Wiley.Wine.Quality.Tasting.And.Selection.Feb.2009.pdf

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WINE QUALITY
Wine Quality: Tasting and Selection Keith Grainger
© 2009 Keith Grainger ISBN: 978-1-405-11366-3
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Food Industry Briefing Series
WINE QUALITY: TASTING
AND SELECTION
Keith Grainger
A John Wiley & Sons, Ltd., Publication
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2009 by Keith Grainger
Blackwell Publishing was acquired by John Wiley & Sons in February 2007.
Blackwell’s publishing programme has been merged with Wiley’s global Scientific,
Technical, and Medical business to form Wiley-Blackwell.
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John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex,
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please see our website at www.wiley.com/wiley-blackwell .
The right of the author to be identified as the author of this work has been
asserted in accordance with the Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a
retrieval system, or transmitted, in any form or by any means, electronic,
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as trademarks. All brand names and product names used in this book are trade
names, service marks, trademarks or registered trademarks of their respective
owners. The Publisher is not associated with any product or vendor mentioned in
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information in regard to the subject matter covered. It is sold on the
understanding that the Publisher is not engaged in rendering professional
services. If professional advice or other expert assistance is required, the
services of a competent professional should be sought.
Library of Congress Cataloging-in-Publication Data
Grainger, Keith.
Wine quality : tasting and selection / Keith Grainger.
p. cm. — (Food industry briefing series)
Includes bibliographical references and index.
ISBN 978-1-4051-1366-3 (pbk. : alk. paper) 1. Wine tasting. 2. Wine and
wine making–Analysis. I. Title.
TP548.5.A5G73 2009
641.2 2—dc22
2008030012
Inc., New Delhi, India
Printed in Malaysia by KHL Printing Co Sdn Bhd
1 2009
This edition first published 2009
C
A catalogue record for this book is available from the British Library.
Set in 10/13pt Franklin Gothic Book by Aptara R
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Contents
Series Editor’s Foreword
xi
Preface
xiii
Acknowledgements
xv
Introduction
xvii
Chapter 1 Wine Tasting
1
1.1 Wine tasting & laboratory analysis
1
1.2 What makes a good wine taster?
2
1.3 Where and when to taste – suitable conditions
4
1.4 Appropriate equipment
5
1.4.1 Tasting glasses
6
1.4.2 Water
10
1.4.3 Spittoons
10
1.4.4 Tasting sheets
10
1.4.5 Tasting mats
12
1.5 Tasting order
12
1.6 Temperature of wines for tasting
13
1.7 Tasting for specific purposes
14
1.8 Structured tasting technique
14
1.8.1 Appearance
14
1.8.2 Nose
16
1.8.3 Palate
16
1.8.4 Conclusions
18
1.9 The importance of keeping notes
18
Chapter 2 Appearance
21
2.1 Clarity
21
2.2 Intensity
22
v
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