Recent content by Clark Smith

It's not a term I use. I believe it may refer to the practice of oxygenating juice to remove the tannins prior to fermentation, as is the custom with many rieslings. If so, it's a misnomer, because the definition of micro-oxygenation is the slow, constant delivery of oxygen at a rate below the...

Actually, there is a rather outrageous potluck happening in Santa Rosa the afternoon and evening of March 22nd where I will pour my WineSmith wines including some righteous sulfite-free stuff and jam with whomever on original songs about winemaking from my upcoming CD. If you can make it...

This is a pretty good suggestion, and I'll work something like it into the next printing if time allows. For the rest, I believe we are good. For any of your folks who would like to delve further into these issues, I recommend joining the discussion threads (there are several) over on...

I just heard about this conversation and decided to take time from the wineberserker boards where I am this week under intense interrogation to read through your reflections here. I have to say that I am honored by the intensely thoughtful and balanced viewpoint put forth here in examination of...