Le Nez du Vin, Jean Lenoir - The Master Kit 54 aromas (English Version)
The reference work by Jean Lenoir for making rapid progress in wine-tasting.
"Make Scents of Wine" thanks to Le Nez du Vin, the learning tool for amateur and professional wine lovers.
The Masterkit includes:
- Set in a sophisticated red case, 54 superb quality aromas come to life in your scent memory for you to recognize in fine wines:
Fruity notes: 1 lemon, 2 grapefruit, 3 orange, 4 pineapple, 5 banana, 6 lychee, 7 melon, 8 muscat, 9 apple, 10 pear, 11 quince, 12 strawberry, 13 raspberry, 14 redcurrant, 15 blackcurrant, 16 bilberry, 17 blackberry , 18 cherry, 19 apricot, 20 peach, 21 marzipan, 22 prune, 23 walnut. Floral notes: 24 hawthorn, 25 acacia, 26 linden, 27 honey, 28 rose, 29 violet. Vegetal and spicy notes: 30 bell pepper / capsicum, 31 mushroom, 32 truffle, 33 wine lees, 34 cedar, 35 pine, 36 liquorice, 37 boxwood (or blackcurrant bud), 38 cut hay, 39 thyme, 40 vanilla, 41 cinnamon, 42 clove, 43 pepper, 44 saffron. Animal notes: 45 leather, 46 musk, 47 butter. Roasted notes: 48 toast, 49 roasted almond, 50 roasted hazelnut, 51 caramel, 52 coffee, 53 chocolate, 54 smoky note.
- 54 index cards explain the real link between aromas and wine.
- A guide-book that shows how in both the New and Old Worlds, the 54 key aromas reflect grape varieties and vineyards. It will accompany you with its rich illustrations and practical exercises to teach you how to taste wines the world over.
Browse through and download an extract of the book: .
"I used Le Nez du Vin in my early career to educate myself and develop my olfactory acuteness. It is still with me today when I teach. It is a precious companion to the courses I teach my students in hotel management school, the future ambassadors of taste who will convey the culture of wine throughout the world."
Paolo Basso, Best Sommelier of the World 2013
Best Sommelier of Europe 2010
Carmine clothbound book box, size 294 x 382 x 55 mm, weight 3.750 kg (8 lbs).
Handmade in France. Our aromas are guaranteed 5 years. They can last 10 years if kept in good conditions.