Postmodern Winemaking

Clark Smith is winemaker for Diamond Ridge Vineyards and his own WineSmith Cellars. He consults with hundreds of winemakers and is an Adjunct Professor at Fresno State University and Florida International University, and lectures widely on wine chemistry fundamentals. His Best-Of-Appellation evaluations panel at AppellationAmerica.com explores the emerging regions of the United States and Canada, and his column "The Postmodern Winemaker" has appeared since 2009 in Wines & Vines magazine.

Preface
Introduction

Part I: Principles
1. The Solution Problem
2. Creating the Conditions for Aging Gracefully
3. Building Structure: The Basic Tool Kit
4. The Seven Functions of Oak
5. Vineyard Enology: The Power of Showing Up
6. The Vicinal Diphenol Cascade: Red Wine’s Defining Reaction
7. Redox Redux: Measuring Wine’s Oxygen Uptake Capacity
8. Speculations on Minerality
9. Winemaking at High pH
10. Integrated Brettanomyces Management
11. Harmony and Astringency: Nice and Rough

Part II: Practices
12. Winemaking’s Lunatic Heroes
13. Gideon Beinstock’s Mountain Magic: Handling Extreme Terroir
14. Randall Grahm: California Dreamer in Search of the Miraculous
15. Bob Wample: Thinking Like a Grape

Part III: Technology
16. Pressing Matters: A Postmodern Tale
17. Some Like It Hot
18. The New Filtrations: Winemaking’s Power Tools
19. Flash Détente: Winemaking Game Changer

Part IV: Philosophy
20. Spoofulated or Artisanal?
21. Science and Biodynamics: The Limits of Rationalism
22. Natural Wine Nonsense
23. Yeast Inoculation: Threat or Menace?
24. New World Identity and Judging Reform
25. Liquid Music: Resonance in Wine

Appendix 1. Winemaking Basics
Appendix 2. Navigating the Postmodern Calendar

Notes
Glossary of Postmodern Terminology
Index