Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series)
- Book Review,
by Ronald S. Jackson
Richard P. Vine, Purdue University, Indiana, U.S.A., Wine Consultant to American Airlines
"...without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine."
Review
"...very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course."
-H. Heymann, Department of Viticulture and Enology, University of California- Davis (September 2004)
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."
-FOOD QUALITY AND PREFERENCE (2003)
"...a solid text that offers practical information on the sensations of wine for many types of readers..."
-E STREAMS (June 2003)
"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."
Hely Tuorila, Department of Food Technology, University of Helsinki
"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".
Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA
"...an extensive amount of information, some very solid reference material, all presented in a text that is easy to read...it should be part of the required reading for students in both enology and sensory evaluation..."
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA
E STREAMS, JUNE 2003
"...a solid text that offers practical information on the sensations of wine for many types of readers..."
Food Quality and Preference, 2003
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."
H. Heymann, Department of Viticulture and Enology, University of California- Davis, September 2004
"very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course."
Review
"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."
-FOOD QUALITY AND PREFERENCE (2003)
"...a solid text that offers practical information on the sensations of wine for many types of readers..."
-E STREAMS (June 2003)
"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."
-Hely Tuorila, Department of Food Technology, University of Helsinki
"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".
-Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA
"...an extensive amount of information, some very solid reference material, all presented in a text that is easy to read...it should be part of the required reading for students in both enology and sensory evaluation..."
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA
Book Description
One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines.
A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
Key Features
* Modern treatment of all relevant data relative to wine tasting, both professional and personal
* Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests
* Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided
* Outlines procedure in the training and testing of sensory skill (professional and personal)
Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines
* Provides examples of tasting results and means for analysis
* Discusses the evolution of cuisine and wines association with food
* Outlines the diversity of wines and the sensory experiences expected with each
* Outlines the nature and origins of wine quality
Illustrative Material:
* Flow Chart of Wine Tasting Steps
* Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)
* Fragrance Chart (with colored icons)
* Off-odor Chart (with colored icons)
* Color transparency representing standardized wine color terms)
* Color illustrations representing the appearance of wines of different ages
* Warming-cooling chart for bottles of wine (air and ice water)
* Table of aroma descriptors for the major grape varieties (red and white)
* Chart of the warming rate of wine in a glass
* Figure showing the influence of alcohol content on 'tears' formation
* Taster variability to the major tastant and odorants in wine
Book Info
Practical and accessible, this comprehensive text details the process of organizing and conducting successful wine tastings or judging for both the wine professional and the layman. Wine types are discussed to illustrate the characteristic features that distinguish the majority of wines.
From the Author
Wine Tasting was written for the professional and serious connoisseur alike. To this end, techniques and procedures covering a wide range of tasting situations are included. Modern concepts in sensory perception help explain current recommendations. Finally, the vineyard and winery origins of wine quality are outlined, as well as the rationale for traditional food and wine combination.
From the Back Cover
Wine Tasting: A Professional Handbook is essential for absolutely anybody involved in wine tasting. The book comprehensively covers all practical and theoretical aspects of wine tasting, from the techniques used by professionals to assess wine properties and quality - to the physiological, psychological and physicochemical origins of sensory perception. The author outlines the classification of still table wines, sparkling wines and fortified wines, and explores the vineyard and winery origins of wine quality.
The major proportion of Wine Tasting: A Professional Handbook is devoted to the practical concerns of preparing and performing different types of wine assessments. Data from sensory evaluation studies illustrate tests described in the book.
Wine Tasting: A Professional Handbook should be read by professional tasters, those who train tasters and those involved in designing wine tastings; as well as serious wine connoisseurs who want unbiased information on how to maximize their perception and appreciation of wine.
Key Features
* Flow chart of wine tasting steps
* Details of errors to be avoided
* Procedures for training and testing sensory skill
* Examples of tasting sheets
* Original data derived from over fourteen years of training tasters
* Illustrative material supporting the text: tables, charts and figures
Buy from Amazon
Compare Prices
|
|
Home
