416쪽 | 1,028g | 170*240*30mm

■ 책소개

《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.

■ 목차 및 내용

프롤로그

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

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

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

페어링 ············································································ 150

와인잔 ···············································································153

테이스팅 노트 ·····································································154

4. 피노 누아

악마가 만든 와인 ································································172

풍미 ··················································································177

주요 지역의 특징과 등급 체계 ··············································179

.프랑스 부르고뉴

.미국

.오스트레일리아

테이스팅 비교 ····································································195

페어링 ···············································································206

와인잔 ···············································································208

테이스팅 노트 ································································· 210

5. 네비올로

이탈리아 와인의 왕을 만나다 ··············································228

Oenotria ··········································································229

풍미 ·················································································231

주요 지역의 특징과 등급 체계 ·············································233

테이스팅 비교 ····································································239

페어링 ···············································································242

와인잔 ···············································································244

테이스팅 노트 ····································································246

이탈리아 대표는 나. 슈퍼 투스칸 vs BDM ····························260

6. 카베르네 소비뇽

쉽지 않은 그랑 크뤼 클라세 1855 ·······································266

풍미 ·················································································269

주요 지역의 특징과 등급 체계 ·············································272

테이스팅 비교 ···································································296

페어링 ············································································ 302

와인잔 ············································································ 304

테이스팅 노트 ································································· 306

보르도 vs 나파 밸리 비교 시음기 ·······································322

7. 시라

불타는 언덕과 ~ 2천 년 역사의 와인 산지를 만나다·············· 328

시라 & 다양한 지역의 기후와 ~ 자리 잡은 시라즈···················330

GSM 블렌딩 ·······································································332

풍미 ··················································································333

주요 지역의 특징과 등급 체계 ··············································336

테이스팅 비교 ····································································350

페어링 ···············································································356

테이스팅 노트 ····································································358

8. 빈티지 샴페인, 스위트 와인, 주정 강화 와인

마지막에 마시는 와인 ··························································370

테이스팅 비교 ·····································································375

테이스팅 노트 ·····································································382

빈티지 샴페인 비교 시음기 ···················································388

포트 와인 ···········································································396

에필로그 ·············································································402

Index ·················································································404

참고 문헌 및 사이트 ·····························································414

■ 저자소개

저자 : Romanee 24

대학에서 경영학을 전공, 졸업 후에는 금융권 펀드 매니저를 거쳐, 현재는 투자회사를 운영하고 있다. 대학 2학년 때부터 동경해 왔던 여의도 고층빌딩에서 직장생활을 처음 시작하게 된 날. 벅찬 설렘을 가지고 여의도역을 지날 때의 기억이 아직도 생생하다. 어느덧 올해로 만 20년이 되었으니, 천직임이 분명하며, 대학 등록금이 아깝지는 않은 셈이다.

나의 와인 경력은 직장 경력보다는 약 3년 정도 짧다. 하지만, 이 중 절반은 허송세월로 보냈으나, 최근 몇 년 사이에 와인에 대한 나의 생각과 태도에 있어 큰 변화를 겪게 되었다. 마시기만 좋아하던 주당이 이론부터 테이스팅까지 본격적으로 공부하면서 덕후를 뛰어넘어 진정한 와인러버가 되었고, 앞으로도 평생 배우고 경험하며 즐기고 싶다.

“일하는 사람과 와인에는 한 가지 공통점이 있다.”

성실하게 일하고, 꾸준히 자기 개발을 하며, 적절한 긴장감을 유지하고, 세상의 변화에 늘 귀 기울이며, 주변 사람들과의 관계 설정에 있어 늘 노력하는 사람은 와인으로 비유하자면 天地人을 갖춘 사람이라 할 수 있다. 10년, 20년, 30년이 지나야 진정한 와인의 맛을 경험할 수 있듯이... 그 사람도 시간이 지나면서 완숙된 숙성 풍미를 서서히 풍기기 때문이다.