Tasting Conclusions

  1. Keith Grainger

Published Online: 23 FEB 2009

DOI: 10.1002/9781444301687.ch5

Wine Quality: Tasting and Selection

Wine Quality: Tasting and Selection

How to Cite

Grainger, K. (2009) Tasting Conclusions, in Wine Quality: Tasting and Selection, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301687.ch5

Publication History

  1. Published Online: 23 FEB 2009
  2. Published Print: 16 JAN 2009

ISBN Information

Print ISBN: 9781405113663

Online ISBN: 9781444301687

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Keywords:

  • quality of wine – faulty, poor, acceptable, good, outstanding;
  • guidelines for quality assessments;
  • readiness for drinking/potential for ageing;
  • price/value;
  • grading of wine;
  • blind tasting;
  • tasting for examination purposes

Summary

This chapter contains sections titled:

  • Quality

  • Reasons for quality

  • Readiness for drinking/potential for ageing

  • Price/value

  • Identification/true to type?

  • Grading wine – the award of points

  • Blind tasting