Presenting Wine Sense Table of Contents

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.

Steve sniffing 2But 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

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6 thoughts on “Presenting Wine Sense Table of Contents

  1. The contents sound fine to me and somewhat similar to several wine books that I own. I guess this means you’re being thorough! I wonder if you’ve referred to the aroma kits which many young winemakers use in their training that make distinct the main aromas detected in wines, eg. Le Nez du Vin Wine Aroma Sets. Some years ago a friend’s son was using a kit to learn about wine aromas he had yet to experience in the real thing and he has become an excellent biochemist and maker using his well-trained nose! He managed the Boar’s Rock blending for several years and is now principal maker at Dowie Doole in McLaren Vale.

    • Thanks Kate. I certainly do make mention of Le Nez du Vin sets and provide a link to them. Also to a wine sniff & smell book you can buy and the advances in the electronic nose for determining smells! I try to present the content as more approachable and easier to digest for the emerging wine taster than Peynaud’s great book from 1987 “The Taste of Wine.” I read and incorporate references from about 20 other books, so the footnoting and end-noting is very time consuming!

  2. Just curious, are all the reviewers into the wine field in someway? This sounds like it would be the kind of book a wine novice such as myself would look for to become enlightened, but if everything has been written, edited, and reviewed by experts then only experts would understand it.

    • Glenn, it will be a diverse group with about 4 – 5 reviewers quite knowledgeable and involved full-time in the wine industry. But the other 5 – 6 will be people with various experience as consumers and enthusiasts of wine including beginners. But I do expect most of them to have some literary skills as writers, reviewers or just avid readers. Let me know if you would like to be a reviewer and I would be glad to have your input and critique.

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