Overview

"*** ""Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject."" - Tim Atkin MW, Observer This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences. This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand."

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9781784727116

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Reviews

Packed with fascinating, well-researched information about everything from genetically modified vines to wine allergies, cork taint to micro-oxygenation. Goode is a rarity - a scientist who knows how to explain his subject in an approachable way. -- Tim Atkin MW * Observer * Stimulating and highly approachable. -- Anthony Rose * The Independent * This scholarly yet accessible work is an invaluable source for the technicalities of vineyard, winery and tasting. -- Joanna Simon * The Sunday Times *

This scholarly yet accessible work is an invaluable source for the technicalities of vineyard, winery and tasting. -- Joanna Simon * The Sunday Times * Stimulating and highly approachable. -- Anthony Rose * The Independent * Packed with fascinating, well-researched information about everything from genetically modified vines to wine allergies, cork taint to micro-oxygenation. Goode is a rarity - a scientist who knows how to explain his subject in an approachable way. -- Tim Atkin MW * Observer *

Author Information

Jamie Goode obtained a PhD in plant biology, and then worked for 15 years as a science editor. In 2000 he began wineanorak.com, and the following year started one of the very first wine blogs. In 2005 he published the first edition of The Science of Wine, and his second book, Authentic Wine (in collaboration with Sam Harrop) was published in 2011. Since 2005, Goode has been the wine columnist for UK national newspaper The Sunday Express. He also writes regularly for a range of publications, including the World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal. Goode presents on a wide range of topics, and is a widely traveled wine judge. He is a panel chair for the International Wine Challenge, and has recently judged competitions in Melbourne, Sofia, Hungary, and the Loire. In 2006 he won the Glenfiddich Award for Wine Book of the Year, and the following year the same award for Wine Writer of the Year. In 2012 his blog won best overall wine blog in the Wine Bloggers Awards (USA) and he was Blogger of the Year for the International Wine and Spirits Competition. Goode lives in London and is married with two teenage boys. He plays guitar and enjoys cricket, football, running, and photography. And, of course, food and wine.

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