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8 WINES&VINES June 2018 A member of Wine Communications Group Inc. ADVERTISING Vice President and Director of Sales Jacques Brix jbrix@winesandvines.com (707) 473-0244 West Lydia Hall lydia@winesandvines.com (415) 453-9700, ext. 103 Midwest Hooper Jones hooperhja@aol.com (847) 486-1021 East (except New York) Laura Lemos laura@boja.com (973) 822-9274 New York and International Dave Bayard dave@bayard.com (973) 822-9275 Advertising Production Manager April Kushner ads@winesandvines.com (415) 453-9700, ext. 114 DIGITAL EDITION All print subscribers now get digital access to Wines & Vines. You can: • DOWNLOAD pages or full issues • BROWSE current and archived issues • WATCH videos • ACCESS via desktop, tablet or smartphone • SEARCH by keyword or table of contents • NAVIGATE by topic or page thumbnail • QUESTIONS? Contact customer ser- vice at custserv@winesandvines.com or (866) 453-9701 Monday-Friday, 8:30 a.m.-5 p.m. PDT. CONNECT WITH US CONTRIBUTORS It doesn't appear as if it's going to get any easier to sell wine in China despite the nation's growing taste for fine wine and sizeable spending power as the world's second largest economy. In his Viewpoint column on page 30 Jim Boyce, explores why U.S. wine has been a tough sell in China and the various market forces at play that could continue to be bar- riers to U.S. wine exports even if there isn't a trade war. Boyce is a Canadian based in Beijing where he has covered the wine scene in China since 2005. It's no secret that enzymes and tannin products are often winemakers' secret weapons to produce wines to a particular style quicker and under budget. Two experts in the world of enological products, Peter Salamone, Ph.D., and Shaun Richardson describe the use and effects of these products in an in-depth and detailed article on pg. 34. Salamone is an independent wine consultant who has worked in winemaking for nearly 20 years, and Richardson is a 25-year veteran of the wine industry who earned an undergraduate degree in oenology from the University of Adelaide and is currently general manager of Laffort USA. Richard Carey, Ph.D., has been making wine for more than 40 years and in that time, he's evaluated countless new compounds and additives, technology and equipment that have all been billed as the "next best way" to make better wine. The current owner of Tamanend Wine Consulting, Carey is particularly excited about two new winemaking tools that he describes in a column on page 54. According to Carey, these new products have the potential to help winemakers make better wines quicker and more efficiently and he is so fired up he's making a call to action to see them approved for use in the United States. QUESTION FOR JUNE: Is there a pre-harvest job that can often get overlooked? Kathleen Inman Winemaker & Owner Inman Family Wines Santa Rosa, Calif. I spend a lot of thought on getting everything ready for harvest from servicing the equipment to ordering in supplies, but the item I often forget is the dry ice. Dry ice isn't something I can organize in advance, and then when I realize I need it the next day, it is a challenge to find a supplier with inventory! The other thing we never seem to have enough of is bungee straps for the t-bins. They seem to develop legs and wander off each year and I end up having to buy more. Armando Padilla Sr. Cellar Master Frank Family Vineyards Calistoga, Calif. It's imperative that we don't just check our equipment but do a full trial run. This is often overlooked, as a careful visual inspection might seem to be "enough," but when equipment rests in storage between harvests, even the tiniest things can shift or settle. A trial run allows us to double-confirm the assessments we make in visual inspections and make any necessary adjustments. Once the grapes arrive, everything has to work like clockwork in order to preserve freshness and do the fruit justice; going beyond a physical inspection allows us to enter into harvest confidently and fully prepared. Jamie Benziger Winemaker Imagery Estate Winery Glen Ellen, Calif. One thing that gets overlooked is making sure all equipment and set up needed to receive and process grapes is running properly prior to the first grapes coming in. It's key to set up and operate all equipment for a trial run the week before your grapes arrive to ensure success on the first day of harvest. This entails making sure a forklift is switched over from forks to a bin dumper (if needed), hooking up all hoses and pumps and confirming control panels for your hopper, belts and presses are working. If you wait until the day your fruit arrives to do this and part of the setup isn't working, it can lead to delays in fruit processing.