Wine Tasting

Wine Tasting : A Professional Handbook

4.44 (9 ratings by Goodreads)
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One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines.

A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
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Product details

  • Hardback | 295 pages
  • 188 x 246 x 24mm | 1,020.58g
  • Academic Press Inc
  • San Diego, United States
  • English
  • col.Illustrations
  • 012379076X
  • 9780123790767

Table of contents

1. Introduction
2. Visual perceptions
3. Olfactory sensations
4. Taste and mouth-feel sensations
5. Quantitative (technical) wine assessment
6. Qualitative (general) wine tasting
7. Types of wine
8. Origins of wine quality
9. Wine as a food beverage
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Review quote

"...highly recommended to any individuals involved in wine tasting."
- Carbohydrate Polymers (2005)

"...very entertaining and informative to read...I am seriously contemplating using it in my Wine Sensory Evaluation course."
-H. Heymann, Department of Viticulture and Enology, University of California- Davis (September 2004)

"...would appeal to the experienced wine aficionado or the faculty member teaching a beginning wine sensory/wine tasting class."

"...a solid text that offers practical information on the sensations of wine for many types of readers..."
-E STREAMS (June 2003)

"As a whole, the book is a generous package of information, thus updating and providing a scienctific background for sensory research on wine."
-Hely Tuorila, Department of Food Technology, University of Helsinki

"Wine Tasting is without question the finest book addressed to wine sensory technology that I have ever seen during my 41 years in wine".
-Richard P. Vine, Ph.D, Professor of Enology, Purdue University, IN, USA

" extensive amount of information, some very solid reference material, all presented in a text that is easy to should be part of the required reading for students in both enology and sensory evaluation..."
-Herbert Stone and Joel Sidel, Tragon Corp., California, USA
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About Ronald S. Jackson

Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duries at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.
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Rating details

9 ratings
4.44 out of 5 stars
5 56% (5)
4 33% (3)
3 11% (1)
2 0% (0)
1 0% (0)
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