Richard Livingston is the winemaker at Baltimore Bend Vineyard. He is also a board member for the Missouri Wine Technical Group. Richard recently took the time to answer some questions for our latest installment of the Winemaker Connection. How long have you been making wine?
"About 20 years."
Where and how did you learn to make wine?
"I started with a wine kit in the basement and learned by reading and listening to experienced, trained commercial wine makers."
What did you do before becoming a winemaker?
"I was an Atmospheric Scientist (meteorologist) working for the National Weather Service."
How would you describe yourself in three words?
"I am persistent."
What is your favorite wine to make?
"Chambourcin. Big, loose clusters, easy to crush and ferment, with lots of juice out of the press and fairly forgiving on the way to the bottle."
What is the toughest challenge about winemaking in Missouri? "Dealing with the year to year changing weather patterns that influence the quality of grapes used to make wine."
Is winemaking an art or a science? Or both?
"Like weather forecasting, it's both. You need to have the scientific understanding of what is going on with the wine or grapes but you need to develop artistic instincts through sight, taste and smell to confirm what the science is telling you."
What is your favorite food and wine pairing?
"I was completely blown away by pairing our sweet concord wine (Arrowhead Red) with a flourless chocolate cake. The two complimented each other into something quite spectacular."
If you didn't make wine, what would you do?
"REALLY retire!"
