Le goût du vin: le grand livre de la dégustation

• Authors: ÉMILE PEYNAUD & JACQUES BLOUIN
• Publisher: Dunod
• Language: French
• Release date: 10/2013
• Number of pages: 235
• Dimensions: 21 x 27 cm
• Weight: 1021g
• Format: hardcover
• ISBN: 9782100700806

Presentation:

"Knowing better to appreciate better" is the keystone of Taste of Wine. This book was written with all those who are interested in quality wine and who wonder about the mysteries of its taste and the meaning of the act of drinking. This book benefits from all the weight of oenological knowledge but also from the contribution of the experience of wine men.

The first edition, in 1980, was an event. Thirty years later, this new edition, while respecting the initial spirit of the book, takes into account what we know today about the mechanisms of taste and smell perception, encompassing the current types of consumption and the types of wines available, in France and in the world. A true reference work, this book helps everyone to better understand today's wines, to better understand them in order to better savor them, for their own pleasure.

Contents: the use and science of tasting; the macanism of the senses; sight; smell; taste; the balance of colors, smells and flavors; which tastings; which tasters; how to taste; art and technique; juries and juries; the words of wine; quality and qualities of wines; how to taste.

The autors:

A world-renowned oenologist and taster, Emile Peynaud is considered, along with Jean Ribéreau-Gayon, as one of the fathers of modern oenology. Brilliant scientist, educator and outstanding popularizer, he was the advisor of many great Bordeaux wines and wineries around the world.

Grandson and son of winegrowers, former student of Jean Ribéreau-Gayon and Emile Peynaud, Jacques Blouin directed the Wine Department of the Gironde Chamber of Agriculture for more than thirty years.
He has continued his auditing and conference activities in ten countries, and for ten years he was in charge of two international wine competitions.

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