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THE WINE JOURNAL

Posted by bruce-bradley on April 14, 2015 at 7:00 PM Comments comments (0)

 

Sulphites…


 

Often, when talking about wine, the subject of sulphites come up. People will say, “Oh, I’m allergic to sulphites. It gives me a headache, or makes me sneeze, or sometimes maybe grow a new arm… (okay, I’m joking here)” I always say, “Oh, alright.”—then move on to whatever might be pertinent. To me, saying that they’re allergic to sulphites is kind of like saying “Oh, I&...

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PROFILES IN WINE--JACOB SHRAM

Posted by bruce-bradley on April 7, 2015 at 11:55 AM Comments comments (1)

I've been fighting a bug for the past several days, which has kept me from feeling creative, so I'm bringing back one of my earlier blogs, originally posted on July 12, 2012--


An Immigrant Barber Makes Good.


In 1852, German-born Jacob Schram arrived in the Napa Valley. At twenty-six years of youth, Jacob had little with him when he arrived, other than his skill as a barber. H...

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THE WINE JOURNAL

Posted by bruce-bradley on March 31, 2015 at 2:15 PM Comments comments (2)

MALOLACTIC FERMENTATION

A lot of people seem confused whenever I mention ML, or malolactic in wine. Malolactic is a secondary fermentation that wines go through after primary fermentation is complete. Unlike primary fermentation, which is caused by yeast consuming sugar in the grape juice and converting it into alcohol, malolactic occurs when bacteria consume the malic acid in the wine and convert it to lactic acid. All red wines go through M...

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ARSENIC IN WINE--THE NEW WINE WITCH-HUNT

Posted by bruce-bradley on March 24, 2015 at 12:20 AM Comments comments (0)

LACENICK AND OLD ARSE—Or, how I learned to stop worrying and love Idiot Bombs…


You know, you really gotta love’em, these people who have nothing better to do than to find ways of stirring up bullcrap—usually in an effort to make a dollar off the troubles of others. As a person who has spent much of his life working in wineries of every size, and having run a couple of those wineries, I can promise you flat-out, tha...

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PROFILES IN WINE--WILLIAM HARRISON

Posted by bruce-bradley on March 17, 2015 at 2:10 PM Comments comments (0)

PROFILES IN WINE—WILLIAM HARRISON


Most people are familiar with the mobile bottling trucks that travel up and down the highways and byways of this country, going from winery to winery to bottle wine, but very few people know how that industry got its start. Forty years ago there were no bottling trucks. Every winery had to have its own bottling line, or else they transported their wine to another winery and got them to bottle it f...

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THE WINE JOURNAL

Posted by bruce-bradley on March 10, 2015 at 12:35 AM Comments comments (1)

BOX WINE

 

People sometimes ask me about Box Wine—wine that comes in a box. Well, Box Wine is really wine in a bag, and the bag fits in a box, and the idea isn’t new. In the 1800’s Bill Harrison’s (Wm. Harrison Winery) great-grandfather, Giuseppe Perelli-Minetti, patented a collapsible leather bladder for transporting wine in rail cars and selling to taverns and pubs across the Italian countryside. The tavern owners would bring their barrels to the ...

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BACK AGAIN...

Posted by bruce-bradley on February 26, 2015 at 8:45 AM Comments comments (1)

WINES UNDER $15.00...

You know, life really is funny sometimes. When your job title is “Winemaker” you mostly don’t have to pay for wine. Free wine (as long as you don’t abuse the privilege) is one of the perks. When you do pay for wine, you get it for half price. Other wineries will usually sell you their wines for 30% - 50% off—or will trade it with you, bottle for bottle, so it’s still free or close to it.  And if you’re a Napa...

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YEASTS

Posted by bruce-bradley on January 30, 2014 at 12:50 AM Comments comments (2)

People often ask me about yeast and wine and I’m sometimes surprised by how little most people seem to know about yeasts, so I thought I’d write a few words about it.  Of course, knowing me, it’ll be more than a few words, but we’ll start out that way…

 

First off, without yeast there would be no fermentation and, without fermentation, there would be no wine. Yeasts are microbiological (very small) creatures that consume the sugar in gr...

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Chance Meetings And Other Stuff...

Posted by bruce-bradley on January 20, 2014 at 9:40 AM Comments comments (2)

It was a Tuesday in December and I was sitting in the saloon  at Jack London Lodge, in Glen Ellen, having an Irish coffee.  At the end of the bar and adjacent to me was a Hispanic gentleman in his early fifties, eating his lunch.  At the moment we seemed to be the only people at the bar except for Leann, the bartender.  I was there to meet Jeff Hansen, owner and Grand Fromage (no, really, it says that on his business card) of Lula Cellars, in Philo, CA, for what used to be...

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THE WINE JOURNAL

Posted by bruce-bradley on July 5, 2013 at 10:15 AM Comments comments (0)

First Posted In June of 2012


TO BLEND OR NOT TO BLEND…

For many years, during my winemaking career, I was a purist.  Like many people I believed that wine that was 100% of a certain varietal was superior to wines that had to have (key phrase—had to have) other wines blended in.  In the 1990’s I worked as Assistant Winemaker, then Winemaker for Mario Perelli-Minetti.  Mario didn’t own his own vineyards, but I always felt that ...

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