Wine Appreciation
The Taste of Wine: The Art & Science of Wine Appreciation
Price 69.95
Emile Peynaud's Le Got 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 Got 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 . . .
About the author
EMILE PEYNAUD is a legendary figure in professional winemaking circles. Through his work as a professor at the Bordeaux Institute of Oenology, he has trained over 1,500 oenologists. As a consultant to wine producers such as Chteaux Margaux, Cheval-Blanc, Lafite, and many others around the world, Peynaud has introduced modern oenological techniques which have led to the reliable and consistent production of ever clearer, more stable, and higher quality wines. He is the author of many books, including Knowing and Making Wine, also published by Wiley.
About the translator
MICHAEL SCHUSTER is the proprietor of Winewise, a professional wine consulting firm in London. He is also the author of Understanding Wine: A Guide to Winetasting and Wine Appreciation.
The publisher, John Wiley
& Sons
This English language translation by Michael Schuster of this new,
second edition of Le Gout du Vin is a complete examination of the process
and practice of tasting wine. Attractive and well-illustrated, it covers
the visual aspects of wine, sense of smell, taste and tasters, and errors
in perception. It includes a wine tasting vocabulary and other elements essential
to evaluating a wine's quality. Intended for the wine enthusiast, the wine
maker and merchant, and the wine buyer this book provides a practical guide
to evaluating wine quality.
From the Back Cover
"Emile Peynaud's Le Got 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 Got 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 . . .
About the Author
EMILE PEYNAUD is a legendary figure in professional winemaking circles.
Through his work as a professor at the Bordeaux Institute of Oenology, he
has trained over 1,500 oenologists. As a consultant to wine producers such
as Chteaux Margaux, Cheval-Blanc, Lafite, and many others around the world,
Peynaud has introduced modern oenological techniques which have led to the
reliable and consistent production of ever clearer, more stable, and higher
quality wines. He is the author of many books, including Knowing and Making
Wine, also published by Wiley.
About the translator
MICHAEL SCHUSTER is the proprietor of Winewise, a professional wine consulting firm in London. He is also the author of Understanding Wine: A Guide to Winetasting and Wine Appreciation." Just Click to Buy ...The Taste of Wine: The Art Science of Wine Appreciation 2 nd Ed.
University Wine Course:Wine Appreciation
Regular $35.00...........Now $28.00.......Save 20%
Now the most widely used wine textbook on for colleges and universities. Also popular with serious wine enthusiasts for home study. Provides a 12 week program for learning about wine in-depth, from sensory evaluation to the science of viticulture and winemaking. Written and organized in a user friendly style. Includes chapter exams and answers, study guides, lab exercises, final exams and extensive references and bibliography. Illustrated with aendixes on Wine & Food, Label Reading, Do-It-Yourself Labs, Student tasting notes and more. Dr. Baldy is a USDA award-winning professor of sciences who has operated her own vineyard and winery and has taught wine areciation for academic credits to university students for over 20 years. 8 1/2 x 11 inches, illustrated, glossary, maps, aendixes. Just Click to Buy...The University Wine Course: A Wine on Wine Appreciation
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