MARC record from Internet Archive

LEADER: 03651cam 2200457Ia 4500
001 ocm52242839
003 OCoLC
005 20201022065446.0
008 030514s2003 ilua 001 0 eng d
040 $aEOW$beng$cEOW$dQBX$dBAKER$dYDXCP$dOCLCF$dOCLCO$dOCLCQ$dZQP
020 $a0071407596$q(pbk.)
020 $a9780071407595$q(pbk.)
035 $a(OCoLC)52242839
037 $a1103810$bQBI
050 4 $aTP548.5.A5$bS64 2003
082 4 $a641.22
100 1 $aSpence, Godfrey.
245 10 $aWine tasting /$cGodfrey Spence.
246 3 $aTeach yourself wine tasting
260 $aChicago, Ill. :$bContemporary Books,$c2003.
300 $a100 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aTeach yourself
500 $a"Wine & Spirit Education Trust"--Cover.
500 $aIncludes index.
500 $aAt head of title: Teach yourself.
505 0 $aThe mechanics of tasting -- Appearance -- The nose -- Identification and description -- Flavour characters -- The palate -- Spit or swallow -- Acidity -- Writing tasting notes -- Systematic tasting notes -- Reading notes -- When not to write full notes -- Wine by numbers -- Aromatic white wines -- Aromatic dry whites -- Get to know your grapes -- identification of wine styles -- Advanced level -- Neutral or delicately flavoured dry white wines -- Italy -- France -- Spain -- Portugal -- Germany -- Austria -- New World -- Uses for more delicate wines -- Oak influenced white wines -- Why use oak? -- ... and when? -- When 'oak' does not mean 'cask' -- Grapes that like oak, grapes that don't -- The taste of oak -- Medium white wines -- Achieving medium-ness -- Why make medium wines? -- Tasting medium wines -- Medium white wines with food -- Sweet wines -- Achieving sweetness -- Tasting quality in sweet wines -- Other noble rot wines -- Eiswein -- Dried grapes -- Light-bodied red wines -- Beaujolais -- The Loire.
505 8 $aRest of France -- Italy -- Germany -- Iberia -- New World -- Medium and medium-to-full-bodied red wines -- France -- Other wines from Cabernet and Merlot -- Getting to know Burgundy -- Other Pinots -- The Rhone and the south of France -- Classic reds from Iberia -- Italy's medium-bodied wines -- Full-bodied red wines -- How full is full? -- Same shape, different tastes -- Other grapes -- Sparkling wines -- How do the bubbles get there? -- Labelling -- Tasting the method -- Different wines, same method -- The effect of grape and climate -- Opening a sparkling wine bottle -- Fortified wines -- Making fortified wines -- Sherry -- Port -- Madeira -- Wine service -- Corks and stoppers; wine bottle closures -- Corkscrews and opening -- Decanting -- Wine faults -- Glassware -- Care of your wine glasses -- Temperature and tasting -- Tasting and temperature -- Wine production -- Grape growing/viticulture -- White wine making -- Red and rose wine making -- Maturation and finishing -- Cleaning and bottling.
505 8 $aThe lore and law of the label -- Label integrity -- Grape varieties on labels -- European Union wine labelling -- Lot numbers -- Courses and tastings.
650 0 $aWine tasting.
650 7 $aWine tasting.$2fast$0(OCoLC)fst01175993
710 2 $aWine and Spirit Education Trust.
710 2 $aContemporary Books.
830 0 $aTeach yourself--
938 $aBaker & Taylor$bBKTY$c14.95$d11.21$i0071407596$n0004010718$sactive
938 $aQuality Books, Inc.$bQUAL$nqbi03000524
938 $aYBP Library Services$bYANK$n1885811
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 65 OTHER HOLDINGS