Clark Smith's Blog
Most wine lovers don't know Clark Smith's name, but he probably helped influence a California wine you enjoyed recently (not to mention a host of others). He runs a company called Vinovation, which I talk about in-depth in the upcoming issue of The Art of Eating.
Vinovation provides a lot of services, but the most famous is de-alcoholization through reverse osmosis. Whether you agree with this practice or not, Clark's exploring interesting realms of wine science at his company, and I won't be surprised if his work overturns the curriculum of enology schools around the world.
I recently discovered that he has a blog named GrapeCrafter, with ongoing conversations about wine science. I guarantee you'll find thought-provoking material on his site, which averages an update a week.
- Whence High Alcohol
Clark Smith, the head of Vinovation, has an Appellation America article about high alcohol levels in California wine. He looks at the complex array of factors that have led us to a world where every California wine has more than 14% alcohol. I see he’s...
- Terry's Latest Catalogs
Thanks to a post on Eric's blog, I see that Terry Theise has released his latest catalogs. As Eric notes, Terry writes with eloquence and passion about Germany, Austria, Champagne, and the larger world of wine. He drips fantastic quotes: You can't...
- Clark Smith On Sweet Spots And Food
After my Vinovation piece came out in The Art of Eating, the magazine received a small flood of letters, some of which are published in the current issue. One of those came from Mark Anisman, who asked how a wine's sweet spot did or did not change...
- Owf Quiet:wine Writers' Symposium
I'm away this coming week, attending the 2007 Wine Writers' Symposium at Meadowood. This year, I'm going on a fellowship, one of a few granted to wine writers who apply with samples of their writing; I applied with my Mosel and Vinovation...
- These Silly Tastings
Numerous people have mentioned yet another wine tasting in which California wines beat out the French. What I keep wondering is not "why do the French keep losing" but "why do this at all?" Napa Cabernets. Bordeaux. Despite some surface...