Appreciating Wine: The Connoisseur's Guide to Nosing, Tasting and Enjoying Wine
The different flavours we detect in wine is one of the greatest pleasures in drinking wine. This unique study by an award-winning author examines where these flavours come from and what makes them the way they are. Simply put, this book is about the taste of wine, about knowing which flavours a good wine ought and ought not to have, and being able to assess a wine for the presence and absence of those flavours.
4 pages matching pruning in this book
Results 1-3 of 4
What people are saying - Write a review
We haven't found any reviews in the usual places.
Appreciating Whisky: The Connoisseur's Guide to Nosing, Tasting, and ...
No preview available - 2002
Peat Smoke and Spirit: A Portrait of Islay and Its Whiskies
No preview available - 2005
acetaldehyde acetic acid alcohol anthocyanins Aroma Wheel atoms bacteria better blackcurrant bottle bouquet Burgundy Cabernet Sauvignon carbon dioxide cask cause century chaptalisation Chardonnay chemical chemistry climate colour compounds cool cork desirable detect diacetyl drink enzymes esters ethanol ethyl filter flavour components flavour of wine fruit fruity flavours glass grape varieties hydrogen juice known lactic levels maceration malic acid malolactic fermentation matter maturation Merlot molecules mouth mutation nutty odours off-odours olfactory oxidation oxidised oxygen perception Peynaud phenolics Pinot Noir plant present produce proteins pruning red wines Riesling rootstock Sauvignon Blanc scent Semillon sensation sherry skins smell soil sorts sour species spicy stuff sugar sulphur sweet Syrah tannins tartaric acid tartrate tasters tasting wine temperature Terpenes terroir things threshold vanilla vegetative vine vineyard Vitis Vitis vinifera white wines wine flavour wine maker wine tasting woody yeast