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Clark Smith
Приєднався 18 лис 2007
WineSmith 2021 Tannat
WineSmith winemaker Clark Smith talks about his connection to Tannat through his micro-oxygenation guru, Patrick Ducournau of Madiran, where Tannat is the traditional variety. Patrick invented MOx to tame its tannins. In this video, Clark presents a very different sort of Tannat from the Heringer Estate in Clarksburg, California that is one of his most popular wines.
Переглядів: 122
Відео
WineSmith Reincarnation
Переглядів 1062 місяці тому
World- renowned winemaker Clark Smith talks about the maverick philosophy of his thirty-year-old WineSmith brand. the drama of the pandemic, and how he has regained control of his experimental, Eurocentric brand.
Casemates 2019 Grenache & 2021 Tannat June 2024
Переглядів 457 місяців тому
Casemates offer: 4 pack of two botles of each. SRP $160.00.
Jed Regan Double salting at home
Переглядів 527 місяців тому
Jed Regan is a Minnesota winemaker working with Marquette , Frontenac and other high-acid cold-tolerant hybrids. Here he describes a system he built for deacidifying small batches via the double-salt process.
Sound Nutrition sings What Are You Doing New Years Eve?
Переглядів 6011 місяців тому
Sound Nutrition sings What Are You Doing New Years Eve?
Wine Additives
Переглядів 10811 місяців тому
Julie Halpert interviewed Clark for her article in National Geographic Magazine on the topic of wine additives on July 5, 2023. In this video conversation, they go over the entire approved additives list from Title 27 CFR 24.246 of the Federal Register www.ecfr.gov/current/title-27/chapter-I/subchapter-A/part-24/subpart-L/section-24.246.
The Magic of Tartaric Acid
Переглядів 37811 місяців тому
Winemaking guru Clark Smith explains the importance of the tartaric acid equilibrium and explains the system he uses for the making of modern fresh white wines at low pHs (3.2 - 3.4) and reds designed to evolve at pH 3.70-3.85.
WS DRV 2017 Cab Franc
Переглядів 218Рік тому
WineSmith Winemaker Clark Smith tells the story of eleven vintages of Cabernet Franc he made from Diamond Ridge Vineyard, culminating in the 2017. This amazing property in high altitude Lake County combines many unique features for this vigorous and challenging variety: It's volcanic soil restricts excessive canopy, forcing the vine's energy into the root system and imparting mineral energy to ...
Tannin Terminology
Переглядів 61Рік тому
In an excerpt from his course, Winemaking Fun-damentals Made Easy, Clark describes the tannin terminology he worked out with the French firm OenoDev to parallel the French terms long in use.
A Simplified View of Phenolics
Переглядів 52Рік тому
Phenolic chemistry is the most important and most baffling challenge enologists face. Here Clark boils the subject down to its essentials, employing his skills as a technical cartoonist.
Seven Functions of Oak
Переглядів 81Рік тому
A thorough discussion of the functions of oak from Boise France with much data from INRA in Montpelier. California winemakers focus entirely to the sixth and seventh functions, curing aromatics and toast aromatics with no real grasp of the five essential functions, without which aromatics cannot be properly achieved: co-extraction, colloidal structure, sweetness, framing and aromatic integration.
Four methods to make white wine
Переглядів 129Рік тому
The first thing a winemaker must do is to decide what methodology she wishes to employ. Here are the four points of the compass. It's essential not to mix them up!
Winemaking for Dummies
Переглядів 197Рік тому
Welcome to my world. An introduction to how wine is made and the many distinctions between white wine and red.
Wine Service and Glassware
Переглядів 63Рік тому
The Ins and Outs of the many cork pullers and glass types that pervade wine service. An excerpt from my Winemaking 101 course at Florida International University.
Sulfites and Health
Переглядів 67Рік тому
Sorting fact from myth in this bafflingly complex topic loaded with misinformation.
WineSmith 2019 Bates Ranch SCM Grenache
Переглядів 1782 роки тому
WineSmith 2019 Bates Ranch SCM Grenache
WineSmith 17 / 18 / 19 /20 Petit Manseng
Переглядів 2653 роки тому
WineSmith 17 / 18 / 19 /20 Petit Manseng
WineSmith six pack Reds Holiday Offering
Переглядів 1423 роки тому
WineSmith six pack Reds Holiday Offering
In Bolivia, we also have tannat, but here we have high alttitude, that also helps to soften the tannins, even we have some 2024 and 2023 as current releases that are ready to drink, if you are interested in trying, there is an importer that has them in US, is called llama wines, the one that I recommend is the campos de solana único
I'd love to taste your wines
🌌✴️🌜🚢🚢🚢⛅☁️☁️⭕⭕🪜🪜🪜
Hi Clark, are you Micro Ox-ing these wines post-AF before going down to barrel for such a long time?
By all means. Only way to go.
@@winesmith1 thank you!
☝️🖐️🙂🪄🎀🔓🔓🔓🌁🌌🌁🔓🔓🔓🎀
très bien! Thanks
Hi Clark, I was considering enrolling in your Winemaking Fundamentals Made Easy Online course, however I do have one question. If I'm located outside of the USA, would I still be able to receive a hard copy of the 550 page course syllabus? I'd be very keen to have it and, as you say, it would likely be a valuable resource and reference for years. Thank you
Hi Marcus. Thanks for your interest in the course. The answer is yes. We often do this. We just sent hard copies to Australia and Sweden. In both cases, the US postl service rate was about US$85, from which we deducted $17.10 that Priority postage within the USA costs us. You'll have to tell me where you live to get an exact quote, but it shouldn't be too bad. Please go to www.modernwinechemistry.com and message me from there.
@@winesmith1 Thank you Clark that’s much appreciated. I live in Ontario, Canada so I imagine the shipping won’t be too bad. Cheers!
The postage is US$74.00 minus the $17.10 we allocate for U.S. shipping, thus US$56.90
Clarks book change my winemaking world, a must read
Great lecture! Amphorae or Αμφορέας was Greek invention.
My dear friend and mentor. Well done Clark! Keep content like this coming!
He is one of best winemakers in the world, I recommend trying his wines
Great content, thank you for sharing! Love your book too!
💋 Promo-SM
Congratulations on opening the tasting room up! may I get to know when it is?
Sure. email me your email address and I'll put you on the list. clark@winemaking411.com.
@@winesmith1 Just sent!
I've never seen this shape of wine glass: ua-cam.com/video/-b-BWueN9ts/v-deo.html
Hi Clark, Your a master. Can you tell me what type of resin should be used for va removal ,ionic transfer.Thanks J
Hi Jay. We use Purolite 103a. Recharge with KOH. If ethyl acetate is present, stop at an exit pH of 9.0. If not, you can go all the way to 6.0. For best results, use an 80-dalton porosity. For further info, write me at clark@winemaking411.com.
Looking forward to trying it - casemates offer soon?
Oh I remember that car ride.. pretty sure Billy looked green from the ride 😄
Turn up the volume
Brain.....is here .
Super excited for this!! 🍷 🦄
This man is on the same level as the Grateful Dead. Just as they made music for musicians, He makes wine for winemakers. I look forward to this for it is likely 750ml of masterclass.
Best meatloaf sandwich requires a day or two of resting in the fridge! In my humble opinion of course.
No question about it. Fresh out of the oven is goodtexture-wise, but just like lasagne, a day or two in the fridge really intensifies and marries the flavors. The stuff also freezes well.
Only problem was that I wanted to eat the steak 🙂 Love that you don't have to flip it. NM
Excellent tutorial - part two at ua-cam.com/video/N76UnEc_3d4/v-deo.html
Great job Nicolas and John, quite valuable insights.
Cheers, lol never have to much wine bud. Looking fir the next video
👏🏻
Tried it. One does not go on Keto or Carnivore for culinary aesthetics. One does this to (a) get A1C down and/or (b) lose weight. The lack of carbs accomplishes "a". Unappetizing food helps accomplish "b". This dish curbs the appetite.
Gotta disagree. The subsitution of pork rinds for breadcrumbs adds a lot of flavor and nice texture.
ua-cam.com/video/fwEcRr5UKCk/v-deo.html
Great update Clark, enjoyed every minute! Sandra is coming along in great strides…congrats!
Sold…in for a case! (At least)
My wife loves her air fryer makes the best pork chops chicken steak fries the list goes on healthy cooking at its best
The background chanting is blocking out the interpreter..........
That is far from being rare, the piece you have is an undercooked steak dear.
Enjoying this wine now while watching this. I smelled many different dried fruits, raisins etc. Really an enjoyable wine, Clark!
This is GREAT!!!! Made mine today !! Had it with a cup of Penfolds St Henri 🍷 shout out to you chef 👨🍳
Love the apron 😂
How exciting Clark! I remembered that you brought this up during a few of our group discussions last year. Are you looking to utilize this process in any of your beautiful creations? Would be curious to see what it does for your Norton, Tempranillo or Saint Laurent (or any of your wines for that matter!).
Oh yes. I used it in 2019 on the Tempranillo and Malbec - blew my mnd. Last year I did it on everything. Fabulous resuls except the Tannat, because the Heringer is so feminine, but the DTMA made it a tannic monster that will need a lot of age. I won't do that again. But the others are a big step up. A real game changer.
I love the crunch when she bit into it, that says it all. Could you spray or brush the grill to stop the sticking? Thank you 👍👍🍷🎶🇺🇸
You just need to keep it moving by shaking every few minutes. Also, you want to sray down the grill after cleaning with distilled water to prevent scale, which causes sticking.
Thank you for your video, been thinking of getting an air fryer. You pretty much sold me on the idea. Hope Phillips isn't to expensive, living on social security sucks. Thanks again 👍👍🍷🔪🎶🇺🇸🇺🇸
Amazon Prime has it at $200. www.amazon.com/Philips-Kitchen-Appliances-HD9721-99/dp/B07VDVD4VJ/ref=sr_1_2_sspa?dchild=1&keywords=philips+air+fryer&qid=1625792099&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyRlFSSjROUlUyWFpWJmVuY3J5cHRlZElkPUEwMTQ3ODA5NEMwMFlYMVFSRDBVJmVuY3J5cHRlZEFkSWQ9QTEwMTU5NjQyTkZHRVgySDNQVkFEJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
Forgot to say" meatloaf sandwiches was my dads favorite ".
It gets better in the fridge. I love a heated slice with melted smoky cheddar, BBQ sauce, tomato and mayo on lightly toasted whole wheat.
Oh yes. I like melted smoked cheddar, BBQ sauce, tomato and mayonnaise on sliced multigrain. Heaven.
Enjoyed your video and your special tricks of your meatloaf. I like your special treatment of it. Thank you so much👍🇺🇸
Super excited about this release Clark! Thanks for the thorough review , wine lesson and comparison to your wonderful WineSmith Cab…can’t wait to try it!
Can i buy youre wine?
www.winesmithwines.com. Use the promocode IKNOWCLARK for a 20% discount.
Wooow you really rocking the hell out of this dish. Thank you for all the good cooking tips
Hey....that’s my Pop! 🎤🛳👨✈️
Hi Clark. I would love it if you would include the written recipe and instructions for the things presented in your videos.
Shall do. I usually do, but I see I missed this one.
Clark, how many cases did you make?
Hi Bill. Apparently not enough. We made 137 cases. Our investors grabbed 7 and yesterday we sold the rest on Casemates.com. I think we have four bottles left. We'll make more next year.
Hey 👋 nice dish