Interesting, refreshing article about "post modern" wine making:
"Almost everybody uses [modern] technology, but they want to be seen as on the artisanal side," Smith says. "That's why we all 'do the minimum,' whatever the hell that is. It's an illusion, and we've worked very hard to create it. I'm offering an alternative that we just be straight with people."
Smith's new book, "Postmodern Winemaking," is an occasionally dense text studded with moments of poetry. He can go deeply into the molecular changes in wine and the methods that cause them. And his embrace of wines is inclusive; on the phone, he bristles at the idea that wines with less oak flavor could be considered "better."