Issue link: https://read.dmtmag.com/i/670021
1 0 2 V I N E YA R D & W I N E RY M A N A G E M E N T | M a y - J u n e 2 016 w w w. v w m m e d i a . c o m Monvera Introduces UV Printing Monvera Glass Décor of Richmond, Calif., now offers UV printing options for its wine, spirits, beer and specialty food customers. Building off of its ceramic ink (ACL) capabilities, UV printing offers a wider color palette, a four-color printing process and new specialty inks. For more information, please visit www.monvera.com/uv-printing.com. BOOK REVIEW PEOPLE John Aguirre Re-elected as NGWI Chair The National Grape & Wine Initiative (NGWI) has re-elected John Aguirre, president of the California Association of Winegrape Growers, as chair for 2016. Other elected officers include: Craig Bardwell (National Grape Cooperative/Welch's) as vice chair; Peter Hofherr (Missouri's St. James Winery) as secretary-treasurer; and Rick Stark (Sun-Maid Grow- ers of California) as past chair. Jason Smith (Parai- so Vineyards) was elected to an at-large position. New Chairperson for PD/GWSS Board At the January 2016 Pierce's Disease/Glassy- Winged Sharpshooter (PD/GWSS) Board meeting, Nat DiBuduo took the reins as the new chair of the board, replacing Bill Hammond, whose board tenure saw several milestones, including renewal of the PD/ GWSS grower assessment and the designation of red blotch and vine mealybug. DiBuduo is president of Allied Grape Growers. He was appointed to the PD/ GWSS board in 2012. ColloPack Solutions Promotes Craig Richardson C r a i g R i c h a r d s o n has been promoted to president of ColloPack Solutions in Napa, Calif. Richardson will manage day-to-day operations, i n c l u d i n g l e a d i n g t h e development and execu- tion of ColloPack's mar- keting and sales strategy, as well as its customer satisfaction goals. Previ- ously ColloPack's VP of technical sales, Richard- son has been with the company for 10 years in sales and product man- agement positions. Ted Grafe Joins Moss Adams Ted Grafe, a business development executive, has joined Moss Adams LLP in Santa Rosa, Calif. In this role, he will assist companies across a wide range of industries, including the wine industry. Grafe has more than 10 years of experience in the business serving the North Bay, with an emphasis and passion for the wine, craft beer and consumer products industries. BY MICHAEL JUERGENS Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft By Clark Smith Ask three winemakers the best way to do something and you'll get five different opinions. That's part of the mystery and allure of it, after all. Is it an art, a science or a blend of both? In "Postmodern Winemaking," Clark Smith informs us exactly what his opinions on the topic are. His brash, take-no-prisoners style leaves no doubt as to where he stands on issues as he tackles controversial sub- jects that are typically anath- ema in some circles. Should w i n e m a k e r s m a n i p u l a t e wine? Hell yeah, responds Smith unequivocally. In his opinion, the winemaker has a responsibility to the wine, to help it achieve its high- est potential, and should use all the tools at his dis- posal, whatever those may be: microoxygenation, use of oak chips, reduction of alcohol via reverse osmosis managing Brettanomyces by encour- aging microbial competition instead of sterility (my personal favorite), minerality, flash détente, and pairing wine with music. No topic is out of bounds, and Smith thoroughly explores them all with humor and a healthy dose of his personal philosophy around all things wine. But this is far from a biased manifesto. Smith supports his points with decades of practical experience, specific examples and detailed sci- entific explanations. While the neophyte may find some of the science difficult to follow with- out an advanced degree in chemistry, this reader found it compelling and accessible. "Postmod- ern Winemaking" has taken a well-deserved spot on my wine reference bookshelf, next to Jancis and Hugh.