I have three professional identities and my posts here are to help reconcile all of them together.
First I was a winemaker working in some very fun wineries. I have been to Berri, Renmark, Sicily, Coonawarra and Abruzzo. I have made millions of litres and single barrels in permutations of white, red, rose, dessert, sparkling and fortified.
|Rodea winery, Abruzzo|
|Katnook Estate, Coonawarra|
Then I became a lecturer in winemaking at Plumpton College and again found myself keeping busy doing with lots of subjects like maths, chemistry, microbiology, lab analysis, sensory science and oenology.
Most recently I have become a PhD student at the University of Reims, where I am about to delve deep into the fields of oxidation, white wine polyphenols, grape & yeast proteins and Laccase. I know a little about of all of these areas, but would like to dig deeper. I hope to become fluent in this knowledge, so I don't have to return to the text book to be able converse with my peers.
So this first post is the start of this process.