I have basically finished Wine Sense and in the next few weeks Wine Sense will be in the hands of approximately ten reviewers to critique it and provide ways to make it better. I finished the content of the book two months ago, but (1) wanted to let it rest for a while to be able to read it as a typical reader (to the best of the ability of any author to read the material they wrote!), and (2) there is a lot of work in terms of providing proper citation to other references, adding 40 images and inclusion of Top Tips and Fun Facts insets for most chapters. Then it is onto final layout and publication.
But the content of Wine Sense is close to complete, so I wanted to provide a deeper sense of what the book is about and why Wine Sense may be of interest to you. Over the next few months, I will be presenting excerpts and helpful tips from the book. First I wanted to share the Table of Contents (TOC) with you. Just reading the TOC should provide a good overview and sense of what is in the book.
Table of Contents
Part One: Wine and the Senses
Chapter 1: Wine Enjoyment
Chapter 2: Role of Our Senses for Wine Enjoyment
Chapter 3: Philosophy of Primary and Secondary Senses
Chapter 4: Wine as an Aesthetic Experience
Chapter 5: Role of Language in Wine Appreciation
Part Two: How Wine Interacts with the Senses
Chapter 6: Overview of Wine and Sense Interaction
Chapter 7: Wine and Sight
Chapter 8: Wine and Smell
Chapter 9: Wine and Taste
Chapter 10: Wine and Feel
Chapter 11: Wine and Sound
Part Three: Enhancing Your Wine Drinking Experiences
Chapter 12: Improving Smell and Taste Sensations
Chapter 13: Improving Sight Sensations
Chapter 14: Improving Feel Sensations
Chapter 15: Improving Sound Sensations
Chapter 16: Other Ideas for Improving Your Wine Drinking Experience
Chapter 17: Buying and Storing Wine
Chapter 18: Wine Drinking Practice and Experience
Part Four: Where to Next?
Chapter 19: Tools and Systems for Managing Your Wine Inventory
Chapter 20: Further Wine Education
Chapter 21: Other References
Chapter 22: Final Thoughts
Appendix A: Castro’s Ten Descriptors of Odors
Appendix B: Robinson’s Wine Color Chart
Appendix C: Wine Database Format and Field Listing
I originally was going to write a blog post last year on why our senses were so important in appreciating wine, how they work, and how to improve using our senses to enjoy wine more. Once the post got to 2,500 words, I decided I was going to make it a multi-part post, but by the time I got to 12,000 words, I knew it had to be a book! The book is currently 112,000 words so it was probably a good idea to go the book route! I am very excited to tell you more over the next few months and to get the book into your hands as soon as possible. More posts to follow.
Please let me know what you think about the content and structure. Any feedback is appreciated.
Steve Shipley, author Wine Sense, out early 2014. Published by InkIT Publishing
© 2014. Steve Shipley. All rights reserved.
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Twitter: Steve Shipley @shipleyaust; InkIT Publishing @inkitpub