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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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The Benefits of Sulfate-Free Wine

The typical California wine experience. You love it in the tasting room and you take it home and have it... You're $400 for a napa cab. And when they're a year old, and then after two or three years, they just fall apart. I make sulfite-free wine. My best wines are the ones that I age without any SO2 for five or six years in old barrels. The guys at Davis will tell you that without SO2, the wine has to be kept cold all the time and has to be drunk within the Europe vintage. That's just not true.

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