A Taste For Wine 20 key tastings to unlock your personal wine style 1st Edition by Vincent Gasnier ISBN 0756623502 9780756623500 by Vincent Gasnier 0756623502 instant download after payment.

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Product details:

ISBN 10: 0756623502 
ISBN 13: 9780756623500
Author: Vincent Gasnier

A Taste For Wine 20 key tastings to unlock your personal wine style 1st Table of contents:

Part 1: The Foundations of Flavor – Understanding Your Senses

Chapter 1: Seeing Wine – The Visual Cues

• Clarity and Brilliance: Is it Clear or Cloudy?

• Color: White Wine Hues (Pale Lemon to Deep Gold), Red Wine Hues (Ruby to Garnet)

• Legs (Tears): What Viscosity Tells You (and What It Doesn't)

Chapter 2: Smelling Wine – The Aroma Wheel in Action

• The Importance of Aroma: Unlocking 80% of Flavor

• Primary Aromas: Fruit, Floral, Herbaceous, Earthy

• Secondary Aromas: Yeast, Butter, Nut – Clues from Winemaking

• Tertiary Aromas: Vanilla, Spice, Leather – Signs of Aging

• Tasting 1: Aromatic Whites (e.g., Sauvignon Blanc vs. Riesling)

• Tasting 2: Fruit-Forward Reds (e.g., Pinot Noir vs. Merlot)

Chapter 3: Tasting Wine – The Sensations on Your Palate

• Sweetness: From Bone Dry to Lusciously Sweet

• Acidity: The Zest and Freshness

• Tannin: The Astringency in Red Wines

• Alcohol: Warmth and Body

• Body: Light, Medium, or Full

• Finish: The Lingering Impression

• Tasting 3: High-Acidity Whites (e.g., Dry Riesling vs. Albariño)

• Tasting 4: Tannic Reds (e.g., Cabernet Sauvignon vs. Nebbiolo)

Part 2: Key Tastings to Discover Your Style

Chapter 4: Old World vs. New World – Terroir and Technique

• Understanding Terroir: Place, Climate, Soil, Tradition

• Winemaking Philosophies: Intervention vs. Expression

• Tasting 5: Old World White (e.g., French Chardonnay) vs. New World White (e.g., California Chardonnay)

• Tasting 6: Old World Red (e.g., Bordeaux) vs. New World Red (e.g., Napa Cabernet)

Chapter 5: The Impact of Oak – Vanilla, Spice, and Smoke

• Oak's Influence: Flavor, Texture, and Aging Potential

• New Oak vs. Old Oak: French vs. American

• Tasting 7: Oaked White (e.g., Oaked Chardonnay) vs. Unoaked White (e.g., Unoaked Chardonnay)

• Tasting 8: Oaked Red (e.g., Oaked Malbec) vs. Unoaked Red (e.g., Beaujolais)

Chapter 6: Exploring Different Varietals – The Core Grapes

• White Wine Focus:

  • Tasting 9: Sauvignon Blanc (Aromatic and Zesty)

  • Tasting 10: Chardonnay (Versatile and Influenced by Winemaking)

  • Tasting 11: Pinot Grigio/Gris (Light and Crisp vs. Rich and Textural)

• Red Wine Focus:

  • Tasting 12: Pinot Noir (Elegant and Aromatic)

  • Tasting 13: Cabernet Sauvignon (Bold and Structured)

  • Tasting 14: Syrah/Shiraz (Spicy and Meaty)

  • Tasting 15: Merlot (Soft and Fruity)

Chapter 7: Sweet, Sparkling, and Fortified – Beyond Still Dry

• Tasting 16: Sparkling Wine Basics (e.g., Brut Champagne vs. Prosecco)

• Tasting 17: Sweet Wines (e.g., Late Harvest Riesling vs. Sauternes)

• Tasting 18: Fortified Wines (e.g., Port vs. Sherry)

Chapter 8: Unlocking Complexity – Age, Blends, and Oddities

• Tasting 19: Aged Wine (e.g., Young Red vs. Aged Red)

• Tasting 20: Blended Wines (e.g., Rhône Blend vs. Meritage)

Part 3: Applying Your Style – Food, Storage, and Further Exploration

Chapter 9: Pairing Wine with Food – The Basics and Beyond

• Principles of Pairing: Matching Weight, Intensity, and Flavor Profiles

• Classic Pairings and Personal Preferences

• Troubleshooting Tricky Pairings

Chapter 10: Buying, Storing, and Serving Wine

• Navigating the Wine Store: Tips for Choosing

• Basic Wine Storage: Keeping Your Bottles Happy

• Serving Temperatures and Decanting: Maximizing Enjoyment

Chapter 11: Continuing Your Wine Journey

• Exploring New Regions and Varietals

• Joining Wine Clubs and Tasting Groups

• Further Education and Resources

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