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The taste of wine : the art and science of wine appreciation / Emile Peynaud ; with the assistance of Jacques Blouin ; translated from the French by Michael Schuster ; with a foreword by Michael Broadbent.

By: Contributor(s): Material type: TextTextLanguage: English Original language: French Publisher: New York : Wiley, 1996Edition: Second editionDescription: xxi, 346 pages : illustrations ; 22 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 047111376X
  • 9780471113768
Uniform titles:
  • Goût du vin. English
Subject(s): DDC classification:
  • 641.22 20
LOC classification:
  • TP548.5.A5 P4813 1996
Online resources:
Contents:
Foreword -- Translator's Note -- Preface -- Preface to the First Edition -- 1. The Science and Practice of Winetasting -- 2. The Senses and How They Work -- 3. The Visual Aspect of Wine -- 4. The Sense of Smell -- 5. Taste and Tasters -- 6. Tasting Problems and Errors of Perception -- 7. Tasting Techniques -- 8. The Interpretation of Tasting Tests -- 9. Balance in Wine -- 10. Winetasting Vocabulary -- 11. Training Tasters -- 12. Quality in Wine -- 13. The Art of Drinking -- Bibliography -- Index.
Summary: "In this well-illustrated book, world renowned expert Emile Peynaud describes the process and practice of tasting wine--the essential element in evaluating a wine's qualities. Intended for the oenologist, the wine merchant or restaurateur and the consumer."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.22 PEY (Browse shelf(Opens below)) 1 Available A145328B

Includes bibliographical references (pages 335-336) and index.

Foreword -- Translator's Note -- Preface -- Preface to the First Edition -- 1. The Science and Practice of Winetasting -- 2. The Senses and How They Work -- 3. The Visual Aspect of Wine -- 4. The Sense of Smell -- 5. Taste and Tasters -- 6. Tasting Problems and Errors of Perception -- 7. Tasting Techniques -- 8. The Interpretation of Tasting Tests -- 9. Balance in Wine -- 10. Winetasting Vocabulary -- 11. Training Tasters -- 12. Quality in Wine -- 13. The Art of Drinking -- Bibliography -- Index.

"In this well-illustrated book, world renowned expert Emile Peynaud describes the process and practice of tasting wine--the essential element in evaluating a wine's qualities. Intended for the oenologist, the wine merchant or restaurateur and the consumer."--Publisher description.

Machine converted from AACR2 source record.

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