Clark owns Vinovation and sells wine technology which mostly helps produce wines I dont enjoy drinking. To try and ferret out the natural wine in the sea of industrial swill, for most people, it would be easier trying to find fly sh*t in pepper. He makes tools that helps winemakers get there. Main | Hearty Burgundy at Sanford? MORE >>

He fumed at the EUs stupidity for not allowing the Spanish wine industry to "adjust for global warming." During the Q&A one question was posed; couldnt biodynamics and organics help the grape situation? home : wine recommendations : wine girl for hire : bio : articles : contact « Global Warming & Wine Conference: M. MORE >>

An industry answer to Fast Food Nation and Kitchen Confidential, the book paints a distressing picture of a world full of Frankenwines (my word, not Ms. Feiring controls the narrative, one cant help but commend her fairness, quoting him at length. Among other additives are enzymes that deepen colour and boost "mouth feel." Robert M. MORE >>

and "California promotes wines that dont suck" Um.since when did fresh herbs become weird?! And millions of people think that California wines dont suck.but that certainly isnt an indication of greatness. Doesnt the fellow realize there would be no California wine without Europe? Now, what could make the fellow happier? Sheesh. MORE >>

The point of view seems wrong to me as most California and New World wines are made for the market -- the most obvious taste--than the product of a carefully matched grapevine to land and climate and a passionate winemaker who is part artist/philosopher and part scientist. Are there exceptions to the awfulness of California wine for you? MORE >>