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Authentic Wine: Toward Natural and Sustainable Winemaking Hardcover – September 15, 2011
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"A very good book. . . . One of the more balanced and detailed accounts dealing with the issue of sustainable winemaking."-;/div>--Robert M. Parker, Jr."The Wine Advocate" (11/22/2011)
"A compelling manifesto for natural wine . . . the understandable, everyday terms used make this a genuine guide to wine science for the citizen."--Brian Elliott"Scotland On Sunday" (11/30/2011)
"'Authentic Wine' performs the invaluable service of raising crucial questions and explaining complicated issues coherently."--Eric Asimov"New York Times" (12/13/2011)
"It's been a good year for wine books. The most compelling new book is undoubtedly Authentic Wine by Jamie Goode and Sam Harrop."--Huon Hooke"Sydney Morning Herald" (12/06/2011)
"Ambitiously comprehensive. . . . Illuminating."--Beverley Blanning"Decanter" (04/01/2012)
"A very well written and useful book with a long shelf life. Once read, it is one to dip in and out of regularly."--Mary Gorman-McAdams"The Kitchn" (12/01/2011)
A compelling manifesto for natural wine . . . the understandable, everyday terms used make this a genuine guide to wine science for the citizen. --Brian Elliott"Scotland On Sunday" (11/30/2011)"
Authentic Wine performs the invaluable service of raising crucial questions and explaining complicated issues coherently. --Eric Asimov"New York Times" (12/13/2011)"
It's been a good year for wine books. The most compelling new book is undoubtedly Authentic Wine by Jamie Goode and Sam Harrop. --Huon Hooke"Sydney Morning Herald" (12/06/2011)"
Ambitiously comprehensive. . . . Illuminating. --Beverley Blanning"Decanter" (04/01/2012)"
From the Inside Flap
Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he’s a terrific writer with a real passion for his subject.”Tim Atkin MW
It is not surprising that wine often stimulates the flow of bile - often exchanged between highly opinionated groups of wine writers, drinkers and kibbitzers, each with a different aesthetic and ideology. This book by Jamie Goode and Sam Harrop mounts a passionate defense of "natural wine" from an utterly rational perspective. They make the case that we must choose to grow grapes and make wines in a natural way, allowing the wines to achieve the greatest expression of individuality, lest we drown in an a wine-dark (possibly over-extracted) sea of sameness.”--Randall Grahm, author of Been Doon So Long
"Praise for Jamie Goode's The Science of Wine":
Mr. Goode has written one of the most enlightening and clearheaded wine books to appear in years. This is a wine book you’ll actually read and reread.”--Matt Kramer, New York Sun
Lively and provocative.”--Eric Asimov, New York Times
Goode’s readable prose makes even the most technical subjects accessible. For anyone interested in more than just drinking wine, this is a must read.”Wine Enthusiast
More About the Author
Top Customer Reviews
I have learned a great deal from this book and highly recommend it to anyone who wants to better understand things mentioned above. The issues are also timely and, while they are not always necessarily popular, they are topics that the wine industry should discuss. I have read several bloggers who are overly critical of this book and get hung up on a couple of controversial points (Tom Wark from Fermentation is one example).
Again, if you want to understand why you smell rubber, smoke or gooseberry in a wine, buy this book.
Authentic Wine: Toward Natural and Sustainable Winemaking is a title one might expect to find on an academic paper, presented at an obscure symposium, or perhaps at a wine industry conference. It is a yawner, isn't it? The book itself is not. The first and last portions of Authentic Wine, which try to define authentic wine and how it might be promoted, are not always well thought out. The authors' commitment to natural wine making sometimes seems a bit shaky, and their proposals rather naive. But in between the mildly polemical chapters is the broader portion of the book, more scientifically based, with interesting observations on such diverse topics as terroir, vine grafting, wild vs. cultured yeasts, and how to make wine without sulfur additions.
Did you know?
* The concept of "minerality" in wine is almost certainly a misnomer, since vines cannot absorb the aromas or flavors of blue slate, chalk or any of the other soil types wine lovers praise. What is described as "minerality" is more likely a combination of high acidity and volatile sulfur compounds, perhaps with an assist by the yeast Brettanomyces.
* Robert M. Parker, who has been accused of promoting "inauthentic wine" is a part owner of Beaux Frères, a biodynamic winery.
* A 2008 survey of pesticides in wine found that every bottle of wine made from conventionally farmed grapes contained pesticide residues. While the levels may not be injurious to public health, wouldn't no trace (as in nearly all of the organic wines tested) be preferable?Read more ›
The goal of this book is to demystify "natural wine" and to encourage everyone, from winemakers to consumers, to seek out sustainable wines that display character and a sense of place. It isn't all about organic farming, no SO2 additions and indigenous yeast.
This book is not for everyone but it does shed light on the industry as a whole with a focus given to healthy vineyards and less-manipulated wine.
Most Recent Customer Reviews
Authentic or natural wine is a phrase that has yet to really establish a foothold in the consciousness of the typical wine consumer, yet it seems to be a bit of a hot topic for the... Read morePublished on August 26, 2013 by Autamme_dot_com
I think the writing is wonderful and thought provoking. My only wish is that the photos were in color as it would lend to the amazing landscapes pictured.Published on July 18, 2013 by J Phillip
There's tons of informative facts about different ways wine is made. Everything from yeasts to enzymes to the biodynamic movement. Read morePublished on June 24, 2013 by Fred P. Reiss