Comments on: What Reverse Osmosis Is and Why It’s Used http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/ A blog about starting and building a family winery in the Russian River Valley Fri, 21 Nov 2008 22:59:47 +0000 http://wordpress.org/?v=2.6.3 By: Stratton http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/#comment-2771 Stratton Tue, 05 Sep 2006 22:36:28 +0000 http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/#comment-2771 This is a really interesting topic -- one which I believe presents a kind of line in the sand. Which side of the line you choose is a personal decision. However, there's little equity in the middle, IMO. Cheers to Capozzi for choosing one side of the line. This is a really interesting topic — one which I believe presents a kind of line in the sand. Which side of the line you choose is a personal decision. However, there’s little equity in the middle, IMO. Cheers to Capozzi for choosing one side of the line.

]]> By: Josh http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/#comment-2332 Josh Tue, 22 Aug 2006 16:17:03 +0000 http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/#comment-2332 Clark, Thanks for the comment and the added information on RO and Pinot. The conversation is fantastic. I think you are absolutely correct that RO is simply a tool like any other that can be used well or poorly. It's interesting that I have no knee jerk aversion to RO, or any technology for that matter. After all, I'm using a blog, the latest in communication tech, to spread the word about our winery startup so I'm sure that has something to do with it. But I also think I'm not alone. Millennials have much the same comfort level with technology, and if and when the use of RO is cheerfully disclosed it will most likely become a non-issue at most price points. However, I also firmly believe that if full disclosure does occur, those producers who are able to craft a wine without using RO etc. and adhere to "natural" winemaking procedures will be able to command higher prices in the marketplace. People will pay a premium for tradition, and frankly we need that premium to survive. The problem currently is that the market doesn't have access to all the information. The story consumers tell themselves about what they buy is of the utmost importance. And the RO story just isn’t as fuzzy and romantic as the traditional one. Clark,

Thanks for the comment and the added information on RO and Pinot. The conversation is fantastic.

I think you are absolutely correct that RO is simply a tool like any other that can be used well or poorly. It’s interesting that I have no knee jerk aversion to RO, or any technology for that matter. After all, I’m using a blog, the latest in communication tech, to spread the word about our winery startup so I’m sure that has something to do with it. But I also think I’m not alone. Millennials have much the same comfort level with technology, and if and when the use of RO is cheerfully disclosed it will most likely become a non-issue at most price points.

However, I also firmly believe that if full disclosure does occur, those producers who are able to craft a wine without using RO etc. and adhere to “natural” winemaking procedures will be able to command higher prices in the marketplace. People will pay a premium for tradition, and frankly we need that premium to survive.

The problem currently is that the market doesn’t have access to all the information. The story consumers tell themselves about what they buy is of the utmost importance. And the RO story just isn’t as fuzzy and romantic as the traditional one.

]]> By: Clark Smith http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/#comment-2320 Clark Smith Tue, 22 Aug 2006 08:47:48 +0000 http://www.pinotblogger.com/2006/08/22/what-reverse-osmosis-is-and-why-its-used/#comment-2320 I found this article on the whole fair and balanced. Each winemaker will need to decide whether RO, when used properly, improves terroir expression by balancing alcohol to a "sweet spot," or not. And he is also entitled to decide against it on philosophical grounds -- I think much more so than the critic with no experience of the process. A large and growing number of pinot noir producers have seen the benefits and use the technique on occasions which merit. Philosophically, they are surely on more solid ground than the standard practice of beet sugar addition in top Burgundies and first growth Bordeaux. Completing Randall's thought from Jamie's book, it is in the Old World that the winemaker may be acting in bad faith by employing new methods in vin d'appellation areas where allowable techniques are legally restricted. In the New World, where experimentation is encouraged and expected, the prime directive is to make the best wine. Pinot Noir is certainly the most challenging wine for any treatment, including simple filtration. For RO, which is much gentler, it's important how tight the membrane chosen is, and how much of a change is undertaken. When RO is used to reduce volatile acidity, we often require ten times the process time for a significant reduction. For alcohol adjustment, the amount of processing is ususally so miniscule that the benefits (focus and balance) outweigh other considerations. I found this article on the whole fair and balanced. Each winemaker will need to decide whether RO, when used properly, improves terroir expression by balancing alcohol to a “sweet spot,” or not. And he is also entitled to decide against it on philosophical grounds — I think much more so than the critic with no experience of the process. A large and growing number of pinot noir producers have seen the benefits and use the technique on occasions which merit. Philosophically, they are surely on more solid ground than the standard practice of beet sugar addition in top Burgundies and first growth Bordeaux.
Completing Randall’s thought from Jamie’s book, it is in the Old World that the winemaker may be acting in bad faith by employing new methods in vin d’appellation areas where allowable techniques are legally restricted. In the New World, where experimentation is encouraged and expected, the prime directive is to make the best wine.
Pinot Noir is certainly the most challenging wine for any treatment, including simple filtration. For RO, which is much gentler, it’s important how tight the membrane chosen is, and how much of a change is undertaken. When RO is used to reduce volatile acidity, we often require ten times the process time for a significant reduction. For alcohol adjustment, the amount of processing is ususally so miniscule that the benefits (focus and balance) outweigh other considerations.

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