„A detailed consideration of tasting including a chapter on winefaults as well as looking at production and the notion of qualityplus the sorts of criteria professional wine buyers use whenselecting wine.“ (Circle Update, March 2009)
"Keith Grainger's Wine Quality: Tasting and Selection isan ideal book to accompany a WSET course.„ (Harpers Wine andSpirit Weekly, February 2009)
“I really enjoyed this book ... . A constant feature of thisbook is how well Keith balances his mastery of the technicalitieswith a certain „common touch“, the ability to explainsometimes complex issues in easy-to-understand terms."(Association of Wine Educators, January 2009)
WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!
BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD)
"I really enjoyed this book ... A constant feature of thisbook is how well Keith balances his mastery of the technicalitieswith a certain 'common touch', the ability to explain sometimescomplex issues in easy-to-understand terms.„
-Association of Wine Educators
“... an ideal book to accompany a WSET course."
-Harpers Wine and Spirit
Throughout the eight thousand years of vinous history wines havebeen 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 fineand ordinary. Tasting and evaluating these requires knowledge, skill and diligence.
Part of the Wiley-Blackwell Food Industry BriefingSeries, this book provides a concise, easy to use and clearlypresented understanding of the techniques of wine tasting, qualityassessment and evaluation. The reader is taken through the variousstages of a structured and professional approach to tasting and thebook examines the questions as to what constitutes quality inwines, how quality can be recognised and how it is achieved. Alsodiscussed are the faults that can destroy wines at any qualitylevel, and misconceptions as to quality and guarantees.
Clearly presented and easily readable the bookincludes:
* Diagrams
* Tables
* Tasting vocabularies
* Colour Plates
Written by Keith Grainger, highly regarded international wineeducator and wine consultant, this book provides a concise, quickreference for busy wine industry professionals, students or otherswho wish to gain a detailed knowledge of the concepts of winetasting and quality assessment.
The Wiley-Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with whichknowledge can be gained of the many subject areas that constitutethe food industry, and on which the industry relies for itsexistence, this important series is intended expressly to benefitexecutives, managers and supervisors within the industry. Each bookdistils the subject matter of the topic, providing its essence foreasy and speedy assimilation.
BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD)
"I really enjoyed this book ... A constant feature of thisbook is how well Keith balances his mastery of the technicalitieswith a certain 'common touch', the ability to explain sometimescomplex issues in easy-to-understand terms.„
-Association of Wine Educators
“... an ideal book to accompany a WSET course."
-Harpers Wine and Spirit
Throughout the eight thousand years of vinous history wines havebeen 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 fineand ordinary. Tasting and evaluating these requires knowledge, skill and diligence.
Part of the Wiley-Blackwell Food Industry BriefingSeries, this book provides a concise, easy to use and clearlypresented understanding of the techniques of wine tasting, qualityassessment and evaluation. The reader is taken through the variousstages of a structured and professional approach to tasting and thebook examines the questions as to what constitutes quality inwines, how quality can be recognised and how it is achieved. Alsodiscussed are the faults that can destroy wines at any qualitylevel, and misconceptions as to quality and guarantees.
Clearly presented and easily readable the bookincludes:
* Diagrams
* Tables
* Tasting vocabularies
* Colour Plates
Written by Keith Grainger, highly regarded international wineeducator and wine consultant, this book provides a concise, quickreference for busy wine industry professionals, students or otherswho wish to gain a detailed knowledge of the concepts of winetasting and quality assessment.
The Wiley-Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with whichknowledge can be gained of the many subject areas that constitutethe food industry, and on which the industry relies for itsexistence, this important series is intended expressly to benefitexecutives, managers and supervisors within the industry. Each bookdistils the subject matter of the topic, providing its essence foreasy and speedy assimilation.
