne ················022
. 샴페인이 되기 위한 기본 조건
. 샹파뉴
. 포도 품종
. 2차 발효(병 발효), 앙금 접촉과 숙성 기간
풍미 ······························································034
주요 지역의 특징과 등급 체계 ·························036
. 프랑스 샹파뉴
. 프랑스 샹파뉴 이외의 지역
테이스팅 비교 ················································041
. (N/V 샴페인) 로제
. (N/V 샴페인) 3개 품종 블렌딩
. (N/V 샴페인) 주요 2개 품종 블렌딩
. (N/V 샴페인) 피노 누아 품종 비율이 높은 블렌딩
. (N/V 샴페인) 샤르도네 품종 100%
. (샹파뉴 이외의 지역) 프란치아코르타
페어링 ··························································049
와인잔 ··························································052
아로마 ··························································054
테이스팅 노트 ···············································058
2. 리슬링
아로마의 끝판왕 ···········································074
풍미 ····························································076
주요 지역의 특징과 등급 체계·························078
. 독일
. 프랑스
. 오스트레일리아
. 미국
테이스팅 비교 ············································· 092
. (독일) 라인가우 지역
. (독일) 라인가우 지역
. (독일) 나헤 지역
. (오스트레일리아) 에덴 밸리 지역
. (프랑스) 알자스 지역 vs
. (미국) 콜롬비아 밸리 지역
페어링 ······················································· 095
와인잔 ······················································· 098
테이스팅 노트 ············································ 100
3. 샤르도네
다양성 ······················································ 114
풍미 ······················································· 117
주요 지역의 특징과 등급 체계······················ 120
. 프랑스 부르고뉴
. 프랑스 샤블리
. 미국
. 오스트레일리아
테이스팅 비교 ··········································· 137
. (프랑스) 부르고뉴 지역 코뮈날 등급 vs (미국) 나파 밸리 지역
. (프랑스) 부르고뉴 지역 레지오날 등급
. (프랑스) 샤블리 지역
. (오스트레일리아) 마가렛 리버 지역
페어링 ······················································ 146
와인잔 ······················································ 149
테이스팅 노트 ··········································· 150
4. 피노 누아
악마가 만든 와인 ······································ 168
풍미 ························································ 173
주요 지역의 특징과 등급 체계 ··················· 175
. 프랑스 부르고뉴
. 미국
. 오스트레일리아
테이스팅 비교 ·········································· 189
. (프랑스) 부르고뉴 지역, 줴브리 샹베르탱 마을
. (프랑스) 부르고뉴 지역, 샹볼 뮈지니 마을
. (프랑스) 부르고뉴 지역, 뉘 생 조르쥐 마을
. (프랑스) 부르고뉴 지역, 알록스 코르통 마을
. (미국) 멘도시노 카운티 지역, 앤더슨 밸리
. (미국) 나파 밸리 지역
. (미국) 오리건 주, 월라멧 밸리 지역
. (미국) 산타 마리아 밸리 지역
페어링 ···················································· 198
와인잔 ···················································· 200
테이스팅 노트 ········································· 202
5. 네비올로
이탈리아 와인의 왕을 만나다 ··················· 220
Oenotria ··············································· 221
풍미 ······················································ 223
주요 지역의 특징과 등급 체계 ················· 225
. 이탈리아 피에몬테
테이스팅 비교 ······································· 231
. 바롤로 vs 바르바레스코 동일 생산자-빈티지 비교
. 바롤로 vs 바르바레스코 동일 생산자의 올드 빈티지 비교
. 바르바레스코 영 빈티지
. 바롤로 올드 빈티지 비교
페어링 ·················································· 234
와인잔 ·················································· 236
테이스팅 노트 ······································· 238
이탈리아 대표는 나. 슈퍼 투스칸 vs BDM ·252
6. 카베르네 소비뇽
쉽지 않은 그랑 크뤼 클라세 1855 ··········· 258
풍미 ····················································· 261
주요 지역의 특징과 등급 체계 ················ 264
. 프랑스 보르도
. 미국
. 오스트레일리아
. 칠레
테이스팅 비교 ······································ 286
. (미국) 나파 밸리 지역
. (칠레) vs (프랑스) 보르도 그랑 크뤼 5등급 비교
. (프랑스) 보르도 그랑 크뤼 3등급
. (프랑스) 보르도 그랑 크뤼 2013 빈티지
. (프랑스) 보르도 그라브 지역, 페샥 레오냥 마을
페어링 ················································· 292
와인잔 ················································· 294
테이스팅 노트 ······································ 296
보르도 vs 나파 밸리 비교 시음기 ·········· 312
7. 시라
불타는 언덕과 교황의 새로운 집이 있는
천년 역사의 와인 산지를 만나다 ··········· 318
시라 & 다양한 지역의 기후와 토양 특징에
따라 성공적으로 자리 잡은 시라즈 ········ 320
GSM 블렌딩 ······································· 322
풍미 ·················································· 323
주요 지역의 특징과 등급 체계 ············· 326
. 프랑스 론
. 오스트레일리아
테이스팅 비교 ···································· 338
. (프랑스) 북 론 지역, 코트 로티 마을
. (프랑스) 북 론 지역, 에르미타주 마을
. (프랑스) 남 론 지역, 샤토 네프 뒤 파프 마을
. (오스트레일리아) 바로사 밸리
. (아르헨티나) 멘도자(사) 지역, 우코 밸리
페어링 ··············································· 344
테이스팅 노트 ···································· 346
7. 빈티지 샴페인, 스위트 와인, 주정 강화 와인
마지막에 마시는 와인 ·························· 358
테이스팅 비교 ····································· 363
. (프랑스) 빈티지 샴페인
. (포르투갈) 포트 와인
. (프랑스) 귀부 와인
테이스팅 노트 ····································· 370
빈티지 샴페인 비교 시음기 ·················· 376
포트 와인 ·········································· 384
에필로그 ··········································· 390
Index ·················································392
참고 문헌 및 사이트 ·························· 395