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3 Reviews
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Average Customer Review
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3 of 4 people found the following review helpful:
4.0 out of 5 stars
This Is a Science Book, not a hedonistic one about wine...
Betsy P. is missing the mark, I think. This book is an attempt to summarize the complex chemistry that makes such a hedonistically desired product. There is a big difference between making wine as art, and understanding wine as chemistry. The two concepts are intertwined and important to making wine, but the 'art people' versus 'chemistry people' involved 'think...
Published on February 19, 2007 by Hedonist/Flavour Chemist
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6 of 10 people found the following review helpful:
1.0 out of 5 stars
Not Worth the money
When I first read the editorial review, I was very excited to find a book that would provide all the information about the chemistry of wine flavors. In the end, I was very dissapointed. The book travels through many aspects of wine in a very vague manner. The author wants to cover to much not providing further information in what the title portraits. I found almost...
Published on May 17, 2005 by Betsy Pimentel
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3 of 4 people found the following review helpful:
4.0 out of 5 stars
This Is a Science Book, not a hedonistic one about wine...,
By
This review is from: Wine: Flavour Chemistry (Hardcover)
Betsy P. is missing the mark, I think. This book is an attempt to summarize the complex chemistry that makes such a hedonistically desired product. There is a big difference between making wine as art, and understanding wine as chemistry. The two concepts are intertwined and important to making wine, but the 'art people' versus 'chemistry people' involved 'think differently'. This book is not perfect, but is the best available, and does a good job of summarizing current Wine Flavour Chemistry. If you seek more hedonistic or geographic/historical wine information, then this book is not for you - I refer you to those styled books that Betsy has reviewed (some of which are not worth the money...)
6 of 10 people found the following review helpful:
1.0 out of 5 stars
Not Worth the money,
By
This review is from: Wine: Flavour Chemistry (Hardcover)
When I first read the editorial review, I was very excited to find a book that would provide all the information about the chemistry of wine flavors. In the end, I was very dissapointed. The book travels through many aspects of wine in a very vague manner. The author wants to cover to much not providing further information in what the title portraits. I found almost copy-cat style in the subjects covered by Ron Jackson in his "Wine Chemistry book". It is certainly not a book needed in anyones Wine Book Library.
0 of 1 people found the following review helpful:
5.0 out of 5 stars
Now I understand it all !,
By Jose Paulo Schiffini "The oracle of wine." (Rio de Janeiro - Brazil) - See all my reviews (REAL NAME)
Amazon Verified Purchase(What's this?)
This review is from: Wine: Flavour Chemistry (Hardcover)
It takes a lot of time to start learning what wine is all about!
It is a life long apprenticeship, you do 101 class; them the tasting classes adventures, here and there; then you learn wine styles,you test all of then including the not so disseminated like Madeira, Amontillado, Oloroso, Fino, LBV, etc. Then you test the waters or better say the wines in pairing wine and food, you buy all books and finally you touch it: flavors ! This is the book that consolidates all your knowledges. Dont be afraid of Chemical terms, get the concept and enjoy your next romantic dinner. Schiffini, J. P. The Century Club co-founder. |
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Wine: Flavour Chemistry by R. J. Clarke (Hardcover - October 11, 2004)
Used & New from: $201.21
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