- Paperback: 184 pages
- Publisher: Wiley-Blackwell (16 Jan 2009)
- Language English
- ISBN-10: 1405113669
- ISBN-13: 978-1405113663
- Product Dimensions: 22.6 x 15 x 1.3 cm
- Amazon Bestsellers Rank: 1,220,085 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Review
"A detailed consideration of tasting including a chapter on wine faults as well as looking at production and the notion of quality plus the sorts of criteria professional wine buyers use when selecting wine." (Circle Update, March 2009)
"Keith Grainger′s Wine Quality: Tasting and Selection is an ideal book to accompany a WSET course." (Harpers Wine and Spirit Weekly, February 2009)
"I really enjoyed this book … .A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain “common touch”, the ability to explain sometimes complex issues in easy–to–understand terms." (Association of Wine Educators, January 2009)
Product Description
WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!
BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD)
BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD)
"I really enjoyed this book … A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain ‘common touch’, the ability to explain sometimes complex issues in easy–to–understand terms." –Association of Wine Educators
"… an ideal book to accompany a WSET course." –Harpers Wine and Spirit
Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence.
Part of the Wiley–Blackwell Food Industry Briefing Series, this book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees.
Clearly presented and easily readable the book includes:
- Diagrams
- Tables
- Tasting vocabularies
- Colour Plates
Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference for busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment.
The Wiley–Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.
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