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Clark Smith - Postmodern Winemaking

Beyond Organic Wine

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How to Make a Healthy Wine

The problem with barrels is if they're not really old and I don't own any barrels that are less than 20 years old. If you have a barrel that's say three, four, five years old, it doesn't have any flavor or any positives to it. So when the wine is ready to bottle, except that it has this harsh pithy wood tannin, then you'll take it out of barrel and run it at a very low rate - usually less than one milligram per liter. And just give it a tan and haircut. Finally, there's cliqueage, which is what you do when you're expecting, you know, a parker or somebody

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