Most wine lovers don't know Clark Smith's name, but he probably helped influence a California wine you enjoyed recently (not to mention a host of others). He runs a company called Vinovation, which I talk about in-depth in the upcoming issue of The Art of Eating.
Vinovation provides a lot of services, but the most famous is de-alcoholization through reverse osmosis. Whether you agree with this practice or not, Clark's exploring interesting realms of wine science at his company, and I won't be surprised if his work overturns the curriculum of enology schools around the world.
I recently discovered that he has a blog named GrapeCrafter, with ongoing conversations about wine science. I guarantee you'll find thought-provoking material on his site, which averages an update a week.
