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“The Chemistry of Wine”

This expression, which served as the title of a few books, has now taken on the mind of an audience that ignores both chemistry and wine, a frankly pejorative connotation. Chemistry is feared as if it covered up reprehensible artifacts resulting in a synthetic product, something like wine powder. The term “alchemy” would probably be better accepted because it implies obscure and ineffective theories. However, I know a way to use the word “chemistry” without offending anyone: just put it in the plural and associate an adjective that evokes some magic. “The mysterious chemistry of wine taste” is a phrase that fits well in the conversation, because the amateur is thus made to prefer poetry that secures him to the science that scares him. »

Emile Peynaud, La chimie du vin, Le Vin et les jours, Dunod Bordas Edition 1988