1. Basic Concepts

  1. Douglas Burnham and
  2. Ole Martin Skilleås

Published Online: 25 JUN 2012

DOI: 10.1002/9781118323878.ch1

The Aesthetics of Wine

The Aesthetics of Wine

How to Cite

Burnham, D. and Skilleås, O. M. (2012) Basic Concepts, in The Aesthetics of Wine, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118323878.ch1

Publication History

  1. Published Online: 25 JUN 2012
  2. Published Print: 16 JUL 2012

Book Series:

  1. New Directions in Aesthetics

Book Series Editors:

  1. Dominic McIver Lopes1 and
  2. Berys Gaut2

Series Editor Information

  1. 1

    University of British Columbia, Canada

  2. 2

    University of St Andrews, UK

ISBN Information

Print ISBN: 9781444337662

Online ISBN: 9781118323878



  • concepts and wine language, aesthetic evaluations of wine in its own right;
  • Hume, and Don Quixote episode ‘delicacy of imagination’ in matters of taste;
  • aesthetic judging needing competent judging, for subtle details;
  • elements of taste in wines, and wine evaluation;
  • wine tasting, procedures involving aesthetic practice;
  • competency, inter-subjective validity and aesthetic attribute;
  • competency, knowledge and experience in the tasting of wines;
  • wines, and practical competency, more than just sensory sensitivity;
  • competent wine tasters and practices, orders of tasting, glasses types, wine color;
  • descriptive wine language, used well exposing an objective validity


This chapter contains sections titled:

  • Introduction

  • Competency

  • Aesthetic Practices

  • Inter-Subjective Validity

  • Project

  • Conclusion

  • Notes