The Taste of Wine: The Art and Science of Wine Appreciation (Hardcover)

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Key Phrases: tannin index, aromatic persistence, red vinification, Cabernet Sauvignon, Max Léglise, Olivier de Serres (more...)

Editorial Reviews

Product Description

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.

Language Notes

Text: English (translation)
Original Language: French --This text refers to an alternate Hardcover edition.

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Product Details

• Hardcover: 258 pages
• Publisher: Wine Appreciation Guild (June 10, 1997)
• Language: English
• ISBN-10: 0932664644
• ISBN-13: 978-0932664648
• Product Dimensions: 9.8 x 6.1 x 0.9 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #61,693 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

83 of 84 people found the following review helpful:

3.0 out of 5 stars A SECOND EDITION? I THINK NOT, January 20, 1997

By A Customer

This review is from: The Taste of Wine: The Art Science of Wine Appreciation, 2nd Edition (Hardcover)

First of all, this is the essential text for anybody serious in developing the skills and the vocabulary to discuss the taste components of wine. Solid reference books on the subject of wine do not come along every year. Last year two titles by Remington Norman (Rhone Renaissance and his second edition of Great Domaines of Burgundy) could be added to that pantheon. But for every serious book like Emile Peynaud's or Remington Norman's, there are dozens regurgitating reviews on a 100 point scale from trade publications. A second edition of this classic text could have been a special event, but instead John Wiley & Sons chose to add a couple of paragraphs of new text and repackage it as a new edition. How could one possibly improve upon the original seminal work? We do not know because this effort seems to have been knocked off in a lazy afternoon. I read most of both and found whole chapters left intact. A true second edition may have incorporated photos (more than the four included) such as those found in the original French Le Gout du Vin. But until then the first English translation is still in print (ISBN0-932664-64-4) at a better price $39.95 vs. $54.95. This is an amazing book, but its new format is a bit disingenuous. Michael Stratton [e-mail]

3 of 3 people found the following review helpful:

5.0 out of 5 stars A scholar's work in understandable ways, February 13, 2008

By	Tufi Neder Meyer (Três Corações, MG, Brazil) - See all my reviews (REAL NAME)

Prof. Emile Peynaud has revolutionized winemaking practices, initially at Bordeaux and France and, from such fulcral places, in the whole world. Procedures now taken for granted, like production lowering, using only good grapes, cleanliness and extensive use of inox steel, are linked to his heritage. A lifelong teacher of Enology, Peynaud examines, in this book, the scientific foundations of tasting, in a way easily understandable, even for the novice. His writing style is tipically french and quite agreeable. A must for winelovers.

4 of 5 people found the following review helpful:

5.0 out of 5 stars One of the Greats!, March 26, 2007

By	Ellisa Cooper "winegalnyc" (New York, NY) - See all my reviews (REAL NAME)

For those who really want to get into wine on a deeper level, Emile Peynaud is truly one of the great writers and teachers of wine. This book is a must read for anyone who wants to really "get it"!