Sensory Science: Wine Aromas Explained
As we think about the smells we describe when we sniff a wine, we can’t dial down to single aroma molecules—instead, we have to think about groups of molecules working together.
Jamie Goode
Jamie Goode is a UK-based wine writer, lecturer, wine judge and book author. With a PhD in plant biology, he worked as a science editor, before starting wineanorak.com in 1999, which became a popular wine website. Since 2005 he’s been the wine columnist for UK national newspaper The Sunday Express, and has written regularly for a range of publications. He is active as a speaker/lecturer and also a wine judge, and is one of the co-chairs for the International Wine Challenge. Goode’s books include the The Science of Wine, Authentic Wine, I Taste Red and Flawless. He’s also prolific on Twitter (@jamiegoode) and Instagram (@drjamiegoode).
