Book “La dégustation géo sensorielle” by Jacky Rigaux
The wine industry, which has made the latter an agri-food product, a technical, varietal and branded wine, has simplified tasting with sensory analysis, ignoring the millenary gourmet practice of geo-sensory tasting. Book in French
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This book is intended to bring to the forefront this tasting, long practiced with “tastevin”, tasting which favors the touch of the mouth, the texture, the consistency, the suppleness, the viscosity, the minerality… so many descriptors which allow us to appreciate terroir wines, the “local wines”, which we like to “taste” rather than “test”, to taste rather than to consume…
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