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. 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.
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