SOMMELIERSERVICEPROFESSIONAL TASTINGTASTING PHASESVISUAL ANALYSISOLFACTORY ANALYSISTHE TASTE ANALYSISAROMAS AND PRIMARY PERFUMESSOMMELIER PROCEDURES MANUALTOOLS OF THE TRADEENOLOGYWHAT IS MEANING BY NATIVE VARIETY?WHAT IS THE VERNACULIZATION?AGLIANICO ESTABLISHED AND PRESUMED SYNONYMSWHAT IS AMPELOGRAPHY?GLOSSARY OF WINES TERMINOLOGYWINESERVING TEMPERATURE OF THE WINESBEVERAGE COST EXAMPLERELATIONS BETWEEN FOOD AND COLORSWINES LIST EXAMPLEMINERAL WATERS LISTABOUT THE AUTHOR