Beskrivning
Tasting & Grading Wine covers the essential aspects of wine analysis. It begins by describing viticulture and vinification, the use of oak in winemaking, styles of wine, defects, sensory analysis, taste, balance, grape typicity, storage potential and aerating of wines. This work offers a complete reference to practical wine-tasting and grading for winemakers, the trade, winemaking students and wine enthusiasts. This book includes 165 full pages, 49 illustrations, 133 pictures, 206 graphs and tables plus a grading sheet, grape characterization charts, a world vintage chart with more. A few comments about the book from the trade: ”Finally a benchmark for wine-tasting…”; ”Clive has broken new and important ground…”
Clive S Michelsens Tasting & Grading Wine, can lay claim to being the definitive book on the subject. The 165 pages of lavishly illustrated text take the reader through the principles of wine (the vineyard) and the styles of wine (the winery), before embarking on a chapter on wine-tasting procedures that covers every possible aspect of appearance, colour, aroma and taste. After a comprehensive survey of possible defects in wine, Michelsen launches into what really sets this book apart from previous works: 30 pages on Grading Procedures, which explain how to grade or score wines in a consistent way while using the 100-point system. This is not the Parker or Wine Spectator 100-point scale, but the Malmo Wine Academy 100-Point System, which leaves no stone unturned in the search for the true gradation of each wine. Printed on a sheet of A4 paper, it is well and truly complete, and dauntingly impressive, and will banish for good any off-the-cuff expressions such as, Gosh, that’s good, this book deserves to win the Nobel Prize for Tasting and Grading Wine.
Steven Spurrier MW, Decanter Magazine.
