Author: by Jamie Goode
Publisher: University of California Press
There’s no better teacher than Jamie Goode when it comes to understanding the complex processes that occur when grapes get turned into wine. This second edition of his classic primer has some essential updates—an entire chapter devoted to soil and another on the role of oxygen and wine—a hot topic given the current
amphorae obsession. In this edition, Goode also takes a deep look at wine and language, presenting fascinating information about how we process flavor and turn it into memory.
is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.
This story appears in the print issue of Winter 2014.
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