Paru le 01/07/2015 | Broché 64 pages
Tout public
foreword by Gérard Margeon | translation by Catherine Du Toit
The notion of a « wine industry » has turned wine into just another product of the food-processing industry. The prevalence of commercial wines, varietal and brand-driven wines has simplified the tasting of wine through sensorial analysis while ignoring the age-old practice of geosensorial tasting. This book intends to revive this kind of gourmet tasting, long practised with the famous French « tastevin », a kind of tasting that favours mouthfeel, texture, consistency, suppleness, viscosity, minerality... all these factors that enable the appreciation of terroir wines, wines of origin, wines one wants to taste rather than test, appreciate rather than consume...
