Retired from teaching now, but still allied with the Cool Climate Oenology and Viticulture Institute at Brock University, Jackson introduces the practice of critical wine tasting, focusing on distinguishing from sensation itself from perception—the human response to sensation. He speaks primarily to those involved in judging a wine's relative quality or conformity to traditional varietal or regional styles, either as judges or as winemakers; but also to restaurateurs, wine merchants, or drinkers wanting to appreciate more fully a wine's sensory attributes.

Chapter 1 Introduction
Chapter 2 Visual Perceptions
Chapter 3 Olfactory Sensations
Chapter 4 Taste and Mouth-Feel Sensations
Chapter 5 Quantitative (Technical) Wine Assessment
Chapter 6 Qualitative Wine Assessment
Chapter 7 Styles and Types of Wine
Chapter 8 Nature and Origins of Wine Quality
Chapter 9 Wine and Food Combination

Glossary
Index