In this episode, MS Christopher Tanghe speaks with Nick Gislason, director of winemaking and viticulture at Screaming Eagle and co-owner and brewer at Hanabi Lager Company, about tannin management in wine. Chris and Nick discuss how tannins in wine are derived from both grapes and wood, and they explain how a range of viticultural and winemaking decisions impact their presence in a finished wine.
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Nick Gislason is the director of winemaking and viticulture at Screaming Eagle Vineyards in the Napa Valley and the brewer at Hanabi Lager Company, which he owns with his wife, Jennifer Angelosante. Originally from the Pacific Northwest, Nick has worked in wine in California, Washington, and New Zealand, and in the craft brewing industry in Washington and California. He holds an MS from UC–Davis in Viticulture and Enology and a diploma in brewery engineering from the International Institute of Brewing and Distilling. Nick has directed winemaking at Screaming Eagle for 14 years.
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Learn more about Hanabi Lager Company.
Really impressive interview. Thank you! I'm curious to know if Nick could share one or two grape varieties he alluded to when covering the grape cell walls compounds functioning as natural fining agents levels (low and high capacity) that affect the actual tannins perception.