Yield and quality, and epistemology (on Palate Press)

An enormous lot has been said about the relationship, or lack thereof, between grape yield and wine quality. So why is my October piece for Palate Press about whether higher yields mean lower quality?

1. My Palate Press colleague W. Blake Gray took an interesting economic tack on the problem a few months ago, reminding me that I wanted to revisit what we know via the scientific approach.

2. I’ve been more than a bit obsessed with the contacts (and conflicts, and congruencies) between anecdotal and scientific knowledge of late. The yield-quality problem is a fantastic case of the scientific evidence we have strongly suggesting one position (higher yields ≠ lower quality) while some peoples’ experience suggests that more may be going on than science has yet to document.

3. It’s a perennial question for a reason (or two): it’s interesting, and it’s important. And revisiting interesting and important things is worthwhile.

4. Richard Smart wrote an article for Wine Business Monthly back in 2004 proving, via contrary anecdotes, that higher yields don’t always mean lower quality, and that the principle isn’t true from a scientific perspective. He also implied that anyone who thought that myth had a place in winemaking was 1) a moron, and 2) unscientific, and that riled my epistemological feathers enough to want to write on the same topic from a different (better)* perspective. More on myths another day.

The short version: the oft-cited yield-quality relationship is more about correlation than causation particularly from the perspective of the scientific evidence, but whenever we’re talking quality things get fuzzy (and social) and our perceptions about wine quality involve more than just measurable scientific variables.

The long version is here. 


* Yes. I’ve just compared myself to a highly-accomplished viticultural scientist and found him wanting. Dr. Richard Smart is a marvelous scientist. He also, by this single account at least (I’ve not tracked down more examples), has ideas about which forms of knowledge-making are valid that I find deeply misguided.

On Palate Press: Sustainability, in New Zealand and elsewhere

My September piece for Palate Press asks, “Is New Zealand the world’s most sustainable wine producing country?” to which the answer is: quite possibly, but the metrics we have don’t exactly say. The more important point is that sustainability is an excellent tool for industry self-improvement and a pretty terrible tool for comparisons between countries. It’s also not good at guaranteeing consumers of any particular pro-environmental or pro-community practices, though it still has a place in consumer communication: IF consumers understand that “sustainable” means “we’re thinking about what we’re doing (and usually trying to make it better)” OR if we let the marketing folk equate “sustainable” with “good!” and leave the right to use that word as an incentive to participate in sustainability programs. Which, even if they don’t guarantee vineyards full of happy children and chickens frolicking under thoroughly non-toxic vines, still do a great deal of good.

Find the full article on Palate Press.

Using a log splitter to perform surgery and other thoughts on alcohol regulations

My August piece for Palate Press, up today, reviews some of the recent literature on what alcohol restrictions do for public health. I’d hoped, when I first logged in to PubMed, for one of two things. 1. Three or four reviews showing that placing restrictions on alcohol reduces consumption by “everyday” drinkers but doesn’t change heavy drinkers’ behavior. 2. Three or four reviews showing mixed evidence for whether anti-alcohol regulations improve public health that still argued in favor of those laws because all drinking is bad drinking.

What I found is the latter, sort of. Medical research is never as simple as you’d like it to be. Drinking can do bad things to people, and restricting when and where it can be sold reduces how much people drink… probably, most of the time, it seems. For researchers who dismiss alcohol as a health hazard and won’t see it for anything else*, that’s enough.

My argument is this: instead of chasing down exactly when, where, and how regulating alcohol sales might reduce deaths by liver cirrhosis or drunk driving accidents or domestic violence, let’s spend our resources on finding better strategies altogether. Drinking isn’t the problem, whether you’re considering just human health or (thinking more thoughtfully) human well-being in general. Heavy drinking — the kind people do to escape from other problems in their life or, less often, the kind people do out of ignorance for the harm it does — is the problem. We’re doing surgery with a log splitter by trying to decrease problem drinking by decreasing all drinking. There are better ways. Education. Better server training. Encouraging social pressure. Addressing the underlying social ills with which alcohol abuse tends to be associated, such as family instability. And my favorite: working, however slowly, on changing the prevailing American culture of alcohol-as-drug to one of wine and beer as food, and spirits as drugs with appropriate ceremonial and ritual functions**.

*Or for researchers who adopt that prohibitionist perspective for the sake of winning grants from misguided and uncritical public health organizations, though I’m inclined to think that most researchers have at least a little (and sometimes a lot of) personal investment in their work and its implications.

** Ceremonial and ritual taken broadly. Sipping whisky with your mates in the pub on Saturday night is ceremonial; it invokes a particular kind of social bonding and communication and creates and demarcates the space in which that happens.

On Palate Press: What Jane Goodall taught me about wine science

With so much interesting research, so many papers published, so many nit-picky little things to remember about temperatures and acidity and bugs and the rest, it’s easy to lose the forest for the trees in enology. When the much-beloved chimpanzee expert Jane Goodall came to visit the Centre for Science Communication that I call home about a month ago, in talking about the African forests she actually reminded me to step back and look at the metaphorical enological ones, too. Maybe studying chimps isn’t all that much like making wine, but I’m not sure they’re that different, either: technology and training can get in the way of both, and stories win people over more than arguments whether you’re talking primates or pH. The full story of what Jane Goodall taught me about wine science is here on Palate Press. 

On Palate Press: Terroir is for Weirdos

My February piece for Palate Press takes a look at what wine lovers can learn about (I’d say, a more balanced, maybe more functional attitude toward) terroir. Does beer have terroir? Finding a definitive answer is, I think, less important and interesting than what we can learn by thinking through the question. It also gives me an excuse to mention Beers Made by Walking, an inventive and classically Oregonian project combining hiking, foraging, and beer. And Rogue Brewing Company, possibly the most creatively place-focused brewery in the country (at least among those big enough to sell beyond their own doors). These people embody so very much of what I love about being an Oregonian.

On Palate Press: Terroir is for Weirdos, and Other Place Lessons from Beer

On Palate Press: A New Entry in the “Which Closure is Greener” Debate

My December column at Palate Press, the online wine magazine, is now up. I revisit an issue I covered in late 2011 — the relative environmental impact of natural corks versus screw caps — with new data from Nomacorc, the leading manufacturer of synthetic (plastic) cork-like closures.

Closure for closure (that is, if we ignore the question of waste as a result of wines made undrinkable by the failure of their closures), natural cork still comes out as the most environmentally friendly choice in nearly every respect. A bigger point is that closures are a very small part of the total environmental impact of a wine. (How small? Probably an unanswerable question, unless we’re calculating numbers for a specific wine.) That said, if you’re the kind of person who reuses her plastic wrap, it might be worth remembering that the neck of your wine bottle can contain something made from metal, something made from plastic, or something made from a tree that’s still standing and respiring in a Mediterranean cork forest.

Read the full article here.