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The Resource Wine : Classification, Wine Tasting, Qualities and Defects, G. Grazzi-Soncini, Frederic T. Bioletti, California Board of State Viticultural Commissioners, (electronic resource)

Wine : Classification, Wine Tasting, Qualities and Defects, G. Grazzi-Soncini, Frederic T. Bioletti, California Board of State Viticultural Commissioners, (electronic resource)

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Summary
Professor G. Grazzi-Soncini's detailed volume, Wine: Classification, Wine Tasting, Qualities and Defects, outlines the various classifications of wine, the art of wine tasting and the warning signs of defective wines. Historically, wines have been known by names that reflect their place of origin, such as Bordeaux, Rioja or Chianti. More recently, the shift has moved from general place of origin to the types of grapes used in the beverage or the actual vineyard where the grapes were grown. When tasting wines, one must follow the four accepted stages: (1) appearance, (2) the aroma of the wine in the glass, (3) the "in mouth" sensations of the beverage and (4) the aftertaste of the wine. Using these steps, the complexity, character and potential of the wine can be found. These stages can also be used to determine possible faults or defects in the wine. These faults are usually a result of poor winemaking methods or storage conditions. Interestingly, proficient wine tasters sometimes note these defects as positive qualities for particular wines
Language
eng
Work
Instance
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Wine : Classification, Wine Tasting, Qualities and Defects
Title
Wine
Title remainder
Classification, Wine Tasting, Qualities and Defects
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G. Grazzi-Soncini, Frederic T. Bioletti, California Board of State Viticultural Commissioners
Creator
Contributor
Author
Editor
Translator
Subject
Genre
Language
eng
Summary
Professor G. Grazzi-Soncini's detailed volume, Wine: Classification, Wine Tasting, Qualities and Defects, outlines the various classifications of wine, the art of wine tasting and the warning signs of defective wines. Historically, wines have been known by names that reflect their place of origin, such as Bordeaux, Rioja or Chianti. More recently, the shift has moved from general place of origin to the types of grapes used in the beverage or the actual vineyard where the grapes were grown. When tasting wines, one must follow the four accepted stages: (1) appearance, (2) the aroma of the wine in the glass, (3) the "in mouth" sensations of the beverage and (4) the aftertaste of the wine. Using these steps, the complexity, character and potential of the wine can be found. These stages can also be used to determine possible faults or defects in the wine. These faults are usually a result of poor winemaking methods or storage conditions. Interestingly, proficient wine tasters sometimes note these defects as positive qualities for particular wines
Cataloging source
ScCtBLL
http://library.link/vocab/creatorName
Grazzi-Soncini, G
Government publication
unknown if item is government publication
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unknown
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Bioletti, Frederic T.
  • California Board of State Viticultural Commissioners
Label
Wine : Classification, Wine Tasting, Qualities and Defects, G. Grazzi-Soncini, Frederic T. Bioletti, California Board of State Viticultural Commissioners, (electronic resource)
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BiblioBoard
Extent
1 online resource (56 p.)
Form of item
online
Specific material designation
remote
System control number
(OCoLC)963617105
Label
Wine : Classification, Wine Tasting, Qualities and Defects, G. Grazzi-Soncini, Frederic T. Bioletti, California Board of State Viticultural Commissioners, (electronic resource)
Link
Publication
Note
BiblioBoard
Extent
1 online resource (56 p.)
Form of item
online
Specific material designation
remote
System control number
(OCoLC)963617105

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