Does Larry Stone think a knowledge of chemistry is useful in winemaking?

You can apply chemistry to flavor. My mother always taught me if the dish is out of balance this way, it’s too acidy, then add a little salt or if its dull, add a little acid. So when my mother taught me how to cook, she showed me how to adjust the dishes based on, say, lemon juice. The recipe says add juice from half a lemon, but how big is the lemon and how acidic is it? Some lemons are sweeter than others so you have to figure out how to get this flavor. So don’t follow a recipe, follow your taste because a recipe is only trying to get you to a certain place and it can’t get you all the way — you have to rely on yourself to do that.

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