Goode, Jamie
I Taste Red: The Science of Tasting Wine
I Taste Red: The Science of Tasting Wine
Couldn't load pickup availability
From the publisher
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.
Share
From Chef Scott
Click to expand / collapse
"I Taste Red" by Jamie Goode is an innovative and captivating exploration of the sensory experience of wine tasting, skillfully blending scientific insight with the art of wine appreciation. This book is a remarkable journey into the complexities of how we perceive and enjoy wine, making it an essential read for wine enthusiasts, professionals, and anyone interested in the sensory aspects of tasting.
Jamie Goode, with his extensive knowledge in both science and wine, masterfully dissects the intricate relationship between our senses and our perception of wine. "I Taste Red" is a bold departure from traditional wine tasting guides, as it challenges readers to reconsider how they think about and describe wine. Goode's approach is both scholarly and accessible, turning what could be a complex scientific discourse into an engaging and enlightening narrative.
The book delves into the fascinating interplay of neuroscience, psychology, and sensory science as they relate to wine tasting. Goode presents his information clearly and compellingly, elucidating how various factors, including color, texture, and even psychological state, can influence our perception of wine. This exploration of the science behind tasting is what truly distinguishes "I Taste Red," offering readers a comprehensive understanding of the sensory experience.
Throughout the book, Goode guides readers through the different components of sensory perception in wine tasting, building a holistic view of the experience. His writing is enriched with anecdotes and personal insights, adding depth and relatability to the scientific content.
Beyond its theoretical contributions, "I Taste Red" offers practical applications for wine tasting. Goode encourages readers to engage with wine in new and exploratory ways, broadening their understanding of their own sensory experiences. This focus on personal exploration makes the book not only a source of fascinating information but also a tool for enhancing one's enjoyment of wine.
Visually, the book prioritizes content over imagery, focusing on the rich, detailed information presented. The depth and quality of Goode's writing ensure a captivating and immersive read, regardless of the lack of visual elements.
"I Taste Red" is a thought-provoking and enlightening book that transforms the way readers approach wine tasting. Bridging scientific analysis with the subjective experience of tasting, it offers a unique and enriching perspective that deepens both the understanding and appreciation of wine. This book is an invaluable resource for anyone looking to delve deeper into the world of wine and sensory perception.