Put very simply, winemaking is equally a science and an art. When dealing with a natural substance like wine, we have to temper the known (pH, sugar level, color of the grape berries) with the unknown (How will the aromas finally play out? Will the fermentation finish cleanly?) and then pair the intrinsic with the purely instinctual. When I make wine, I keep the following in mind:

- Select your raw material with extreme care and pick it at the right time. Understand where it can go- and can't go. Once you pick the grapes, the path to wine is already laid out before you.
- Give your wine a gentle nudge only when necessary. Sometimes all you need to do is get out of the way.
- Learn the science behind the art so you'll know when to rack your French oak barrels but perhaps most importantly, when not to. And when not to put wine in a French oak barrel at all.
- Don't take wine, or yourself, too seriously.

Perhaps Julia Child said it best, though her medium was food:

"Train yourself to use your hands and fingers; they are wonderful instruments. Train yourself also to handle hot foods; this will save time. Keep your knives sharp. ... Above all, have a good time."