The wine felt

A new book has recently been released that explains to wine lovers how they can evaluate it through an innovative method based on emotions.

After three decades of tasting wines and teaching tasting courses (they are both teachers specialized in microbiology and reputed personalities from the wine world) Manuel Malfeito Ferreira and Virgil Loureiro concluded that the traditional method of proof does not Satisfies. They then decided to join to uncomplicate, once and for all, the way wine can be described without assigning scores.

The new method focuses on recognizing the emotions that wine cause in the taster, and not in the description of complicated aromas or with scores. Here, what matters is not that, which immediately makes the book interesting and challenging for those who already know the language of wine, since it is a completely different perspective. However, it will be mainly enticing for those who are starting in the world of wine, since it does not scare the initiated with methods too complicated. 

To substantiate his theory, they sought neuroscience, the chemistry of aromas, analogy, history, aesthetics, psychology and gastronomy, without leaving aside the terroir, fashions and trends of the moment. The work developed is presented in the book 'O Vinho Sentido without describing aromas or assigning scores', by Plátano Editora.

The book is written in a simple and objective language, and is divided into three parts. The first describes the conditions necessary for prove, the ideal moment of proof, the concentration of the taster, the temperatures the shape of the cups, the technique of smelling and savoring, as well as the classic approach of proof through a factsheet. Then describe how the brain processes information received by the senses, highlighting its fragility as an instrument of measure and the multiplicity of responses to the same stimulus. This second part thus allows comparing the approach to the classic approach to wine. Finally, in the last part focus on consumer preferences and the evaluation of wines as objects of aesthetics. There is also talk here of wine styles, fashions, history, and the way winemakers adapt wine to the likes of harmonisations of wine with food. All this presented in a innovative and emotional perspective that helps explain a lot. An essential book for those who like these themes of wine.

About the authors:

VirgilIo Loureiro holds a degree in Agronomic Engineering and a Doctorate in Microbiology by the Technical University of Lisbon. He was a teacher and researcher Instituto Superior de Agronomia and has 52 harvesters whose orientation was in charge.

Manuel Malfeito Ferreira phD in Agro-Industrial Engineering under the guidance of Virgil Loureiro, having dedicated himself to teaching and research in Food Microbiology. It is currently studying consumer preferences in the area of wine and gastronomy.