I Taste Red: The Science of Tasting Wine [Hardcover]

I Taste Redis 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. He uses case studies, grounded in practice, to demonstrate his theory and to illuminate his conclusions about how language and sensory output help us construct our recognition and interpretation of flavor. He examines whether wine tasting as a skill is objective or subjective and the implications of this distinction for wine experts.

Delving deep into the science of wine but bringing in the influences of psychology, language, and philosophy, this book is a must-read for all lovers of wine.

JamieGoode is the wine columnist for the UK national newspaperThe Sunday Express, and he also writes forTheWorld of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, andSommelier Journal.He is the author ofTheScience ofWineand owner of wineanorak.com.

"The scientific understanding of the joy we experience in a great glass of wine is still in its infancy. But by the end of his fascinating book, a reader may well see, smell, and taste the world with a completely different perspective." — 2016 Book of the Year

"Exploring the science of taste through extensive research, Goode offers a unique, thought-provoking, and fresh perspective on tasting wine."

"This entertaining and fast-moving book explores how and why things taste the way they do to us and how our senses communicate with one another to form our perceptions. Highly researched and multisourced, the book touches on the fascinatingl3v