Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Madeira's freshness and oxidative/heated character are contrasted with tawny port, oxidative sherry and Vin Santo. Muscat and Grenache-based VDNs illustrate fruit-led fortification, while Rutherglen Muscat is compared with PX through baked versus dried-fruit impressions.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 175–177.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 175–177.
177
175
Jackson, Beyond Flavour, PDF 175–177.
Madeira, VDNs and Rutherglen: distinguish processes behind similar flavors
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: The claim that sweetness/alcohol values are standardized across Madeira producers is overbroad; AppendixIII later calls values indicative. Fortifying-spirit flavor and toasted notes are not unique identifiers, and these are not whiskey-finishing outcome data.
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 175–177.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
Madeira's freshness and oxidative/heated character are contrasted with tawny port, oxidative sherry and Vin Santo. Muscat and Grenache-based VDNs illustrate fruit-led fortification, while Rutherglen Muscat is compared with PX through baked versus dried-fruit impressions.
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.
The claim that sweetness/alcohol values are standardized across Madeira producers is overbroad; AppendixIII later calls values indicative. Fortifying-spirit flavor and toasted notes are not unique identifiers, and these are not whiskey-finishing outcome data.