The Taste of Wine: The Art Science of Wine Appreciation

Front Cover
John Wiley & Sons, Oct 14, 1996 - Cooking - 346 pages
4 Reviews
Emile Peynaud's Le Gout 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 Gout 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 . . .
 

What people are saying - Write a review

User Review - Flag as inappropriate

Great Book
Cheers
Petar
VinoEnology.com

User Review - Flag as inappropriate

"This book can be difficult for readers who aren't used to the style of French academics, but the translation is excellent and if you persevere you'll find the effort well worthwhile. Peynaud makes an effort to cover not just the science, but also the philosophy of wine. His insights cover a variety of topics, from the details of varietal flavors to the nitty-gritty of thirst. Every wine pro has studied this book intently. It's original source material for much of what has shaped the wine industry in the last 40 years." 

Contents

The Science and Practice of Winetasting
1
The Senses and How They Work
15
The Visual Aspect of Wine
28
The Sense of Smell
50
Taste and Tasters
78
Tasting Problems and Errors of Perception
104
Tasting Techniques
118
The Interpretation of Tasting Tests
151
Balance in Wine
188
Winetasting Vocabulary
210
Training Tasters
269
Quality in Wine
289
The Art of Drinking
310
Bibliography
335
Index
337
Copyright

Other editions - View all

Common terms and phrases

Popular passages

Page 336 - Nutrition et de l'Alimentation, publiées sous l'égide du Centre National de Coordination des Etudes et Recherches sur la Nutrition et l'Alimentation.

References to this book

All Book Search results »

About the author (1996)

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 Chateaux 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.

Bibliographic information