The 09 is in barrels. I've not had the nerve to taste it for a long time. It's the one we did without adding sulphites. What is the projected course of events, i.e. how long should it stay in barrels, and thereafter how soon should it be bottled? From the wine structure I guessed it would be a "2 to 3 year" barrel wine, but I've not done an so2 free wine before, so maybe it should reduce to 18 months?
Some time back (2007?) I remember listening to a show on NPR about the relationships between wine and music. I was intrigued by the idea – as a musician I have always felt that music affects many things.
The recent attack by anti-GMO activists on an experimental planting of biotech grapes in a government-funded site in Colmar, France raises some thought provoking discussion about public safety, burden of proof and the nature of the public commons.
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.