I Taste Red: The Science of Tasting Wine, Hardcover/Jamie Goode - University of California Press

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I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of Tasting wine.
He uses case studies, grounded in practice, to demonstrate his theory and to illuminate his conclusions about how language and sensory output help us construc.
Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine.
I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of Tasting wine