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Beschreibung
Stripping away the pretensions of wine appreciation and upending a lot of well-established myths, Sunny Hodge explains and unravels how wine works and tastes the way it does. Perfect for all budding wine lovers.
Stripping away the pretensions of wine appreciation and upending a lot of well-established myths, Sunny Hodge explains and unravels how wine works and tastes the way it does. Perfect for all budding wine lovers.
Über den Autor
Sunny Hodge completed a degree in Mechanical Engineering before embarking on a career in hospitality. He worked his way up from fast food restaurants to become a founding team member at Paulo de Tarso and Nicholas Jaouën’s London restaurant, Margot. His scientific training has always led him to look for the how and why behind food and wine, and he currently runs science-based wine tastings and is developing programmes to provide wine education based on science and functionality. Hodge is the founder and owner of two wine bars in south London, Diogenes the Dog and aspen & meursault, for which he was awarded Entrepreneur of the Year at the Southwark Business Awards. Both wine bars showcase unusual and lesser-known wines and share a mission to educate customers about wine. Sunny is an annual wine judge for the IWSC awards and has commentated on wine for the Evening Standard, The Times and The Guardian.
Inhaltsverzeichnis
Foreword Introduction 1. Roots 2. Debunking ‘terroir’ 3. Natural law 4. The anatomy of a grape 5. Microbes 6. Manipulations at the winery 7. Flavour perception
Details
| Erscheinungsjahr: | 2025 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Getränke |
| Medium: | Buch |
| ISBN-13: | 9781917084635 |
| ISBN-10: | 1917084633 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Hodge, Sunny |
| Hersteller: | ACADEMIE DU VIN LIBRARY LIMITED |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 235 x 195 x 25 mm |
| Von/Mit: | Sunny Hodge |
| Erscheinungsdatum: | 02.04.2025 |
| Gewicht: | 0,898 kg |
Über den Autor
Sunny Hodge completed a degree in Mechanical Engineering before embarking on a career in hospitality. He worked his way up from fast food restaurants to become a founding team member at Paulo de Tarso and Nicholas Jaouën’s London restaurant, Margot. His scientific training has always led him to look for the how and why behind food and wine, and he currently runs science-based wine tastings and is developing programmes to provide wine education based on science and functionality. Hodge is the founder and owner of two wine bars in south London, Diogenes the Dog and aspen & meursault, for which he was awarded Entrepreneur of the Year at the Southwark Business Awards. Both wine bars showcase unusual and lesser-known wines and share a mission to educate customers about wine. Sunny is an annual wine judge for the IWSC awards and has commentated on wine for the Evening Standard, The Times and The Guardian.
Inhaltsverzeichnis
Foreword Introduction 1. Roots 2. Debunking ‘terroir’ 3. Natural law 4. The anatomy of a grape 5. Microbes 6. Manipulations at the winery 7. Flavour perception
Details
| Erscheinungsjahr: | 2025 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Getränke |
| Medium: | Buch |
| ISBN-13: | 9781917084635 |
| ISBN-10: | 1917084633 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Hodge, Sunny |
| Hersteller: | ACADEMIE DU VIN LIBRARY LIMITED |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 235 x 195 x 25 mm |
| Von/Mit: | Sunny Hodge |
| Erscheinungsdatum: | 02.04.2025 |
| Gewicht: | 0,898 kg |
Sicherheitshinweis