Smoked by AI · London · people

Jamie Goode

Critic · Author · Journalist — wine, with a working scientist's read on how it is made; natural and low-intervention wine in particular, and the London bars pouring it.

PhD in plant biology and a former science editor; founded wineanorak.com in 2000; author of The Science of Wine (University of California Press, 2005, revised 2014) and Wine Science; wine columnist for The Sunday Express from 2005; Glenfiddich Award for wine book of the year (2006) and wine writer of the year (2007); finalist, Louis Roederer International Wine Writer 2005.

Their own reviews and picks.

Their own judgment, in their own words, by the piece it appeared in.

• wineanorak.com, 'Yuki Bar, a beautiful natural wine bar in London' ↗their review · 2024-08-08
  • Yuki BarLondon Fields

    “The focus is clearly on the wines, and this isn't just another lookalike selection of the same old standards, it's a carefully chosen range, and because of the rarity of many of the bottles, even someone who follows the natty scene quite closely (that is, me) will be grateful of some guidance.”