Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
The tannin framework distinguishes perceived oral location, qualitative texture and intensity. Jackson recommends examining the finish and keeping mouth-contact time reasonably consistent; prolonged holding can exaggerate apparent tannin. His profiles mainly assume wines one to three years after bottling.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 26–29.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 26–29.
29
26
Jackson, Beyond Flavour, PDF 26–29.
Tannin: contact conditions, character and location
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: Oral-location invariance is an author heuristic, not an established anatomical map. Aged-wine behavior and winemaking can differ. This is a wine observation method, not a validated whiskey protocol.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 26–29.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
The tannin framework distinguishes perceived oral location, qualitative texture and intensity. Jackson recommends examining the finish and keeping mouth-contact time reasonably consistent; prolonged holding can exaggerate apparent tannin. His profiles mainly assume wines one to three years after bottling.
Verification boundary
The native source and exact PDF positions are recoverable. This record cites a paraphrase; no direct quotation is authenticated. Publisher and ISBN remain unstated.
Oral-location invariance is an author heuristic, not an established anatomical map. Aged-wine behavior and winemaking can differ. This is a wine observation method, not a validated whiskey protocol.