The Science of Wine: From Vine to Glass Book

First of all, the overall assessment: this book is brilliant.

Jamie Goode performs a thorough, in-depth scientific analysis of factors that affect wine, divided into three categories: the vineyard, the winery, and the drinking experience. It is an impressive scope together, moving from geography and agriculture to chemistry and manufacturing and finally to neuroscience. As you might have guessed from this description, this is not a light reading book, but it is generally (with the occasional exception) very accessible to a novice. Goode draws some excellent metaphors and parallels and describes experiments in clear terms.

The only flaw I found in this book - and why I ended up not giving it five stars, though it was a debate; I would have happily given it a half-star if that were possible - is the fact that in places, it is a mile wide and an inch deep. Goode devotes a lot of space to specific practices and diseases - I think the section on cork taint may be the longest in the book! - which, while valuable in themselves, get wearying as a parade of scientific breakdowns. I would have loved to see more focus on the final section, or perhaps a case study or two to bring the information in each section together.

Highly recommended if you are interested in the science behind wine, and if you don't mind a book that needs you to wear your thinking cap.