Palate Press

    • On Palate Press: Old wine research we’re still trying to finish

      My piece for Palate Press this month asks what California (proto-Davis) wine researchers were doing in the era before mass spectrophotometers and DNA sequencers and even automated pH meters and all the other fancy stuff wine scientists consider essential today. The short story is that they were trying to figure out what grows best where, and how, which is fundamentally what ...

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  • Yield and quality, and epistemology (on Palate Press)

    … peoples’ experience suggests that more may be going on than science has yet to document. 3. It’s a perennial question for a reason (or two): it’s interesting, and it’s important. And revisiting interesting and important things is worthwhile. 4. Richard Smart wrote an article for Wine Business Monthly back in 2004 proving, via contrary anecdotes…

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  • On Palate Press: Sustainability, in New Zealand and elsewhere

    …My September piece for Palate Press asks, “Is New Zealand the world’s most sustainable wine producing country?” to which the answer is: quite possibly, but the metrics we have don’t exactly say. The more important point is that sustainability is an excellent tool for industry self-improvement and a pretty terrible tool for comparisons between…

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  • Using a log splitter to perform surgery and other thoughts on alcohol regulations

    … My August piece for Palate Press, up today, reviews some of the recent literature on what alcohol restrictions do for public health. I’d hoped, when I first logged in to PubMed, for one of two things. 1. Three or four reviews showing that placing restrictions on alcohol reduces consumption by “everyday” drinkers but doesn’t change heavy drinkers…

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