With an apt foreward by Michael Broadbent, Peynaud's "The Taste of Wine" (trans. Michael Schuster) is without parallel. Deftly constructed and supported with lucid figures and tables, this is even greater a work of scholarship than Broadbent's guide to tasting. Peynaud goes beyond the scope of Broadbent's work: he attempts to show how an enologist connects tastes with concentrations, imbalances with chemical flaws in the wine.
As my literary exploraton has progressed in reverse-chronological order, I have often seen Peynaud's work cited by others. Now I know the reason. So far, this is the only textbook-quality work I have seen on wine.
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