I’ve been making and selling wine in California since 1972. I enjoy teaching, writing, and singing about wine, so I wear a lot of hats. I built this site to clarify these involvements
– Clark Smith
Smoke Taint Mini Consult $100
Since 2017, I have coordinated an international smoke taint working group to research its chemistry, practical vinification protocols, treatments and mitigation.
Use the drop down menu in our Shop page to view videos and other information for all our wines past and present.
To see a list of all the wines that have videos, visit Wine Video list.
For Clark’s Cooking Show, Gracious Living in the Time of Corona Series.
2018 Wine Industry Monthly Top 48 Wine Industry Leaders
A Little History Goes A Long Way
I’ve been in the wine business since 1972 when I dropped out of MIT and got a job in an Oakland, California wine shop. I completed the BS and MS programs at UC Davis, built R.H. Phillips in the ’90s, and founded Vinovation in 1992, providing high tech services and consulting for over a thousand wineries, originally centered around the reverse osmosis VA and alcohol adjustment techniques I invented.
In 1984 I began teaching a short course at UC Davis called Fundamentals of Wine Chemistry, which continued for 24 years and was one of their most popular courses, attended by everyone from home winemakers to seasoned professionals. In the early ’90s, I began to see cracks in the theories I’d been taught at school and began to focus on French winemaking aesthetics and techniques. I felt I was making really good white wines and terrible reds, and this led me on a journey to rediscover what red wine itself actually is.