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.
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-...
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.
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?"
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?
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.
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.