"A very good book... One of the more balanced and detailed accounts dealing with the issue of sustainable winemaking."- Robert M. Parker, Jr.--The Wine Advocate "An ocean's worth of savvy detail about both the more (organic farming, the endless shades of sustainability) and less (reverse osmosis, acidification) happy nuances of making wine." --San Francisco Chronicle
Offers an admirably cool and authoritative anaylsis...It's a serious book covering serious technical issues (Goode is a former science editor and Harrop a Kiwi winemaker) but it does so in a way that is very accessible without being patronising. --The Evening Standard
About the Author
Jamie Goode, a former scientific editor, is wine writer for the Sunday Express and a contributor to magazines including The World of Fine Wine and Wines & Vines. His website, www.wineanorak.com, is one of the world's most visited wine sites. His first book, The Science of Wine: From Vine to Glass (UC Press) won the Glenfiddich Drink Book of the Year Award. Sam Harrop is a Master of Wine, qualified winemaker, and independent winemaking consultant. He co-founded Domaine Matassa and Litmus Wines, and is a co-chairman of the International Wine Challenge.