Archive-name: wine-faq/part2
Posting-Frequency: monthly
Copyright: (c) 1995 Bradford S. Brown (see Notices & Disclaimers in pt. 10)
Last-modified: 1996/07/26

                            INDEX



75% LABEL RULE ................................................... 7.2
A.O.C. ........................................................... 7.2
ACCESSIBLE ....................................................... 5.3
ACETIC BACTERIA .................................................. 2.2
ADVENTURES ON THE WINE ROUTE .................................... 10.4
AGEABLE REDS ....................................................... 3
AGEABLE WHITES ..................................................... 3
AGING WINE ......................................................... 3
AH-SO .......................................................... 5.2.2
ALCOHOL CONTENT .................................................... 1
ALLERGIC REACTIONS TO WINE ...................................... 11.1
ALT.FOOD.WINE ................................................. 10.3.1
AMARONE ........................................................ 7.6.1
AMERICAN ROOTSTOCK ............................................. 2.1.1
AMERICAN WINE SOCIETY ............................................ 5.4
AMERICAN WINE SOCIETY PUBLICATIONS .............................. 10.4
ANJOU MOULLEUX ................................................. 7.6.1
ANNOTATED INTERNET SITES .................................... 10.3.3.1
ANTHOCYANIN PIGMENTS ............................................ 11.1
APPELLATION D'ORIGINE CONTROLEE .................................. 7.2
APPROVED VITICULTURAL AREAS ...................................... 7.2
ARGENTINA ........................................................ 8.1
ASPIRIN AND WINE ................................................ 11.1
AUSTERE .......................................................... 5.4
AVA .............................................................. 7.2
AXR #1 ......................................................... 2.1.1
BALANCE .......................................................... 5.4
BALTHAZAR ........................................................ 2.9
BARBERA ........................................................ 7.1.1
BARON PHILIPPE DE ROTHSCHILD ................................... 6.3.1
BARREL AGED ...................................................... 2.7
BARREL AGING ..................................................... 2.7
BARREL AGING ....................................................... 3
BARREL FERMENTATION .............................................. 2.2
BEAUJOLAIS ..................................................... 7.1.1
BENTONITE ........................................................ 2.6
BEST BOTTLES WINELETTER ......................................... 10.4
BIG .............................................................. 5.4
BLADDER PRESS .................................................... 2.2
BLEND ............................................................ 7.3
BLENDING ......................................................... 2.8
BLENDING WINE .................................................... 2.8
BLENDS ........................................................... 7.3
BLOW OFF ......................................................... 5.3
BLUSH .............................................................. 1
BONNEZEAUX ..................................................... 7.6.1
BONNY DOON ..................................................... 7.6.1
BOOKS ........................................................... 10.4
BORDEAUX ....................................................... 7.1.1
BORDEAUX ....................................................... 7.1.1
BORDEAUX ....................................................... 7.1.1
BORDEAUX ......................................................... 7.2
BORDEAUX ......................................................... 7.3
BOTRYTIS ....................................................... 7.6.1
BOTRYTIS CINEREA ............................................... 7.6.1
BOTTLE FILL LEVEL ................................................ 5.2
BOTTLE LEAKAGE ................................................... 5.2
BOTTLE SIZES ..................................................... 2.9
BOTTLING WINE .................................................... 2.9
BRANDY ......................................................... 7.6.3
BREATHE .......................................................... 5.3
BRETT ............................................................ 5.4
BRETTANOMEYCES ................................................... 5.4
BRIX ............................................................. 2.2
BROADBENT, MICHAEL .............................................. 10.4
BUILDING YOUR OWN CELLAR ......................................... 4.2
BURGUNDY ....................................................... 7.1.1
BURGUNDY ......................................................... 7.2
BUTTERY .......................................................... 2.5
BUTTERY .......................................................... 5.4
BUYING WINE ........................................................ 6
CABERNET FRANC ................................................. 7.1.1
CABERNET SAUVIGNON ............................................. 7.1.1
CALIFORNIA ...................................................... 12.1
CALIFORNIA GRAPEVINE ............................................ 10.4
CALIFORNIA WINE ATLAS ........................................... 10.4
CALIFORNIA WINE LINE ............................................ 12.1
CALORIES IN WINE ................................................ 11.2
CANADA .......................................................... 12.2
CANDLE ........................................................... 5.3
CAP .............................................................. 2.2
CAPSULE .......................................................... 2.9
CAPSULE ........................................................ 5.2.1
CAPSULE ........................................................ 5.2.2
CAPSULE .......................................................... 5.4
CARBON DIOXIDE ................................................... 2.2
CARBON DIOXIDE ................................................... 7.4
CELLAR SOFTWARE .................................................. 4.3
CENTRIFUGE ....................................................... 2.2
CHABLIS .......................................................... 7.2
CHAMPAGNE ........................................................ 7.4
CHAMPAGNE BOTTLES ................................................ 2.9
CHARDONNAY ..................................................... 7.1.2
CHARDONNAY ....................................................... 7.4
CHATEAU D'YQUEM ................................................ 7.6.1
CHATEAU LE BARRADIS ............................................. 11.1
CHATEAU THAMES EMBANKMENT ....................................... 10.9
CHATEAUNEUF-DU-PAPE ............................................ 7.1.1
CHENIN BLANC ................................................... 7.1.2
CLARIFICATION .................................................... 2.6
CLARK, OZ ....................................................... 10.4
CLOSED ........................................................... 5.3
COLOR OF WINE AND COLOR OF GRAPE ................................... 1
COMPLEX .......................................................... 5.3
CONNOISSEUR'S GUIDE TO CALIFORNIA WINE .......................... 10.4
CORK SCREWS .................................................... 5.2.2
CORKED ......................................................... 5.2.2
CORKED ........................................................... 5.4
CORKED ........................................................... 5.4
CORKS .......................................................... 5.2.1
COTES DU RHONE ................................................. 7.1.1
COURSES ON WINE ................................................. 10.7
CRADLE ......................................................... 5.2.2
CREAM OF TARTAR ................................................ 5.2.1
CROSS, GILBERT .................................................. 10.4
CRUD IN THE BOTTLE ............................................. 5.2.2
CRUSH ............................................................ 2.2
CRYOEXTRACTION ................................................. 7.6.1
CRYSTALS ARE PROBABLY THE RESULT OF TARTARIC ACID .............. 5.2.1
CUSTOMS ......................................................... 13.2
DAVIS, A GRADUATE'S OPINION OF ................................. 2.1.1
DECANTER ........................................................ 10.4
DECANTING ........................................................ 5.3
DECANTING PORT ................................................. 7.5.3
DECLARED YEAR .................................................. 7.5.1
DEKKERA .......................................................... 5.4
DESCRIBING THE WINE .............................................. 5.4
DESSERT WINE ................................................... 7.1.2
DESSERT WINE ................................................... 7.1.2
DESSERT WINES .................................................... 7.6
DEUXIEMES CRUS ................................................. 7.6.1
DISGORGEMENT ..................................................... 7.4
DISTILLATION ....................................................... 1
DRINKING WINE ...................................................... 5
DRY .............................................................. 5.4
DUOURO REGION .................................................... 7.5
EGG WHITES ....................................................... 2.6
EISWEIN A.K.A. ICEWINE ......................................... 7.6.1
ELECTRONIC RESOURCES ............................................ 10.6
ELEMENTS OF WINE TASTING ......................................... 5.4
EXPECTORATION AREA .............................................. 10.9
FERMENTATION ....................................................... 1
FERMENTATION ..................................................... 2.2
FERMENTATION ..................................................... 7.5
FILL LEVEL ..................................................... 5.2.1
FILLETTE ......................................................... 2.9
FILTERING ........................................................ 2.6
FINE WINE REVIEW ................................................ 10.4
FINING ........................................................... 2.6
FIRST LABEL ..................................................... 10.9
FLABBY ........................................................... 5.4
FOIL ........................................................... 5.2.1
FOOD AND WINE ...................................................... 9
FOOD COMBINATIONS PEOPLE HAVE LIKED ................................ 9
FORMATTED INTERNET SITES .................................... 10.3.3.2
FORMATTED WEB SITES ............................................... 14
FORTIFIED SWEET WINES .......................................... 7.6.3
FORTIFIED WINE ................................................... 7.5
FORTIFIED WINES .................................................... 1
FRANCE .......................................................... 12.3
FREEZING WINE AFTER IT'S OPENED .................................. 5.7
FRENCH COLOMBARD ............................................... 7.1.2
FTP ............................................................. 13.8
FUME BLANC ..................................................... 7.1.2
GAMAY .......................................................... 7.1.1
GARNACHA ....................................................... 7.1.1
GEERLINGS & WADE ................................................. 6.2
GELATIN .......................................................... 2.6
GERMAN BEERENAUSLESE ........................................... 7.6.1
GERMANY ........................................................ 7.1.2
GEWURZTRAMINER ................................................. 7.1.2
GEWURZTRAMINER ................................................. 7.6.1
GEWURZTRAMINER, PRONOUNCING ...................................... 5.4
GLASS CRYSTALS ................................................. 5.2.1
GLASSES .......................................................... 5.7
GOLD, RICHARD ................................................... 10.4
GOPHER .......................................................... 13.8
GRAFTING GRAPES ................................................ 2.1.1
GRAND PREMIER CRU .............................................. 7.6.1
GRAPES ........................................................... 7.1
GRAPEVINE ................................................... 10.3.3.1
GRASSY ........................................................... 5.4
GRASSY ......................................................... 7.1.2
GRASSY ......................................................... 7.1.2
GRENACHE ....................................................... 7.1.1
GROWING GRAPES ................................................... 2.1
HARD ............................................................. 5.4
HARVEST .......................................................... 2.2
HEADACHES FROM DRINKING WINE .................................... 11.1
HEART DISEASE ..................................................... 11
HERBACEOUS ....................................................... 5.4
HERBACEOUS ..................................................... 7.1.1
HERBACEOUS ..................................................... 7.1.2
HERBACEOUS ..................................................... 7.1.2
HIGHWAY 29 ........................................................ 10
HOW AND WHY TO BUILD A WINE CELLAR .............................. 10.4
HOW IS WINE MADE? .................................................. 2
HOW LONG DO I KEEP THE WINE BEFORE DRINKING ........................ 3
HOW LONG TO AGE WINE ............................................... 3
HOW TO START OUT: A PERSONAL EXPERIENCE ........................... 10
HOW TO START OUT: GENERAL IDEAS ................................... 10
HOW TO TEST AND IMPROVE YOUR JUDGING ABILITY .................... 10.4
HUMIDITY AND STORING WINE .......................................... 4
HYBRID ......................................................... 2.1.1
ICE BUCKETS ...................................................... 5.4
ICEWINE ........................................................ 7.6.1
IMPERIAL ......................................................... 2.9
IMPORTING ....................................................... 13.2
INERT GAS ........................................................ 5.7
INITIAL PROCESSING OF THE GRAPE JUICE ............................ 2.2
INTERNATIONAL STANDARDS ORGANIZATION ............................. 5.7
INTERNET SOURCES ................................................ 10.3
ISO .............................................................. 5.7
JEROBOAM ......................................................... 2.9
JEROBOAM ......................................................... 2.9
JOHNSON, HUGH ................................................... 10.4
JUG WINE ....................................................... 7.1.1
JUG WINE ....................................................... 7.1.2
KELLGREN'S WINE BOOK CATALOG .................................... 10.4
KEVIN ZARALY, KEVIN ............................................. 10.4
KOSHER WINE ..................................................... 13.1
LA REVUE DU VIN DE FRANCE ....................................... 10.4
LABEL REMOVING .................................................. 13.4
LEAD IN WINE .................................................... 11.5
LEARNING ABOUT WINE ............................................... 10
LEES ............................................................. 2.2
LETTING THE WINE BREATHE ......................................... 5.3
LEVERPULL (TM) ................................................. 5.2.2
LIGHT ............................................................ 2.9
LIGHT AND STORING WINE ............................................. 4
LIQUEUR DE TIRAGE ................................................ 7.4
LISTSERVS ..................................................... 10.3.2
LOIRE VALLEY ................................................... 7.1.2
LYNCH, KERMIT ................................................... 10.4
MACERATION ....................................................... 2.2
MADEIRIZED ..................................................... 5.2.2
MADEIRIZED ....................................................... 5.4
MADEIRA ........................................................ 7.6.3
MAGAZINES AND NEWSLETTERS ....................................... 10.4
MAGNUM ........................................................... 2.9
MAGNUM ........................................................... 2.9
MAKING YOUR OWN WINE ............................................ 13.8
MALAGA ......................................................... 7.6.3
MALOLACTIC FERMENTATION .......................................... 2.5
MARBLES .......................................................... 5.7
MARIE-JEANNE ..................................................... 2.9
MARSALA ........................................................ 7.6.3
MASTERGLASS ..................................................... 10.4
MCKERN, LEO ..................................................... 10.9
MEDICAL NOTES ABOUT WINE .......................................... 11
MERCAPTAN ........................................................ 5.4
MERITAGE ......................................................... 7.3
MERLOT ......................................................... 7.1.1
METHODE CHAMPENOISE .............................................. 7.4
METHODE CHAMPENOISE .............................................. 7.4
METHUSELAH ....................................................... 2.9
MICROCLIMATE ....................................................... 3
MICROSOFT WINE GUIDE ............................................ 10.6
MICROWAVE ........................................................ 5.1
MICROWAVE ........................................................ 5.7
MISCELLANY ........................................................ 13
MOLDY CORK ..................................................... 5.2.1
MORTIMER, JOHN .................................................. 10.9
MUSCATEL ....................................................... 7.6.3
MUSTY CARDBOARD ................................................ 5.2.2
MY SIGNIFICANT OTHER DOESN'T LIKE RED WINE ...................... 13.4
NAPA .......................................................... 12.1.1
NEBBIOLO ....................................................... 7.1.1
NEBUCHADNEZZAR ................................................... 2.9
NEW YORK WINE CELLAR ............................................ 10.4
NEWSLETTERS ..................................................... 10.4
NIAGARA PENINSULA ............................................. 12.2.1
NOBLE GRAPES ..................................................... 7.1
NOBLE ROT ...................................................... 7.6.1
NOSE ............................................................. 5.4
NOSE ............................................................. 5.4
NOW THAT THE BOTTLE IS OPEN .................................... 5.2.2
OAK .............................................................. 2.2
OAK .............................................................. 2.7
OAK BARRELS ...................................................... 2.2
OAK BARRELS ...................................................... 2.7
ODORS AND STORING WINE ............................................. 4
OLD VINES ........................................................ 2.1
OPEN WINE, FREEZING .............................................. 5.7
OPEN WINE, STORING ............................................... 5.7
OPENING THE BOTTLE ............................................... 5.2
OPORTO ........................................................... 7.5
OPUS ONE ....................................................... 6.3.1
ORGANIC WINE WORKS .............................................. 11.1
OXYGEN ........................................................... 5.3
OXYGEN ........................................................... 5.7
PAN-GALACTIC GARGLE BLASTER ..................................... 13.2
PARKER'S WINE BUYER'S GUIDE ..................................... 10.4
PARKER, ROBERT ................................................. 10.10
PETITE SIRAH ................................................... 7.1.1
PHYLLOXERA VASTRATRIX .......................................... 2.1.1
PINOT MEUNIER .................................................... 7.4
PINOT NOIR ..................................................... 7.1.1
PINOT NOIR ....................................................... 7.4
PINT ............................................................. 2.9
PORT ............................................................. 7.5
PORT ........................................................... 7.6.3
PORTO ............................................................ 7.5
PORTUGAL ......................................................... 7.5
POSTING TO USENET ............................................. 10.3.1
POTASSIUM BITARTRATE ........................................... 5.2.1
PREGNANCY AND WINE .............................................. 11.3
PREMIER CRUS ................................................... 7.6.1
PUMP DEVICE ...................................................... 5.7
QUARTERLY REVIEW OF WINES ....................................... 10.4
QUARTS DU CHAUME ............................................... 7.6.1
QUINTA ......................................................... 7.5.1
REC.CRAFTS.WINE-MAKING .......................................... 13.8
REC.FOOD.DRINK ................................................ 10.3.1
RECIOTO DI VALPOLICELLA ........................................ 7.6.1
RECIPES ......................................................... 13.7
RED WINE GRAPES ................................................ 7.1.1
REFRIGERATORS AND AIR CONDITIONERS ................................. 4
REFRIGERATORS AND STORING WINE ..................................... 4
REHOBOAM ......................................................... 2.9
REMOVING LABELS FROM BOTTLES .................................... 13.4
REMUAGE .......................................................... 7.4
RESTAURANT WINE PRICING ........................................ 5.6.1
RIDDLING ......................................................... 7.4
RIEDEL ........................................................... 5.7
RIESLING ....................................................... 7.1.2
RIESLING ....................................................... 7.6.1
ROBERT MONDAVI ................................................. 6.3.1
ROBINSON, JANCIS ................................................ 10.4
ROCHEFORT ...................................................... 7.6.1
ROOM TEMPERATURE ................................................. 5.1
ROSE ............................................................... 1
ROSE ........................................................... 7.1.1
ROT ............................................................ 7.6.1
RUBY PORT .................................................... 7.5.2.1
RUMPOLE, HORACE ................................................. 10.9
SACCHAROMYCES .................................................... 2.2
SALMANAZAR ....................................................... 2.9
SAUTERNE ....................................................... 7.6.3
SAUTERNES ...................................................... 7.1.2
SAUTERNES ...................................................... 7.1.2
SAUTERNES ...................................................... 7.6.1
SAUVIGNON BLANC .................................................. 5.4
SAUVIGNON BLANC ................................................ 7.1.2
SAUVIGNON BLANC ................................................ 7.6.1
SECOND LABEL .................................................... 10.9
SEDIMENT ........................................................... 3
SEDIMENT ....................................................... 5.2.2
SEDIMENT AND PORT .............................................. 7.5.3
SEDIMENT IN CHAMPAGNE ............................................ 7.4
SEMILLON ....................................................... 7.1.2
SEMILLON ....................................................... 7.6.1
SHAKING THE WINE ................................................. 5.3
SHERRY ......................................................... 7.6.3
SHIPPING ........................................................ 13.4
SHIPPING WINE .................................................... 6.2
SHIRAZ ......................................................... 7.1.1
SILVERADO TRAIL ................................................... 10
SINGLE-QUINTA VINTAGE PORT ..................................... 7.5.1
SITES, INCLUDING WWW AND GOPHER ............................... 10.3.2
SOMMELIER ........................................................ 5.4
SONOMA ........................................................ 12.1.2
SOTHEBY'S WORLD WINE ENCYCLOPEDIA ............................... 10.4
SPARKLING WINE ................................................... 7.4
SPECIFIC WINES ..................................................... 7
SPITTOONS ....................................................... 10.9
SPLIT ............................................................ 2.9
SPLIT ............................................................ 2.9
SPURRIER, STEVEN ................................................ 10.4
STEVENSON, TOM .................................................. 10.4
STILL WINE ......................................................... 1
STORING GLASSES .................................................. 5.7
STORING WINE ....................................................... 4
STORING WINE AFTER IT'S OPENED ................................... 5.7
SULFITE FREE WINE ............................................... 11.1
SULFITES ........................................................ 11.1
SULFITES ....................................................... 7.6.3
SULFUR ........................................................... 5.4
SULFUR DIOXIDE ................................................... 2.2
SULTANA ........................................................ 7.1.2
SWEET WINES .................................................... 7.6.3
SWIRLING WINE .................................................... 5.4
SYRAH .......................................................... 7.1.1
TABLE WINE ......................................................... 1
TABLE WINE ....................................................... 7.3
TANNIN ............................................................. 3
TANNIN ........................................................... 5.3
TANNINS .......................................................... 2.2
TARTARIC ACID .................................................. 5.2.1
TASTING BEFORE DRINKING .......................................... 5.4
TAWNY PORT ................................................... 7.5.2.2
TEMPERATURE AND STORING WINE ....................................... 4
TEMPERATURE OF WINE IN RESTAURANTS ............................... 5.4
TEMPERATURE TO DRINK AT .......................................... 5.1
TERMS TO DESCRIBE ................................................ 5.4
TERROIR ............................................................ 3
THE GAME OF WINE ................................................ 10.4
THE RITUALISTIC ART OF WINE IN A RESTAURANT ...................... 5.4
THE WINE BOOK ................................................... 10.4
THE WINES OF FRANCE ............................................. 10.4
THIN ............................................................. 5.4
THIN WINES ....................................................... 2.2
THOMPSON, BOB ................................................... 10.4
TOURING ........................................................... 12
TRICHLORANISOL ................................................... 5.4
TROCKENBEERENAUSLESE ........................................... 7.6.1
TURNING GRAPE JUICE INTO ALCOHOL ................................. 2.2
UCD ............................................................ 2.1.1
ULLAGE ........................................................... 5.2
UNDERGROUND WINE JOURNAL ........................................ 10.4
UNFILTERED ....................................................... 5.3
UNIVERSAL DISINFECTANT ........................................... 2.2
UNIVERSITY OF CALIFORNIA AT DAVIS .............................. 2.1.1
UNIVERSITY OF CALIFORNIA AT DAVIS .............................. 2.1.1
UNIVERSITY OF CALIFORNIA AT DAVIS BOOK CATALOG .................. 10.4
USENET .......................................................... 13.8
USENET GROUPS ................................................. 10.3.1
VACU-VIN (TM) .................................................... 5.7
VALPOLICELLA ................................................... 7.6.1
VARIETALS ........................................................ 7.1
VARIETIES ........................................................ 7.1
VARIETIES AND VARIETALS .......................................... 2.1
VARIETY AND VARIETAL ............................................. 7.2
VEGETAL ........................................................ 7.1.1
VERTICAL TASTINGS .................................................. 3
VIBRATION AND STORING WINE ......................................... 4
VIN DE GLACIER ................................................. 7.6.1
VINE ............................................................ 10.4
VINEGAR .......................................................... 2.2
VINEGAR .......................................................... 5.4
VINEGAR .......................................................... 5.7
VINES, GRAPES AND WINES ......................................... 10.4
VINES, GRAPES, AND WINES ........................................ 10.4
VINS DOUX NATURELS ............................................. 7.6.3
VINTAGE .......................................................... 2.2
VINTAGE ............................................................ 3
VINTAGE PORT ................................................... 7.5.1
VINTAGE TIME CHARTS ............................................. 10.4
VITIS VINIFERA ................................................... 2.1
VOLATILE ACIDITY ................................................. 5.4
VOUVRAY ........................................................ 7.6.1
WALLACE, FOREST ................................................. 10.4
WASHING GLASSES .................................................. 5.7
WEATHER .......................................................... 2.2
WEATHER .......................................................... 2.2
WEATHER AND BOTRYTIS ........................................... 7.6.1
WHAT IS WINE? ...................................................... 1
WHAT WINE DO I BUY? .............................................. 6.1
WHAT'S IN A NAME? ................................................ 7.2
WHAT'S ITS WORTH? ................................................ 6.3
WHERE TO BUY WINE ................................................ 6.2
WHITE BURGUNDY ................................................. 7.1.2
WHITE PORT ................................................... 7.5.2.3
WHITE WINE GRAPES .............................................. 7.1.2
WHITE ZINFANDEL .................................................... 1
WILD YEAST FERMENTATION .......................................... 2.2
WILD YEAST FERMENTATION. ......................................... 2.2
WINDOWS ON THE WORLD COMPLETE WINE COURSE ....................... 10.4
WINE ADVOCATE ................................................... 10.4
WINE AND CHOCOLATE ............................................. 9.1.1
WINE AND DUCK .................................................. 9.1.2
WINE APPRECIATION GUIDE CATALOG ................................. 10.4
WINE APPRECIATION GUILD CATALOG ................................. 10.4
WINE AS A SLEEPING AID .......................................... 11.4
WINE COOLERS .................................................. 13.7.1
WINE CRITICS ................................................... 10.10
WINE ENTHUSIAST MAGAZINE ........................................ 10.4
WINE FLAWS ....................................................... 5.4
WINE JAILS ......................................................... 4
WINE LIST ........................................................ 5.4
WINE LOVERS INTERNATIONAL ......................................... 10
WINE NEWS ....................................................... 10.4
WINE SPECTATOR .................................................. 10.4
WINE SPECTATOR'S ULTIMATE GUIDE TO BUYING WINE .................. 10.4
WINE STEWARD ..................................................... 5.4
WINE TASTING .................................................... 10.4
WINE TASTINGS ................................................... 10.9
WINE TIDINGS .................................................... 10.4
WINERIES ........................................................ 10.7
WINERIES ......................................................... 6.2
WINES AROUND THE WORLD ............................................. 8
WINES OF THE WORLD .............................................. 10.6
WOOD PORT ...................................................... 7.5.2
WWW ............................................................. 13.8
WWW GLOSSARY OF TERMS ....................................... 10.3.3.1
ZINFANDEL ...................................................... 7.1.1

                          WHAT'S NEW


JULY, 1995

Updates/corrections to assorted sections (I lose track!), and a
much larger "removing labels" section.

Specific producer section removed.  New section:  What's it
Worth.  Opus one put there.

Other new sections:

Freezing Wine
Other Sweet Wines
Restaurant Wine Prices
Making Your Own Wine (resources)
Wines Around the World (somewhat limited)


APRIL, 1995:

The current version (April, 1995) is, for better or for worse,
going to be the first REAL version.

Future versions will undoubtedly contain corrections, which I
don't intend to point out (unless they are horrendous AND I can
remember what I've done) and NEW SECTIONS which I hope to point
out in this area.

Since is the first version to contain a TABLE OF CONTENTS, to
anyone who has already read the FAQ and wants to know if there is
anything new, I would suggest skimming it over to see if anything
doesn't look familiar.

There are a lot of new topics to come....


SEPTEMBER, 1994:  The first rough draft of this FAQ was released
in September, 1994, with a slightly altered version released in
October, 1994.
-- 
 
