I Taste Red: The Science of Tasting Wine
by Jamie Goode
I Taste Red explores the science of wine tasting and the complex ways perception shapes flavor, aroma, and color. Jamie Goode presents an accessible look at the sensory experience of wine, inviting readers to consider how science can deepen their understanding and enjoyment of what they taste.
About This Book
I Taste Red explores the science of tasting wine and the processes that shape our perception of it.
Jamie Goode examines wine tasting through a scientific lens, connecting sensory experience with the ways people interpret flavor, aroma, and color.
Accessible and thought-provoking, the book offers a broader understanding of why wine tastes the way it does to different people.
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