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The 1WineDude-ificaion Of Wine Business Monthly | 1 Wine Dude

The 1WineDude-ificaion Of Wine Business Monthly

Vinted on November 26, 2013 under going pro, wine publications
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All your wine media are belong to us!” And you thought you were safe from me in the wine print world, didn’t you? Not so fast, jerky!

One of the wine biz print publications that is isn’t going totally broke (and in fact appears to be going strong as both an on- and off-line force in wine media) is Wine Business Monthly.  I’m happy to report that I’ve got an article in this month’s issue, sexily titled “Concrete Vat Innovation in Argentina: New troncoconic concrete vat design said to give wine more character and rounder mouthfeel.”

I can just feel your nipples hardening at the mere mention of trococonic vats!

Okay, not really.

But for a lot of people making wine, this kind of tech innovation is a fun (though very geeky-technical) read. Anyway, I’m happy to have had an opportunity to contribute to WBM, and it was fun trying to surreptitiously inject my gonzo style ever so slightly into a piece of technical writing.

The idea for the article had a circuitous route to my conscious brain. After judging in the 2013 Argentina Wine Awards, I had the pleasure of re-visiting Zuccardi‘s estate, and catching up with the affable Sebastián Zuccardi (a fellow judge at the Awards, and one of the winemaking sons of Director José Alberto Zuccardi).

During our tour, after marveling at the nigh-endless stream of trucks delivering grapes to fuel their massive operation, I asked Sebastián if we could get an update on their experimental winery-within-a-winery that I’d first seen back in 2011. Sebastián was pretty eager – and all smiles – in showing me what they’d been up to there over the two years since I first visited (but then, Sebastián is pretty eager and all smiles about most things).

Turns out that Zuccardi had been pretty busy little innovators in that interim, during which they’d been perfecting the design on new concrete vats that Sebastián is convinced greatly improve the mouthfeel of some of their wines. I’m inclined to agree, having tasted the promising results. I took some notes, snapped a few pictures, and asked the WBM editors if they were interested, which they were.

To find out more about the Zuccardi’s long-standing love affair with concrete, and to get your winemaking geek on, go read the WBM article!

Cheers!

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