The definitive text of tasting and evaluating wine by the recognized world authority. Physiology of the senses, the role of memory, analysis and training, pitfalls, illusions, tricks and techniques. How to determine and define quality and value in wine. Practical guidance on statistical interpretations, tasting tools and wine vocabulary. Essential for all wine professionals and serious wine lovers. 6 1/2 x 10 inches, graphs, charts and illustrations.

The Taste of Wine: The Art and Science of Wine Appreciation

Cookbooks, Food & Wine

Peynaud, Émile

Beverages & Wine

Trans-Atlantic Pubns

Emile Peynaud's Le Gout du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers. The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles--forming an approach which is definitive, comprehensive, and free of esoteric jargon. With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book. As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come. This English translation of Emile Peynaud's Le Gout du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting--a blend as distinctive and enduring as wine itself. Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .

The Taste of Wine: The Art and Science of Wine Appreciation, 2nd Edition

Blouin, Jacques

John Wiley&Sons, Inc.

A veritable digest of enology, Knowing and Making Wine deals with all aspects--both practical and theoretical--of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology. This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories. Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

Knowing and Making Wine (English and French Edition)

Spencer, Alan

Houghton, mifflin, harcourt

Le goût du vin (French Edition)

Reference

Foreign Language Study & Reference

Dunod]

Depuis sa première édition, il y a quarante ans par Émile Peynaud, "Co nnaissance et Travail du Vin" poursuit son objectif: guider le monde d u vin vers le progrès adapté à son temps. Le vin est très ancien mais "son monde" ne cesse d'évoluer. Cette 5e édition enrichie et actualisée explique les nouvelles connais sances scientifiques et techniques en proposant les méthodes pratiques  les plus adaptées à l'infinie diversité des vignes, raisins et vins. Procurer le plus grand plaisir aux centaines de millions de consommate urs, tous différents, souvent néophytes, tel est l'objectif visé grâce  à une recherche perpétuelle de la qualité à des coûts raisonnables. La description commentée des opérations fondamentales, de la récolte à  la mise en marché, est accompagnée de divers outils ""d'aides à la dé cision"" souvent innovants permettant d'orienter les choix des profess ionnels en la matière et de les guider parmi l'immense variété disponi ble sur le marché des procédés, matériels et produits œnologiques. Soucieux de concilier les connaissances les plus précises et les prati ques les plus efficaces, cet ouvrage poursuit son rôle de livre de réf érence pour les professionnels du vin. Il constitue également un manue l d'apprentissage des pratiques œnologiques pour les étudiants. Au sommaire: 1. Viticulture, œnologie et qualité; 2. Le raisin; 3. Les fermentation s; 4. L'extraction des moûts; 5. La maîtrise de la qualité des moûts e t des vins; 6. Le SO2; 7. Les vinifications; 8. L'élevage des vins; 9.  Maladies et accidents des vins; 10. Clarification et stabilisation de s vins; 11. Le conditionnement des vins; 12. Chais et cuviers: concept ion et fonctionnement.

Connaissance et travail du vin - 5e édition

Le goût du vin - 5e éd.: Le Grand Livre de la dégustation

El gusto del vino

Crafts, Hobbies & Home

BLOUIN, J.

Gardening & Landscape Design

Ediciones Mundi-Prensa

Enología práctica: Conocimiento y elaboración del vino.

Il gusto del vino. Il grande libro della degustazione

Bibenda

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