"Styles" of wine - Printable Version

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- Nguigmi - 03-27-2003 06:50 PM

Lately I've come across a few people talking about "styles" of winemaking. Someone at a wien tasting talked about a Sancerre Rouge being made in a Burgundy "style", while others mention wines being forged in an international style.

Could someone explain what this really means? What is an international vs local style?


- Innkeeper - 03-27-2003 08:08 PM

I don't know of anybody who has addressed this question better than Andrea Immer in her now classic book "Great Wine Made Simple." You need to get ahold of it, be in the library, or curl up in a corner of Borders with it and a cup of java. Chapter Four, "A Flavor Map of the Wine World"; and Chapter Five, "Old World, New World: The Secret Weapon of Sommeliers", will answer all your questions on style.

- Nguigmi - 03-28-2003 05:21 AM

Thanks IK -- I'll see if I can grab that book or just curl up at the local Borders [img][/img]