Making Sense of Wine Tasting breaks new ground in the field of wine evaluation. Its completely new approach to the sensory appreciation and assessment of wine gives readers both information and practical skills. Its straight forward presentation provides a welcome relief to those who find much that is written on the subject either mystifying or pretentious.
In his hundreds of international wine seminars on every continent the author, Alan Young, has found that wine lovers around the world share an eagerness to improve their ability to assess the quality of the wines they are offered. Making Sense of Wine Tasting is a serious but fun discussion about the nature and role of sight, smell, touch and taste in the evaluation of wine, combined with a considerable number of interesting practical exercises designed to improve sensory perception of all the senses used in wine judging. These exercises have been tested at international wine seminars by people of many different cultures the world over.
Numerous international universities and sommelier associations use this book as their standard text on the subject. Since the last edition much has changed in the worlds of food and beverage sciences. All the latest information about electronic tongues and noses and much other valuable information about such niceties as umami are included in this edition. The emphasis in this book is on guiding wine lovers, both amateur and professional, towards a disciplined approach to improving their skills and recording their results. There is much in this book for even the most dedicated professional.
In his hundreds of international wine seminars on every continent the author, Alan Young, has found that wine lovers around the world share an eagerness to improve their ability to assess the quality of the wines they are offered. Making Sense of Wine Tasting is a serious but fun discussion about the nature and role of sight, smell, touch and taste in the evaluation of wine, combined with a considerable number of interesting practical exercises designed to improve sensory perception of all the senses used in wine judging. These exercises have been tested at international wine seminars by people of many different cultures the world over.
Numerous international universities and sommelier associations use this book as their standard text on the subject. Since the last edition much has changed in the worlds of food and beverage sciences. All the latest information about electronic tongues and noses and much other valuable information about such niceties as umami are included in this edition. The emphasis in this book is on guiding wine lovers, both amateur and professional, towards a disciplined approach to improving their skills and recording their results. There is much in this book for even the most dedicated professional.
