The process of creating great wine is one that requires equal doses of art and science. The best winemakers we have encountered over the years we have been involved in the wine business balance these two key and constantly shifting "ingredients" to craft delicious wines. Each time they approach a varietal or blend of varietals, from an ever-changing palette of vintages they must reassess the role each of these components plays.

The science of winemaking starts at harvest with judgment calls made on when to harvest to get the perfect mix of sugar levels or brix, and acid levels measured by pH. It continues in the cellar where yeast strains are selected based on how they ferment the grape juice based on varietal selection and vintage limitations. Also in the cellar and the lab, alcohol levels and the same sugar and acid levels are measured along with other factors to determine when the scientific part of the equation is working out to the winemaker's satisfaction.

At the same time the art of winemaking is fully on display. While a refractometer will tell the winemaker sugar levels of grapes around harvest time, most every winemaker will walk the vineyards tasting a grape here or there, and looking at the fruit without the aid of scientific tools to judge for themselves when to pick.

At the sorting table members of the winemaking team will meticulously pick through the bundles of grapes removing those that don't measure up based on the well-trained artistic opinions. Based on variety, winemaking style and even more artistic factors the choice of fermentation is chosen. Artistic factors also influence the selection of yeast and the decision of whether to punch down the cap or to pump over. As the fermentation continues one of the most important decisions driven by these artistic opinions is if juice needs to be "bled off" from the fermentation tank to further concentrate color as well as flavors in the unfinished wine.

Next up are the decisions on oak barreling or stainless tank or other ageing vessels for the wine. If oak is chosen the mix of barrel manufacturers, origin of the wood, the toast, number of times the barrels have been previously used and how long the wine will stay in barrel are part of the myriad choices all made by the winemaker based on what he or she is trying to achieve. There is no math or scientific formula that tells the winemaker what to do to accomplish their goals, no book to go to on what will produce a wine that consumers will respond positively to.

As the time to bottle the finished product approaches blending trials start and while in the lab the individual lots of wine can be measured for alcohol, PH, residual sugar and the like - this is perhaps the most artistic part of the process. This is when winemakers try and taste and try and taste again to find just the right mix or "recipe" if you will to get the finished product into the bottle that will ultimately please the palate of customers.

The choices are countless, and to some of us who don't function in this realm they are daunting. We have only touched on a few of them here, but one thing is clear. A great bottle of wine cannot come into being without both art and science. One based purely on science will likely lack character and the sense of identity that comes only from the winemaker; one based only on art will lack the scientific underpinnings that provide age, balance and other key components.

Finally both of these vital areas of focus in the very best wines we have tasted are held together by one more factor, true passion! The passion of the winemaker not only influences the decisions but ensures that the best winemakers give due attention to both art and science, knowing that without both the product that so many of us consume with passion will be incomplete.

For wine consumers the best way to see the balance of art and science on the fulcrum of passion is to visit with winemakers, just as the best way to find a bottle you feel passion about is to keep tasting wine. Whether you travel to wineries or attend events in your local community make it a point to spend time with the winemaker while tasting his/her production. The art, science and passion will be obvious in the wine and the person behind it.

If there is a topic you would like to read about or questions on wine you can email George@thedinnerpartyshop.com or make suggestions by contacting the Healthy Community section at the Coeur d'Alene Press.

George Balling is co-owner with his wife Mary Lancaster of the dinner party - a wine and table top decor shop in Coeur d'Alene by Costco. George is also the managing judge of The North Idaho Wine Rodeo and is the wine editor for Coeur d'Alene Magazine (www.cdamagazine.com). You can learn more about the dinner party at www.thedinnerpartyshop.com. You can get all of these articles as well as other great wine tips by friending us on Facebook http://www.facebook.com/#!/dinnerpartyshop.