Esca – Parce Que


Yeah I know you aren’t interested in trunk diseases, but I ought to be, so that is why these are going here.  Esca apoplexy sounds impressive too, so you now have that going for you too.

imw asked about this particular disease in 2015 –

Looks like Esca is part of a family of fungi affecting the woody parts of plants and spreads its spores during the spring and fall rainy season and attacks open wood wounds from the pruning cuts.  This seems to be true for Eutypa Dieback (which I had heard of) and also Botryosphaeria dieback, and Phomopsis dieback (which I hadn’t); these pathogens are part of the Diatrypaceae family.


Biggest mistakes about Matt Kramer’s 3 Biggest Modern Wine Mistakes

Matt Kramer (MK) has some solid suggestions here, 1. Use large wine glasses for vintage, extended lees aging, and I’ll add for rosé Champagne.  2. Quality of the final wine is whats important over process of production. 3. You need to go find great wines, they aren’t coming to you. However I think that these are far from the biggest mistakes, not or many modern problems.

Matt Says that vintage champagne has to be lees aged for three years, and thats pretty close to true, but in truth the wine needs three years total elevage ( aged in bottle) with at least 1 year on the lees aging.  I know Im splitting hairs but Im self important and like to hear my self type, in either case He is right to say that 5 years for the canadian wine is a long aging on the lees.  But I think more important than using a oversized glass for rich champagne it is more important to buy yourself shear rim glasses.  Yes, that means that you will lose a glass every now and again but it makes it much better to spend the money on shear rimmed glasses than ruining the nice wines you (more…)


Was reading Adler Yarrows weekly reading list, and my interest was waning, as Id read most of the articles or something in a similar vein, so my eyes ran up the old article list and this one caught my eye. I really like this article on Luca Turin, it’s just enough to lure me in to buying the books discussed, and I queued up the TED talk referred to in the article, but thought I should post the links first.

After watching the video, I’m quite hooked. Will try and report back after the books.

No, electron swapping is not like wife swapping.

So really no need to read this article unless you like geeking out on wine science.  the jist – reduction occurs in oxygen-phobic winemaking and in mild cases can just blow off with air exposure, in bad cases drop a penny in, not sure why but seems to work.  Oh and also Kerith Overstreet, M.D is a lady who may have had a wife-swapping gone awry as she compares the benign electron swapping with wife swapping and at least cops to the electron swapping being ‘better.’

In either case, I think that I’m still not feeling fully informed on the subject, Dr Overstreet does a nice job of talking about NADH and how it oxidizes and reduces in the fermentation cycle, but as Alan Meadows points out the introduction of oxygen and ‘remedying’ the reduced notes happen in post malo.  if the reason for the taste is the result of non transformed acetylaldehyde, I guess I understand, but thats not so clear, but I’ll have to read more as to how oxygen or copper help the situation.  Will report back as I read further.


After a bit of snooping this wine anorak article seems more comprehensive though you are going to read about screwcap reduction for a while…

PREMOX Science

Well this is probably just for the geekiest of wine lovers, but an interesting article about a problem that plagues white burgundy and burg lovers. Dr Valerie Lavigne talks about her 10 years of study into Premox.  Just a couple thoughts and reflections.

1.  Vine Vigor- This seems to go in the opposite direction of common practices that prefer hydric stress to cause deeper roots and more layers. Has there been continued drought conditions in Burgundy? And will this lead to Burgundy producers drip irrigating?  Will be in (more…)

Keep it Simple Stupid…

This picture is from the article on chicago food and wine festival, their link and article are at the bottom of this post.

Its nice to see that the wine world seems to be coalescing around the same message to all consumers, as set forth by Master Sommelier Larry O’Brien.

1.  Figure out what YOU like to drink and a little of how to describe it. Sometimes thats even just “I like brand x, do you have it?” Chances are we don’t but we’ll most likely be able to point you to something similar. And the other important thing is to trust your own palate, just because your wine buddy swears by Carignan from anywhere Carignan wasn’t meant to grow, fo