Posted on January 14th, 2008
Jamie Goode, wine writer for a number of publications, who blogs over at wineanorak.com, has crafted an excellent book on, as the title suggests, the science of wine.
From the vineyard, where grapes are grown, through the winery where they are fermented and aged all the way to the glass, Jamie delivers the science behind why wine tastes the way it does.
What really appeals to me in this book is an objective look at wine, away from the mystique and magic of “wine, the brand”. Every step of they way we see how the process of wine production results in how it tastes.
One highlight for me was in dealing with “terroir“, a term that every wine maker, wine writer and perhaps wine blogger tries to explain and put their own slant on. In scientific terms, the concept of terroir is pretty much laid out and put to rest.
This is a “science book” like Bill Bryson’s “Short History of Nearly Everything” is a science book, with scientific concepts explained simply and, at times, in a lighthearted and entertaining way.
If you’re mildly curious about wine and how it’s made and why it tastes the way it does, then this book is defintely for you.