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The Science of Wine: From Vine to Glass, by Jamie Goode
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Praise for the First Edition
“Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode’s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative.”—Eric Asimov, New York Times
A thoroughly revised and updated Second Edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete and accessibly written resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terroir, biodynamics, the production of “natural” or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more. A must-have reference for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.
The Second Edition features:
* A fresh new design with 100 color illustrations throughout
* Discussions of some of the most hotly debated issues including genetically modified grapevines, sulphur dioxide, the future of cork, and wine flavor chemistry
* New chapters on soils and vines, the science of grape varieties, oxygen management and wine quality, red wine production techniques, and the role of language to describe the subtleties of taste
- Sales Rank: #100883 in Books
- Published on: 2014-04-01
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x .80" w x 7.38" l, 1.94 pounds
- Binding: Hardcover
- 216 pages
Review
"If you are into the esoterica of wine making, this book is a must."--Dan Berger"The Press Democrat" (03/19/2014)
From the Inside Flap
Praise for the First Edition
“Lively and provocative.”
Eric Asimov, New York Times
“I learnt a humbling amount from Goode’s book.”
Jancis Robinson, Financial Times
“Mr. Goode has written one of the most enlightening and clearheaded wine books to appear in years. . . . This is a wine book you’ll actually read and reread.”
Matt Kramer, New York Sun
“In a conversational style, Goode investigates every current major technical issue about wine and some philosophical ones as well.”
W. Blake Gray, San Francisco Chronicle
“Goode’s readable prose makes even the most technical subjects accessible. For anyone interested in more than just drinking wine, this is a must-read.”
Wine Enthusiast
“It’s been a long time since I picked up a wine book of any stripe and learned as much as I did and had as entertaining a time doing it.”
Allen Meadows, Burghound
“The best book ever addressed to amateurs on the complicated,and these days sometimes contentious, technical aspects of wine. Jamie Goode is well informed, clear, simple, and lively.”
The Art Of Eating
“Thorough, fascinating, and comprehensive. . . .A perfect mix of science and humanity, not unlike wine itself.”
Gastronomica
About the Author
Jamie Goode is the wine columnist for the UK national newspaper The Sunday Express and he also writes for The World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal. He is coauthor of Authentic Wine: Toward Natural and Sustainable Winemaking (UC Press). The first edition of The Science of Wine was the 2006 Glenfiddich Drink Book of the Year.
Most helpful customer reviews
24 of 28 people found the following review helpful.
A bit schizophrenic in approach and tone.
By Craig Carlson
Admittedly, I had high expectations. I had heard many good things about this book and in many ways it is excellent. Unfortunately, in many ways it is schizophrenic and, though well-written, not carefully written. That was disappointing considering the book is intended as somewhat of an introduction to a general audience.
What I liked about the book is Goode's ability to present issues in wine making that would be very interesting to a general audience. His explanation of biodynamics is excellent, as were his explorations of corks, grafting and wine and the brain.
But here are some unfortunate problems with The Science of Wine that prevent it from being a great book.
The opening chapters on the natural history and viticulture of grape vines are good. But when Goode leaves the vineyard and begins explaining the wine making process, I would advise -- if you are not familiar with the winemaking process -- that you read an actual introduction to it before proceeding.
He jumps from the vineyard to the winery with a chapter on "whole-cluster ferments and carbonic maceration" and accelerates quickly making points out of left field, such as "In carbonic maceration there is therefore a fall in acidity levels that can be quite significant, with titratable acidity (TA) declining as much as 3.5 g/liter and pH increasing by up to 0.6 units."
Goode neither provides a background that gives the reader any context to what this means nor defines the terms. It's a statement that requires illumination -- which is the hard work required of a non-fiction writer. There are numerous examples of this in the book.
There are also editorial errors when Goode uses jargon such as the French word �levage, which refers to the development and early aging of wine before it's bottled. Five pages later you finally get a definition. One wonders whether Goode's editors gave the book a read-through before sending it off to the printer.
Finally, there are long passages in which Goode writes straight prose, followed by long passages where he relies heavily on interviewees to provide multi-sentence material information. The book seems to have two voices which I suspect is a result of repurposing text from news columns he's previously written.
I recommend The Science of Wine. I'm just not jumping up and down about it.
7 of 7 people found the following review helpful.
An important education and wonderful reading for all wine lovers
By APC Reviews
I thought that I knew a fair bit about wine. But after reading "The Science of Wine: From Vine to Glass" I realized that I had been stumbling around for years with a lot of second hand and received wisdom, some of which it turns out was part myth and lore more than fact. This is just a marvelous book for wine lovers. Admittedly, it is technical in many ways. But the author writes with just the right balance of erudition, knowledge, science and example to explain plant biology and wine making science, history and procedures so succinctly that the basic concepts become readily understandable. This is a wonderful book, and an invaluable resource for any wine lover wanting to know more about how the wine in their glass got there and tastes the way it does.
5 of 5 people found the following review helpful.
Understanding wine without needing an enology degree
By John R Windle
After years of drinking wine and reading periodicals I was looking for something that would help me separate the science from the hype. Jamie Goode has concisely, cleanly, and intelligently touched on subjects from terroir to tasting with objectivity. In the end he acknowledges the sum is greater than the parts, but understanding the parts helps us produce "and drink and enjoy" better wine.
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