Jancis Robinson demonstrates how to taste a wine

Jancis Robinson, editor of the Oxford Companion to Wine, takes us step by step through how a professional tastes a wine and writes their tasting notes. Using a classic red burgundy, she demonstrates what to look for – covering the colour, clarity, aroma and taste of the wine.

Jancis Robinson OBE and Master of Wine, is described by Decanter as ‘the most respected wine critic and journalist in the world’. She writes daily for the award-winning, weekly for The Financial Times, and bimonthly for a column syndicated around the world. Her many books include The World Atlas of Wine and Wine Grapes.

© Oxford University Press

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