Book Notes: Gus Zhu – Behind the Glass (2024)

Title	Behind the Glass – The Chemical and Sensorial Terroir of Wine Tasting
Author	Gus Zhu
Publisher	Académie du Vin Library
Date	September, 2024
ISBN	9781913141912
Pages	240
Excerpts	Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting (GuildSomm) Behind the Glass: The science of smelling, Gus Zhu – Club Oenologique (Dec 10, 2024) (excerpts also on Amazon and AdVL)
Synopsis	Behind the Glass looks into the science of what we see, experience in our mouths and smell when we taste wine.
Awards	André Simon Food and Drink Book Awards 2024 (longlisted)

About the Author

‘Gus’ Jian Zhu studied Viticulture and Enology at the University of California, Davis (M.S.) and is the first Chinese national Master of Wine (MW).

• www.mastersofwine.org/gus-zhu-mw

Currently employed by the Harv 81 Group as R&D scientist, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak (Tonnellerie Ô, Cork Supply). 

• guszhu.com
• instagram.com/guszhuwine
• linkedin.com/in/guszhu
• academieduvinlibrary.com/products/behind-the-glass | About the author

About the Book

There is no short answer to explain the science behind why a glass of wine taste the way it does, states Zhu in the introduction. Main reasons?

• Chemically, wine is one of the most complex solutions in the world
• Human senses are among the least understood subjects in the scientific world.

The same glass of wine is perceived in different ways by different people.

After a welcome drink, the book is divided into three parts – sight, palate, and smell – and small chapters covering different topics with the focus on either the chemical composition or the sensorial aspect, the human perceptions.

This approach makes the book accessible eventhough the material is relatively technical.

Book Reviews

• A distinctive and friendly view of the science of wine tasting by Neal Hulkower – The World of Fine Wine (Jan 3, 2025)
• Behind the Glass, book review by Tamlyn Currin – JancisRobinson.com (Oct 10, 2024) (requires subscription)
• Books: The science of tasting wine by Sophie Thorpe – Decanter (Jan 14, 2025)
• Umami, Petrol and Vegetal Aromas Behind the Glass in the Chemical and Sensorial Terroir of Wine Tasting with Gus Zhu – podcast Unreserved Wine Talk by Natalie MacLean (Oct 16, 204)
• Cork Talk with Gus Zhu – podcast by Tim Atkin (Oct 24, 2024)
• Lessons in Wine Chemistry – podcast Wine Blast with Susie and Peter (Jan 9, 2025)
  

One More Thing

Besides a long list of articles in scientific journals, Zhu mentions two reference books. Perhaps for further study?

• Sensory Evaluation of Food, Principles and Practices by Harry T. Lawless, 
  Hildegarde Heymann (Springer 2010)
• Understanding Wine Chemistry by Waterhouse, Sacks, Jeffery (Wiley 2016)

Footnote recommendation

• Nose Dive: A Field Guide to the World’s Smells – Harold McGee (2022)

Read	January, 2025
Format	Print

For a deep-dive into the topic of wine faults and taints, see

Book Notes: Jamie Goode – Flawless (2018)