Clark Smith is an MIT dropout who worked wine retail in the 70s. He has been making wine since 1976. After two degrees from Davis and a decade of modern winemaking at R.H. Phillips, he realized that he made very tasty modern whites and terrible reds. He spent the 90s exploring French winemaking under Pascal Ribereau Gayon and Patrick Ducournau while also introducing winemaking innovations such as reverse osmosis, micro-oxygenation and barrel alternatives to the U.S. In 2008 he sold Vinovation and took over the editorship of AppellationAmerica.com and published Postmodern Winemaking in 2013, Wine and Spirits magazine’s Book of the Year. His Fundamentals of Modern Wine Chemistry, an enology degree in a weekend, has graduated 4,000 winemakers since 1986. His principal interests today are to support the technical and marketing competence of wineries in emerging regions and to heal the bad marriage between winemakers and wine lovers by reestablishing a spirit of openness, authentic dialogue, and mutual respect.