NPR Science Friday (1998 archive)
A wide-range discussion of winemaking science [49-minute RealPlayer stream]:
http://www.npr.org/ramfiles/980123.totn.02.ram

Guests:
Rory Callahan
President
Food & Wine Associates
New York, NY

Thomas Henick-Kling
Associate Professor, Enology and Microbiology
Cornell University-New York State Agricultural Experiment Station
Geneva, NY

Susan Ebeler
Assistant Professor and Assistant Analytical Chemi… Continue

Wine kiosks to be added at 100 Pa. supermarkets
http://www.miamiherald.com/business/nation/v-print/story/1396028.html

"Patrons would slide a driver's license into the machine to prove they are 21 or older. A camera would also ensure that the person and the license match. The buyer would also have to breath into a device that would measure blood-alcohol level."

I, for one, am proud to say that I do not live in P… Continue

Here is a continuing series of articles, "One Barrel", from the San Francisco Chronicle. It chronologically documents the making of a single barrel of a Mendocino County field-blend. The currently available, and future, articles can be accessed from the Recent Entries links, located in the right-hand column of the page.

http://www.sfgate.com/cgi-bin/blo… Continue

A few weeks ago I was so excited to see that iTunes was down loading a podcast. I was so surprised to see that it was a Cellar Dweller podcast. It is great to hear Dave and TOG back together again. I ahve enjoyed listening to the older podcasts. Now there are new ones that I can look forward to. Keep up the great work you two.

I am fermenting Cab right now that was picked last week outside of Lodi Ca. The vineyard is owned by someone who grows under contract for a rather large winery. We were a… Continue

Glad to see this page is here. I've been listening to the backlog of shows and love them, and was glad to hear eventually that the community had been enhanced via this website. I guess I'll write whatever I feel like in this blog, but mostly it'll be on topic discussion of my latest wine experiments. Right now I've got a pale of juice, half pinot grigio and half chardonnay, that I hope to start fermenting in a few weeks. The delay is only because of previous plans for memorial day weekend and th… Continue