Recent content by abe schoener

I am very happy to see this interesting article highlighted here. I have been woking for a few weeks on a post on the biome of the grapevine, as a very first step in trying to understand something about the effect of microbial biodiversity on wine quality. this is one of the articles I have...

and I stand corrected.

These are such good questions. I am really delighted to address them. Sometimes I say in the winery, there are only two questions about elevage: how much VA? how much SO2? by "SO2", I mean the dilute sulfurous acid that we purchase in stainless cylinders and that, when we decant it into glass...

I'm choking on laughter.

I am still working on the business model. Some of the grapes are insanely inexpensive by Napa standards. But two of the best vineyards register as the most expensive SB in California (at $2850/ton for Prince and LSB), and often the most expensive Chard (at $10,000/ton for Sylphs). And all of our...

I cannot say how happy I am in every respect at this thread. I can hardly believe that wines that I made helped form the occasion and springboard for this kind of discussion. I love it. A long time ago, I was a tutor at St. John's College in Annapolis, MD-- a "tutor" would probably be a...

I have learned so much from this discussion and am very grateful for it. I came in late and have been hesitant to join in, partly because there were so many interesting points of contact that it was hard to choose where to begin, and partly because I did not want to jump back to an earlier...