Clark Smith is a winemaker and consultant who is stirring up the world of wine because he’s not afraid to say he uses micro-oxygenation, oak chips or reverse osmosis. In a world where wine is frowned upon, even shunned, if it’s not estate-grown and made as naturally possible without the brazen intervention from its winemaker, Clark’s philosophy is both refreshing and terrifying to both winemakers and consumers (I told you it was geeky!).
And toward the end of the show, join us in experimenting with Clark’s ‘cognitive enology’ theory that listening to music (but only the music that matches the wine’s ’emotional modality’) can enhance a wine’s best character.
For more information about Clark Smith, including the links we mention in the show, check out these sites:
On a personal note, I’d like to say thank you supporting The Punch Down, I appreciate you more than you know. There are exciting plans in the works for 2014, including lots more wine nerdiness on The PunchDown, and I look forward to seeing you there!
Enjoy wonderful wine-filled holidays!
Sending you big hugs!! Tara xo