Depending on how deep your passion is into the world of wine, you may find yourself yearning for further understanding of how wine is transformed from clusters of fruit in a vineyard to a bottle of yummy goodness.  Or not.  As somewhat of a science nerd, you’ve probably read some of my posts about making wine in my basement and the winemaker’s certificate program I am current studying.  Or not.  In my blogging “travels” over the interweb I stumbled across the natural wine movement, which very much intrigues me, and found that my love for wine science and the focus on less human interaction in the winemaking process cross at a point involving the single-celled organisum that is significantly responsible for making wine what it is: Yeast.

To further delve into this intersection, I wrote a piece about yeast and it’s fresh starring role which is published over at the Palate Press, the new online wine magazine.  Check it out!

Cheers!