Bowker Biography:
David Bird

David Bird trained as an analytical chemist and entered the food manufacturing business as an analyst working with baby foods, mustard and fruit squashes. Even though he had fostered a growing passion for wine through the years, he moved into the wine trade in 1973 almost by chance. 1981 was his vintage year, becoming a Master of Wine, a Chartered Chemist and father to his first son. David Bird specializes in quality assurance techniques, hazard analysis and has been involved with wine activities and education in France, Italy, Sweden, Spain, Portugal, Hungary, Denmark, Finland, Norway, the Netherlands, Ukraine, Moldova, Russia, Algeria, Australia, Ireland and England.

The Wine and Spirits Education Trust and Master of Wine Examination’s preferred wine-science primer Understanding Wine Technology: The Science of Wine Explained, by Europe’s hardest-working chartered chemist and MW, David Bird, is revised and updated in this new edition, which deciphers all the new scientific advances that have cropped up in the last several years, and gives wine-science illiterates the freedom to breath easier.

Bird touches on just about everything in the field, from recent innovations in biodynamic viticulture to new laws and regulations, and in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly.

“It’s always good to have Bird in hand. David’s first edition has been my standby for years.”

— Hugh Johnson
 

“Anyone looking for an easily understood explanation about the process of making wine should consider this book.”

— Jim Budd, Circle of Wine Writers
 

“Everyone who lectures about wine should have a copy within reach for the difficult question that inevitably crop up.”

— Godfrey Spence, Wine & Spirits Education Trust

 

 

 

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