The Complete Guide to Wine Tasting and Wine Cellars

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Simon and Schuster, 1984 - Cooking - 272 pages
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Presents a glossary of tasting terms, hints on organizing tastings and recording tasting notes, and information on wine color, bouquet, flavor, regional characteristics and how they affect taste

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About the author (1984)

Michael Broadbent became a Master of Wine in 1960 and head of Christie's wine department in 1966. He has been chairman of the Institute of Masters of Wine and international president of the International Food and Wine Society, and he is one of only a handful of Englishmen ever to have been made a Chevalier de l'Ordre National du M+rite by the French government. He lives in London.

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