• Behind the Glass Cover
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass Cover
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
Info
  • Format:Hardback
  • ISBN:9781913141912
  • Publication Date:16-09-2024
  • Pages:240

Behind the Glass

The Chemical and Sensorial Terroir of Wine Tasting

Gus Zhu MW

Behind the Glass

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Finalist, Guild of Food Writers Awards 2025
Wine Books of the Year, WSJ

‘Makes complex topics approachable and relevant for both enthusiasts and professionals’
Jessica Dupuy, Forbes

‘One of those rare books that will make you think differently next time you open a bottle of wine’
Henry Jeffreys, Club Oenologique

‘For anyone who wants to understand not just what they’re tasting, but why, this book is essential reading’
Simon Judge, Wine Drinker

‘A lively, readable exploration of the science behind the taste of wine. Which chemicals contribute to wine flavour, both good and bad? Gus takes us on a thorough tour, but he also explains why the subject of wine flavour chemistry isn’t a simple one, because of the nature of perception... 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

‘This really is a remarkable book. The best I’ve read about the science behind how and what we taste.’
Tim Atkin MW

'Zhu’s inaugural effort as an author succeeds in sharing a distinctive and friendly view of the science of wine tasting by aligning the discussion along the novel concepts of chemical and sensory terroirs.'
Neal Hulkower, World of Fine Wine

‘A book that should be read by any wine lover who has more than just a passing interest in what they are drinking.’
Matthew Nugent, The Irish Sun

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‘The books that taught me about wine were about places and people. It’s the history and stories about a wine that bring it to life and make it worth talking about.’

– Steven Spurrier