Wines: Their Sensory Evaluatio

I bought the "enlarged and revised" edition of this book in 1983. I have several books on wine, but this is one of the most technical. If you're comfortable with the mathematics of statistical analysis, you'll feel right at home. There are pages of formulae and charts. The authors attempt to bring greater precision to otherwise murky terms that are often used in wine tastings, e.g. "Buttery: used for an odor from malolactic fermentation. Possibly diacetyl is meant? If so, use it." This book is most useful for professional wine tasters and judges. Those who belong to tasting clubs or give medals at county fairs may not follow its rigorous approach, but it is enlightening.