Much of what is written about wine, whether in wine books, on bottle labels or in the Sunday supplements uses language that gives wine an air of mystery. While compelling and enticing for the consumer this can also lead to confusion regarding the science of wine as well as fear on the part of the inexperienced wine drinker of ‘getting wine wrong’. In The Cynic’s Guide to Wine Sunny Hodge strips wine back to its basic science and unravels the facts behind wine flavors, showing readers a clear path through the verbiage. The text takes in elements of horticulture, soil science, botany and sensory science as well as oenology and is provided in bite-sized chunks aimed at the curious non-scientist. This is a straightforward and eye-opening book for anybody who has ever wanted to question the stories told around wine but was afraid to ask. • The wine book all novice wine drinkers need: strips away the pretension and explains what really matters when it comes to producing the flavors in your glass of wine• Questions many of the things we take for granted when it comes to wine, from terroir to the science of winemaking• Information is packaged in bite-sized chunks, with helpful text boxes, to make it easy to follow, understand and absorb• Author is the award-winning owner of two London wine bars whose reputation as a disruptor within the wine trade• Uses clear diagrams to support the scientific explanations• The infinite world of aromas: the chemistry behind the myriad perceptions of wine on the nose and why so much of what we ‘taste’ in wine is actually down to what we smell• The science of difference: from genetic variations to individual experiences and preconceptions, why do two people rarely experience the exact same sensations when tasting a glass of wine?

Sunny Hodge is the founder of two renowned London wine bars and a recognized disruptor in the wine trade. With a background in hospitality and a passion for truth-telling, Hodge has built a reputation for making wine approachable, exciting, and rooted in reality. 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 programs 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.