Editor:

I just read Kenneth Young's article, "Sierra Foothills Zins: clones vs terroir" in the January 2006 issue. This is a very important research topic, not only for Zinfandel but other popular varietals as well.

The methods and materials used in this experiment were reasonably explained; sufficient to understand the magnitude of the endeavor. The results need clarification. The data in Table 1 (generated by ETS) apparently describes the wines generated by this experiment.

As you know, when a scientist uses initials in a publication, they are defined at an appropriate time in the article. I'm sure most of us oenophiliacs know what the initials pH, TA and VA stand for; but what are FDS and TSD? Does the data in Table 2 describe the wine or the must? You said in the article "Table 2 shows the ETS lab report for the finished 2002 Amador Heritage Zinfandel," yet the data looks more like must or harvest data. Is titratable acidity also expressed as g/100ml?

Please straighten me out.

s/ Joseph V. Formica, Ph.D.
The Wine School
Richmond, Va.
via e-mail

Kenneth Young responds: Table 1 in the article describes the chemistry of the finished wine in December of 2002 on the completion of malolactic fermentation. FDS stands for free sulfur dioxide and TSD represents total sulfur dioxide in the wine.

You are quite correct in recognizing the error in the article regarding Table 2. This information shows the pH and TA of the must prior to inoculation. It was my error in mislabeling the appropriate tables. Thank you for your comments and the opportunity to clarify information in the article.

Editor:

Congratulations on apparently adding Tish to the editorial mix. (W.R. Tish, "Off The Vine," page 62.) Although Tina and Larry do occasionally make me smile, Tish can make me laugh out loud.

s/ Harvey Posert
St. Helena, Calif.
via e-mail