If you love wine, this book will give you all the knowledge and
self-confidence you need to become a world-class wine taster. It
reveals in methodical steps exactly how to acquire essential
wine-tasting skills. Cees (it's pronounced 'Case') van Casteren is
a brilliant scientist, author, and international wine competition
judge, as well as one of the global super-elite (less than 500 top
experts worldwide) who have been able to earn the supreme title,
Master of Wine. Anyone Can Taste Wine first appeared in Dutch and
instantly established itself in the Netherlands as far and away the
most authoritative and popular book on the subject. From the book's
introductory chapter: "Many people typically believe that the
ability to taste comes from some kind of inborn, innate aptitude-as
though 'taste' were a genetic hand-me-down-something that you
either have, or you don't have. But that's not true. "Wine tasting
is a skill. Anyone can taste wine, as long as they have normally
functioning senses of smell and taste. Anyone (that is) who is
motivated to learn and practice-a lot-can become a good wine
taster. Genes or no genes. "Much of this skill will involve
awareness of how to train your senses. While there are genetic
differences between humans in terms of smelling and tasting, these
innate differences do not make one taster better than another.
Research by taste professor Linda Bartoshuk, previously at the
University of Yale, has shown that a wine taster's ability to taste
is mainly due to the amount of training that the taster has
experienced. Specifically, exercises dedicated to recognizing wine
scents and developing an attendant wine language are the main
contributing factors in developing wine tasting abilities. The
difficulty that most besets inexperienced tasters is a lack of
suitable vocabulary that would enable them to name and describe the
flavors and scents that they taste and smell. This vital skill,
being able to describe flavors and aromas in words, remains a
common problem, even for the most experienced of wine tasters.
According to Professor Tim Jacob of Cardiff University, a method
that will enable you to associate smells and flavors with a
suitable repertoire of words will contribute greatly to the
enhancement of tasting skills . . . that is . . . you just need a
method. The more user-friendly, the easier it will be to learn and
remember. And that's exactly what I realized at the start of my
Master of Wine studies. The method had to be user-friendly in order
to help me to remember all relevant aspects for tasting,
describing, and analyzing the wine. In search of these aspects, I
started with . . . the wine itself. With this fascinating blend of
water (colorless, odorless, tasteless), alcohol (colorless,
odorless, slightly sweet), acids, sugars, pigments, aromas, and
tannins which together give wine its color, smell, and taste. "And
I was quite quick to learn that this very curious and complex
combination of color, aromas, alcohol, acids, sugars and tannins
actually were the 'relevant aspects' I was looking for, and
therefore the targets of my attention while developing a method.
The answer to my quest was indeed in the wine itself!"
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