Ever wondered what tannins actually do? Why some wines taste buttery and others sharp? Or how fermentation really works?

Whether you’re sipping at home, studying for a WSET course, or simply want to understand wine more deeply, Wine Science for the Curious Drinker is your essential guide to what’s really going on in the glass.

Written by Trevor Ayling, sommelier and founder of Renoufs Cheese & Wine Bars, this book strips away the snobbery and gets straight to the point — explaining the science of wine in clear, engaging language. From grape chemistry to fermentation, from ageing in oak to the brain science of taste, you’ll learn what makes wine work — and why understanding it makes every bottle more enjoyable.

Inside, you’ll discover:

How fermentation transforms grapes into complex, layered wines

The role of acidity, tannin, alcohol, and sugar — and how they balance

What oak, oxygen, and time do to flavour

How to taste like a pro using real wine tasting structure

Wine and food pairing made logical (and delicious)

Common wine faults and how to spot them

What sulphites actually are

How to study for WSET or expand your wine knowledge at home

Whether you’re an aspiring professional, a curious enthusiast, or someone who just wants to know more about what they’re drinking, this book gives you the tools to taste better, think deeper, and enjoy wine with newfound confidence.

Wine is science. Understanding it doesn’t ruin the magic — it reveals it.