Practical Guide to Tasting

Tasting is used throughout the processes of production and marketing, from the grape to the wine. The ripeness of the grape is the first factor, and certainly one of the most determining ones, that conditions the quality of the wine. It is the result of a set of complex physiological and biochemical phenomena, the proper progress and intensity of which strongly depend on environmental conditions (grape variety, soils, climate). After an introduction to the physiological and behavioral basics of the taster, this book, resolutely practical, provides a complete overview of the existing techniques (organoleptic characteristics, evaluation tools) for tasting at each stage of wine production.