I Taste Red

"Jamie Goode does a bang-up job of explaining the science of how we taste wine and why we all taste it a bit differently that is written in an approachable style and illustrated with colorful graphics to help make the science easily understandable."

— OnMilwaukee.com

"Goode's book is a fascinating, timely, and necessary perspective on wine and tasting, a field where old-fashioned notions easily persist, a sphere that even today can be plagued by absolutist judgments and petty one-upmanship. . . . This is salutary reading, thoroughly recommended to anyone in the business of wine—it should be required reading for every professional taster, especially for those who teach tasting—but also to anybody who is seriously interested in this endlessly fascinating subject."

— The World of Fine Wine

"Our five favorite liquor and wine books from 2016: An engaging read."

— San Francisco Chronicle

"It will impress your companions and heighten the tasting experience ensuring you bring home some delicious wines for the new year."

— The Simply Luxurious Life

"The book is full of ideas I never considered."

— Tribune News Service

"Deals with interesting science, has its share of bonafide ah-ha! explanations, and raises though-provoking questions about whether or not the traditional methods of evaluating wine truly stand up scientifically."

— 1 Wine Dude

"A fresh examination of our relationship with the good stuff."

— Georgia Straight

"A great read for those with an interest in science and the way we taste wine."

— Winnipeg Free Press

"A must-read. . . . Make sure you have a bottle of red on hand; this book will make you thirsty."

— Pulse Magazine

"It's not often you read a book on wine that calls into question your grip on reality, your authenticity, your judgement, a whole lot of things that you believe about yourself, and then tells you that mostly your brain is trying to disregard information - including that of the wine you're trying to assess - rather than assimilate it. . . .This book is controversial, anti-establishment, ground-breaking."

— JancisRobinson.com

"Copious and often complex scientific subjects are handled with Goode’s characteristic lightness of touch. Illustrative thought experiments and helpful summations aid the reader through the more difficult material. All that means that I Taste Red will amply reward both professionals and amateurs alike."

— Decanter

"The book is superb. The topics covered are complex and, while presented in depth, are explained well for laypersons. This book should be read by every individual who tastes wine critically, produces wine, or simply enjoys wine's pleasures."

— CHOICE

"Goode’s book provides insights from a veteran taster who has clearly absorbed enough of the science to fashion credible models for tasters at all levels of experience. "

— Corkboard, American Wine Society

“[Goode] analyzes the language of wine to see if what we say about wine affects what we think and what we taste — and if cultural differences enter into the picture. . . . So the science of taste is pretty complicated and interesting and I recommend Jamie Goode’s book to anyone who wants to know more about it.”
 

— Wine Economist