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Wine (Classic Reprint): Classification, Wine Tasting, Qualities, and Defects: Classification, Wine Tasting, Qualities, and Defects (Classic Reprint) - Tapa blanda
Sinopsis
Master the art and science of wine tasting from a trusted early guide. This edition distills tasting into practical guidance, showing how tasting helps judge a wine’s constitution and future, beyond what chemical analysis alone can reveal. It also covers the causes and prevention of common wine defects, making you a more informed taster, dealer, or enthusiast.
The book frames tasting, classification, and the practical steps of enjoying wine. It explains how to recognize the signs of good quality, why tasting matters for consistency, and how secondary aspects like glassware and service can influence the experience. It also includes notes on recognizing and addressing faults, with concrete, actionable advice for preventing problems.
What you’ll experience
- Clear explanations of how tasting informs judgment, prognosis, and practical decisions.
- Practical notes on defects, their causes, and how to prevent or cure them.
- Guidance on presenting, serving, and drinking wine to improve the tasting experience.
- A grounded look at how theory meets real-world winemaking, tasting, and consumer appreciation.
Ideal for readers who want a solid, usable understanding of wine tasting, classification, and quality both for personal enjoyment and professional use.
"Sinopsis" puede pertenecer a otra edición de este libro.
Reseña del editor
Excerpt from Wine: Classification, Wine Tasting, Qualities, and Defects
Wine is simply the juice or must of the grape after it has undergone the process of fermentation.* This may be considered as the most natural and exact definition that can be given of it. It is the definition accepted by the law.
On account of the prevalence of Sophistications and the considerable amount of wine that is now made from dried grapes and other saccha rine fruits, a more particularized definition of wine is now given; it may be formulated as follows.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Reseña del editor
Excerpt from Wine: Classification Wine Tasting Qualities and Defects
A preface should give an immediate idea of what the author has proposed to do in writing his book. As Balbo rightly says in the preface to one of his books:
"It is the duty of every writer to give the reader a terse and clear idea of the work which he presents him. This sincerity benefits both: the reader, because it puts him in the position of knowing whether or not the book is likely to be of interest or utility to him; the writer, because, whilst it may reduce the number of his readers, it insures him more interested, attentive, and indulgent ones.
"The clearest and most sincere way of giving an explication of the object of a book is to tell how it was written."
Thus I will explain, as well as possible in a few words, why I have written this book, which treats especially of the classification, the qualities, and the defects of wine.
When I commenced to give particular attention to viticulture and cenology, I soon perceived that in oenology, and especially in that part which regards classification, qualities, and defects, all authors were not in accord in their use of terms to express the same characters. Thus, for example, some would mean by seve, a slight sweetness in the wine; others by the same term would intend to express that character by which a wine of good quality affects the mouth and olfactory organs with a certain perfume, for a longer or shorter time after it has been swallowed.
I will say nothing of the classification of wines according to dishes, as wine to be drunk with oysters, fish, roast meat, etc., which shows a marked tendency to become a veritable chaos. In this classification, the work of Mr. Bertall, La Vigne-Voyage Autour des Vins de France, is taken too literally.
How could one speak of the classification of wine, of its qualities, of its defects, without giving some explanation of the mode and proper conditions for tasting? It is for this reason that I have devoted a chapter to the tasting of wine, a chapter, moreover, of great importance, as it is by tasting, more than by chemical analysis, that we can best judge of the constitution and future of a wine. Who is a better judge than an experienced taster of the bad flavor produced in wine, for instance, by the tartaric fermentation, which even in its incipiency he can detect by a certain burnt taste, which, with the progress of the malady, gradually develops into an insupportable bitterness? Among these gradations of bitterness we do not find that slight pleasing bitterness peculiar to certain wines, such as Barolo and Gattinara.
Chemical analysis gives us the principal components of wine, and from the presence or absence of certain of these and from their proportions, some judgment may be formed of the character of the wine.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Wine: Classification, Wine Tasting, Qualities, and Defects (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
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Paperback. Condición: New. Print on Demand. This book explores the art of wine-tasting and classifies diverse wines, providing insights into their qualities. The author, an expert in viticulture, discusses classication, quality, and defects in wine, drawing on extensive research and practical experience. The book offers a comprehensive guide to understanding the subtle nuances of different wines, including their aromas, flavors, and effects on the palate. It also addresses the importance of wine in history, its health benets, and its cultural signicance. Through a blend of science and storytelling, this book aims to enhance the reader's appreciation and enjoyment of wine, whether they are seasoned connoisseurs or curious beginners. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781332331086_0
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Wine
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781332331086
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781332331086
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