This book describes the world’s vineyards and the wines that they produce, with reference to some basic science behind viticulture and winemaking. It is intended primarily as a reference book for college and freshmen university students on viticulture, enology and sommelier courses (or other courses that include these subjects), as well as for the teachers of these courses. However, it will also serve as a source of information to vine growers, winemakers, traders, sommeliers and other professionals in the wine trade.