Wine Tasting: A Professional Handbook Second Edition
Food Science and Technology International Series Series Editor Steve L. Taylor University of Nebraska – Lincoln, USA Advisory Board Ken Buckle The University of New South Wales, Australia Mary Ellen Camire University of Maine, USA Roger Clemens University of Southern California, USA Hildegarde Heymann University of California – Davis, USA Robert Hutkins University of Nebraska – Lincoln, USA Ron S. Jackson Quebec, Canada Huub Lelieveld Bilthoven, The Netherlands Daryl B. Lund University of Wisconsin, USA Connie Weaver Purdue University, USA Ron Wrolstad Oregon State University, USA
A complete list of books in this series appears at the end of this volume.
Wine Tasting: A Professional Handbook Second Edition Ronald S. Jackson Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada
Academic Press is an imprint of Elsevier 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA 525 B Street, Suite 1900, San Diego, California 92101-4495, USA 84 Theobald’s Road, London WC1X 8RR, UK Copyright # 2009, Elsevier Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone: (þ44) 1865 843830, fax: (þ44) 1865 853333, E-mail:
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Dedication To my wife, Suzanne Ouellet
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Table of Contents PREFACE .............................................................................................xv ACKNOWLEDGMENTS..........................................................................xix ABOUT THE AUTHOR ..........................................................................xxi CHAPTER 1
Introduction ..................................................................... 1 Tasting Process ...........................................................................1 Appearance ............................................................................4 Clarity ...............................................................................4 Color .................................................................................5 Viscosity ............................................................................6 Spritz ................................................................................6 Tears.................................................................................6 Odor ......................................................................................6 Orthonasal (in-glass) Odor...................................................6 In-mouth Sensations .............................................................14 Taste and Mouth-feel........................................................14 Odor—Retronasal .............................................................16 Finish ..