If I could have read an edited version of this book that took out every scene with Bosker and just left the science, it would have been 5 stars.

Bosker herself is so painfully stupid (in one instance, she lost thousands of dollars worth of wine over the course of one job at a restaurant because she can't understand basic cataloging) and spends so much time agonizing over cheese selections and opening corks that I wanted to scream right over large sections of this book. It was physically painful to listen to on audio, and I sped it up to 1.25.

But the science parts were fascinating, and I have been drinking all sorts of new wines since I started reading this. Though I am less interested than ever in doing any kind of serious study of wine.