Not Drinking Garbage
February 16, 2025
6:35 pm
Not Drinking Garbage Okay, now I’m furious. And you should be too. I’ve been pretty tired of the holier-than-thou attitude of the so-called natural wine
How to use this blog
May 22, 2024
12:00 am
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
Smoke Taint Treatment
February 13, 2024
10:47 am
Hi Clark: I have a wine with smoke taint from a grass fire. What remedial treatments are available? What is the efficacy, have you seen
California Pyra-noia in 2023
September 27, 2023
4:25 pm
Noted columnist Dan Berger is writing a book on Cabernet Sauvignon, and he and I regularly discuss a common mental ailment among my winemaker colleagues
Dissolved Oxygen parameters for bulk wine shipping
August 5, 2016
1:06 pm
Hi Clark, What’s a good rule of thumb for O2 levels before filling tankers? Matt ——————————————————————— Hi Matt, Short answer is, you’ll do well to
The Basics About Acids
September 29, 2015
12:02 am
Clark, The same red wine shows the following chemistry in adjacent years: ’11 pH: 3.65 TA: 6.2 g/l ’12 pH: 3.45 TA: 5.9 g/l How
Why doesn’t tartaric acid addition lower my pH?
September 23, 2015
10:50 am
Hi Clark, I have been working a blog post to the PA wine industry regarding how winemakers can deal with high potassium wines. For the
Winery Water Bandits
September 22, 2015
9:35 pm
Clark, Took your course at UCD, discovered then that we overlapped at college. I am a Cab grower for a high end Napa winery, 10 years.
Game changer for DTC shipping for small wineries
September 9, 2015
3:22 pm
This sounds like an ad, but I swear I have no interest in VinoShipper other than to wish them success in freeing us from our
Holding lees prior to addition
August 2, 2015
11:38 am
Hey Clark, We have been using PM Winemaking as a topic of discussion. My crew tells me I’m post modern. So … lees. If we