Mastering the Art of Enjoying Wine: From Enology to Enosophy
This book presents a wine tasting method based on knowledge gathered from neurobiology, aroma chemistry, oenology, history, aesthetics, psychology and gastronomy. It is written for the beginner, but wine professionals can benefit from learning about an approach to wine tasting that is grounded in the way in which the human brain processes the pleasure of drinking wine.
Virgílio Loureiro graduated in Agricultural Engineering in 1973. In 1984, he completed his PhD in Food Microbiology at the School of Agriculture of the University of Lisbon, where he carried out research and lectured until his recent retirement. He is a well-known winemaker in Portugal, having completed 52 harvests and contributed to a wider appreciation of the country’s unique varietals and wine heritage.
Manuel Malfeito Ferreira received his PhD in Food Engineering in 1996 under the supervision of Virgílio Loureiro. He currently lectures on Wine Microbiology and Wine and Gastronomy at the School of Agriculture of the University of Lisbon. He has conducted research on wine spoilage, microbial ecology and, more recently, on consumer attitudes towards wine and food, and is winemaker in several Portuguese wineries.
“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.”
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.”
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.”
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.”
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
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