Clark Smith

Nov 11, 2024 | winemakermag.com | Clark Smith

Readers of my books and columns who are making wine at home are sometimes frustrated that technologies I discuss such as flash détente, electrodialysis, and micro-oxygenation are not available to small-scale winemaking, and perhaps never will be. Yet there are many recent advances that are a boon to the micro-practitioner. Some are exclusively suited to small production and do not scale up for the large commercial industry.

Mar 11, 2024 | winemakermag.com | Clark Smith

Some consider Brettanomyces a spoilage yeast. Some consider it the heart of the great wines of Bordeaux. Truthfully, it’s probably both. I studied Brettanomyces for my master’s thesis at UC-Davis in the early ‘80s, so I’ve got quite a bit of information to share, hopefully some fresh and new. Before we dig into the impact it plays on wine and how to control it, let’s first explore variability in Brettanomyces, beginning with the diversity in morphology that confounds microscopy.

Oct 2, 2023 | dentaleconomics.com | Pamela Maragliano-Muniz |David Rice |Alan Mead |Clark Smith

Do you remember that little piece of paper called the Hippocratic oath? We all signed it. Is it important to you? Do you think it matters to our profession? Does anything matter in the court of public opinion today? Friends, Dentistry Unmasked was born to share the truth. The good, the bad—and some days, the ugly. We're not going to sugarcoat it: this is a must tune-in episode with Dr. Alan Mead of The Very Dental Podcast. We're talking about ugly truths we really hope you care about.