How to use this blog

This blog consists of pieces on various wine technology topics. These are sorted into Categories: Postmodern Winemaking, Natural Winemaking, Terroir, Alcohol Adjustment, Social Responsibility, and so forth. The Search function will bring up titles discussing your keyword: sulfites, micro-oxygenation, chips, allergens, fining, and reverse osmosis are rich in content. I also recommend the Postmodern Winemaking Calendar Mandala or the the Postmodern Winemaking Glossary which ties all the concepts of postmodern winemaking together.



Tony Norskog:

Interesting muse. Thanks for including me in the 'tip of the hat' section. Now I know the BG's had it right all along (ok, b,g and a kiss of e).
Staying alive, staying alive.

Natural wine attitudes

I was quite interested in your listing of various "natural wine" stances. I do however, think there are more than you have listed. Globalism and wine, wine as business or wine as "art form," a belief in the inherent virtue of small producers vs. suspicions about large commercial ones, etc., etc., all play into and are part of the underlying attitudes that people are taking towards "natural" wine. Not to mention the bias against and fear of science and technology, generally.

It's interesting to reflect that of the people who write about wine, few have a scientific background. Yes, there are a few doctors, but the only one that truly seems to think about science with regard to wine is Jamie Goode.

Most simply have a liberal arts/writing background.

In the next week I'm sure I'll have fun figuring out the constellation of my own stances. And will be thinking about them on May 5 as I'm judging at the first "Green" wine competition.

Reductive character of some wine

There seems to be lots of mystery as to the origin of reductive character of some wine. As per your work, counter intuitively. micro-ox can actually increase reductive character. Is it truly a classic oxidative/reductive phenomenon from basic inorganic chemistry? I have not seen a micro-bio possibility suggested. Is wine not a living “breathing” fluid?  Of course anerobic species would be irrelevant. So could it not be at least partially influenced by organism respiration?