Welcome to the first edition of our monthly dive into notable wine literature.
This time, we’re excited to share three essential reads that shed light on the science of wine tasting.
Exploring the Science of Wine Tasting
As a regular participant in wine tastings, I often ponder how deeply I engage with the nuances of this experience.
What does my palate truly perceive? A thought-provoking new release from the Académie du Vin Library, Behind the Glass: The Chemical & Sensorial Terroir of Wine Tasting by Gus Zhu MW, has inspired me to reflect on these very questions.
While many books offer practical tasting advice, few truly explore the scientific foundations of our tasting experiences.
Zhu’s work serves as a valuable guide, breaking down the chemical components that shape a wine’s color, aroma, and flavor, along with our individual interpretations of these characteristics.
It’s designed for ease of understanding, making it accessible even for those of us who lean more toward the artistic side of wine appreciation.
Each chapter brims with captivating insights that highlight Zhu’s prowess as a researcher.
However, his academic approach, often aligned with scholarly articles, might pose a challenge for some readers seeking a more fluid narrative in Behind the Glass.
Delving Deeper into Tasting
Dr. Jamie Goode brings another layer to the discussion with his remarkable book, I Taste Red: The Science of Tasting Wine.
While complementing Zhu’s explorations, Goode focuses more on the neuroscience and psychology behind tasting, probing into how our brains decode flavors.
This dense volume also features rigorous research and thought-provoking concepts that prompt readers to reconsider their sensory experiences.
For a deeper dive into the relationship between chemistry and flavor, Harold McGee’s Nose Dive: A Field Guide to the World’s Smells is a must-read.
McGee, renowned for his earlier work, On Food and Cooking: The Science and Lore of the Kitchen, offers an engaging journey through the world of aromas.
With about 600 pages, it invites readers to savor knowledge at their own pace.
His articulate writing style enriches the reading experience, allowing fans of wine to gain a greater understanding and appreciation of scents, which can enhance their tasting journeys.
- Behind the Glass: The Chemical & Sensorial Terroir of Wine Tasting by Gus Zhu MW – £20, Académie du Vin Library, 2024
- I Taste Red: The Science of Tasting Wine by Jamie Goode – £25, University of California Press, 2016
- Nose Dive: A Field Guide to the World’s Smells by Harold McGee – £35, John Murray Press, 2020
Additional Recommended Reading
In addition to these enlightening titles, consider picking up Still Life by Sarah Winman.
Though not focused on wine specifically, this charming novel can provide a delightful escape during those gray January days.
Set against the backdrops of London and Florence, it weaves a narrative where wine connects characters in various ways.
Among its pages, you’ll find nods to exceptional vintages like the 1900 Château Margaux, noted by Neal Martin’s Complete Bordeaux Vintage Guide, alongside mentions of a bottle of Brunello and a playful reference to a memorable evening involving Muscadet.
- Still Life by Sarah Winman – £9.99, 4th Estate, 2021
These literary works not only enrich our understanding of wine tasting but also enhance our overall appreciation of this timeless art.
Whether you’re delving into the chemistry of wine or savoring a fictional tale, there’s much to discover in these pages.
Source: Decanter
