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A whole bunch of hot air

Simon J Woolf
Features
8
Winemakers love to talk about “terroir expression” - a slippery phrase, but for me it readily translates into variety, regionality and interest. Small artisan producers often adopt and justify traditional, low intervention techniques to achieve that expression. For example: Wild yeasts produce more complex ferments Unfiltered wines are more vibrant

2012 Redux: Embracing the Chaos, The Science of Sour Beers

Tom Mansell
Features
0
Palate Press has selected our top ten stories from 2012 and will publish a 2012 Redux article each weekday until January 4, 2013. These stories highlight our featured columnists, widely recognized contributors, and most popular works published through the year. The Palate Press editorial board hopes you enjoy these highlights as we look

Making Wine: The Use of Enzymes in Modern Winemaking

Geoffrey Moss
Wine Spotlight
6
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 to make more extracted and more aromatic wines and to accelerate the winemaking process.  They also have the

Embracing the Chaos: The Science of Sour Beers

Tom Mansell
Features
2
Sour beers, with their bright acidity and vinous, funky qualities, start to bridge the gap between beer and wine. It took a trip to the Great American Beer Festival and several brewery visits (just to be sure…) for me to get a grasp on the movement that presents beer, tarted

Seeking to Define Natural Wine

W. Blake Gray
Features
21
Except for the absence of tie-dye, the second annual Natural Wine Week in San Francisco could have been an event right out of 1967. It was as well-intentioned and disorganized as a Be-In because nobody was really in charge. It's-read more-