- Author: PIERRE GUIGUI & SOPHIE BRISSAUD
- Publisher: Apogée
- Language: Bilingual French
- Date of publication: 05/2019
- Number of pages: 120
- Dimensions: 21 x 13 cm
- Weight: 154g
- ISBN: 9782843985157
Is wine tasting an art? A talent reserved for a few insiders? A methodological code held by an enlightened elite? Nothing of that. It is simply the exercise of our sensations, accessible to all, because we all know how to taste.
Starting from this basis, it is then a matter of memorizing our experience: tasting is on the one hand our ability to experience the flavors, aromas and vitality of the wine, and on the other hand our ability to draw on the sum of these memories, which is our background as taster, and to put words into it all. It is therefore the implementation of an activity common to each of us: snack. This not only involves the flavor on the palate, but also the smell, touch, sight and our sensitivity to the energy contained in a wine.
In this book resulting from a conversation between Pierre Guigui and Sophie Brissaud, the exercise of tasting is exposed and developed, from the study of our physical senses to the overview of the notion of taste in various cultures. The end of the book is devoted to practical work: step by step, in thirteen sessions, the tasting of all types of wines is covered in the form of simple and clear lessons.
Pierre Guigui is the founder and organizer since 1996 of the Amphore organic wine competition and co-founder of the Renouveau des vins bretons. Journalist and consultant, he has edited the publication of some fifteen books.
Sophie Brissaud is a writer-journalist specializing in food and wine. In 2009, she received the Edmond-de-Rothschild Prize for Grands Crus classified, Great starred chefs (Éditions de La Martinière) and is the author of the first season of the documentary series Happiness is in the plate (Arte / Petit Dragon, 2012).