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*** "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.
A New York Times Best Wine Book of 2018 Flawless is the first book
of its kind dedicated to exploring the main causes of faults in
wine. From cork taint, to volatile acidity, to off-putting aromas
and flavors, all wine connoisseurs have encountered unappealing
qualities in a disappointing bottle. But are all faults truly bad?
Are some even desirable? Jamie Goode brings his authoritative voice
to the table once again to demystify the science behind what causes
a good bottle to go bad. By exposing the root causes of faults in
wine, Flawless challenges us to rethink our assumptions about how
wine should taste and how we can understand beauty in a glass.
This pocket guide to Jamie Goode's philosophy divulges what you
need to know (and what you don't) about the world of wine. Who will
have the last word on wine, if not Jamie Goode? Over the last
decade, Goode has embarked on almost nonstop travel through the
world's vineyards in an effort to understand the beautifully
diverse and complicated world of wine. His hard-nosed pursuit of
the most interesting stories to tell about wine has led us here, to
The Goode Guide to Wine. This book-a sort of manifesto-distills
many of the observations, lessons, and opinions that have made
Jamie Goode a renowned voice within the wine world. In a series of
short, pithy, and often rather blunt chapters, he celebrates what
is exciting and interesting about wine, asks how we could do things
better, and points out some of the absurdities of wine culture.
Jamie Goode has a distinct philosophy when it comes to wine, and he
knows you may disagree; if you do, that means it's working. The
Goode Guide to Wine is a book designed to provoke and inspire in
equal measure, encouraging the reader to be critical and to see the
world of wine through fresh eyes.
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.
"A great primer. . . . If you're new to the
natural/organic/biodynamic wine debates, Authentic Wine is the
place to start."--Huffington Post
"This is one of the most engaging, thoughtful and enlightening
books on contemporary wine. . . . A manifesto for an industry
looking to shape its future."--Wine And Spirits
Naturalness is a hot topic in the wine world. But what exactly is a
"natural wine"? For this pioneering book, best-selling wine writer
Jamie Goode teams up with winemaker and Master of Wine Sam Harrop
to explore the wide range of issues surrounding authenticity in
wine. They begin by emphasizing that wine's diversity, one of its
strengths, is currently under threat from increasingly homogenized
commercial wines that lack a sense of place. Drawing on a global
array of examples and anecdotes, Goode and Harrop examine complex
concepts--terroir, biodynamics, and sustainability--in clear
language. They also discuss topics including cultured and wild
yeasts, wine "faults," the carbon footprint of the wine industry,
"natural" as a marketing concept, and more. "Authentic Wine"
illuminates a subject of great interest to wine producers,
consumers, and anyone wondering where the wine industry is
headed.
"A great primer...If you're new to the natural/organic/biodynamic
wine debates, "Authentic Wine" is the place to start". ("Huffington
Post"). "This is one of the most engaging, thoughtful and
enlightening books on contemporary wine...A manifesto for an
industry looking to shape its future". ("Wine And Spirits").
Naturalness is a hot topic in the wine world. But what exactly is a
"natural wine"? For this pioneering book, best-selling wine writer
Jamie Goode teams up with winemaker and Master of Wine Sam Harrop
to explore the wide range of issues surrounding authenticity in
wine. They begin by emphasizing that wine's diversity, one of its
strengths, is currently under threat from increasingly homogenized
commercial wines that lack a sense of place. Drawing on a global
array of examples and anecdotes, Goode and Harrop examine complex
concepts - terroir, biodynamics, and sustainability - in clear
language. They also discuss topics including cultured and wild
yeasts, wine "faults," the carbon footprint of the wine industry,
"natural" as a marketing concept, and more. "Authentic Wine"
illuminates a subject of great interest to wine producers,
consumers, and anyone wondering where the wine industry is headed.
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