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.

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!

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

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

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?

Proposed changes to UK wine regulation could precipitate a race to the bottom, and damage the growing UK wine production sector immensely https://t.co/cbA6vXNZCs @DefraGovUK @wstauk @Wine_GB

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

@davidroundmw @ACQuinney @jamiegoode @gilescooke @BethKellyMW @camelvalleybob @cox_home 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. @WSTA_Miles might well disagree 🧐 https://t.co/KHsBQw4GMo

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.

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

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.

Riveting as usual @FelicityCarter. Awesome article on @areniglobal https://t.co/g3tM3SVFW1

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?

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?

Published yesterday on @SevenFiftyDaily, an article on a piece of vineyard tech that I think is incredible!

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

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! https://t.co/9SQs10gXU6

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… https://t.co/EVjX6g9j02

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.

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!