Preface |
Wine Tasting |
2 |
Preface |
4 |
Contents |
Contents |
6 |
7 |
8 |
9 |
10 |
[Introduction]Wine Tasting |
[Introduction]Wine Tasting |
§0-1 What is wine tasting? |
13 |
§0-2 The order of wine tasting |
15 |
16 |
[ I ]Appearance |
[ I ]Appearance |
§1-1 Capture the appearance —the first step |
19 |
§1-2 Elements of appearance[Type of color] |
[Clarity] [Brightness] |
[Disk] |
23 |
[Viscosity] |
[Fizziness (carbonation, effervescence)] |
[Age] |
27 |
28 |
[Final Comment:What is the "health" of the wine] |
§1-3 Factors creating the appearance |
31 |
§1-4 Expressions for appearance[The expressions for each element] |
[Formula for color] ( 1 )White wine |
(2 )Red wine |
35 |
36 |
( 3 )Rosé |
[Predicting the smell and taste from appearance] |
39 |
40 |
[ II ]Feeling the smell |
[ II ]Feeling the smell |
§2-1 Smell |
§2-2 The components of smell |
[The primary, secondary and tertiary aromas] |
[Attack of smell] |
[Smell structure and analysis] ( 1 )Condensation ( 2 )Duration (length of aftersmell) / Thickness |
( 3 )Complexity |
§2-3 Categories of smell |
49 |
50 |
51 |
52 |
53 |
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56 |
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70 |
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75 |
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77 |
78 |
79 |
§2-4 Smell structure |
81 |
82 |
83 |
84 |
85 |
86 |
[ III ]Confirming the taste |
[ III ]Confirming the taste |
88 |
89 |
90 |
91 |
92 |
93 |
( 3 )Bitterness |
( 4 )Astringency |
[Alcohol strength] |
97 |
[Length / aftertaste] |
[Balance] [Total impression] |
§3-3 Expressions of flavors |
[Expressions for each element] |
[Links between appearance and flavor] |
103 |
104 |
[ IV ]Judgment |
[ IV ]Judgment |
§4-1 Judgment |
[Steps to judgment] ( 1 )Steps of judgment −beginners ( 2 )Steps of judgment−intermediate / advance |
108 |
( 2 )Steps of judgment−intermediate / advanced tasters |
110 |
§4-2 The practice of tasting [Preparation for wine tasting] ( 1 )How do we do a tasting? |
( 2 )How we choose suitable or appropriate wines for tasting? |
[Key to tasting]( 1 )Learn and remember the features of each grape variety. |
( 2 )Find your favorite grape variety |
( 3 )Practice of triangular tasting |
116 |
[Tasting practice]( 1 )Grasp the salient features of appearance,smell and taste. |
● Check sheet for white wine |
119 |
● Check sheet for red wine ( 2 )Judge the grape variety through all the factors you found. |
121 |
● White wine tasting chart |
● White wine tasting chart |
● Red wine tasting chart |
● Red wine tasting chart |
§4-3 How we serve [Glass shapes] |
[Serving temperature] |
[Bottle opening timing] [What is decanting] |
129 |
130 |
[ V ]Field practice |
[ V ]Field practice White wine |
【How to read this chapter —white wine】 |
133 |
● Chardonnay |
135 |
136 |
137 |
138 |
139 |
● Sauvignon Blanc |
141 |
142 |
143 |
● Chenin Blanc |
145 |
146 |
147 |
148 |
149 |
●(France / Alsace grape varieties)Riesling |
151 |
152 |
153 |
●(France / Alsace grape varieties)Gewürztraminer |
155 |
156 |
157 |
●(France / Alsace grape varieties)Pinot Gris |
159 |
160 |
161 |
●(France / Alsace grape varieties)Muscat |
163 |
● Roussanne / Marsanne |
165 |
166 |
167 |
● Viognier |
169 |
● Sémillon |
171 |
172 |
173 |
● Koshu type |
175 |
● Muscadet |
177 |
● Aligoté |
179 |
● Tokaji |
181 |
● Sherry |
183 |
184 |
185 |
● Spain |
187 |
● Italy |
189 |
Red wine 【How to read this chapter —red wine】 |
191 |
● Pinot Noir |
183 |
194 |
195 |
196 |
197 |
● Cabernet Sauvignon |
199 |
200 |
201 |
202 |
203 |
● Syrah / Shiraz |
205 |
206 |
207 |
● Nebbiolo |
209 |
210 |
211 |
● Merlot |
213 |
214 |
215 |
216 |
217 |
● Gamay Noir à Jus Blank |
219 |
220 |
221 |
● Grenache Noir |
223 |
● Sangiovese |
225 |
226 |
227 |
● Tempranillo |
229 |
230 |
231 |
● Cabernet Franc |
233 |
234 |
235 |
● Malbec |
237 |
● Port |
239 |
240 |
241 |
INDEX |
INDEX |
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244 |
References |
Last words |
Author’s brief history |
Translators’ brief histories |