The cellar hands had little interest in tasting wine with us. Maybe they didn't like the taste, or maybe working at a winery was as much a job to them as picking apples or working in a factory.
The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
One of the things a lot of people look for in wines – in particular young-drinking wines – is a good dose of clean, expressive fruit. Logically, a great number of winemakers seek to provide just that, in a prec...
The seminar was ground-breaking for UC Davis, which previously always called Brettanomyces in wine a "spoilage organism." This was the first time the university acknowledged that brett is an important part of some wines' terroir.
Enzymes are a natural and fundamental element of the winemaking process. Nowadays, they are also a commercial product found in many wineries, another utility in a winemaker’s toolkit. They have the potential ...