One aspect of my role as a winemaking consultant is to deliver unwanted news in as palatable a manner as possible. Too often I’m called in to a winery to fix problems that shouldn’t have arisen in the first place. Something as simple as keeping the tanks full can mean the difference between being able to bottle or bulk-out a wine and having to dispose of a spoilt wine as distilling-stock. Just about every wine operation, including simply cooling the wine down after fermenta...