“This book condenses the past, present and future of wine tasting. The authors combine enology, sensory science, history, psychology and marketing in a book that is very informative and highly readable.”
Jordi Ballester
Professor of Sensory Analysis and Tasting, Université de Bourgogne, France

“Worldwide, more and more people are interested not only in drinking wine, but also understanding wine better. This book will be of great support for professional tasters and also “beginners”. It is very fascinating to read about the very complex relation between a personal, rational scoring and an individual like or dislike of a wine which is triggered by many factors in our brain. I can only recommend to all wine interested people to read this new book.”
Monika Christmann
Professor of Oenology, Hochschule Geisenheim University, Germany

“This is a fascinating and challenging work that deserves a place in the library of every wine professional and all thinking, wine loving, amateurs.”
Keith Grainger
Wine Educator and Author

“Ferreira and Loureiro’s book makes a significant contribution to the literature on wine tasting. It presents a thorough review of the science of perception, exploring our modern understanding on the multimodal nature of flavour perception, but its unique contribution is developing a new framework for the sensory assessment of wine by professionals and amateurs alike. It’s not that this hasn't been tried before; it’s just that here this tasting methodology has been devised taking into account the nature of how we perceive wine. As such, it’s a unique and potentially effective approach.”
Jamie Goode
Wine Critic and Author

“Professors Ferreira and Loureiro explore the biological, emotional, cultural and contextual cues that influence our evaluation of wine, and propose an alternative tasting approach that demystifies wine and allows for a more authentic appreciation of this Gift of the Gods.”
Gary J. Pickering
Professor of Oenology, Brock University, Canada