{"id":11198,"date":"2013-10-02T09:15:00","date_gmt":"2013-10-02T08:15:00","guid":{"rendered":"http:\/\/www.thomasvino.ch\/?p=11198"},"modified":"2013-10-12T11:02:38","modified_gmt":"2013-10-12T10:02:38","slug":"les-parfums-du-vin-un-guide-essentiel","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=11198","title":{"rendered":"\u00abLes parfums du vin\u00bb Un guide essentiel"},"content":{"rendered":"

\u0152nologue et scientifique, le jeune Vaudois Richard Pfister (35 ans) publie \u00abLes parfums du vin\u00bb<\/em>, un livre \u00e9patant sur la relation entre nez et nectars. Didactique et jouissif.<\/b><\/p>\n

Par Pierre Thomas<\/em><\/p>\n

\u00abGuide essentiel\u00bb<\/em>, on subodore le jeu de mots, quand il s\u2019agit d\u2019analyser, comme le fait Richard Pfister<\/strong> depuis dix ans et ses \u00e9tudes \u00e0 l\u2019Ecole d\u2019ing\u00e9nieurs de Changins (VD), la relation entre le m\u00e9tier de parfumeur et d\u2019\u0153nologue. Il en a con\u00e7u une m\u00e9thode d\u2019analyse sensorielle, prolong\u00e9e par des fioles de parfums \u00e0 retrouver dans les vins. Certes, au d\u00e9but des ann\u00e9es 1980, avec son fameux \u00abNez du vin\u00bb<\/em>, le Bourguignon Jean Lenoir<\/strong> a ouvert la voie, tout comme la Californienne Ann Noble<\/strong> avec sa \u00abroue des ar\u00f4mes\u00bb<\/em>, comme le rappelle le pr\u00e9facier, l\u2019\u00e9crivain du vin Hugh Johnson<\/strong>. Mais Richard Pfister<\/strong> l\u2019a approfondie, red\u00e9finissant de mani\u00e8re originale 10 dominantes et 19 familles de 152 ar\u00f4mes d\u00e9crits.<\/p>\n

Sentir et\u2026verbaliser<\/b><\/h3>\n

L\u2019auteur assure qu\u2019avec sa m\u00e9thode, \u00abon a pu constater des progr\u00e8s tr\u00e8s significatifs\u00bb<\/em> et les \u00abtermes ambigus, redondants ou impr\u00e9cis des descriptions disparaissent\u00bb<\/em>. Il faut lire les 35 pages tr\u00e8s fouill\u00e9es de l\u2019introduction. Le texte fait la distinction entre l\u2019odeur, par simple reniflage, et l\u2019ar\u00f4me, per\u00e7u en bouche par r\u00e9tro-olfaction, avant de recracher le vin, comme le font les professionnels. Richard Pfister<\/strong> rappelle que \u00abtoutes les odeurs que l\u2019on peut sentir dans les vins ne sont jamais, ou presque, exactement les m\u00eames que dans la nature.\u00bb<\/em> Et pour corser le tout, \u00abil est impossible de trouver deux personnes qui sentent de la m\u00eame mani\u00e8re\u00bb<\/em>. Le nez humain reste, pourtant, le plus sensible\u00a0: aucun instrument, f\u00fbt-il \u00e9lectronique, n\u2019est parvenu \u00e0 le d\u00e9tr\u00f4ner.<\/p>\n

Mais, h\u00e9las, \u00abl\u2019\u00eatre humain as beaucoup de peine \u00e0 verbaliser ce qu\u2019il per\u00e7oit\u00bb<\/em>. D\u2019o\u00f9 la n\u00e9cessit\u00e9, pour qui veut \u00absentir\u00bb<\/em> le vin (ou n\u2019importe quel aliment\u2026 ou parfum\u00a0!) de s\u2019entra\u00eener et de s\u2019accorder sur un moyen d\u2019expression. En 150 fiches, Richard Pfister<\/strong> livre une cl\u00e9 d\u2019identification. Chaque fiche place l\u2019ar\u00f4me dans son contexte, \u00e9num\u00e8re ses mol\u00e9cules principales (par exemple, 7 pour la cannelle), donne des pistes de vins o\u00f9 on le d\u00e9c\u00e8le et les \u00abodeurs proches\u00bb<\/em>\u00a0: pas moins de 23 pour la cannelle, du basilic au romarin et au thym. Tiens, pr\u00e9cis\u00e9ment deux senteurs d\u2019\u00e9pices que je confonds souvent\u00a0!<\/p>\n

\u00abLes parfums du vin\u00bb, Richard Pfister, 256 pages, Delachaux et Niestl\u00e9, 36.80 fr.<\/b><\/p>\n

Sur le net\u00a0: www.oenoflair.ch<\/a>\"cover_parfumvin\"<\/a><\/b><\/em><\/p>\n

Chronique parue dans <\/em>La Libert\u00e9 du 2 octobre 2013.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u0152nologue et scientifique, le jeune Vaudois Richard Pfister (35 ans) publie \u00abLes parfums du vin\u00bb, un livre \u00e9patant sur la relation entre nez et nectars. Didactique et jouissif. Par Pierre Thomas \u00abGuide essentiel\u00bb, on subodore le jeu de mots, quand il s\u2019agit d\u2019analyser, comme le fait Richard Pfister depuis dix ans et ses \u00e9tudes \u00e0 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[29],"tags":[229,227,228],"jetpack_publicize_connections":[],"yoast_head":"\n\u00abLes parfums du vin\u00bb Un guide essentiel - thomasvino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thomasvino.ch\/?p=11198\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00abLes parfums du vin\u00bb Un guide essentiel - thomasvino\" \/>\n<meta property=\"og:description\" content=\"\u0152nologue et scientifique, le jeune Vaudois Richard Pfister (35 ans) publie \u00abLes parfums du vin\u00bb, un livre \u00e9patant sur la relation entre nez et nectars. 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Un projet s\u00e9mantico-gustativo-chimique Interr\u00e9g(ional) Suisse-Bourgogne a tent\u00e9 de le d\u00e9terminer. R\u00e9ponse\u00a0: oui, il est possible de distinguer les vins exprimant la min\u00e9ralit\u00e9, m\u00eame si la notion d\u00e9pend autant des c\u00e9pages, de la vinification que\u2026","rel":"","context":"Dans "Tendance"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16638,"url":"https:\/\/thomasvino.ch\/?p=16638","url_meta":{"origin":11198,"position":1},"title":"Tous les go\u00fbts sont dans le \u00abnature\u00bb","date":"30 mai 2020","format":false,"excerpt":"J\u2019ai eu le privil\u00e8ge de participer \u00e0 la premi\u00e8re d\u00e9gustation d\u2019envergure de \u00abvins nature\u00bb suisses\u00a0: une soixantaine fournis par une vingtaine de producteurs. Ces vins ont \u00e9t\u00e9 d\u00e9gust\u00e9s sur deux soir\u00e9es, \u00e0 l\u2019aveugle et sans info. Gr\u00e2ce \u00e0 l\u2019\u0153nologue conseil Richard Pfister, je me suis joins \u00e0 la joyeuse \u00e9quipe\u2026","rel":"","context":"Dans "Tendance"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":18656,"url":"https:\/\/thomasvino.ch\/?p=18656","url_meta":{"origin":11198,"position":2},"title":"Suppl\u00e9ment d’\u00e2me pour chasselas pointu","date":"10 d\u00e9cembre 2025","format":false,"excerpt":"Ce vendredi 12 du 12 de 2025 se f\u00eate un peu partout en Suisse romande, la Journ\u00e9e Mondiale du Chasselas, troisi\u00e8me de l'Histoire... 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Un dossier paru dans la\u2026","rel":"","context":"Dans "Tendance"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15004,"url":"https:\/\/thomasvino.ch\/?p=15004","url_meta":{"origin":11198,"position":5},"title":"La Moldavie veut se placer sur la carte des vins","date":"17 avril 2018","format":false,"excerpt":"Le salon Arvinis, du mercredi 25 au lundi 30 avril 2018, au Centre de congr\u00e8s de Montreux, accueille les vins moldaves comme invit\u00e9 d\u2019honneur. A quatre ou cinq exceptions pr\u00e8s, les vins moldaves ne sont pas import\u00e9s en Suisse. 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