Clark, I recently attended a seminar by UC Davis professor Dr. Andrew Waterhouse who was giving updates of various research projects at the university. Are

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,

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?

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

My assistant winemaker Petar Kirilov, a Bulgarian oenologist who I’ve had the pleasure to work with for two years now, has just put up vinoenology.com, a

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

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

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

I just finished a typical blending exercise in which a disturbing question came up yet again. Sell the sizzle or the steak? We were looking

The panel discussion at the Portland Indie Wine Festival panel discussion on Natural Wine in the Age of Technology held fascinating lessons for me in the disconnect