About the Special Wine Guests - Clark Smith 2/10/14 - 2/15/1 category
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0
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343
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December 27, 2013
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Welcome Clark Smith (intro post, and instructions)
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1
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3147
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February 10, 2014
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Cork vs Screwcap or ???
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8
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5448
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April 1, 2022
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Grosses Gewächs - your thoughts?
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19
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5519
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January 10, 2016
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TN: Six WineSmith Wines...(long/boring)
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1
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10129
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March 9, 2014
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Why do German wines in large bottles
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2
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2094
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March 9, 2014
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Early view of 2013
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0
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936
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March 8, 2014
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Thank You
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2
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1737
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February 17, 2014
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Postmodern Oak in Wine - What Approach?
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0
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1517
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February 17, 2014
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Feral vs Commercial yeasts
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3
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2202
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February 16, 2014
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Reductive Strength
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3
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2632
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February 16, 2014
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The chemistry of wine aging
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1
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1735
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February 16, 2014
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Hyperoxidation
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7
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3213
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February 16, 2014
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Humidity and Brix
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4
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2044
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February 16, 2014
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Skin-Contact Whites & Orange Wines...
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3
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2033
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February 15, 2014
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Techniques to enhance texture
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1
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1654
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February 15, 2014
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High TA High pH wines
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1
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2687
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February 15, 2014
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Minerality question fro Clark Smith
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6
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3353
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February 15, 2014
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Recommendations for the sample pack ('03 Chardonnay & '06 Cabernet)?
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9
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2652
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February 14, 2014
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Thoughts on the white burg Premox issue?
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1
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1536
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February 14, 2014
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How mindful are you in this management of. CO2 in relation to aroma... ?
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2
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1907
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February 13, 2014
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stability without SO2: why and how
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5
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2360
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February 13, 2014
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Volatile Acidity
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1
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1582
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February 13, 2014
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Welcome & Comments/???
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5
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1899
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February 13, 2014
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Sensitive Crystalization??
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2
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1507
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February 13, 2014
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Solution Chemistry
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9
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2452
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February 13, 2014
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The Dreaded T-Word: Terroir
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1
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1476
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February 13, 2014
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Terroir in California
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1
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1528
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February 13, 2014
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Biogenic amines
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9
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3073
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February 12, 2014
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Alcohol & age ability of red wine & white wine
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11
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2733
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February 12, 2014
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