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Wine Chemistry with Clark Smith

Wine Chemistry with Clark Smith

Wine chemistry might be a scary subject for some, but if you want to get your feet wet without committing to a full semester of madness, now is your chance. Clark Smith, who has taught the popular short course  Fundamentals of Wine Chemistry at U.C. Davis for a number of years is offering a similar two-day interactive winemaking theory class in Santa Rosa. No formal knowledge of chemistry is required and its perfect training for apprentices or wine pros looking to enhance their proficiency.

On the first day, Clark will cover the basics about acids (pH vs. TA: an introduction to chemical equilibrium), sulfur dioxide in wine (a case study in wine chemistry), crush chemistry techniques, fining, and spoilage treatment choices.

On the second day, he delves into phenolic structures and reductive properties, explores vine balance, ripeness, fermentation strategies, oxygenation, uses of oak, microbial stabilization strategies, and fine-tuning for soulfulness and graceful longevity.

Clark teaches this class in an interactive format and explores real world dilemmas. I’d highly recommend this course for consumers and professionals alike yearning to delve a little deeper into the wine world.

Check out the full description of the course. To request more information about Wine Chemistry with Clark Smith, email Winemaking 411, or call The Orchard at (707) 542-7745.


The Orchard
Santa Rosa, CA 95404

March 26-27, 2011
9:00 AM to 5:00 PM PDT
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This post was written by:

- who has written 364 posts on Enobytes Wine Online.

Editor and co-founder of, Pamela is a former restaurant manager, wine buyer, and sommelier with Wine & Spirit Education Trust (WSET), Court of Master Sommeliers & Center for Wine Origins certification. She has contributed to or been quoted by various publications, including the Los Angeles Times, Sommelier Journal, Vegetarian Times, VIV Magazine, UC-Berkeley Astrobiology News, The Washington Post, the Associated Press, NPR and USA Today. True to her roots, she seeks varietal and appellation integrity and is always passionate about finding the next great bottle of wine.

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14 Responses to “Wine Chemistry with Clark Smith”

  1. Laurie says:

    I’m wondering if Clark would consider taking this class on the road?

  2. Travis M says:

    Sounds like a great class, however, living in a different state will make it difficult to attend. I’m certain those who attend will enjoy the class as I’ve enjoyed Clark’s writing on various winemaking topics.

  3. enobytes says:

    Good question, Travis & Laurie. Clark? :)

  4. Hal says:

    I’m chemistry challenged! But the class sounds interesting. I have friends in the Bay area so I’ll forward the information.

  5. Bob Bennett says:

    Trying to get hold of Clark Smith. Want him for a speaking engagement here in Sonoma County.
    Please forward.
    email, or 433-4574


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