Food for Thought – Wine isn’t just grapes
Published in the Wall Street Journal: Winemakers in Anderson Valley—a region about 120 miles north of San Francisco—spent the last year adding elements such as milk byproducts, fish bladders and egg whites to their pinots to eliminate the smoke taste. Over centuries, winemakers have learned that these “fining” tricks can often overcome wine flaws, such as excess sediment, vinegar and cloudiness.