".Essentially, the book describes how many new technologies such as reverse osmosis, custom yeasts, custom tannin, micro-oxygenation, cold soaking, late harvests and such are being used to make wines that no longer reflect their terroir.
One of my favorite quotes from the book goes like this:
I just don't see Big Wine allowing labels on wine reading something like this: This wine was de-alcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite, and Vecorin.
On a naturally made wine, the ingredient list would read simply: Grapes and minimal sulfure (100 parts per million or lower).
To me, the first part of the book is the most interesting as it discusses the technology. The rest of the book basically describes how she goes to this region then that region and talks to the wine makers and complains about how all the wines are becoming Parkerized. Less interesting but still readable.
If you are a wine geek, I recommend this book, it's well written and easy to read... you'll find it interesting as well, you just may not get through the whole book.
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