In:Representing Wine – Sensory Perceptions, Communication and Cultures
Rosario Caballero, Ernesto Suárez-Toste and Carita Paradis
[Converging Evidence in Language and Communication Research 21] 2019
► pp. 29–50
Chapter 3From tasting to reviewing
Published online: 21 October 2019
https://doi.org/10.1075/celcr.21.c3
https://doi.org/10.1075/celcr.21.c3
Article outline
- 3.1The tasting event
- 3.2Transforming sensory experiences into sensory language
- 3.3Describing wine through analytical schemas
- 3.3.1The Aroma Wheel
- 3.3.2The Wine and Spirit Education Trust (WSET) system
- 3.4The tasting note
- 3.4.1The form and function of tasting notes
- 3.4.2Types of tasting notes
Note
