fermentation Archives | Palate Press

11 min read

A ten-hour drive southeast of the historic town of Tequila in the Mexican state of Jalisco, you arrive in Oaxaca, the primary source of truly amazing beverage, mezcal. Few outside of the beverage community have heard of mezcal. Even fewer know anything about it. Yet everyone has heard of tequila; Read More

A whole bunch of hot air

Simon J Woolf

Features Wine Spotlight

3 min read

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 Read More

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

Tom Mansell

Features

1 min read

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 Read More

Making Wine: The Use of Enzymes in Modern Winemaking

Geoffrey Moss

Wine Spotlight

4 min read

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 Read More

Embracing the Chaos: The Science of Sour Beers

Tom Mansell

Features

10 min read

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 Read More

Fermentation, Civilization: How History and Human Thirst Go Hand in Hand

Emily Towe

Features

8 min read

"There is an alcoholic haze at the center of our galaxy." No, that sentence isn’t an example of fuzzy-headed navel-gazing after a night of over-imbibing. It is an excerpt from Dr. Patrick E. McGovern’s 2009 book “Uncorking the Past: The-read more- Read More

Meet Brett: Why You Do or Don’t Want It In Your Wine

Erika Szymanski

Features

7 min read

Have you met Brett? Brett is mentioned so often in the wine industry that you might think he’s Robert Parker’s protégé nephew. Not so, but the truth is just as controversial. Brett, known technically as Brettanomyces bruxellensis, is a yeast.-read more- Read More

Seeking to Define Natural Wine

W. Blake Gray

Features Wine Spotlight

5 min read

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- Read More

Mezcal: Tequila’s wild, artisanal cousin

A whole bunch of hot air

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

Making Wine: The Use of Enzymes in Modern Winemaking

Embracing the Chaos: The Science of Sour Beers

Fermentation, Civilization: How History and Human Thirst Go Hand in Hand

Meet Brett: Why You Do or Don’t Want It In Your Wine

Seeking to Define Natural Wine

2018 Ghost of a Chance Wines “Gangster of Love” Red, Sierra Foothills

2020 One Flock Sauvignon Blanc

2020 One Flock Red Wine, California

Bellenda San Fermo, Conegliano Valdobbiadene DOCG Prosecco Superiore, Brut

2021 David Frost Sauvignon Blanc, Western Cape, South Africa