The Science of Wine Science of Everything Book

A Beverage Built on RiskWine should not work.It begins as ripe fruit—already biologically unstable, attractive to microbes, vulnerable to oxidation, and filled with sugars begging to be misused. It requires timing that borders on superstition, organisms that frequently disobey instructions, and human intervention at just the right moments—too much ruins it, too little ruins it differently.And yet wine works.Not occasionally.Consistently.Across climates, cultures, centuries, and levels of human confidence.Wine is not the triumph of control.It is the art of selective restraint.Where beer rewards repeatability, wine rewards judgment. Where beer stabilizes early, wine remains fragile for years. Where beer forgives small mistakes, wine records them permanently in aroma.This book is about that fragile balance.