Wine Science, by Jamie Goode
With this new edition, Goode brings us up to date with several expanded and revitalised sections, including minerality, oxygen management and sulfur compounds.
Uncorked: the science of champagne
You’ll never again look at a glass of bubbly in the same way (though you may irresistibly find yourself comparing the bubbles in beer and bubbly.)
Christie’s world encyclopaedia of champagne and sparkling wine
Given the growing consumption of sparkling wines, and interest in them, it’s good to have an updated version of the book that focuses purely on these styles on the bookshelf.
The world atlas of wine, 7th edition
Undoubtedly this remains a book that no self-respecting wine lover should be without.
My favourite Burgundies, by Clive Coates MW
From almost anyone else, a title such as this looks to suggest a personal ramble through some nice bottles of Burgundy. But Clive Coates has huge professional experience of Burgundy, and indeed is based in the region. And it is a structured stroll through his tasting notes. But there is some new information here too, updated domaine profiles for 27 producers, and some brief observations on subjects such as premature oxidation and climate change in the region.
Wines of the New South Africa, by Tim James
South Africa has long held the viticultural position of being ‘the old world in the new world’. In this book the author traces the roots of this new world country with the oldest of histories of winemaking, stretching back more than 350 years.
Postmodern winemaking, by Clark Smith
The book is founded on a collation of Clark Smith’s magazine columns. He does not readily define postmodern winemaking, but includes under its umbrella “micro-oxygenation, lees work and a sophisticated understanding of oak.”
Sweet, Reinforced and Fortified Wines, edited by Fabio Mencarelli and Pietro Tonutti
With a title like this and a price tag like that, this book is going to appeal to the seriously nerdy, and indeed, the winemakers, vineyard managers, oenology students etc., at whom the briefing document says it is targeted. Keen MW students might be in that list too.
Bordeaux Legends – the 1855 first growth wines, by Jane Anson
I so want to imagine that copious amounts of tasting the first growths was a vital and necessary part of the research for this book.
Sicilian Wine, by Bill Nesto MW and Frances di Savino
It’s great to see a book devoted to Sicily and its wines. Sicily is kind of like a whole country, both in its historic diversity at the crossroads of ancient civilisations and their trading routes, and in its wine production. It produces more than some other European nations.
