To drink wine is a pleasure, all the more intense as one is able to distinguish the organoleptic characteristics from them and to exchange with user-friendliness its impressions. As Talleyrand said it, by tasting a brandy,

Cellars, avenue de Champagne, Epernay

it is breathed, and then his glass is put back, and one speaks”. Still is necessary it to be able to analyze the characters of the wine and to express them. Knowledge – to taste been part of the good manners. Often regarded as an art, tasting is actually a science, being based on an oenological knowledge and the examination of the factors which affect their aromatic properties, basement, climate, type of vine, vinification. Like any science, she calls on the method and she uses a specific terminology.

Extract of the foreword of François Bonnal of the book

Discovered tasting of champagne, art, science and pleasure” (Découverte de la dégustation du champagne, art, science et plaisir).

(French version, Carine Herbin and Joël Rochard, editions Avenir Oenologie , 2006, FR).