Wine is perhaps the world’s oldest fermented beverage, with evidence of its existence dating as far back as 9,000 years. Wine and other ferments have been crucial to human development, offering opportunities for improving food safety, nutrition, flavor, and providing a unique means to open creative and spiritual pathways. As such, it is no surprise that wine occupies a place of privilege in society, one that conveys class and prestige and offers a seemingly endless source of fascination and interest for those who imbibe it.

With a subject as complex, dynamic, and power-laden as wine, the average (or even above average) “wino” is well-served to have a smart and nuanced book on hand for reference. From Terrain to Brain: Forays into the Many Sciences of Wine serves as such a resource. This book will be most appealing to “wine nerds”—that is, ideal readers will have both interest in and moderate...

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