A practical guide for wine professionals and oenophiles presenting a complete overview of tasting techniques.
Beginning with the nature and the role of sight, smell, touch, and taste in the evaluation of wine, Maurice Chassin explains how tasting is used throughout the process from production to marketing, from the grape to the bottle. The author goes over the influences likely to affect the taster's behavior, the particularities of the different grapes, and how to taste them. He also includes the forms one may want to fill in when judging a wine or grape and the different methods of describing the qualities of a wine. There are several sensory tests one has to perform in order to determine if a wine is "fruity," "nutty," or "pungent." Indeed, talking about wine requires knowledge of the mechanisms of tasting techniques and the acquisition of a sensory approach.
Designed for all professionals in the wine-making process, from viticulturalists and wine producers to oenologists, wholesalers, buyers, and merchants, this book is a practical guide to improving connoisseurs' ability to assess the quality of wine and to maximize their perception and appreciation of it.