Special Wine Guests - Clark Smith 2/10/14 - 2/15/14 - Wine Berserkers - international wine social media, online community, and discussion

Special Wine Guests - Clark Smith 2/10/14 - 2/15/14

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Special Wine Guests - James Suckling (Archive)
Topics: 24

24 Topics

106 Posts

Last post Re: Are there additional crit…
by zachary l a n g View the latest post November 22nd, 2010, 9:04 am
Special Wine Guests - Terry Theise (Archive)
Topics: 65

65 Topics

364 Posts

Last post Re: Pinot Meunier
by David M. View the latest post February 3rd, 2011, 3:08 am
Special Wine Guests - Richard Geoffroy (Archive)
Archived discussion threads with Richard Geoffroy of Dom Perigon, held September 13-20, 2010
Topics: 22

22 Topics

79 Posts

Last post Re: What makes Dom Perignon's…
by JMunro View the latest post September 21st, 2010, 5:57 pm
Special Wine Guests - Aline Baly (Archive)
Topics: 19

19 Topics

104 Posts

Last post Re: ALINE BALY - Screwcaps?
by araffle View the latest post March 30th, 2011, 5:37 am
Special Wine Guests - Serge Hochar 6/10/13 - 6/14/13
Serge Hochar of Chateau Musar joins Wine Berserkers as our Special Guest
Topics: 17

17 Topics

98 Posts

Last post Chateau Musar 2004 (red)
by Doug Schulman View the latest post June 28th, 2013, 6:29 pm
Special Wine Guests - Thomas Duroux (Oct 22-27, 2012)
The Wine Berserkers Special Wine Guests program continues with Thomas Duroux of Chateau Palmer, October 22-27, 2012
Topics: 18

18 Topics

119 Posts

Last post Re: Cork vs Screwcap or ???
by AdrianReyes View the latest post April 1st, 2022, 12:56 am
Special Wine Guests - Dr Ernst Loosen 3/4/13 - 3/9/13
Welcome Dr. Ernst Loosen of Germany's Mosel Valley to Wine Berserkers. He will join us for Q/A as our Special Wine Guest
Topics: 24

24 Topics

111 Posts

Last post Why do German wines in large …
by kmason View the latest post March 9th, 2014, 9:24 am

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27 topics • Page 1 of 1

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Last post

Welcome Clark Smith (intro post, and instructions)

Last post by Andrew Morris « February 9th, 2014, 4:21 pm
Replies: 1
by Todd F r e n c h » February 9th, 2014, 9:42 am

Please post your questions individually as threads - one thread per topic of discussion - and join in on the discussions when Clark is able to...

1 Replies

2071 Views

Last post by Andrew Morris
February 9th, 2014, 4:21 pm
TN: Six WineSmith Wines...(long/boring)

Last post by Clark Smith « March 9th, 2014, 2:31 pm
Replies: 1
by TomHill » March 5th, 2014, 10:05 am

We tried last night (2/26/14) some of ClarkSmith's WineSmith Wines:
1. WineSmith Chard NapaVlly StudentVnyd/NapaVllyCollege (12.9%;...

1 Replies

9634 Views

Last post by Clark Smith
March 9th, 2014, 2:31 pm
Thank You

Last post by Clark Smith « February 17th, 2014, 2:59 pm
Replies: 2
by Jud Reis » February 16th, 2014, 11:37 am

Clark - as just your average wine geek, just wanted to say thank you for all the interesting posts this week. You have a remarkable ability to...

2 Replies

1435 Views

Last post by Clark Smith
February 17th, 2014, 2:59 pm
Postmodern Oak in Wine - What Approach?

Last post by Andrew Morris « February 16th, 2014, 5:27 pm

by Andrew Morris » February 16th, 2014, 5:27 pm

Hi Clark,

Thanks for coming to sharing your views and knowledge.

In one of the threads, someone brought up Bois Frais Alliers chips used in one of...

0 Replies

1181 Views

Last post by Andrew Morris
February 16th, 2014, 5:27 pm
Feral vs Commercial yeasts

Last post by Andrew Morris « February 16th, 2014, 10:17 am
Replies: 3
by R Roberts » February 12th, 2014, 9:35 pm

Clark,

I've repeatedly heard winemakers say the flavors difference yeast strains impart are inconsequential after a year , yet many go on to tout...

3 Replies

1861 Views

Last post by Andrew Morris
February 16th, 2014, 10:17 am
Reductive Strength

Last post by Clark Smith « February 15th, 2014, 10:28 pm
Replies: 3
by TomHill » February 13th, 2014, 11:19 am

Clark,
Your RedOx Redux chapter on reductive strength & Vern's Warburg apparatus was one of the most eye-opening chapters in the book.
I've read it 4...

3 Replies

1833 Views

Last post by Clark Smith
February 15th, 2014, 10:28 pm
The chemistry of wine aging

Last post by Clark Smith « February 15th, 2014, 9:57 pm
Replies: 1
by Marcu$ Stanley » February 15th, 2014, 2:58 am

Hi Clark. Recently got your book and it is fantastic -- as a basically internet-educated wine drinker without a really deep knowledge of wine...

1 Replies

1394 Views

Last post by Clark Smith
February 15th, 2014, 9:57 pm
Hyperoxidation

Last post by Clark Smith « February 15th, 2014, 9:37 pm
Replies: 7
by Tim Corliss » February 15th, 2014, 1:02 am

Can you share your thoughts on this and how you might do this with a white wine. Thinking along the lines of Kongsgard's techniques. Any benefits to...

7 Replies

2320 Views

Last post by Clark Smith
February 15th, 2014, 9:37 pm
Humidity and Brix

Last post by Clark Smith « February 15th, 2014, 8:03 pm
Replies: 4
by Brian Gilp » February 14th, 2014, 9:06 am

In the thread above you stated. Humidity suppresses brix but encourages mildew, so moderate is best.
Can you elaborate on why humidity suppresses...

4 Replies

1687 Views

Last post by Clark Smith
February 15th, 2014, 8:03 pm
Skin-Contact Whites & Orange Wines...

Last post by Clark Smith « February 15th, 2014, 2:40 pm
Replies: 3
by TomHill » February 12th, 2014, 10:03 am

Clark,
I'd like your observations on these types of wines. Something I didn't see addressed in your book.

I refer to skin-contact whites as white...

3 Replies

1577 Views

Last post by Clark Smith
February 15th, 2014, 2:40 pm
Techniques to enhance texture

Last post by Clark Smith « February 15th, 2014, 2:13 pm
Replies: 1
by Tim Corliss » February 15th, 2014, 12:58 am

I am wondering if you can share some practical techniques to improve or enhance the texture of whites and red wines. If possible, could you give me...

1 Replies

1320 Views

Last post by Clark Smith
February 15th, 2014, 2:13 pm
High TA High pH wines

Last post by Clark Smith « February 15th, 2014, 11:35 am
Replies: 1
by Tim Corliss » February 15th, 2014, 12:54 am

In reading your book, I was trying to follow how this occurs and how to make adjustments. Let's assume you are a small winery without access to...

1 Replies

1998 Views

Last post by Clark Smith
February 15th, 2014, 11:35 am
Minerality question fro Clark Smith

Last post by Andrew Morris « February 15th, 2014, 10:59 am
Replies: 6
by Kevin Harvey » December 27th, 2013, 7:07 am

Clark,
Your Postmodern winemaking has made for excellent holiday reading.
Many of the observations in the minerality section are consistent with...

6 Replies

2833 Views

Last post by Andrew Morris
February 15th, 2014, 10:59 am
Recommendations for the sample pack ('03 Chardonnay & '06 Cabernet)?

Last post by John A Kramer « February 14th, 2014, 9:41 am
Replies: 9
by John A Kramer » February 10th, 2014, 9:24 am

First, wanted to say thanks to the folks at Clark's winery for the extra effort in shipping the wine from the BerserkerDay offer to arrive timely and...

9 Replies

2287 Views

Last post by John A Kramer
February 14th, 2014, 9:41 am
Thoughts on the white burg Premox issue?

Last post by Clark Smith « February 13th, 2014, 5:19 pm
Replies: 1
by brigcampbell » February 13th, 2014, 4:16 pm

Have an opinion?

The symptoms are obvious but speculation regarding root cause run abound.

It is a very popular and sometimes painful topic for...

1 Replies

1230 Views

Last post by Clark Smith
February 13th, 2014, 5:19 pm
How mindful are you in this management of. CO2 in relation to aroma... ?

Last post by John D. Zuccarino « February 13th, 2014, 2:17 pm
Replies: 2
by John D. Zuccarino » February 13th, 2014, 9:52 am

Comments on the biggest misconception that CO2 is acidity when we know its not acidity unless its carboxylated ... How mindful are you in this...

2 Replies

1572 Views

Last post by John D. Zuccarino
February 13th, 2014, 2:17 pm
stability without SO2: why and how

Last post by Clark Smith « February 13th, 2014, 1:19 pm
Replies: 5
by Doug Schulman » February 12th, 2014, 8:35 am

Clark,

I've been reading through parts of your book and your responses so far here, and I see that you've mentioned making a red wine without SO2...

5 Replies

1947 Views

Last post by Clark Smith
February 13th, 2014, 1:19 pm
Volatile Acidity

Last post by Clark Smith « February 13th, 2014, 10:11 am
Replies: 1
by Seth M. Long » February 13th, 2014, 9:31 am

Clark,

Your book is fantastic as have been your column in Wine and Vines. Thanks for agreeing to spend some time here to share more perspective and...

1 Replies

1270 Views

Last post by Clark Smith
February 13th, 2014, 10:11 am
Welcome & Comments/???

Last post by TomHill « February 13th, 2014, 7:00 am
Replies: 5
by TomHill » February 11th, 2014, 3:28 pm

Clark,
Thanks for coming here (once again) to share your knowledge with us on WB. Truth be told, all the blathering/bloviating
around here on...

5 Replies

1560 Views

Last post by TomHill
February 13th, 2014, 7:00 am
Sensitive Crystalization??

Last post by TomHill « February 13th, 2014, 6:53 am
Replies: 2
by TomHill » February 12th, 2014, 11:46 am

Clark,
Realizing this is probably outside your areas of expertise: Do you have any thoughts on RandallGrahm's
Sensitive Crystallization stuff?? Does...

2 Replies

1194 Views

Last post by TomHill
February 13th, 2014, 6:53 am
Solution Chemistry

Last post by Clark Smith « February 12th, 2014, 6:47 pm
Replies: 9
by Andrew Morris » February 10th, 2014, 7:05 am

Hi Clark,

Great to see you here.

In the book, you say that the solution chemistry model for wine is false.

Do you mean provides an incomplete...

9 Replies

2155 Views

Last post by Clark Smith
February 12th, 2014, 6:47 pm
The Dreaded T-Word: Terroir

Last post by Clark Smith « February 12th, 2014, 6:39 pm
Replies: 1
by TomHill » February 12th, 2014, 11:57 am

Clark,
Wines can display:
1. Varietal character...for those who worship at the altar of varietal typicity,
2. Terrior...the sense of...

1 Replies

1169 Views

Last post by Clark Smith
February 12th, 2014, 6:39 pm
Terroir in California

Last post by Clark Smith « February 12th, 2014, 6:33 pm
Replies: 1
by stevetimko » February 12th, 2014, 2:33 pm

Which places in California do you feel display terroir and which claim terroir that doesn't show up in the wine?

1 Replies

1233 Views

Last post by Clark Smith
February 12th, 2014, 6:33 pm
Biogenic amines

Last post by Clark Smith « February 11th, 2014, 10:51 pm
Replies: 9
by Emilio Castelli » February 10th, 2014, 9:20 am

Hi:
I've heard you say that wild yeast fermentations produce higher levels of biogenic amines. Can you point us to the research behind this?
Thanks
E

9 Replies

2526 Views

Last post by Clark Smith
February 11th, 2014, 10:51 pm
Alcohol & age ability of red wine & white wine

Last post by Clark Smith « February 11th, 2014, 10:47 pm
Replies: 11
by Andrew Morris » February 10th, 2014, 9:19 pm

You mention this in the thread about the wine in regard to the rose.

I get that higher alc is bad for age in reds, but how does it affect whites and...

11 Replies

2370 Views

Last post by Clark Smith
February 11th, 2014, 10:47 pm
Cognitive enology?

Last post by Clark Smith « February 11th, 2014, 8:10 pm
Replies: 15
by Roberto Rogness » February 9th, 2014, 5:44 pm

cognitive enology ?!?!?!?

15 Replies

2691 Views

Last post by Clark Smith
February 11th, 2014, 8:10 pm
Colloids and aromatics

Last post by Clark Smith « February 10th, 2014, 9:53 pm
Replies: 1
by Stewart Johnson » February 10th, 2014, 9:24 pm

Hi Clark. Can you elaborate on this subject. I gather that your model of good colloidal structure also binds/stabilizes/sequesters aroma molecules --...

1 Replies

1178 Views

Last post by Clark Smith
February 10th, 2014, 9:53 pm

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