How to use this blog

Submitted by Clark Smith on Sun, 04/27/2008 - 12:00am

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.

The Way Winemaking Is Supposed to Be

Submitted by winesmith on Mon, 06/15/2015 - 4:13pm

My favorite corollary of Murphy's law is "Nothing is impossible for the guy who doesn't have to do it himself." Today's case in point, this time a person rather than a guy, is Sheila Donohue's astonishing blog in which she touts the virtues of fiscal irresponsibility in the name of Natural Wine. Check out https://sheilad.wordpress.com/2015/06/14/how-wine-making-is-supposed-to-...

The "M" Word Has Got To Go

Submitted by winesmith on Wed, 06/03/2015 - 8:07am

In my 2013 keynote address, I told the European Digital Wine Communicators Conference that accusing a winemaker of manipulation is like calling your wife a whore because she’s sleeping with you. What, she’s supposed to do her duty and then feel bad about herself? To place winemakers in this moral dilemma is to inhibit the acquisition of the necessary skill set which leads to invisibility of artifice and proper presentation of terroir. Thus the accusation itself fosters poor practice, the real source of clumsy winemaking.

'Natural’ versus ‘technological’ just romantic schtick?

Submitted by winesmith on Thu, 09/11/2014 - 4:07pm

Discussion on Chris Kassel's Facebook page in response to his question "Is the idea that some decisions made by winemakers are ‘natural’ versus some which are ‘technological’ just romantic schtick pushed by marketing people who have no idea how wine is made?"

My two cents.

When to bottle sulfite-free Cab?

Submitted by Clark Smith on Sat, 10/16/2010 - 11:54am

Clark
The 09 is in barrels. I've not had the nerve to taste it for a long time. It's the one we did without adding sulphites. What is the projected course of events, i.e. how long should it stay in barrels, and thereafter how soon should it be bottled? From the wine structure I guessed it would be a "2 to 3 year" barrel wine, but I've not done an so2 free wine before, so maybe it should reduce to 18 months?
Cheers
Edmund

Edmund,

Science vs Biodynamics

Submitted by Clark Smith on Thu, 06/17/2010 - 4:49pm

Stuart Smith is hosting a lively discussion debunking biodynamics on his blog.

My contribution:

California Dreamer in Search of the Miraculous

Submitted by Clark Smith on Sat, 05/08/2010 - 12:56pm

Here's a link to my recent article interviewing my great friend Randall Grahm. It's not your typical RG article, and if you are a winemaker yourself, it contains much food for thought to ponder your relationship with the public and perhaps with your Marketing Department.

Organic, Natural or Sustainable?

Submitted by Clark Smith on Mon, 10/05/2009 - 3:20pm

Clark,

I have a technical question about my wine list that I hope you can help me with.

A winemaker says he does not spray any chemicals on his grapes and says he is "natural without compromises". But he uses copper and sulphur, as well as treatments based on propolis. So I'm not sure if he would be organic or natural or sustainable. Can you give me some guidance? He's in Italy, not the US by the way.

Thanks,
Michael

Dear MIchael:

Interactive Forum at Vino Exchange

Submitted by pmwine on Mon, 11/17/2008 - 12:00am

I am on the hot seat this week for Pamela Heiligenthal’s forum called Vino Exchange at Enobytes.com.

What is Reduction?

Submitted by Clark Smith on Mon, 07/21/2008 - 3:33pm

A friend asked me to summarize what's meant by this term. Since winelovers are a lot more familiar with oxidation, I could simply say that to chemists, reduction is its opposite. Reductive strength is just a synonym for anti-oxidative power.

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