The Concise Guide to Wine and Blind Tasting, Third Edition

A Serious Guide for Curious Tasters

Blind tasting often feels like a party trick, but Neel Burton treats it as a disciplined way to understand wine. The third edition of The Concise Guide to Wine and Blind Tasting pairs the theory of sensory evaluation with a practical tour of the world’s most important wine regions.

What This Book Explores 🍷

The first part builds a foundation in philosophy, history, viticulture, and winemaking before turning to the structured approach of blind tasting. Burton explains how to read colour, aroma, structure, and finish without falling back on guesswork.

From Old World Classics to New World Energy 🌍

The region chapters move from Alsace, Burgundy, the Rhône, and Bordeaux across Europe to Australia, New Zealand, South Africa, Chile, Argentina, and North America. New chapters on Greece and Georgia add perspective on ancient winemaking cultures that continue to shape modern bottles.

Why Blind Tasting Matters

Beyond competition, blind tasting trains attention. This book encourages readers to connect what they sense in the glass with where and how the wine was made.

Useful for students, sommelier candidates, and committed enthusiasts, the guide offers a reference that balances concise explanations with regional detail.