There’s nothing quite like a great conversation over a glass of wine, and when that conversation is with Sunny Hodge, you know it’s going to be insightful, challenging, and—most importantly—backed by science. I recently had the pleasure of sitting down with Sunny at his Aspen & Meursault wine bar in London to chat about his upcoming book, The Cynic’s Guide to Wine. Let me tell you, this is a book you’re going to want on your shelf.

As a wine professional and enthusiast, I love nothing more than digging into the science of wine—the hows, whys, and what-ifs that make each glass a complex and compelling experience. Sunny’s book does exactly that, stripping away the myths and marketing fluff to present a fascinating journey through the scientific principles behind winemaking, flavour perception, and the real impact of terroir (or lack thereof!).

A No-Nonsense Approach to Wine Education

Set for release on 31st March 2025, The Cynic’s Guide to Wine promises to do something rather rare in the world of wine writing—it makes science accessible without dumbing it down. Sunny isn’t afraid to challenge long-held beliefs, and his background in mechanical engineering and hospitality gives him a unique perspective that blends technical precision with a deep understanding of how people actually experience wine.

If you’ve ever rolled your eyes at a tasting note claiming a wine “tastes of slate” or questioned whether biodynamic practices impact flavour, this book is for you. Sunny systematically dissects these claims with hard science, explaining how roots function, what really happens during fermentation, and why so much of what we “know” about wine is based more on tradition than fact.

Breaking Down the Book

The book is structured into seven chapters, each diving deep into different aspects of winemaking and tasting. Some highlights include:

• Debunking ‘Terroir’ – Does the soil really influence flavour, or is it all a well-marketed illusion?
• The Anatomy of a Grape – What contributes to flavour, and how does fermentation shape our experience of wine?
• Flavour Perception – How does our brain process taste and aroma, and why do different people experience the same wine in entirely different ways?

These chapters are filled with straightforward explanations, helpful infographics, and myth-busting insights that make complex topics surprisingly digestible.

Why This Book Matters

Wine is often shrouded in mystery and exclusivity, making newcomers feel like they need a secret decoder ring to participate in the conversation. The Cynic’s Guide to Wine demolishes that barrier, making wine science engaging and accessible for everyone—from seasoned sommeliers to casual drinkers who want to understand why they prefer one bottle over another.

Sunny has built his career on making wine less intimidating and more inclusive. As the owner of Diogenes the Dog and Aspen & Meursault, he’s long been challenging industry norms, bringing in wines from unexpected regions like Taiwan, India, and Texas, and using his bars as platforms for education. His approach is refreshingly modern, and his book reflects that—no flowery metaphors, no pretentious language, just straightforward, honest explanations grounded in science.

Pre-Order Now

If you’re as fascinated by the science of wine as I am, The Cynic’s Guide to Wine is an absolute must-read. It’s available for pre-order before its release in March 2025. Whether you’re a professional in the industry or just someone who enjoys a good glass of wine, this book will change how you think about what’s in your glass.

Find it here: Pre-Order

Trust me—this is one journey through wine you don’t want to miss.