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.
Now that I have sold off the high tech service business, I get to have true fun tasting through and characterizing the AVAs of North America for AppellationAmerica.com, my new day job. I recently worked closely with the folks at PS I Love You and in particular with Petite Sirah guru Robert Brittan to tease out the true nature of this awesome New World varietal.
I apologize to those of you bored backwards out of your underpants with the previous technical discussion. Lest you imagine I spend all of my time on such technical matters, please check out my recent posts at Appellation America concerning Petite Sirah.
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.
In Dan Berger's latest Vintage Experiences he relates a conversation with a fellow judge, and East Coast Burgundy junkie, who indicated concern about California Pinot Noir and the current fad to blend these with 24% Syrah to obtain more color at the expense of covering up nuance. I was with him all the way until he stepped off the cliff of absolutism: "Color in Pinot Noir ought to be pale, not black. If you see a black Pinot, something is wrong."