Wine Quality: Tasting and Selection (Food Industry Briefing) [Paperback]

"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)

WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!
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.

* Part of the Blackwell Food Industry Briefing Series
* Authors are consultants to the wine industry
* Succinct, user friendly and easy to assimilate information
* Essential cutting edge information for the food industry

An up-to-date book on the topics of structured wine tasting, quality assessment and evaluation is perhaps overdue. This book has been written for students and professionals in the wine industry and ancillary trades, sommeliers, restaurateurs and for all serious wine-lovers who wish to develop and expand their knowledge. The tasting structures and example tasting terms used are generally those of the Systematic Approach to tasting of the diploma level of the Wine & Spirit Education Trust. The book may prove particularly valuable to those studying for this and similar level wine qualifications. The sections on quality assessment, so-called assurances and guarantees should prove thought-provoking, and there is lively coverage of the production of quality wines.

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.

Wine Quality
Tasting and Selection

Keith Grainger

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.

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 aimed at busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment.

Keith Grainger, Wine Educator, UK