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Minimum number of different odors a person needs to intentionally sniff two times a day for several months as part of “smell training.” According to a recent international panel of smell experts, smell training is the most effective, side-effect free treatment for people who have lost their sense of smell because of Covid-19. About 20% of people with Covid-related smell loss have not recovered 8 weeks after contracting the virus.

In winemaking, concrete eggs are:

A. Used to minimize harsh tannin as in young red wines since concrete tends to absorb tannin molecules

B. Used as fermentation vessels and well-liked in certain circumstances since concrete does not contribute an oaky flavor and holds temperatures well

C. Used to contribute a wet rock flavor to wine which adds to the wine’s complexity

D. Used in the making of sweet wines because the thick concrete walls guard against oxidation during long fermentations

Concrete tanks have been popular in Europe for decades. Today, concrete is also made into large “eggs” used by many top estates worldwide for fermentation. Because concrete is slow to warm up and once warm, slow to cool, it holds fermentation temperatures well. Concrete, like oak, is slightly porous allowing minute amounts of oxygen to reach the wine and help it to evolve—all without the oak flavor that a new barrel would impart. And finally, the egg shape of a concrete egg fosters a natural rolling action during fermentation which helps the fermentation proceed evenly.

Cathy Corison is always one of the first winemakers to harvest in the Napa Valley. When we asked her about perfect ripeness, here’s what she said:

“Waiting to pick so long that the bright red and blue flavors are gone, along with most of the natural acidity, is not my idea of ripeness. Once those have departed, you can’t get them back. I often hear it said that ‘the flavors aren’t there yet’ when, for my style of wine, they’ve come and gone.”

—Cathy Corison, Winemaker/Owner Corison Vineyards, Napa Valley

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