WineLovers Discussion Group

Thomas wrote:Bob,

I've got winemaking training and some grape growing experience, but that is the extent of my scientific knowledge. I find that Jamie did a good job at making the material--as we say these days--user friendly; then again, I already have a base in a lot of the stuff he covers so maybe I should find it easier to follow him.

Thomas, do you know how to do a link for Howie? I am not that savvy!! I did go to his website, hope this will work!!? I believe the book title in the USA is "The Science of Wine".

http://www.wineanorak.com/winescience/index.htm

Howie Hart wrote:

Bob Parsons Alberta. wrote:
Bob - I have just looked at Jamies book...

What book? Do you have a link?

Howie,

Jamie Goode--The Science of Wine from Vine to Glass
It's listed on Amazon. Get it. You will like it.

Victorwine wrote:Hope we didn't scare Ronica away!!!!

Salute

You did!!! You wine people are crazy!

Actually, my curiosity is piqued. I found a wine store here that has a weekly class by the owner who is a "licenced" sommelier (do you get a licence or certificate for that?). I plan on asking her a lot of my questions and giving you all a break.


By the way, one of the reasons I asked this question was b/c of the very tart red wines I've had lately. Is tartness and acidity hand in hand?

Ronica, can't you tell we LOVE the questions? You ask good ones too. Keep 'em coming. Just don't be surprised if they get a little escoteric. This is an extremely bright crowd, but I find it very unpretentious, except me of course.

Of course, this is right up my alley. I'm a researcher by nature and I like to know all the details. Hence, all the questions. And buying 5 books on the subject at once. Fortunately for you, more questions are coming.

RonicaJM wrote:Of course, this is right up my alley. I'm a researcher by nature and I like to know all the details. Hence, all the questions. And buying 5 books on the subject at once. Fortunately for you, more questions are coming.

I don't answer questions. I just make fun of the answers or the people who post the answers. Watch out for my razor sharp wit.

Bob Parsons Alberta. wrote:... a link for Howie? I am not that savvy!! I did go to his website, hope this will work!!? I believe the book title in the USA is "The Science of Wine".

http://www.wineanorak.com/winescience/index.htm

Got it Bob. Thanks

EDIT
Bought the book through the link on WLDG Front Page.

James Roscoe wrote:Watch out for my razor sharp wit.

Just don't read my posts if you are...

Someone posted this nice article about tannins either on Netscape or here.
(It may have been Bob P)?

http://www.wineanorak.com/tannins.htm

Salute

Hey Victor, where did you find that!!!!? Did I post under wrong thread...again.

RonicaJM wrote:

Victorwine wrote:Hope we didn't scare Ronica away!!!!

Salute

You did!!! You wine people are crazy!

Actually, my curiosity is piqued. I found a wine store here that has a weekly class by the owner who is a "licenced" sommelier (do you get a licence or certificate for that?). I plan on asking her a lot of my questions and giving you all a break.

By the way, one of the reasons I asked this question was b/c of the very tart red wines I've had lately. Is tartness and acidity hand in hand?

Ronica,

I don't believe there is a license requirement for sommelier in the states, plus I've known a number of sommeliers who haven't been licensed.

As to "tartness" and acidity, rather than "sour" I like the word "tart" to describe acidity (in fact, the major wine acid is tartaric acid, so where do you think the word tart might have derived?). To me, sour denotes something wrong, as in sour milk...

That tongue thing: "sweet, sour, bitter, salty" has been challenged by many scientists in the field, plus the Japanese have a fifth palate taste called "umami," which, after you dig deeper, turns out to be monosodium glutamate but that is a whole 'nuther discussion.