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I Taste Red: The Science of Tasting Wine

I Taste Red: The Science of Tasting Wine - Hardcover

by Jamie Goode
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Availability:In StockContributor:Jamie GoodePublish date:2016-09-27Pages:224
Language:EnglishPublisher:University of California PressISBN-13:9780520292246ISBN-10:520292243UPC:9780520292246Book Category:CookingBook Subcategory:BeveragesBook Topic:Alcoholic- General, AlcoholicSize:8.80 x 7.10 x 1.00 inchesWeight:1.8012Product ID:SCC923HMJ0

I Taste Red: The Science of Tasting Wine

I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine.

Understanding Wine Through Science and Perception

This comprehensive wine tasting guide uses case studies grounded in practice to demonstrate theory and illuminate conclusions about how language and sensory output help construct recognition and interpretation of flavor. Goode examines whether wine tasting as a skill is objective or subjective and explores the implications of this distinction for wine experts and sommeliers.

What Makes This Wine Book Unique

Unlike traditional wine appreciation books, I Taste Red delves deep into the science of wine while bringing in influences of psychology, language, and philosophy. The book bridges the gap between scientific understanding and practical wine education, making complex concepts accessible to both wine professionals and enthusiasts.

Topics Covered

  • Sensory perception and how we experience wine
  • Flavor chemistry and its role in wine tasting
  • Psychology of taste and wine appreciation
  • Language and communication in wine evaluation
  • Objective versus subjective wine assessment
  • Philosophy of sensory experience
Language:EnglishPublisher:University of California PressISBN-13:9780520292246ISBN-10:520292243UPC:9780520292246Book Category:CookingBook Subcategory:BeveragesBook Topic:Alcoholic- General, AlcoholicSize:8.80 x 7.10 x 1.00 inchesWeight:1.8012Product ID:SCC923HMJ0

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 the author of The Science of Wine and owner of wineanorak.com.

Perfect For

This hardcover edition is essential reading for sommeliers, wine professionals, students of food science, and anyone serious about understanding wine beyond basic tasting notes. Whether you're pursuing wine education professionally or deepening your personal wine appreciation, this book provides the scientific foundation for understanding what happens when we taste wine.

Publisher: University of California Press

Contributor(s)

Jamie Goode

Author

Jamie Goode

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