A01=Jamie Goode
alcohol
amino acids
anthocyanins
aroma compounds
Author_Jamie Goode
bad aromas
beverages
bottle
bottling
cabernet
Category1=Non-Fiction
Category=NL-WB
Category=WBXD1
cellar
chatonnet
color
complex
context
cooking
COP=United States
cork taint
disappointing bottle
Discount=15
engaging
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
faults in wine
flavor
food and drink
Format=BB
Format_Hardback
HMM=210
IMPN=University of California Press
informative
ISBN13=9780520276901
Language_English
lively
PA=Available
page turner
PD=20180921
POP=Berkerley
Price_€20 to €50
PS=Active
PUB=University of California Press
reference guide
SMM=23
Subject=Cookery / Food & Drink Etc
taste
unappealing qualities
volatile acidity
WG=408
wine
wine buying guide
wine connoisseurs
wine lovers
wine science
wine tasting
WMM=140
Product details
- ISBN 9780520276901
- Format: Hardback
- Weight: 408g
- Dimensions: 140 x 210 x 23mm
- Publication Date: 04 Sep 2018
- Publisher: University of California Press
- Publication City/Country: Berkerley, US
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
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.
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.
Jamie Goode is wine writer for the Sunday Express and a contributor to The World of Fine Wine and Wine & Spirits. He is the author of The Science of Wine, I Taste Red, and coauthor of Authentic Wine.
