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the nose of wine > 12 aromas red wines
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« The nose of wine »
Jean Lenoir editons
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Jean Lenoir editions :
More than 20 years ! The Nez du Vin's appeal lies in three basic elements: science, experience and pleasure.
First and foremost, the scientific approach brings you aromas. Each one's claim to authenticity comes from the molecule, identical to one you will find in Chardonnay, a Pinot noir or a Cabernet Sauvignon. This has been possible thanks to the precision and creativity of expert David Guermonprez, who has made quality his motto.
As for the practical side of things, old friend of Jean Lenoir, Eric Verdier has contributed his acute appreciation of the greatest wines in France and the world via many new tasting notes, the result of a marvellous investigative study into the aromas of wines.
Finally, pleasure. Jean Lenoir want to approach the truth of wine with you to give you a tangible picture of this thrilling but invisible part of wine. A reality that will help you to understand, appreciate and remember... This is where the real pleasure and excitement lie ! Now you can join and help to make wine one of mankind's living treasures.
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details 12 red wines aromas |
made in France |
This version is a 12 red wines aromas. It's a nice clothed book-box with a booklet and explanations cards over each of the aromas. The aromas are presented in little bottles each closed by a diffuser and a stopper.
dimensions: 120 x 190 x 32 mm
The aromas of this book-box are:
Fruitly aromas:
Red fruits: strawberry, raspberry
strawberry | 
raspberry |
Black fruits: blackcurrant, blackberry
blackcurrant | 
blackberry |
Stone fruits: cherry
cherry
Floral aromas:
Floral aromas: violet
violet
Vegetal aromas:
Vegetable: green pepper
green pepper
Fungus: truffle
truffle
Woody: liquorice
liquorice
Spicy: vanilla, pepper
pepper
vanilla
Toasty aromas:
Toasty: smoked
smoked
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Jean Lenoir:
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<24>
 The Red Wine Companion EDWARDS MICHAEL
 Red Wine Guide Mitchell Beazley
 STEP BY STEP INTRODUCTION TO WINE APPRECIATION FOR WINE LOVERS: RED WINES Rich Philip
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HOW TO TASTE