This book explores the processes, advancements and factors impacting science of winemaking. With the rise of scientific techniques to enhance the consistency and profitability of wines, there has been a global exchange of knowledge, ideas and practices. This book, written by Jamie Goode, is unique in offering an in-depth examination of wine science. Goode adeptly deconstructs the intricate topic of wine science, revealing the principles behind various processes and the debates that surround their usage.
The book is split into three parts focusing on the vineyard, the winery and the human relationship with wine. Goode covers the substantial progress in winemaking research over the last decade, providing practical applications of science in relation to global winemaking techniques, vinicultural practices, organic and ecological considerations, and lifestyle influences.
Jamie Goode, a PhD holder in plant biology, served as a science editor for 15 years. In 2000, he launched wineanorak.com and subsequently pioneered one of the first wine blogs. His first book, ‘The Science of Wine’, was published in 2005, followed by ‘Authentic Wine’ in collaboration with Sam Harrop in 2011 and a revised edition of ‘The Science of Wine’ in 2014. A well-travelled wine judge, Goode has been honoured with numerous awards including the Glenfiddich Award for wine book and wine writer of the year and the Wine Bloggers Awards (USA) for best overall wine blog.
Unlike many wine books that repeat the same information, this is a worthwhile buy. It’s less of a read cover-to-cover affair due to its intricate technical details. Instead, it serves as an excellent reference, perfect for dipping into to glean insights on specific subjects.
