Vinos. La cata como actividad (Volumen V)

Name: Vinos. La cata como actividad (Volumen V)
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Wines. Wine Tasting as an activity (Volume V)

This, the fifth volume of Wine Sapiens, deals with the act of wine tasting; gathering together the knowledge necessary to facilitate a rewarding evaluation of wine: organisation, the necessary resources, tasting categories, tools, etc. This volume links with volume VI, which will deal with the organoleptic analysis itself and, combined, the two volumes total around 1,000 pages. This content is used to develop an understanding of technical wine tasting.

392 pages long

230 x 330 mm

Hard cover

ISBN: 978-84-09-32817-8

Vinos. La cata como actividad (Volumen V)

Wines. Wine Tasting as an activity (Volume V)

392 pages long

230 x 330 mm

Hard cover

ISBN: 978-84-09-32817-8

COMPLETE THE WINE SERIES ...

Vinos. Del mercado a la carta (Volumen III)

Vinos. Sumillería: el vino en el restaurante gastronómico (Volumen IV)

Vinos. La cata como actividad (Volumen V)

Vinos. El análisis sensorial del vino (Volumen VI)

Total price: EUR 248.00

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Contributions to this volume are provided by nine of the most celebrated wine tasters on the planet. Sarah Jane Evans MW, Tim Atkin MW, José Peñín and Luca Maroni are among those figures.

Incorporating the Sapiens research method, the book begins by defining from a lexical and semantic point of view exactly what constitutes wine tasting. In addition, the Sapiens method tries to situate objects and fields of study within this sphere, in order to explore the areas of life where it has the greatest influence. We address such enquiries as: is tasting a necessary activity? And… who benefits from tasting?

Classifications are another of the key points of Sapiens because they allow a better understanding of any object of study. This book presents 11 different classifications that group together no less than 74 classificatory criteria.

Wine tasting is a human act generally carried out for commercial or promotional purposes. For the correct development of a tasting session, there is a series of tasks required that follow a General System of Planning, Organisation and Functioning (GSPOF).

The resources involved in the tasting process have an important influence: these can be human resources, financial resources, or those derived from knowledge, infrastructures, techniques or from the wines themselves. We also explore in depth the relevance of the glass as the main tool that modifies the expression of the wine.

In this section is a short summary of each chapter of the book

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CHAPTER 1

INTRODUCTION TO WINE TASTING

This volume begins by introducing the nine tasting experts who accompany us right through the book, contributing their personal vision to each of the themes explored. They are Tim Atkin MW, Sarah Jane Evans MW, Luis Gutiérrez, Julia Harding MW, Luca Maroni, Thomas Matthews, José Peñín and James Tidwell MS, important figures who generously offer […]

CHAPTER 2

THE ACT OF WINE TASTING

Actions give rise to activities -in our case, wine tasting and the act of sampling wine. Activities have a purpose, which can be economic, recreational, philosophical, nutritional, etc. What is the purpose of wine tasting? The Sapiens method tries to situate any object or activity of study within a global context, in order to find […]

CHAPTER 3

THE CLASSIFICATION OF WINE TASTING

Classification is a procedure we employ to facilitate the understanding of an object. Ordering and classifying enables us to record, arrange content and connect data. For this reason, classification is a fundamental part of the Sapiens method. In this chapter, 11 different classifications are presented, grouping together no less than 74 criteria, by which a […]

CHAPTER 4

TYPES OF WINE TASTING

Once we have analysed the criteria and categories that make it possible to classify wine tasting, we can ascertain the differing types of tasting. These are paradigmatic examples that share the same characteristics. In total, 17 types are analysed in depth: contextualisation tasting, showroom tasting, verification tasting, survival tasting (tasting to guard against poisoning of […]

CHAPTER 5

HOW IS A WINE TASTING PROJECT CARRIED OUT?

Wine tasting is a human act generally carried out for commercial or promotional purposes. For the correct development of a tasting session, there is a series of tasks and processes that, according to the Sapiens method, is organised under the General System of Planning, Organisation and Functioning (GSPOF). This chapter reviews the GSPOF of a […]

CHAPTER 6

GENERAL TASTING RESOURCES

Resources are those elements, of whatever form, that are required and used to meet all the needs derived from an activity, in our case wine tasting. The individuals who offer and supervise the tasting, as well as those serving the wine, fall into the category of human resources. In this sense, the chapter explores in-depth […]

CHAPTER 7

TOOLS

Tools encompass a wide range of concepts and resources used to facilitate an activity. This includes anything from physical elements (for example, a decanter) to computer tools, such as programs for making records of sessions. However, if there is one tool that, above all others, has a major influence on tasting, it is undoubtedly the […]

CHAPTER 8

METHODS OF SENSORY ANALYSIS

The tasting method is an intangible resource that sommeliers and tasters use to organise the information they wish to extract. It functions as a guide or as standardised guidelines, which allows a sensory protocol to be followed that leads to an evaluation. The final chapter explains and outlines 16 different methods, which have been created […]

CHAPTER 9

THE EXPERIENCE OF WINE TASTING

During wine tasting, the offer coexists in parallel with the experience: the experience that the customer has is determined by what is offered to them. The individual or organisation offering the session is the communicating agent. However, we affirm that there are as many different tasting experiences as there are those offering them, because each […]

A work that delves into the world of wine tasting and which analyses up to twelve different wine tasting methods.

7 Caníbales

Some books really are the best of company… Jancis Robinson’s brilliant prologue on the aesthetics of wine begins this new volume, the fifth, of Wine Sapiens. Full of wisdom and erudition, reflections and pragmatism, visions and realities on the subject of wine tasting.

Ruth Troyano

The Wine Sapiens series is one of the most complete and valuable works penned about the world of wine. A highly detailed encyclopaedia that aims to answer the what, when, how, why and where of the relationship between wine and the fine dining restaurant sector. The importance of this work lies in its method of research: sapiens.

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Vinos. La cata como actividad (Volumen V)