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.
We have been using PM Winemaking as a topic of discussion. My crew tells me I'm post modern.
So ... lees. If we don't want them with some wine for a while, what do we do in the interim? Have you cleverly figured a system for storing lees? As a tiny producer options like freezing would work for me. I use freezers regularly, 55 gal drums are great for cryo- extraction.
Thanks for putting out the book, good food for thought.
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.
Clark- can you elaborate on the following text from your TONG paper? Specifically, the relationship between "active tannins and sulfides"? Also, what do you mean by "field oxidation"?
"Alcohol adjustment enabled California winemakers to achieve full ripeness, but that resulted in new problems. Ripe musts full of well-extracted, active tannins produce stinky sulfides. These unpleasant but transitory compounds are a sign of healthy life energy, but they are disconcerting to the novice winemaker and require a new skill set.
Dude, the smoke in that Faux Chablis just sends me. You say it's yeast autolysis. I've stirred a lot of yeast, but I never got THAT! Is there a secret combination of elements? Or maybe I didn't stir often enough long enough?
In my consulting work, I see all too often the all-powerful winemaker lording his position over the defenseless grower in order to impress his clueless owner-boss, forcing half the crop to be dropped from perfectly balanced vines and resulting in shitty quality. It's positively feudal!