 Jamie Goode
is a London-based winewriter who is currently wine columnist with UK
national newspaper The Sunday Express. He won the 2007
Glenfiddich Wine Writer of the year award for articles in Harpers
and The World of Fine Wine, and contributes regularly to a
range of other publications including Wine Business International,
Wines and Vines, Hong Kong Tatler and Decanter.
His first book, Wine Science, won the Glenfiddich Award for
Drinks Book in 2006, and has met with critical acclaim.
Jamie came to wine writing by a rather convoluted route, via a PhD in plant biology and several
years of working as a book editor, before he began publishing
wineanorak.com, which is now, one of
the leading wine websites. He's a member of the Circle of Wine Writers,
the FIJEV and the Association of British Science Writers. His only
foray into the world of TV so far was as one of the wine experts for C4's Richard and Judy.
Jamie is married to Fiona, and has
two boys, aged 10 and 11. Aside from wines his interests are cricket, football (he's a
Manchester City fan), hitting golf balls, playing guitar and relaxing with his family.
Awards:
 2008
Portuguese Wine Awards Journalist Award- 2007 Glenfiddich Wine Writer of the Year
- 2006 Glenfiddich Drinks Book of
the Year (for Wine Science)
- 2006 World Gourmet Summit Wine
Article of the Year (for a piece in Asia Tatler)
- 2006 Shortlisted for International
Wine and Spirits Competition Communicator of the Year award
- 2006 Shortlisted for Andre Simon
award
- 2006 Shortlisted for Roederer Wine
Writer of the Year
- 2005 Shortlisted for Roederer Wine
Writer of the Year
- 2004 Shortlisted for Glenfiddich
Winewriter of the Year
- 2004 Shortlisted for Lanson Ivory
Label award (for wineanorak.com)
Contact details:
wineanorak.com
E-mail: jamie@wineanorak.com
Phone: 020 8890 7330
Jamie
Goode in print
Newspapers
Weekly column in the Sunday Express
since June 2005.
Previously
did a weekly column for The Western Mail
Books
Wine Science, published by Mitchell Beazley (November 2005)
and The University of California Press (March 2006). see more at
www.wine-science.com. This
won the 2006 Glenfiddich Award for best drinks book.
 Wine
Bottle Closures, published by Flavour Press (May 2006). More details at www.flavourpress.com.
Papers
in each of two books on Wine and Philosophy, details to
follow. My focus is on the perception of wine.
Insider's
view sections on Portugal for American Express' Food and Wine Guide
2007, 2008 and 2009
Sections on Portugal, Austria, Germany and Port for Which?
Wine Guide 2005.
Contributor
to the third edition of the Oxford Companion to Wine.
Magazine
Articles
Something
in the air
The closures topic has moved away
from the natural, screwcap or synthetic debate, and now focuses on
oxygen transmission rates, writes Jamie Goode
Drinks Business, February 2008, p 18-23
Diversity
makes wine interesting
Thirst (Waitrose), January
2008, p10
Tu
es Petrus? Counterfeit wine
A high-profile case has raised awareness of the
complex issues involved, but many more recent vintages are also
suspect, and the fine-wine trade as a whole is threatened. Jamie Goode
investigates the extent of the problem and recommends ways of reducing
the risk.
The World of Fine Wine Issue 18, December 2007, p 122-127
Port
Fortnum & Mason Magazine
German wines
Fortnum & Mason Magazine
Reduction,
Sommelier Journal, March 2008
Closure
carbon footprints, Decanter
Holding
patterns: wine cabinets
Even for those who keep most of the fine wine in specialist storage,
it is often necessary to have considerable temperature-controlled
space at home. Jamie Goode explains the crucial role wine cabinets can
play, identifies the possible pitfalls, and reviews the broad range of
products on the market.
The World of Fine Wine Issue 16, 2007, 88-93
Tainted
choice
The
debate on closures must seem perplexing to an outsider. Surely putting
a stop in a bottle is a simple process? Jamie Goode lifts the lid on
this fast-changing issue
Drinks International, 1 May 2007
here
Too
much of a good thing
Alcohol
levels in wine have risen over the past couple of decades, and it’s
seen as a problem, not least because of the marked sensory effects. If
we can understand why it’s happening, then perhaps this will give
clues as to how to counter it. The answer could lie just as much in
the vineyard as the winery, writes Dr. Jamie Goode.
Wine Business International, April 6th 2007
here
MW
student in with chance of $1m payout
Decanter.com,
March 9, 2007
http://www.decanter.com/news/112353.html
What's
the attraction?
Jamie
Goode looks at scientific reaction to claims that magnets affect wine
flavour
Harpers, 8 March 2007
here
Climate
Change and its Implications for Wine
Whether
or not you are alarmed by the prospect of global warming largely
depends on where you live, your political orientation and how much
informed writing you have read on the subject. While many see it as
the most serious issue facing….
Wine Business International, February 8th 2007
here
Height
of fame
High-altitude wines have been lauded for deeper colour, better
structure and increased concentration. But what about their health
benefits? Jamie Goode looks at the hot topic of resveratrol and asks
whether this so-called superdrug has raised more hype than hope
Harpers, 17 Jan 2007
here
Boxing
clever
Bag-in-box
is the neglected child of the trade press. When it comes to packaging
issues, bottled wine receives all the attention, with most of the
discussion centring on the hot topic of closures; but bag-in-box
constitutes a significant proportion of wines sold globally, and it is
increasingly important in many markets.
Wine Business International, December 19th 2006
here
A
compound reaction
Mercaptans
are responsible for some of the less pleasant wine aromas. Jamie Goode
explains how these compounds are formed and why they are important
Harpers, 20 Oct 2006
here
To
cork or not to cork
Most
drinkers think little about the closure that keeps the liquid in the
bottle. All they really want is a good glass of wine.
Cork
taints, however, unleashed a debate that now has repercussions
throughout the industry - and beyond.
Wine Business International, October 10th 2006
here
Closing
in on the future
The closures debate is still
in full swing, with the industry split in its support for natural and
synthetic corks and screwcaps. Jamie Goode sums up the current state
of affairs and takes a look at the latest data to emerge.
Harpers Closures Supplement, December 2006, p 2-6
Oxygen
transmission
Natural corks are porous and
screwcaps are airtight. It's just oxidation and reduction, right?
Jamie Goode says the facts are found between the two.
Harpers Closures Supplement, December 2006, p 20-22
Yeast
- wild, cultured, genetically modified
Jamie
Goode discusses the different types of yeast, their role in the
winemaking process, and effect on wine style and quality
Harpers, 11 Aug 2006
here
Beauty
and the Beast: Random Oxidation
Anxiety is rising among those who still hold white Burgundies from the
mid-1990s onward. Dr Jamie Goode explores the complex causes and
possible solutions to the problem of premature oxidation, while
warning that it may be much more widespread than we realize
World of Fine Wine 14, 2006
here
Old
Wine Under New Corks?
Dr Jamie
Goode
World of Fine Wine 12, 2006
Vinously
speaking
How do
we translate what we taste in the glass to what we write on the page?
Jamie Goode delves deeply into this most complex of processes.
Harpers, 11 May 2006
here
The
appliance of science
Its
dedication to research and ability to put the findings into practice
has helped elevate the Australian wine industry to a position that
belies its size. Jamie Goode reports
Harpers, 03 Feb 2006
here
Naturalness
in wine
Decanter
Closures:
the battle
Wine and Spirit, in press
Douro
wines
Wine and Spirit, in preparation
Never
the Same Since? Grafted versus non-grafted vines
American rootstocks have
proved to be the lasting solution to phylloxera. But can wine from
grafted vines ever match that from those on their own roots? Jamie
Goode adduces evidence from great 19th-century Bordeaux to
present-day apple trees to gauge the desirability and necessity of
grafted vines.
World of Fine Wine Issue 13, 2006
GM vines: is the
price worth paying?
The possible introduction of
genetically modified (GM) grapevines into California vineyards is
currently causing heated debate. At one extreme, scientists are so
familiar with the use of genetic modification as a research technique,
they can't see what all the fuss is about. At the other extreme,
tree-hugging environmentalists see GM crops as a threat to be resisted
at all costs.
Wines and Vines January 2006
here
Synthetic
corks
Harpers Closures Supplement 2005
Closures:
an overview
Harpers Closures Supplement 2005
Crystal
Clear
Does
your wine glass make a difference to the taste of your Bordeaux or
Burgundy? Jamie Goode has the answer
Hong Kong Tatler, December 2005, p 186-191 (also all the other
Asia Tatler titles carried this piece)
Senses
and sensibilities
Arguing
against a one-size-fits-all model of wine assessment, Dr Jamie Goode
highlights the possibilities of creative and figurative language, and
reveals the ways in which talking about one sense in terms of another
can clarify rather than confuse.
World of Fine Wine Issue 9 November 2005 p 86-91
Bottles
versus magnums: is bigger always better?
Addressing
the hottest topic in wine science - post-bottling wine chemistry -
Jamie Goode discusses the anecdotal evidence and scientific theory
relating to the performance of bottles, half-bottles and magnums
World of Fine Wine Issue 9 November 2005 p 57-61
Wine
regions on the rise
The map of the world of wine has been redrawn over the past decades,
with new-world challengers taking on the old guard. Reknowned wine
writer and author Jamie Goode searches out some of the current centres
of oenological excellence
Summit Magazine, November 2005, p 48-51
Naturalness
in wine
Wines
and Vines, November 2005
here
Have
you got a nose for profit?
Primeline
(Nat West Bank customer magazine), October
2005
http://www.primeline.co.uk/content.asp?id=OUR_MAGAZINE/WINE
Oxidation
Oxygen.
It’s 21% of the air we breathe and it sustains our life, but no less
an authority than Louis Pasteur described it as the ‘enemy of
wine’. Perhaps this is putting things a little strongly. At certain
stages in the winemaking process some oxygen is needed, and there are
also a number of wine styles, notably Madeira, Sherry and Tawny Ports,
that derive their character – at least in part – from Oxidation.
...
Wine International, 16 May 2005
http://www.wineint.com/story.asp?storycode=1810
Fault
or Fancy: Understanding Volatile Acidity
In
the final instalment of our four-part series on ‘undesirable’
characteristics in wine, Jamie Goode investigates volatile Acidity –
a fault caused by rogue bacteria that need oxygen to survive.
Wine International, 22 August 2005
http://www.wineint.com/story.asp?storyCode=1908
Faults:
Reduction
Now, I’m guessing that most readers have never heard of
‘reduction’. If you fall into this category, my job is to convince
you to read about what is actually a complex wine science topic that
you’ve previously been unaware of, and I reckon I’ve only got a
few sentences to grab your attention. A tough call.
Wine International, 22 April 2005
http://www.wineint.com/story.asp?storyCode=1777
Closures
and the IWC fault clinic results
Wine International
Can
oak alternatives replicate the function of barrels?
Oak's
long association with wine is a remarkably enduring one, based on the
serendipitous discovery that the two complement each other rather
well. Even when older, larger barrels, which don't have such a direct
flavor impact, are used, their ability to allow exposure of the
contents to small amounts of oxygen is important in the development of
the wine. But oak barrels are difficult to manage, expensive and a bit
unpredictable. It's easy to see why winemakers have been on the
lookout for alternatives to achieve the enological impact of oak
without the cost and trouble of barrels.
Wines & Vines, July 2005
Temperature
and humidity
Harpers Cellaring and Warehousing Supplement
Screwcaps,
oxygen transmission and successful wine ageing
Harpers, 21st May 2005
The
wine route
With
a vast variety of styles, producers and grape varieties, the business
of wine tasting and purchasing can be baffling. Wine guru Jamie Goode
reveals how to get the most out of your vino and gives a few handy
tasting tips, too.
My Travel inflight magazine, May 2005
www.mytravelmag.com/features/2005/may/wines.html
All
in the mind
Why is it that a wine described as 'spicy' or 'brambley' tastes
anything but to you? Jamie Goode looks at the range of factors that
determine how we perceive taste.
Harpers Wine and Spirit Weekly, 29 April 2005, p 22-26
To
recork or not
World of Fine Wine,
issue 4, 2005, p 16
Global
warming and fine wine production: what's the prognosis?
World
of Fine Wine Issue 4, 2005, p 14-15
Wine and the brain
World of Fine Wine, Issue 5, 2005
The
new Barossa
Harpers
Wine and Spirit Weekly.....
Nautralness
in wine
Harpers
Wine and Spirit Weekly.....
Wine and health
Hong Kong Tatler
Cork
Fights Back
The cork industry currently looks a bit like a dinosaur watching the
meteor impact that occurred at the Cretaceous–Tertiary boundary 65
million years ago. One imagines a slightly bewildered expression as it
sees its once seemingly unassailable position as the closure dissipate
in the face of an army of alternatives, led by the screwcaps.
Wine International, 19 February 2005
http://www.wineint.com/story.asp?storyCode=1696
New
Zealand Screwcap Wine Seal Initiative
Harpers 14 January 2005
Tannins
We’ve all heard of tannins, but
what exactly are they and what do they do? Jamie Goode delves into a
highly technical aspect of wine science to help shed some light on the
important role of tannins in red wine.
Harpers Wine and Spirit Weekly, 5 November 2004, p 24–26
Shooting stars
A host of energetic and innovative
Portuguese winemakers are setting new standards for the country's wine
industry with an impressive range of high-quality wines. Jamie Goode
meets some of the leading lights on the scene.
Harpers Portugal supplement, November 2004, p 12-15
Round the regions
In this region by region analysis,
Jamie Goode looks at how Spain is currently faring in the UK
marketplace and considers the grounds for both optimism and concern.
Harpers Spain
Supplement,
October 2004, p 8–13
Global warming and its implications for
viticulture
If we can’t adjust the
thermostat, we may have to change our wines, Jamie Goode writes.
Wines and Vines, November 2004,
p 36–45
Tomorrow’s wine
Scientific advances look set to
transform the world of winemaking. Jamie Goode talks to precision
viticulture experts and the winemakers who are choosing technology
over tradition.
Wine International, September 2004, p 54–57
Family Feud
Han exclusive look inside the house of
Mondavi: Jamie Goode talks about the man who changed the world of wine
and his legacy. Hong Kong Tatler, September 2004, p 128–130
La vie en rouge
Can drinking red wine really make us healthier? Jamie Goode surveys the
recent research on the subject and uncovers some intriguing
hypotheses.
Harpers Wine and Spirit Weekly,
3 September 2004, p 23–25
Hot, hot, hot
Every year, global
warming is having an increasing effect on the world’s climate. Jamie
Goode assesses the consequences this may have on the quality and
nature of winemaking and warns that we need to act now before it’s
too late.
Wine International, August 2004,
p 50–53
Twist and shout
Twist-tops are the hottest topic in
the wine world right now, says Jamie Goode, and new information is
about the lid right off it.
Hong Kong Tatler, August 2004, p
78–79
Turf War
The glory days of the celebrity
winemaker are ending, says Jamie Goode. Coinoisseurs are turning back
to basics, with the emphasis on the land.
Hong Kong Tatler, July 2004, p
76–77
The roots of terroir
Terroir: is it a convenient
marketing tool overused for marketing regions, or a fundamental part
of a wine’s intrinsic character? Jamie Goode evaluates both sides of
the argument, and tastes some classic terroir wines.
Wine International, July 2004 p 56–59
Top
drops
Wine collectors are prepared to spend serious money
enhancing their cellars by buying top bottles at astonishing prices.
Jamie Goode takes us on a tour of the wine world’s elite.
Hong Kong Tatler, June 2004, p
156–161
Root cause and effect
Once relegated to the depths of
viticultural research, the phenomenon of partial root drying has come
into its own as a powerful contributor to efficient water use. Jamie
Goode reports on this largely British discovery.
Harpers Wine and Spirit
Weekly, 21 May 2004, p 21–24
Privileged access
The UK is
one of the most desirable and challenging markets for prospective wine
sellers. Jamie Goode dissects the state of the UK wine retail scene
and discusses the implications for both retailers and producers
looking to sell their wines here.
Harpers Wine and Spirit Weekly,
14 May 2004, p 38–42
Compound interest
Maligned by some, considered indispensable by many more, sulphur dioxide
is a subject that cannot be ignored. Jamie Goode gets scientific and
brings the SO2 story to life
Harpers Wine and Spirit Weekly,
26 March 2004, p 20–22
Storage solutions
Not having the money for a swanky cellar
conversion is no excuse for storing wine poorly. Jamie Goode looks at
the various options available at different price points. Decanter, March 2004, 56–59
Creepy crawly chronicles
A new book on the history of phylloxera
provides a detailed survey of how this pest has shaped the wine world
as we know it. Jamie Goode reviews a good read.
Harpers Wine and Spirit
Weekly, 27 February 2004, p 29–31
To your good health
Forget apples –
current research suggests it’s a glass or two of red wine a day that
will keep the doctor away. Jamie Goode explains the rationale behind
this welcome finding and proposes a toast to longevity with some
quality Cabernet Sauvignon.
Wine International, February
2004, p 68–70
Honeymoon
Sweet
Start a love affair with sweet wines, says Jamie Goode, and you
won’t regret it
Hong Kong Tatler December 2003,
p 118–120
Meddling with nature?
As the debate on genetically modified crops rages on, Jamie Goode
scrutinizes the argument and talks to researchers on the front line
about the risks, the drawbacks and the advantages of transgenic vines.
Wine International, November 2003, p 50–53
Caving
in
Storing wine
at home is particularly tricky in our subtropical climate, but Jamie
Goode offers tips from simple storage to building out your own cellar.
Hong
Kong Tatler, November 2003, p 114–116
Thinking
drinking
Research
reveals that sommeliers use more of their grey matter than wine
novices - but why? Using his scientific background, and a spot of
beginner neuroscience, Jamie Goode unravels how aromas and flavours
are processed in our brains.
Wine International, October 2003, p 48-50
So
the food's good, but how fine's the wine?
The Western Mail magazine's wine guru, Jamie Goode, who runs
wineanorak.com, reveals his essential ingredients for the ideal dining
out experience
Western Mail Magazine, 25 October 2003, p 12-13
Will
cork become the sheep-gut condom of our times?
Jamie
Goode goes behind the recent tabloid headlines on screwcap versus
cork.
Harpers Wine and Spirit Weekly, 26 September 2003, p 11
Mechanisms
of terroir
As
more new world producers start to take an interest in terroir,
scientists are turning their attention to defining it and explaining
how it affects a wine. Jamie Goode investigates.
Harpers Wine and Spirit Weekly, September 12 2003, p32-35
A
most spectacular wine region
The
Beautiful Douro valley with its impressive steep slopes is mainly
known for the production of Port wine. But there is a revolution going
on. Innovative wine makers are producing stunning table wines - and
are getting worldwide recognition among connoisseurs.
Villas & ... (Spain and Portugal) September 2003, p 116-123
Portugal:
a guide to its wines and some of its leading wineries
I authored the main text for this ICEP-sponsored 32 page
supplement, distributed free with the Evening Standard, September 2003
Reduced
circumstances
Increased use of screwcap closures has highlighted the problems of
reduction in wines. But is reductive winemaking always a bad thing?
Jamie Goode explains both sides of this complex topic and argues that
more research could paint a different picture of terroir-driven wines.
Harpers Wine and Spirit Weekly, July 18 2003, p 22-26
Allergic
Reaction
Bad headache, feeling rotten? We all know when we have over-indulged
the night before, but what if you only had one glass? Jamie Goode
reports on the possible allergies and adverse reactions to wine, and
recommends some vinous solutions.
Wine Magazine (now Wine International), June 2003, p 66-68
Retail
Therapy
Shopping in London can be a stressful exercise. Jamie Goode maps out a
clear path and points wine lovers in the right direction.
Decanter, June 2003, p 78-80
Genetically
modified vines
Harpers Wine and Spirit Weekly, June 2003
Taint
necessarily solved
Sabaté claims to have come up with a technique for solving cork
taint, an ailment that attacks 5% of naturally sealed wines. But will
this process, successful in tests, prove viable in mass production?
Jamie Goode reports
Harpers Wine and Spirit Weekly, 16 May 2003, p 94-98
Rising
in the yeast
Brettanomyces
is a common defect in wine, but research into the yeast suggests a
number of different strains. Jamie Goode sifts the available data and
canvasses the views of world-famous winemakers to determine how
widespread the problem is, and whether brett can ever be a good thing.
Harpers Wine and Spirit Weekly, 18 April 2003, p 42-46
Nature
or nurture?
Is the skill of nosing and tasting wine
genetic, or can it be learned? Must you look to your ancestors for
answers, or can the nearest wine educator help? Jamie Goode assesses
the scientific research and provides a DIY test so you can evaluate
your chances in the tasting room.
Wine magazine, April 2003, p 44-46
Stars
in their eyes
What is the essence of biodynamic viticulture, and how does
biodynamics differ from conventional and organic agriculture? Does it
actually work, and if so, how? And can biodynamics be reconciled with
a scientific view of viticulture? Jamie Goode investigates.
Harpers Wine and Spirit Weekly 17 January 2003, p 24-27
Grain
of Truth
By the end of the 1990s, Sabaté’s Altec
closure was widely criticised for unacceptable levels of taint. After
modifications, the French manufacturer invited experts from the trade
and press to test the performance of its old and new closures. Jamie
Goode analyses the research model’s openness, methodology and its
surprising results
Harpers Wine and Spirit Weekly 15 November 2002, p 32-36
Back
to square one
With a fierce debate ranging in the wine trade over the validity of
the Wine and Spirit Association’s research into cork taint, Jamie
Goode raises doubts over the methodology employed and asks is it time
to rip up the report and start again?
Harpers Wine and Spirit Weekly 11 October 2002, p 36-38
Top
table
Renowned
for its Port, the Douro Valley has been slow to make the grade as far
as table wines are concerned. But, as Jamie Goode reports, a new
generation of like-minded winemakers is helping to establish it as
Portugal’s most dynamic wine region.
Harpers Wine and Spirit Weekly 20 September 2002, p 20-26
Are
you a supertaster?
How
are your tasting abilities determined by the complex interaction of
your tongue, nose and brain? Take a trip through the human tasting
zone...
Good Taste magazine (South Africa) September/October 2002, p 52-56
Home
and (not too) dry
Not
everyone is lucky enough to have their own wine cellar, but there are
alternatives. Jamie Goode finds the best ways to store your wine at
home.
Decanter, August 2002, p 62-63
Pulling
out all the stops
Reverse osmosis, spinning cones and
micro-oxygenation are three winemaking techniques in greater use than
the wine trade would like to admit. How do these practices affect
wine, and is the controversy surrounding their use just another stick
with which to beat interventionist winemakers? Jamie Goode
investigates.
Harpers Wine and Spirit Weekly 5 July 2002, p 27-30
Systems
making sense
The recent recognition of umami as the fifth taste has stimulated
further research into the range and sensitivity of the human palate.
So how exactly are people’s wine tasting capabilities determined by
the complex interaction of tongue, nose and brain? Jamie Goode takes a
trip through the human tasting zone.
Harpers Wine and Spirit Weekly 3 May 2002, p 34-38
Steep
and narrow
This year’s annual Portuguese trade tasting has broken with
tradition to focus on varietal wines. With many in the trade facing an
uphill struggle to reclaim consumer support, the move looks geared to
providing Portuguese wines with a more focused niche appeal. Will it
work? Jamie Goode previews the forthcoming event.
Harpers Wine and Spirit Weekly 19 April 2002, p 37-43
Ten
years in
Writing
about Portugal’s red wines it is hard not to reach for clichés like
‘potential’ and ‘quality revolution’. The country has exciting
indigenous grape varieties and a plethora of climates and terroirs
ideally suited to red wine production. But only over the last decade
has this potential begun to be realized. By Jamie Goode
Wine magazine Portuguese Supplement 2002, p 10-14
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