Beyond Flavour: Wine Tasting by Structure, 2nd Edition

Beyond Flavouris a practical guide to wine tasting which will help wine professionals, students and amateurs improve their tasting skills and understanding of the world's wines. The book offers detailed descriptions of the key attributes of major grape varieties and wine producing regions, and argues that assessing a wine's structure – acid structure in white wines and tannin structure in red wines – is a more reliable indicator of a wine's identity than the traditional reliance on flavour.

This second edition of Beyond Flavour, now available in hardcover for the first time, contains a broad range of new material not present in the first edition:
Producer recommendations for each variety and major region of origin
A ‘confusions’ section in each variety entry, detailing how to distinguish between similar tasting varieties
Every variety entry has been re-organised, and now begins with a clear statement of the variety’s structure
All the regional style discussions now immediately follow each relevant variety, reducing the need to flip between sections
Three new variety entries (Verdejo, Tannat, Saperavi)
Each variety entry has an illustration
A table of structure, summarising each variety’s structure
A table of indicative analytical values, summarising alcohol and sugar level in key sparkling, sweet and fortified wines
Much of the content has been re-written, incorporating new insights, especially the new concept of ‘construction'
A glossary of wine terms used in the book
An index

Beyond Flavour includes analysis of wine style by country and region, tips for how to taste for quality, and approaches to blind tasting exam questions. Beyond Flavour is an indispensable guide to wine tasting for anyone seriously interested in understanding why wines taste like they do.