Any press is sweet press. There’s no such factor as dangerous publicity. — Phineas T. Barnum
I acquired some media protection for utilizing the tail, the ear, and the oink. —Mario Batali
How cool is that this?! The main wine-industry publication on the earth, Wine Enterprise Month-to-month, is that includes Magnolia Wine Companies (my customized crush facility) of their January 2022 problem. The article follows our fearless younger chief, Jack Sporer, in his quest to construct a co-op of like-minded winemakers aware about sustainable viticulture and minimal-intervention winemaking. It even has images and some quotes from yours really!
To learn the article, you possibly can go to Wine Enterprise Month-to-month and join free digital entry, or simply click on on the next pages under to enlarge every one to readable dimension.
Fairly good article, heh? I believed it was correct and consultant, no less than when it comes to how I’ve skilled Magnolia. My solely criticism was being misquoted within the final paragraph. The author had the quote backwards, and had me saying:
“My greatest shock is how a lot simpler it’s to make wine in smaller heaps than in large heaps,” Daniel mentioned. Which doesn’t make any sense when what I say subsequent is: “Once you come right here and have entry to all of the gear, there’s quite a bit much less likelihood for errors.”
What I truly mentioned, and the way it ought to have learn, is: “My greatest shock is how a lot simpler it’s to make wine in bigger heaps than in small heaps,” Daniel mentioned.
Keep in mind that I’ve just lately gone from being a small dwelling winemaker making small numerous wine to being a bigger business winemaker making a lot bigger numerous wine. I used to be pleasantly shocked at how a lot simpler it was to do issues bigger at Magnolia versus my tiny home-winemaking shed.
However, what are you gonna do? I solely deliver it up as a result of it has been one of many greatest eye-openers for me on this loopy journey.
Earlier than I truly did it, the thought of processing tons of grapes utilizing large business winemaking gear—forklifts, tanks, pumps, big crushers, pneumatic presses, and so forth.—was very intimidating. Now, I can’t think about doing it every other approach. Greater is higher, and the thought of constructing 5 or ten gallons of wine in my storage now appears far much less controllable, and fraught with many extra issues that might go unsuitable, than making 100 occasions that a lot wine at Magnolia.
Think about that!
