WINE: -- From Neolithic Times -- to -- the 21st Century -- WINE: -- From Neolithic Times -- to -- the 21st Century -- Stefan K. Estreicher -- Table of Contents -- Foreword -- Chapter 1. In the Beginning… -- The importance of wine to the Ancients -- Wine is safe to drink -- Wine and medicine -- The gods of wine -- Wine and trade -- Archeological evidence of wine -- First large-scale expansions -- Chapter 2. Wine in Egypt, Greece and Rome -- Egypt -- Greece -- Rome -- Chapter 3. Dark ages, light wines -- Early Middle Ages in Western Europe -- Arab contributions -- Emergence of Burgundy and Bordeaux -- Overview -- Cistercian wines -- Revival of Bordeaux -- Onset of the Little Ice Age -- Other wine regions -- The first Golden Age of Burgundy -- Chapter 4. From the Renaissance to World War II: Europe -- Overview -- The 1500s: seeds of change -- The 1600s: an age of "firsts" -- The first brand-name wine -- The Dutch -- Champagne, without the bubble -- Glass bottles -- The birth of Ports -- The first noble-rot wines -- The 1700s: revolutions -- Background -- Romanée-Conti -- Intentionally sparkling Champagne -- Grands Crus in Bordeaux -- Ports -- The 1800s to World War II: innovations and disasters -- Overview -- Science and technology -- Nature-made disasters -- Champagne -- Classifications in Bordeaux -- Italy, Spain, and Portugal -- Chapter 5. From the Renaissance to World War II: The New Worlds -- Central and South America -- United States -- The East -- The Southwest -- Temperance and Prohibition -- South Africa -- Australia and New Zealand -- Chapter 6. Modern Wines -- France -- Bordeaux -- Burgundy and Chablis -- Champagne -- Alsace -- Côtes du Rhône -- Jura -- Italy -- Spain -- Portugal -- Germany -- Other Western European countries -- Greece -- Austria -- Switzerland -- Eastern Europe -- Hungary -- Romania -- The Czech Republic -- North America.

United States -- Canada -- Central and South America -- Argentina -- Chile -- Brazil and Uruguay -- Mexico -- South Africa -- Australia -- New Zealand -- Chapter 7. Final Thoughts -- Appendix A: Cuvées des Hospices de Beaune -- Red Wines -- Premiers Crus -- Deuxiemes Crus -- Troisiemes Crus -- Quatriemes Crus -- Cinquiemes Crus -- White wines -- Grand Premier Cru -- Premiers Crus -- Deuxiemes Crus -- The classification of 1953: -- Red Graves -- The classification of 1959: -- White Graves -- The classification of 1955: Saint Emilion (Revised May 23, 1986) -- Premiers Grand Crus Classes A -- Premiers Grand Crus Classes B -- Grands Crus Classes -- The classification of 1997: -- Red Bordeaux -- The classification of 1996: -- California Cabernet Sauvignon -- Grand Crus of Alsace -- Bas-Rhin -- Haut-Rhin -- Grand Crus of Burgundy -- Cotes de Beaune -- Cotes de Nuits -- Grand Crus of Chablis -- Bibliography -- Appendix D: Grand Crus of Alsace, Burgundy, Chablis -- Appendix B: French classifications of Bordeaux wines -- The Classification of 1855 -- Appendix C: Modern classifications -- Index.