I just got to the end of Jamie Goode’s self-published book on wine bottle closures. The book is a distillation of current knowledge/data with respect to the various approaches to what I will call ‘taint management’.
To be honest, I found this a really interesting read and though there is a high dose of technical language, Jamie really made it easy for this (ex) research chemist – I think it’s also reasonably approachable for ‘lay’ readers.
Unlike Jamie’s book on wine science, this is a lower-budget presentation that is structured with very short sections that are perfect for 15 minutes reading here and 10 minutes there – my main reading operandi. Jamie repeats himself often; it’s like a presenter, telling you what he’s going to tell you, then telling you, then finally reminding you what he’s told you – but for me it worked very well – and I think I even retained some of the info! Chapter #3 is a super reference to sulfur and oxidation & reduction in wine that would sit well in any reference book and is almost worth the price of entry for that section alone. Highly Recommended!
Plenty of good weather today on the Côtes, lots of sunshine. The nights have warmed just a little, and the temperature at 2:00pm was 28˚C