Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Biological aging is contrasted with oxidative styles. Fino/Manzanilla, Amontillado/Palo Cortado, Oloroso, cream/pale cream and PX differ in aroma, body, dryness and sweetness; acetaldehyde and phenolic grip are discussed as contributors to vibrancy beyond simple acidity.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 174–175.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 174–175.
175
174
Jackson, Beyond Flavour, PDF 174–175.
Sherry: apparent freshness can have several sensory contributors
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: These are comparative tasting descriptions, not analytical tests. Do not require every Palo Cortado to follow an identical biological history or every cream sherry to contain exactly130g/L sugar and one fixed recipe. Sherry style alone cannot predict a whiskey cask's contribution.
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 174–175.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
Biological aging is contrasted with oxidative styles. Fino/Manzanilla, Amontillado/Palo Cortado, Oloroso, cream/pale cream and PX differ in aroma, body, dryness and sweetness; acetaldehyde and phenolic grip are discussed as contributors to vibrancy beyond simple acidity.
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.
These are comparative tasting descriptions, not analytical tests. Do not require every Palo Cortado to follow an identical biological history or every cream sherry to contain exactly130g/L sugar and one fixed recipe. Sherry style alone cannot predict a whiskey cask's contribution.