In literature on the tasting, the book most often cited as a reference is unquestionably “Taste” of Emile Peynaud (available from the same publisher, now in its 4th edition).
The publisher has released a consumer version, accessible mainly in terms of price, as the share resumed publishing seems important, and the reader quickly understands why the book is so often described as an “unavoidable”.
The emphasis is on sensory approach to tasting: more detail than any technique, the authors put us in a condition that we can move forward. As such, the title of the chapter “Difficulties of tasting and mistakes of the senses” speaks for itself.
The chapter “The balance of odors and flavors” can be read and reread. Equally remarkable, “Words of wine” or “Interpretation tastings” are based on texts that refer.
This is probably not the ideal book as the first book for a neophyte, however amateur hard it regularly plunge. In fact, the only flaw of this book is to stop buying the full version is truly remarkable.