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A New York Times Best Wine Book of 2018Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.
Jamie Goode is wine writer for the Sunday Express and a contributor to The World of Fine Wine and Wine & Spirits. He is the author of The Science of Wine, I Taste Red, and coauthor of Authentic Wine.
Acknowledgments1. Introduction2. The Chronology of Wine Faults3. Brettanomyces4. Oxidation5. Volatile Acidity6. Reduction and Volatile Sulfur Compounds7. Musty Taints: Cork Taint and Its Relatives8. Smoke Taint9. Geosmin10. Eucalyptus Taint11. Light Damage12. Heat Damage13. Greenness in Wine and Ladybug Taint14. Mousiness15. Faults of Malolactic Fermentation16. Laboratory Testing for Wine Faults17. ConclusionsNotesIndex
The Best Wine Books of 2018"Mr. Goode is succinct and clear about how . . . various flaws are expressed in wines. This can be helpful to any wine lover who knows when a wine is not right, but doesn’t know exactly what is wrong."
