OK, we've got it all figured out

[SFJoe]

No need for R/O, just dry the suckers out and put on the new cultured yeast and we're off to the races.

Industry press releases excerpted here. Do read to the end.

They've won lots of awards!

 

[Joel Stewart]

Wonder which Oregon winemakers are using appassimento, and for what grapes....

 

[Kay Bixler]

Orson Wells is rolling in his grave.

 

[MarkS]

The thing is, if they were Really smart, they would follow the Californians, who can concentrate the grape sugars while the grapes are still on the vines. Us Yanks are good at employing cost-cutting methods!

 

[The Wine Mule]

originally posted by Kay Bixler:
Orson Wells is rolling in his grave.

I suspect Jean-Antoine-Claude Chaptal may be disturbing the earth, also.

 

[Jonathan Loesberg]

originally posted by MarkS:
The thing is, if they were Really smart, they would follow the Californians, who can concentrate the grape sugars while the grapes are still on the vines. Us Yanks are good at employing cost-cutting methods!

"We Yanks" please.

 

[Steve Guattery]

Ravines in the Finger Lakes has been doing this with their Chardonnay since they started in 2002. At least the "drying some of the grapes" part; I don't know what they do with respect to yeast. I've thought some vintages pretty good.

 

[Jeff Grossman]

Don't forget reviving the use of a grape that provides color and tannin. I note no one offered that it brought flavor.