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As a respected member of the international wine community, David Ramey is frequently called upon to deliver talks, lead workshops, give interviews and write papers sharing his dynamic vision and innovative philosophy with winemakers and wine lovers around the world.
Here are select interviews and published papers.
Volatile esters are introduced into wine primarily by yeast during fermentation. Although small quantities of esters are present in grapes prior to fermentation, the amounts are negligible compared to those introduced enzymatically by the yeast.
Chardonnay grapes from a single vineyard block were held after crushing for 20 to 25 hours at four different temperatures between 9°C and 30°C, pressed, and vinified separately but identically.
Recent decades of new world winemaking have been informed by university research and directed toward making clean, sound wines with an emphasis on fruit flavours.
2003: Balance and Style
1998: A Comparison of Winemaking Methods in California and Burgundy
1994: Indigenous Yeast
