I just noticed that Larry O'Brien posted a topic about Peynaud's book on Knowing and Making Wine, and he's "curious about its relevance all these years later. Is it still the definitive primer on taste perception and fermentation science?"
I know that you are quite familiar with this author/ topic, and thought you may want to comment also!
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I just noticed that Larry O'Brien posted a topic about Peynaud's book on Knowing and Making Wine, and he's "curious about its relevance all these years later. Is it still the definitive primer on taste perception and fermentation science?"
I know that you are quite familiar with this author/ topic, and thought you may want to comment also!
Cheers,
Rob