How to Taste: A Guide to Enjoying Wine

How to Taste: A Guide to Enjoying Wine presents wine appreciation fundamentals from one of the world's leading wine critics. Robinson breaks down the components of wine tasting into clear, systematic steps that develop the reader's palate and knowledge. The book covers essential topics including grape varieties, wine regions, proper tasting techniques, and common wine faults. Technical wine terms are explained in straightforward language, supported by illustrations and practical exercises for building tasting skills. Robinson addresses wine storage, service, food pairing, and purchasing decisions to help readers navigate real-world wine situations. The text includes specific wine recommendations and tasting notes that readers can use as benchmarks for their own experiences. This guide transforms wine appreciation from a mystifying pursuit into an accessible practice based on understanding sensory experiences. The book's approach emphasizes personal taste development while providing the structure needed to communicate about wine with confidence.

Readers appreciate this book's clear explanations of wine tasting fundamentals without pretension or intimidating language. Many note it serves well as both an introduction for beginners and a reference for more experienced wine enthusiasts. Readers highlight the practical tasting exercises, regional wine maps, and systematic approach to developing one's palate. Several reviews mention the value of the aroma/flavor wheel and tasting terminology guides. Common criticisms include: - Too basic for advanced wine enthusiasts - Some sections feel dated (particularly wine recommendations) - Limited coverage of New World wines - Photos and diagrams could be higher quality Ratings: Goodreads: 3.9/5 (289 ratings) Amazon: 4.4/5 (98 reviews) Representative review: "Perfect balance of technical information and accessibility. The exercises helped me understand what I was tasting rather than just memorizing wine facts." - Amazon reviewer "Wish there were more current wine suggestions and better quality images" - Goodreads reviewer

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🍷 Author Jancis Robinson was the first person outside the wine trade to become a Master of Wine in 1984, a prestigious qualification held by only about 400 people worldwide. 🍷 The book explains how professional wine tasters can identify more than 50 distinct aromas and flavors in a single glass of wine, and teaches readers how to develop this skill. 🍷 Robinson wrote her first wine article in 1975 for Wine & Spirit magazine after winning a writing competition - launching a career that would make her one of the world's most respected wine critics. 🍷 The techniques taught in this book are used in formal wine education programs worldwide, including those offered by the Wine & Spirit Education Trust (WSET). 🍷 The author maintains JancisRobinson.com, which has become one of the world's largest independent wine websites, featuring over 200,000 wine reviews and contributions from wine experts globally.