The Evaluation of Wine:A Comprehensive Guide to the Art of Wine Tasting

Overview

Wine is a creative work of art that requires a measure of skill and knowledge to be fully appreciated. This book will provide you with the expertise necessary to evaluate and fully enjoy a wine. It is designed for individuals who are seriously interested in becoming competent wine tasters. This is a unique book. There is not another book in the marketplace that will furnish you with such an extensive spectrum of information regarding the art of wine tasting.

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Overview

Wine is a creative work of art that requires a measure of skill and knowledge to be fully appreciated. This book will provide you with the expertise necessary to evaluate and fully enjoy a wine. It is designed for individuals who are seriously interested in becoming competent wine tasters. This is a unique book. There is not another book in the marketplace that will furnish you with such an extensive spectrum of information regarding the art of wine tasting.

After reading The Evaluation of Wine you will discover a new way to envision wine-one that utilizes your senses of sight, taste, smell, and feel. You will be able to evaluate a wine on its merits rather than relying on pure sybaritic sentiments. This new insight into the artistry of wine will bring you great satisfaction and many hours of pleasure, and wine will become an important part of your life.

A chapter dealing with matching wine with food will show you how simple it is to make wine-food pairings once you have a solid understanding about the nature of wine.

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Product Details

  • ISBN-13: 9780595176915
  • Publisher: iUniverse, Incorporated
  • Publication date: 6/20/2001
  • Edition number: 1
  • Pages: 372
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.83 (d)

Table of Contents

Preface xv
How To Use This Book xix
Part I The Basics 1
Chapter 1 The Components Of Wine 3
Anatomy of a Wine 4
Acids 5
Tannins 6
Alcohol 11
Sugar 13
Flavor 14
Chapter 2 Winemaking 17
Grape Selection 18
Alcoholic Fermentation 18
Sugar Content 20
Acidity Adjustments 21
Malolactic Fermentation 21
Tannins 23
Oak 24
Lees Contact 26
Filtration 26
Racking and Fining 27
Chemical Additives 27
Chapter 3 Sensory Evaluation 29
Sight 29
Clarity 30
Legs 31
Red Wine 32
Depth of Color and Hue 32
Color and Maturity 34
Abnormal Appearances 35
White Wine 36
Smell 37
Derivation of a Wine's Scent 37
Describing a Wines Scent 38
Changes in Smell as Wine Ages 38
Technique of Nosing a Wine 39
Complexity 40
Potency of a Wine's Scent 41
Differences between the Scent of Red and White Wines 42
Taste 42
Flavor 42
The Taste Buds 43
Umami 44
The Finish 44
Off Tastes 45
Vinegary Odor 45
Spent Sherry Odor 47
Diseases Caused by Bacteria and Yeast 48
Cork Mold 49
Defects Caused by Sulfur 49
Feel 53
Chapter 4 Balance 54
Chapter 5 Wine Maturity And Longevity 67
Genetics 68
Maturation in Red Wine 68
Maturation in White Wines 71
Cellaring Potential 72
Tannins and Longevity 73
Flavorful Extracts and Longevity 74
Color Changes and Longevity 76
Chapter 6 Scoring 80
Part II The Wines 105
Chapter 7 Grape Varieties 107
Barbara 108
Cabernet Franc 109
Cabernet Sauvignon 111
Chardonnay 113
Chenin Blanc 116
Dolcetto 117
Gamay 118
Gewurztraminer 120
Merlot 122
Muscat 125
Muscat Blanc a Petits Grains 125
Muscat of Alexandria 125
Muscat Ottonel 126
Muscat Hamburg 126
Nebbiolo 126
Pinot Blanc 128
Pinot Gris 129
Pinot Noir 131
Riesling 134
Sauvignon Blanc 138
Sangiovese 140
Semillon 143
Syrah 144
Tempranillo 147
Trebbiano 148
Viognier 149
Zinfandel 150
Cinsaut 152
Corvina 153
Colombard 153
Garganega 153
Grechetto 153
Greco 153
Grenache 153
Malbec 154
Malvasia 154
Marsanne 155
Mourvedre 155
Muller-Thurgau 155
Muscadelle 156
Petite Verdot 156
Petite Sirah 156
Roussanne 156
Chapter 8 Regional Characteristics 157
Australia 158
Canada 163
France 166
Bordeaux 164
Burgundy 175
Champagne 200
Loire 206
Rhone 210
Alsace 218
Germany 223
Mosel-Saar-Ruwer 228
Rheingau 229
Rheinhessen 229
Nahe 230
Rheinpfalz 230
Franken 231
Italy 233
Veneto 234
Soave 234
Piedmont 236
Tuscany 240
Abruzzi 243
Latium 243
Marches 244
Umbria 244
Campania 245
Portugal 245
Port 246
Madeira 249
Spain 250
Rioja 251
Penedes 252
Ribera del Duero 253
Toro 253
Sherry 254
New Zealand 256
South America 258
Chile 258
United States 259
California 259
New York 268
Oregon 269
Washington 270
Part III The Superfluities 273
Chapter 9 Matching Wine With Food 275
Chapter 10 Wine and Your Health 297
Chapter 11 A Wine Taster's Vocabulary 304
Chapter 12 Odds And Ends 323
Acknowledgments 339
Index 343
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