The Science of Wine: From Vine to Glass,   ISBN:9780520248007

Customer Rating: 

This appears to be a nice book, but it is ruined by problems in the printing process. Every picture or illustration is DARK BLUE.. making illustrations unreadable and the pictures unpleasant. I sent back one copy already to have amazon replace it with another copy of the book identically flawed. The publisher needs to recall all misprinted stock and reprint.

Customer Rating: 

This is agood book. It has 2 ways of being read. 1- Quick overview if you are not that interested in that particular chapter 2- then of course if you like the content of that chapter you can read it much more in depth.

Keeps it simple, yet good content and an easy quick read.

Customer Rating: 

This author probably knows here stuff. That being said, this book is dry dry dry. Make's a Chianti taste like sweet cool-aid. I picked up this book and started at the beginning. A few chapters in, had to lay it down as it was not helpful and I didn't feel like I was learning. And I'm pretty decent with science type stuff (how's that for smart sounding). I feel that she tries to explain technical points with a lot of fluff. It reminded me of an article I might write in college. I find the book wasn't good for reference because of that, too much fluff to get to the facts. For home brewers looking to learn, I would look elsewhere. For professionals, this probably isn't technical enough.

Positives of this book as it has a really interesting cover and lots of other good reviews on here that got me to buy it.

Customer Rating: 

If you are interested in why wine tastes, well, like wine. Or, if you are interested in what it is in certain wines that make them more appealing. Of, if you are interested in ANYTHING beyond knowing certain wine names, this book is a must buy! Author Goode not only makes some seriously scientific information understandable to non-scientific people (like me), but also enhances the appreciation for wine itself. After reading this book, I found myself really appreciating all of the work which results in wine I enjoy - and wines I think longingly about, during winter nights, or while being stuck in traffic during rush hour. Wine is a subject which contains within it a lot of passion. This book demonstrates the background and foundation for much of how we humans have guided nature in such a passionate way as to allow wine to be formed in such a way that it is "good" and pleasing to our pallet. And, I have used this book also as a resource manual while making my own wine for the previous couple of years; it explains what properties will be imparted to wine by various types of oak, and how cultured yeast strains can be more predictable than native yeasts. I find myself constantly reviewing sections of this book and think anyone interested in the subject will benefit from its reading.

Customer Rating: 

This is a decent overview of the science of making wine. It is occassionally a bit dense (lots of buzzwords), and the author avoids taking positions on anything remotely controversial (biodynamics, UC Davis' impact on winemakine, etc). But it does contain information you are unlikely to find elsewhere.