Wine Tasting: la dégustation

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The world of wine is fascinating and deep yet when we try to learn more it 

can seem daunting. It should be fun and not complicated or mysterious.

This book is written for wine lovers from beginners to professionals. It was 

created to gently assist the reader through all the stages of enjoying wine.


The author answers all the "why" questions about wine. The "wonders" are 

easily explained by a logical and scientific approach. These explanations 

and illustrations prepare the way so that the reader can smoothly move on to 

the next level.


•  Do we need some special talent for wine tasting? -> No. -> Just lots 

of wine tasting.

•  Why does sunshine matter? -> Because it is the most important factor 

in judging the appearance of wine. - > We have to look at the appearance 

carefully.

•  How should we describe the age? -> This book offers many examples and 

sample expressions.


The author takes the reader in hand to naturally learn the basic parts of 

wine tasting and further, to be able to express the taste in "wine" terms.


"Scientific approach" might sound a bit serious but it really is not. It 

simply means a consistent and methodical approach.We overlay our logical 

explanation with a sensory understanding about wine. This book was very 

carefully conceived and designed to assist the reader in understanding ideas 

and what we "feel"; our senses. By displaying color samples, graphic charts 

and pictures, the author's way of sensing wine’s characteristics are easily 

understood.


This is a truly unique book both because of its approach and its "sensory" 

focus on tasting wine.


  * Images of all the various factors that make up the aroma > from herbs 

to sandalwood.


•  Charts and graphics - > Sensory and holistic understanding of wine by 

pictures, illustrations, charts and graphs.


•  High definition photographs of various famous wines in the glass as 

they appear in actual wine tasting. -> Proprietary photographic technique 

used to express the detailed color differences between wines.


The author is a world class sommelier representing his country in the "World 

Best Sommelier Competition". His book offers a totally unique scientific and 

sensory approach to the study of wine. Produced as an encyclopedic wine 

handbook suited to repeated reading and viewing.

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Additional Information

Publisher
Musée Co.,Ltd
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Pages
248
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ISBN
9784903204093
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Best For
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Language
English
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Genres
Cooking / Beverages / Alcoholic / General
Education / General
Travel / Food, Lodging & Transportation / Restaurants
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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Winner of the 2017 IACP Award: Literary or Historical Food Writing

Gourmand World Cookbook Award Winner: Culinary Travel

Amazon Best Book of November (2016): Cookbooks, Food and Wine

Financial Times Best Books of 2017: Food and Travel

"Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)

Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”

Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.

Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

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