Good Wine: The New Basics
by Richard Paul Hinkle
Publisher: Silverback Books 2005
Number of pages: 160
Richard Hinkle shares his knowledge of the different varieties from aperitif to dessert wines and every red and white in between. You'll find all the key answers to your questions on tasting, creating a cellar and, more importantly, how to stock it. Find out why certain aromas like fruits, nuts, spices, breads and even leathers or suedes can create rich, intense, and sweet flavors.
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by Michael F. Jacobson - Center for Science in the Public Interest
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by W. C. Morris - The University of Tennessee
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