Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting

"Wine lovers who have pondered the answers to questions like "Why is red wine red?" and "Why do people perceive wines differently?" will appreciate this book." -- Wall Street Journal

"...one of those rare books that will make you think differently next time you open a bottle of wine"-- Club O

"... Gus Zhu MW has written a fascinating - and easy to follow - guide to the way in which chemistry, biology, physics, genetics and winemaking interact to not only create the great diversity seen in today's world of wine, but also shape our ability to taste, understand and appreciate these wines." -- Natasha Hughes MW, wine and food writer

"A lively, readable exploration of the science behind the taste of wine... It's not easy bringing wine chemistry to life, but Gus knows his stuff and presents it in an easily digestible read." -- Dr Jamie Goode, author of Wine Science and Flawless

In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is multi-layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying graphics. The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste.