Wine Quality Tasting And Selection

WINE QUALITY

Wine Quality: Tasting and Selection Keith Grainger
© 2009 Keith Grainger ISBN: 978-1-405-11366-3

Food Industry Briefing Series

WINE QUALITY: TASTING
AND SELECTION
Keith Grainger

A John Wiley & Sons, Ltd., Publication

This edition first published 2009
C 2009 by Keith Grainger
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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 making–Analysis. I. Title.
TP548.5.A5G73 2009
641.2 2—dc22

Wine and

2008030012
A catalogue record for this book is available from the British Library.
Set in 10/13pt Franklin Gothic Book by Aptara R Inc., NewDelhi, India
Printed in Malaysia by KHL Printing Co Sdn Bhd
1

2009

r

Contents

Series Editor’s Foreword
Preface
Acknowledgements
Introduction

Chapter 1 Wine Tasting
1.1 Wine tasting & laboratory analysis
1.2 What makes a good wine taster?
1.3 Where and when to taste – suitable conditions
1.4 Appropriate equipment
1.4.1 Tasting glasses
1.4.2 Water
1.4.3 Spittoons
1.4.4Tasting sheets
1.4.5 Tasting mats
1.5 Tasting order
1.6 Temperature of wines for tasting
1.7 Tasting for specific purposes
1.8 Structured tasting technique
1.8.1 Appearance
1.8.2 Nose
1.8.3 Palate
1.8.4 Conclusions
1.9 The importance of keeping notes
Chapter 2 Appearance
2.1 Clarity
2.2 Intensity

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WINE

QUALITY

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2.3 Colour
2.3.1 White wines
2.3.2 Ros´ wines
e
2.3.3 Red wines
2.3.4 Rim/core
2.4 Other observations
2.4.1 Bubbles
2.4.2 Legs
2.4.3 Deposits
Chapter 3 Nose
3.1 Condition
3.2 Intensity
3.3 Development
3.3.1 Primary
3.3.2 Secondary
3.3.3 Tertiary
3.4 Aroma characteistics
Chapter 4 Palate
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9...