TLDR: Postmodern Winemaking

originally posted by Oswaldo Costa:
Well, for starters, jokes stand no chance of being funny if they are not understood.
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needs a venn diagram.

fb.
 
originally posted by Jeff Grossman:
originally posted by Zachary Ross:
Can anyone explain why the jokes are funnier when they're explained? I need a good laugh.
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Your question isn't a joke so its explanation won't be funny.
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Brilliant riposte! Both of us are joking! I'm sure everyone can see it but I'll be glad to explain if it's not funny enough as is.
 
It was more a linguistic bit of carelessness, I feel, on your part. "This phenolic compound has a pKa of 9," say, would have satisfied me totally. Rather than, "Phenol has a pKa of 9," which is just wrong. So find a way to write it that is correct without overcomplicating it, IMO. It lends credibility.
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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 WineBerserker.com this week. [http://www.wineberserkers.com/forum/viewforum.php?f=50]

With apologies, that discussion is rather all-consuming, so I won't be able to jet back here as much as I would like to in the next few days.
 
originally posted by scottreiner:
originally posted by SFJoe:


Anyhow, I look forward to opening some bottles with you sometime. I rather imagine that it would be more productive than the abstract discussion.
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Now we're getting somewhere!
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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, contact me through my website.
 
originally posted by SFJoe:
And hey... what is up with premox, anyway?
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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 wine's ability to consume it, so no dissolved oxygen is present. I call the juice oxygenation process "hyper-oxygenation" because it requires much huge amounts of oxygen all at once.
 
originally posted by Clark Smith:
originally posted by SFJoe:
And hey... what is up with premox, anyway?
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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 wine's ability to consume it, so no dissolved oxygen is present. I call the juice oxygenation process "hyper-oxygenation" because it requires much huge amounts of oxygen all at once.
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Ah, no, a totally different phenomenon where wines whose, say, mid-'80s vintages are showing immortal fall off an oxidative (Bourginon would say sotolon) cliff at an unexpectedly early age. First spotted in mid-'90s vintages of white burgundy, now seen in many formerly long-lived European whites from many sites.

Etiology unknown, or I would at least say unexplained to my satisfaction and that of my more thoughtful colleagues.
 
originally posted by Clark Smith:
party
originally posted by scottreiner:
originally posted by SFJoe:


Anyhow, I look forward to opening some bottles with you sometime. I rather imagine that it would be more productive than the abstract discussion.
Click to expand...

Now we're getting somewhere!
Click to expand...

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, contact me through my website.
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any plans for an east coast tour?
 
"Denis Dubourdieu, a wine consultant and professor at Bordeaux’s institute of oenology, the ISVV, said producers who chaptalise should try to limit the increase in alcohol to 1% abv, to avoid unbalancing other flavours. In theory, that means adding no more than 17g of sugar per litre, he said."

Who am I to tell you to read between the lines here, in any which way that pleases you.
 
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