Wine Quality: Tasting and Selection (Food Industry Briefing)

An up-to-date book on the topics of structured wine tasting, quality assessment and evaluation is perhaps overdue. This book has been written for students and professionals in the wine industry and ancillary trades, sommeliers, restaurateurs and for all serious wine-lovers who wish to develop and expand their knowledge. The tasting structures and example tasting terms used are generally those of the Systematic Approach to tasting of the diploma level of the Wine & Spirit Education Trust. The book may prove particularly valuable to those studying for this and similar level wine qualifications. The sections on quality assessment, so-called assurances and guarantees should prove thought-provoking, and there is lively coverage of the production of quality wines.

The Wiley-Blackwell Food Industry Briefing Series

Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.

Wine Quality
Tasting and Selection

Keith Grainger

Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence.

This book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees.

Clearly presented and easily readable the book includes:

• Diagrams
  
• Tables
  
• Tasting vocabularies
  
• Colour Plates

Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference aimed at busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment.

The Wiley-Blackwell Food Industry Briefing Series

Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.

Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence.

This book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees.

Clearly presented and easily readable the book includes:

• Diagrams
• Tables
• Tasting vocabularies
• Colour Plates

Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference aimed at busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment.

Keith Grainger has been a wine educator and consultant for 20 years. In 1993, he was instrumental in founding the Association of Wine Educators and is a member of the Circle of Wine Writers. He has several international viticulture and winemaking consultancies and undertakes wine quality assessments. A lecturer for many wine education and training programmes, including those leading to the globally recognised qualifications of the Wine & Spirit Education Trust.