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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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The Role of Aromatic Integration in White Wine

Brett is out-competed by all the other microbes in the wine if you're not using sulfur. Even if there is Brett that's producing some breadiness, it gets absorbed into that structure. Do a tasting of a dozen wines and 11 California Cabernet's and one Bordeaux and people will think the Cab tastes like Kool-Aid. Because they come from such delicious grapes that everybody else wants them.

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