The Science of Wine

Praise for previous editions of The Science of Wine:

“Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately . . . The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make them lively and provocative."––Eric Asimov, New York Times

“A fantastic job presenting balanced, approachable yet technical essays on many of the major issues in winemaking and appreciation. . . . 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

“An excellent reference work and, once you’re in, a very interesting read.”–– Decanter

“I learnt a humbling amount from Goode’s book.”––Jancis Robinson, Financial Times

“In a conversational style, Goode investigates every current major technical issue about wine and some philosophical ones as well.”––San Francisco Chronicle

“Thorough, fascinating, and comprehensive. . . . A perfect mix of science and humanity, not unlike wine itself.”––Gastronomica: Journal of Food & Culture

“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. In fact, he sets a high standard so high that it would be hard to beat by a writer on any subject. ”––Art Of Eating