Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Gruner's perceived intensity rises, falls and rises again, with savory notes and richer texture in some Wachau wines. Albarino's wall-to-wall pattern emphasizes a strong entry and finish with a quieter middle, alongside phenolic grip and salinity. Jackson replaces the first edition's square metaphor because some tasters did not perceive it.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 74–78.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 74–78.
78
74
Jackson, Beyond Flavour, PDF 74–78.
Gruner Veltliner versus Albarino: revised and comparative sensory language
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: This explicit revision demonstrates the method's personal, iterative status rather than universal mapping. Salinity, carbon dioxide, acid and phenolics may all contribute perceived freshness; sensations are not analytically isolated.
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 74–78.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
Gruner's perceived intensity rises, falls and rises again, with savory notes and richer texture in some Wachau wines. Albarino's wall-to-wall pattern emphasizes a strong entry and finish with a quieter middle, alongside phenolic grip and salinity. Jackson replaces the first edition's square metaphor because some tasters did not perceive it.
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.
This explicit revision demonstrates the method's personal, iterative status rather than universal mapping. Salinity, carbon dioxide, acid and phenolics may all contribute perceived freshness; sensations are not analytically isolated.