Essential Winetasting: The Complete Practical Winetasting Course [Kindle ed.] 1784721344, 9781784721343
This new edition of Essential Winetasting has 20% more pages and has been substantially rewritten and updated, and there
122 82 20MB
English Year 2017
Table of contents :
BEFORE THE BOTTLE
INTRODUCTION
1. You and your senses
Sight
Smell
Taste and tasting
Words and qualities
Values
2. Viticulture and vinification
In the vineyard
The grape
Dry white winemaking
Climate change
Red winemaking
Sweet white winemaking
Organics, biodynamics; natural wines
Oak
Winemakers
IN THE BOTTLE
3. Naming wines
Names and labels
4. White grapes and their wines
5. Red grapes and their wines
6. Sparkling and fortified wines
Sparkling wines
Sherry
Port
Madeira
IN THE GLASS
7. The tastings
How to use the tastings
Practicalities
Basic tastes and wine structure
Tasting 1. Style and quality in dry whites
Wine and temperature
Tasting 2. Terroir and quality in dry whites
Closures
Tasting 3. Dry whites: old world vs new world
Tasting technique summary
Making notes
Tasting 4. Sparkling wines: style and quality
Decanting
Tasting 5. Style and tannin in reds
Gadgets
Tasting 6. Terroir and quality in reds
Wines and age
Terroir
Tasting 7. Reds: old world vs new world
Wine faults
Tasting 8. Medium-dry and sweet whites
Wine nonsense
Tasting 9. Sherry, Madeira and port
Alcohol
Tasting 10. Calibrating quality: length
Scores ... the anarchy of numbers
Aromas, complexity, time
Bubbles
Blind tasting
Looking back: answers
Summary of the tasting course and further reading
8. Wine and food
Two glasses – always compare
Wine service at home
REFERENCE
9. Maps
Maps and fact boxes
Glossary of tasting terms
Acknowledgements
About the author
Picture credits
BEFORE THE BOTTLE
INTRODUCTION
1. You and your senses
Sight
Smell
Taste and tasting
Words and qualities
Values
2. Viticulture and vinification
In the vineyard
The grape
Dry white winemaking
Climate change
Red winemaking
Sweet white winemaking
Organics, biodynamics; natural wines
Oak
Winemakers
IN THE BOTTLE
3. Naming wines
Names and labels
4. White grapes and their wines
5. Red grapes and their wines
6. Sparkling and fortified wines
Sparkling wines
Sherry
Port
Madeira
IN THE GLASS
7. The tastings
How to use the tastings
Practicalities
Basic tastes and wine structure
Tasting 1. Style and quality in dry whites
Wine and temperature
Tasting 2. Terroir and quality in dry whites
Closures
Tasting 3. Dry whites: old world vs new world
Tasting technique summary
Making notes
Tasting 4. Sparkling wines: style and quality
Decanting
Tasting 5. Style and tannin in reds
Gadgets
Tasting 6. Terroir and quality in reds
Wines and age
Terroir
Tasting 7. Reds: old world vs new world
Wine faults
Tasting 8. Medium-dry and sweet whites
Wine nonsense
Tasting 9. Sherry, Madeira and port
Alcohol
Tasting 10. Calibrating quality: length
Scores ... the anarchy of numbers
Aromas, complexity, time
Bubbles
Blind tasting
Looking back: answers
Summary of the tasting course and further reading
8. Wine and food
Two glasses – always compare
Wine service at home
REFERENCE
9. Maps
Maps and fact boxes
Glossary of tasting terms
Acknowledgements
About the author
Picture credits
![Essential Winetasting: The Complete Practical Winetasting Course [Kindle ed.]
1784721344, 9781784721343](https://ebin.pub/img/200x200/essential-winetasting-the-complete-practical-winetasting-course-kindlenbsped-1784721344-9781784721343.jpg)
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