It’s a self-evident truth, not to mention a basic principle of homeostasis, that what goes in must come out. The largest fraction of winery waste is pomace, or the skins, seeds, and stems left after juice or wine is pressed.
Sweetness and acidity have an intuitive relationship; we know they go together without having to think about it. Balance between sweetness and acidity is why even people who attest to disliking sweet wines will often enjoy Rieslings. But why do sweetness and acidity mutually improve each other?
Two weeks ago I returned home from The Symposium for Professional Wine Writers, held at the Meadowood Napa in St. Helena the week prior to Premiere Napa Valley. I’m still not sure what I was doing there, but no one kicked me out and I sure wasn’t going to say anything.