The Taste of Wine: The Art Science of Wine Appreciation

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John Wiley & Sons, Oct 14, 1996 - Cooking - 346 pages
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 . . .


The Science and Practice of Winetasting
The Senses and How They Work
The Visual Aspect of Wine
The Sense of Smell
Taste and Tasters
Tasting Problems and Errors of Perception
Tasting Techniques
The Interpretation of Tasting Tests
Balance in Wine
Winetasting Vocabulary
Training Tasters
Quality in Wine
The Art of Drinking

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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.

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