Musings

More Yeast Silliness

Submitted by Clark Smith on Wed, 10/15/2008 - 3:19pm

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.

Port Calculations

Submitted by Clark Smith on Fri, 10/10/2008 - 4:30pm

Here's a winemaking brainteaser question I get asked a lot this time of year:

Hey Clark,
Could you check my math on making some port?
I have 4.63 tons of Petite Sirah, ~810 gals

It came in at 28.5 Brix
Hi-Proof = 84.5% Alc

Target Port Alc = 18.50 - 18.75
Target Residual Sugar 8 - 10%

Add ______ gals of Hi-Proof at ______ Brix

Preliminary calcs gave me 114 gals at 13.5 brix ??

Dan

Dear Dan:

Live Wine & Music Pairing

Submitted by Clark Smith on Thu, 10/02/2008 - 11:36am

Clark:
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.

Terrific New Tool

Submitted by Clark Smith on Sat, 09/06/2008 - 3:15pm

Pre-Fermentation Acid Addition -- Unusual Case

Submitted by Clark Smith on Sat, 08/30/2008 - 6:33pm

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.

Clark,

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.

Why Buying Wine on the Internet Makes Sense

Submitted by Clark Smith on Sat, 05/31/2008 - 12:00am

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

Blending for Quality or Pandering?

Submitted by Clark Smith on Wed, 05/21/2008 - 5:39pm

Yeast Inoculation – Threat or Menace?

Submitted by Clark Smith on Sun, 05/04/2008 - 6:13pm

Appellation Distinctiveness = Market Suicide?

Submitted by Clark Smith on Tue, 04/08/2008 - 10:55am

Postmodern Winemaking