Bacterial Magic

One might argue that the greatest collateral damage of conventional wine making is the loss of fermentation. This might sound odd as what is wine if not fermented grapes? However, in the process of adding enzymes, selecting yeasts, inoculating bacteria, and manipulating color, texture and flavor, fermentation has been all but eradicated.* If not fermentation... Continue Reading →

A Good Egg

I did not come to Australia expecting to fall in love with eggs. Truth be told, eggs and I have been having a pretty serious love affair for a while now, but this trip has taken it to the next level. I don't know what they feed their chickens here, but the eggs they produce... Continue Reading →

We Made Cremant!

The process of making the Cremant began at 8am. The Pinot Gris juice that, just a day and a half before, we had put into the tank to separate, was ready to be put to work. First, the clear juice was removed and mixed with a small amount of the first fermentation of the wine.... Continue Reading →

Harvest Time and I Feel Grape!

I am currently in the town of Ammerschwihr in Alsace, France. Alsace borders Germany and has changed hands many times in its history. This ancient straddling of people and place is reflected in the feel of the region; from the architecture to the food and language. I am staying with Christian Binner, a winemaker who... Continue Reading →

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