A piece I’ve written for @Jancis_Robinson on the history of biodynamic viticulture in the Americas. This has been underway for nearly a year and I’m thrilled to have it live! jancisrobinson.com/articles/biody…

Silicon Valley Bank has failed and its assets are being sold off by the US government. SVB was a staple of US wine, famous for its annual wine industry report. Its wine arm financed numerous winery and vineyard projects, but it lost the confidence of its tech clients.

Most recent piece for @Jancis_Robinson on an incredibly graceful estate acquisition that happened in 2019, and which is just beginning to release wines under the new ownership…jancisrobinson.com/articles/grace…

I had a piece published in Wine & Spirits magazine this week and was ecstatic to see it mentioned in Josh’s editor’s note! Print feels good! If you’re curious about the project that spawned some of Oregon’s best producers, please go read! nxtbook.com/nxtbooks/wines…

Are there any estate canned wines out there? Doesn’t have to be canned at the estate just a property that owns and farms their vineyards, makes the wine, and sells it with their name on it

Published yesterday on SevenFifty Daily, an article on a piece of vineyard tech that I think is incredible! daily.sevenfifty.com/a-game-changin…

If I was making an ascorbic acid add for BIB and my FSO2 is at the recommended 30mg/L what would my add rate be in mg/L?

Is there a legal max add rate for CMC in wine? I cannot find one and I am told it’s regularly used in bread and ice cream so perhaps there’s not?

Riveting as usual Felicity Carter. Awesome article on ARENI Global areni.global/how-a-hong-kon…

They way this is presented is ‘outsourcing jobs’…but, long term is this not the best solution? Painful up front but bulk shipping does cut carbon and if you know 50% of exports go one place…it makes sense? I want more insight. newsroom.co.nz/future-of-vill…

Do you or anyone you know deacidify using Acidex? Would love to know what rate and if you have to add tartaric before using?

David Round Adam Quinney🏴󠁧󠁢󠁥󠁮󠁧󠁿 Jamie Goode Giles Cooke MW Elizabeth Kelly MW Bob Lindo Philip Cox I reckon the paragraphs for ‘blending wine’ ‘wine certification scheme’ and ‘transformation’ proposals a potential chase to the bottom, bearing in mind the imminent huge rate of UK wine duty.👇 And bad for English wine. Miles Beale might well disagree 🧐 gov.uk/government/new…

Proposed changes to UK wine regulation could precipitate a race to the bottom, and damage the growing UK wine production sector immensely wineanorak.com/2023/05/23/pro… Defra UK WSTA Wines of Great Britain

On Saturday evening I was served a salad with pine nuts. As of Monday morning everything tastes bitter…I’m not saying this is definitively what’s happened to me but if you’re about to go into an MW exam on June 5th or 6th perhaps stay clear of pine nuts. foodauthority.nsw.gov.au/about-us/scien…

Does anyone have a video of transfer method for sparkling wine? I can’t visualize how you transfer out of bottle under pressure. Are you using a pump? Are you literally upending bottles? Is it ever used for anything beyond small format and large format? YouTube is not helpful

Have you ever had to lime vineyard soil and did you use calcium carbonate, calcium hydroxide, or calcium oxide? At what rate? What type of soil do you have and what was the pH pre amendment?

Looking for winemakers who keep a lees solera for their white wines. Idea inspired by Josh Bergstrom but am wondering if anyone else does it

Perhaps I’m harsh, as my friend points out down the conversation, nobody wants to look uninformed but…as a wine consumer you aren’t expected to be an expert. And even if you are an expert - that list was crafted by someone who put those wines on it because they are STOKED

If you’ve ever thought about the chemical considerations behind wine packaging…then we could have a long chat! Been thinking about it for ages and finally wrote about it for GuildSomm International! guildsomm.com/public_content…

I’m on here for what I usually want…geekdom. Anyone know if Chardonnay had more citric acid than other white varieties? Or is the higher diacetyl in certain chards solely attributable to different LABs? PS- I did pass MW theory- this is still what I think about at night.