An announcement from the normally level-headed Australian Wine Research Institute regarding research into the selection of yeast strains which could less efficiently convert sugar to ethanol, thus allowing fuller grape maturity with less oppressive alcohol. A nice idea, but I'm afraid not practical.
I am one of the owners of a winery in Paso Robles, and we are planning a wine and live music pairing at our tasting room in October. We are family run and many of the members of our family have been in the music business in one way or another for many years (I am a composer myself). Our tasting room is centered around music, with lots of memorabilia, and a built in stage for live performances by jazz acts as well as the "Family Band" - a 6 piece group made up entirely of our family members.
This being harvest season, I thought I'd share a typical consulting conversation. I taught for 24 years a class at the UC Davis Extension called "Fundamentals of Wine Chemistry," and this is a former student's question which encapsulates many nuances of must correction principles which may be of interest to commercial winemakers and home enthusiasts, and may offer for general readership a glimpse into real life winemaking.
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.
Readers may discount today's blog as self-promoting filthy commerce. So shoot me. The point of posting it here is to illuminate the way the market for artisanal wines has become seriously screwed up at all price levels.
Dear Clark: I really enjoyed your CheapSkate 2003 Cabernet Franc, but I can’t get my local retailer to re-order it. I know I can buy it off your website, but doesn’t shipping cost defeat the whole idea of CheapSkate? – Tom from Santa Rosa