Clive S Michelsens Tasting & Grading Wine, can lay claim to being the definitive book on the subject. The 165 pages of lavishly illustrated text take the reader through the principles of wine (the vineyard) and the styles of wine (the winery), before embarking on a chapter on wine-tasting procedures that covers every possible aspect of appearance, colour, aroma and taste. After a comprehensive survey of possible defects in wine, Michelsen launches into what really sets this book apart from previous works: 30 pages on Grading Procedures, which explain how to grade or score wines in a consistent way while using the 100-point system. This is not the Parker or Wine Spectator 100-point scale, but the Malmo Wine Academy 100-Point System, which leaves no stone unturned in the search for the true gradation of each wine. Printed on a sheet of A4 paper, it is well and truly complete, and dauntingly impressive, and will banish for good any off-the-cuff expressions such as, Gosh, thats good.this book deserves to win the Nobel Prize for Tasting and Grading Wine Steven Spurrier MW, Decanter Magazine.