Post-Prohibition Napa

[MLipton]

originally posted by SFJoe:

originally posted by MLipton:
They had A GC profile that they'd target by first stripping out most flavor elements with those columns, then carefully adding back the flavors that they wanted.

And who says wine is too complicated a thing to be subject to reductionist methods?

Who said anything about wine?

Mark Lipton

 

[Steve Edmunds]

exactly

 

[SFJoe]

Further commentary on rootstock, ripening, and recent farming in Napa courtesy of Comrade Dentice here, p.14.

 

[SFJoe]

originally posted by mark e:
In my recollection, Zelma Long, used to centrifuge the musts in order to get super-clean wines...

You don't think she might just have been an Eisenstein fan?

 

[Steve Edmunds]

I was a tour guide at Mondavi when Zelma was there. it was all about new toys.

 

[Unknown]

originally posted by SFJoe:

originally posted by mark e:
In my recollection, Zelma Long, used to centrifuge the musts in order to get super-clean wines...

You don't think she might just have been an Eisenstein fan?

you just made my morning

remind me to tell you how my mother makes sour cream and farmer's cheese - suffice to say no place in the house is safe, especially the shower

 

[mark e]

originally posted by SFJoe:

originally posted by mark e:
In my recollection, Zelma Long, used to centrifuge the musts in order to get super-clean wines...

You don't think she might just have been an Eisenstein fan?

Yes. That's a great clip.

 

[SFJoe]

A friend just sent me this, which provides further interesting perspective on the irrigation question.

With all the fires burning in the Sierra, dry farming seems more and more like a good idea. Even if a mild El Nino event this fall puts in some more snowpack.

 

[Peter Creasey]

Interesting (but not key) that that article is dated 7 years ago.

. . . . Pete