Writer: Clark Smith
Enological Oxygen Principles and PracticesMEMBERS ONLY
While it sometimes gets a bad rap because too much oxygen can destroy a wine, oxygen is also very important to the winemaking process. Learn the six ways to use oxygen to your wine’s benefit.
Sulfur Dioxide: Fact and MythMEMBERS ONLY
Winemakers have a lot of misconceptions about sulfur dioxide and its use in winemaking. Though somewhat controversial, longtime wine educator Clark Smith shares his views that are backed by science.
The Science of WinemakingMEMBERS ONLY
There is a lot of chemistry involved in winemaking — the better you understand it, the better chance you have of consistently making quality wine. Learn the role science plays and how to use it to your advantage when it comes to Brix, pH, titratable acidity, and more.
Live Chat with Clark SmithMEMBERS ONLY
Live chat with Clark Smith, which took place September 28, 2022.
Determining Ripeness in Wine GrapesMEMBERS ONLY
There is no more critical step in winemaking than picking at the often-fleeting correct moment. Yet ripeness determination is poorly understood and the associated picking logistics are often incompetently executed. If you think satisfying artistic winemaking should be easy, you’ll find making marshmallow crispy treats a more rewarding endeavor. If you’re prepared to roll up