Authentic Wine Toward Natural and Sustainable Winemaking by Jamie Goode and Sam Harrop

In 2011, Jamie Goode followed up his Science of Wine published in 2005, with this book called Authentic Wine. I think that this book was written to answer the questions regarding the surge of interest in the Natural Wine Movement. Goode begins by defining the components of Authentic Wine and follows up with a chapter on terrior. Regardless whether you believe that such a thing as terrior exists, wines from various regions of the world reveals that there is a definite relationship between the flavor of the wine and where the wine was made. This is in marked contrast to the wines that Goode says results from the creeping homogenization that exists in the modern marketplace's desire to please the drinking public. A chapter on phylloxera asks the question, can any wine be truly authentic if it is a grafted vine. There is also a great chapter on biodynamics including case studies in which practitioners relate how biodynamic farming impacted their wine. Goode includes a chapter on yeast, again the question is asked, can wine be authentic if it is made from commercial yeasts. Also included is a chapter on wine flaws. This is a very readable book on a contemporary hot topic in the wine world that raises as many questions as it answers.