와인의 맛 : 좋은 와인, 맛있는 와인 제대로 즐기기 (스페셜 에디션, 양장)

와인의 맛 : 좋은 와인, 맛있는 와인 제대로 즐기기 (스페셜 에디션, 양장)

$29.80
Login to use WishlistCompare
Ask a Question
Vendor: 미문사 - Romanee 24
Type: 차/술/음료
SKU: 9791187812333
Categories: ALL BOOKS 가정/건강/생활 가정/건강/생활_요리
Tags: 가정/건강/생활_요리 와인의맛좋은와인맛있는와인제대로즐기기스페셜에디션양장
Description
《와인의 맛》은 다양한 와인을 경험해 보고 싶거나 와인의 정보와 역사, 품종별 풍미, 등급 체계, 페어링, 테이스팅 노트 등에 대해 알고 싶은 모든 사람들에게 도움이 되는 책이다. 와인에 입문하는 와린이부터 중급자까지 유익하게 활용할 수 있는 내용으로 구성하였다.

PART 1은 샴페인의 의미부터 샴페인 만드는 방법까지 폭넓게 설명하여 와인을 공부하는 데 많은 도움을 받을 수 있다.
PART 2는 리슬링 품종의 향과 풍미, 산도, 숙성, 수확, 재배 조건 등 특성을 설명하고 있다. 특히 강렬한 아로마가 있어 신선한 풍미를 가지는 품종 리슬링에 대해 자세히 익힐 수 있다.
PART 3은 전 세계적으로 가장 잘 알려진 대표적인 청포도인 샤르도네 품종을 소개하고 있다. 샤르도네 와인의 풍미, 와인잔 등 정보를 통해 와인의 기초를 튼튼히 할 수 있다.
PART 4는 전 세계에서 가장 인기 있는 포도 품종으로 만든 피노 누아 와인에 대해 설명하고 있다. 악마가 만들었다고 비유될 정도로 서늘한 기후에서 재배가 가능한 품종으로 매우 까다로운 품종 피노 누아를 심도 있게 익힐 수 있다.
PART 5는 네비올로 와인에 대해 설명하고 있다. 네비올로 품종으로 만든 바롤로, 바르바레스코 와인은 이탈리아 최고급 와인으로 꼽힌다. 네비올로의 풍미와 이탈리아 와인 등급 체계, 이탈리아 와인의 왕이라고 불리는 바롤로에 대한 설명이 담겨 있어 흥미롭게 읽으며 이 품종 와인에 대한 상식을 넓힐 수 있다.
PART 6은 카베르네 소비뇽의 풍미와 주요 지역의 특징과 등급 체계에 대해 설명하고 있다. 카베르네 소비뇽은 와인을 처음 접할 때 먼저 만나게 되는 레드 와인의 상징인 와인이라는 것을 알 수 있다.
PART 7은 시라 품종에 대해 설명하고 있다. 시라 품종 와인의 풍미와 주요 지역의 등급 체계 정보를 익힐 수 있다.
PART 8은 빈티지 샴페인, 스위트 와인, 주정 강화 와인에 대해 설명하고 있다. 그리고 마지막에 마시는 와인에 대해 언급하고 프랑스 빈티지 샴페인, 포르투갈 포트와인, 프랑스 귀부 와인 테이스팅을 비교 설명하였다.
저자

Romanee24

저자:Romanee24
대학에서경영학을전공,졸업후에는금융권펀드매니저를거쳐,현재는투자회사를운영하고있다.대학2학년때부터동경해왔던여의도고층빌딩에서직장생활을처음시작하게된날.벅찬설렘을가지고여의도역을지날때의기억이아직도생생하다고한다.어느덧만20년이넘었으니,천직임이분명하며,대학등록금이아깝지는않은셈이다.저자의와인경력은직장경력보다는약3년정도짧다.하지만,이중절반은허송세월로보냈으나,최근몇년사이에와인에대한생각과태도에있어큰변화를겪게되었다.마시기만좋아하던주당이이론부터테이스팅까지본격적으로공부하면서덕후를뛰어넘어진정한와인러버가되었고,앞으로도평생배우고경험하며즐기려고한다.“일하는사람과와인에는한가지공통점이있다.”성실하게일하고,꾸준히자기개발을하며,적절한긴장감을유지하고,세상의변화에늘귀기울이며,주변사람들과의관계설정에있어늘노력하는사람은와인으로비유하자면天地人을갖춘사람이라할수있다.10년,20년,30년이지나야진정한와인의맛을경험할수있듯이그사람도시간이지나면서완숙된숙성풍미를서서히풍기기때문이다.접기

목차

프롤로그
테이스팅노트보는법···················································008
테이스팅와인선정························································010
중급다음은···································································012

와인의맛을찾아세계로
1.샴페인
SparklingwineisnotChampagne······························022
.샴페인이되기위한기본조건
.샹파뉴
.포도품종
.2차발효(병발효),앙금접촉과숙성기간
풍미············································································034
주요지역의특징과등급체계········································036
.프랑스샹파뉴
.프랑스샹파뉴이외의지역
테이스팅비교·······························································041
페어링··········································································049
와인잔··········································································052
아로마··········································································054
테이스팅노트·······························································058

2.리슬링
아로마의끝판왕···························································074
풍미············································································076
주요지역의특징과등급체계···········································078
.독일
.프랑스
.오스트레일리아
.미국
테이스팅비교································································092
페어링···········································································095
와인잔···········································································098
테이스팅노트································································100

3.샤르도네
다양성··········································································114
풍미·············································································117
주요지역의특징과등급체계············································120
.프랑스부르고뉴
.프랑스샤블리
.미국
.오스트레일리아
테이스팅비교···································································137
페어링············································································150
와인잔···············································································153
테이스팅노트·····································································154

4.피노누아
악마가만든와인································································172
풍미··················································································177
주요지역의특징과등급체계··············································179
.프랑스부르고뉴
.미국
.오스트레일리아
테이스팅비교····································································195
페어링···············································································206
와인잔···············································································208
테이스팅노트·································································210

5.네비올로
이탈리아와인의왕을만나다··············································228
Oenotria··········································································229
풍미·················································································231
주요지역의특징과등급체계·············································233
테이스팅비교····································································239
페어링···············································································242
와인잔···············································································244
테이스팅노트····································································246
이탈리아대표는나.슈퍼투스칸vsBDM····························260

6.카베르네소비뇽
쉽지않은그랑크뤼클라세1855·······································266
풍미·················································································269
주요지역의특징과등급체계·············································272
테이스팅비교···································································296
페어링············································································302
와인잔············································································304
테이스팅노트·································································306
보르도vs나파밸리비교시음기·······································322

7.시라
불타는언덕과~2천년역사의와인산지를만나다··············328
시라&다양한지역의기후와~자리잡은시라즈···················330
GSM블렌딩·······································································332
풍미··················································································333
주요지역의특징과등급체계··············································336
테이스팅비교····································································350
페어링···············································································356
테이스팅노트····································································358

8.빈티지샴페인,스위트와인,주정강화와인
마지막에마시는와인··························································370
테이스팅비교·····································································375
테이스팅노트·····································································382
빈티지샴페인비교시음기···

출판사 서평

‘와인의맛을찾아세계로’라는제목으로8장으로나누어다양한와인을세세하게소개하고있다.샴페인,리슬링,샤르도네,피노누아,네비올로,카베르네쇼비뇽,시라등포도품종중심으로서술하되,프랑스,독일,오스트리아,이탈리아등유럽과미국,호주,칠레등신대륙산지에서생산되는와인을비교하여설명하였다.

각와인의풍미,주요지역의특징과등급체계,테이스팅비교와페어링까지방대하고자세히다루었다.

이책의하이라이트는단연저자의테이스팅노트이다.저자가‘와인의맛’을찾아전세계를누비며와인산지에서맛본와인테이스팅노트는와인을즐기기위한훌륭한가이드역할을한다.테이스팅노트에서는당도,산도,바디,타닌을별점으로표시하고자세한사진자료와함께시각,후각,미각노트와함께전체평가지를정리하였다.

재미있는와인이야기와사진,삽화가가득하여읽는재미도,보는풍미도쏠쏠하다.중간중간주요와인산지에대한정보는와인을처음접하는사람뿐만아니라수준에오른사람들에게도유익하게활용할수있다.또한,여러와인평론가의글,《와인폴리》,《와인바이블》,《월드아틀라스와인》등관련서적이나사이트의내용을풍부하게인용하였다.

‘와인덕후’가들려주는와인에대한남다른사랑과열정,그리고와인의정보와역사,테이스팅노트등유익한정보를곁에두고오래도록참고할수있도록장서용고급양장본으로제작하였다.

최근들어와인은사교와소통의매개체이자,취미와교양의쓰임으로각광을받고있다.이에발맞추어와인에대해풍성한정보를한아름담아낸이책은와인과함께하는당신에게좋은파트너가되어줄것이다.