Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Burton assesses acidity, alcohol, residual sugar, body, tannin, oak and finish, noting masking and the difference between tannin quantity and texture. Finish includes quality and continuity as well as duration.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 52–55.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 52–55.
55
52
Burton, Concise Guide, PDF 52–55.
Structure and finish require separate observations
Ready means a recoverable source and precise supplied-PDF locator. No direct quotation is being authenticated here. Limits: Do not infer exactABV, sugar concentration, age or oak provenance from perceived heat, sweetness, legs or one aroma. Wine-specific palate maneuvers and receptor explanations need separate review before consumer whiskey adaptation.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 52–55.
Bibliography
Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Supported source statement
Burton assesses acidity, alcohol, residual sugar, body, tannin, oak and finish, noting masking and the difference between tannin quantity and texture. Finish includes quality and continuity as well as duration.
Verification and limits
Do not infer exactABV, sugar concentration, age or oak provenance from perceived heat, sweetness, legs or one aroma. Wine-specific palate maneuvers and receptor explanations need separate review before consumer whiskey adaptation.
Ready denotes a recoverable source and precise PDF locator, not public claim approval or a validated quotation. No access; excerpt 