Podcasts about Phylloxera

Dan and Paul from Small Vines. Paul Sloan from Small Vines Wines joins Steve Jaxon and Dan Berger on California Wine Country. Daedalus Howell also joins us today. Small Vines Wines makes “world class wines of distinction.” Paul grew up in Sonoma County on a 250-acre horse and cattle ranch, on the eastern side of Santa Rosa. He worked in restaurants and ended up at John Ash & Co., known as one of the original farm-to-table restaurants. His favorite wines were always from families that grew the fruit and also made the wine. When he fell in love with age-worthy, food-friendly wines, he continued to work for the Dutton family and studied viticulture at Santa Rosa JC. He planted some high-density vineyards over the years and his wines come from them. High-Density Vines Dan Berger says that the predictions of weather are less reliable than ever, as climate change is not uniform. Paul finds that high-density planting helps, in hot years by shading the vines. High density planting works but you have to take careful care of the vines. Paul was the first person to actually design a wine with good natural acidity by planting high density vines. California Wine Country is brought to you by Rodney Strong Vineyards and Davis Bynum Wines. Phylloxera is a root louse that is so small it is hard to see. It chews on certain roots and in particular, native roots. So you have to choose rootstock that is impervious to it. It appeared in the late 1980s. It was inevitable that all the vines affected had to be torn out and the vineyards replanted. The more leaf surface you have, the more dappled sunlight you have, instead of direct light. By planting a 4-foot tractor row instead of an 8-foot tractor row, you can get fifty percent less direct sunlight on the fruit. Daedalus asks about automation and the potential to use drones in the vineyard. Paul tells about advanced tractors that gather data. The high end producers will continue to do things by hand, but a lot of less expensive wines will have to use some automation. Dan Berger mentions that a lot of the automation is in the winery, rather than in the vineyard. There are tanks with built-in chemical analysis equipment. Also, sorting the fruit is still an important manual process. Ideally, you only harvest the ideally formed clusters of fruit. Their first tasting is a 2021 TBH Chardonnay, that demonstrates the fruit selection. They sort the fruit on the vine. You only take the ideal length of cluster and diameter of berries. Their 2021 Chardonnay is the current release. His goal is to make age-worthy, food-friendly wines, so he sees no reason not to hold his wines for a few years before releasing them.

This interview is with Ken Brown. In this interview, Ken shares about his career as an extension agent of Oregon State University and how he eventually found himself helping the winemakers of Oregon.Ken talks about his early life and growing up in Oregon. He shares about joining the Navy for 5 years and then his time spent at Oregon State University. He goes on to talk about his different jobs and how he stumbled into helping the early icons of the Oregon wine industry. Ken goes on to share about his involvement regarding Phylloxera and fruit set. He also dives into his travels to New Zealand where he shared some Oregon wine. Later in the interview, Ken talks about his family and what he is proudest of.This interview was conducted by Rich Schmidt on March 31, 2025 at the Chemeketa Community College Eola Campus in west Salem.

Tom Gendall, winemaker at Cline Family Cellars is our guest on California Wine Country with Steve Jaxon and Dan Berger. Cline Family Cellars has been featured on this show before, most recently when Fred Cline and his daughter Hillary Cline were on this episode on January 4, 2023. Tom Gendall from Cline Family Cellars is our guest on California Wine Country with Steve Jaxon and Dan Berger. The Cline family has been on this show before, most recently when Fred Cline and his daughter Hillary Cline were on this episode on January 4, 2023. Tom was born and raised in Christchurch, New Zealand and has wine experience in both hemispheres. He also made wine in Germany. Some of the Cline family vineyards were planted as early as 1904. They survived Prohibition and Phylloxera. They started making wine under this label in 1984. Hold on to your hat! The first wine they will taste is the 2023 Chardonnay from Carneros, where you had better strap your hat on because the wind will carry it off. Tom describes the process that produced it, but he gives credit to the great fruit from that year. From year to year, they finished picking month later than before. In 2024 they finished picking on the 16th of October and in 2023 they finished on the 12th of November. It was a cooler year so the grapes could stay on the vine almost a month longer than the year before. Dan remembers the vintage of 2010 and 2011, which were both cool vintages. 2023 was like that but even better. It is great now but in 10 years will be even better. Tom Gendall is one of the two winemakers at Cline Family Cellars. The other is Katie Hoggins. She is also from New Zealand and has also worked around the world making wine. He compares their collaboration to building, as if he were the architect and she is the engineer. Dan describes the Cline Family Cellars history as having been through everything imaginable in more than a century of growing grapes. They survived Phylloxera because their vines grow in sand which does not bear phylloxera. The secret to their balance is the lees contact that they give to the wine, which imparts flavor. Tom describes how the root systems feed flavor into the vines and the grapes. Later in the show Melissa Galliani joins the group and Tom opens a Mourvèdre which is ra

Winegrowing regions in Washington State have many unique challenges from salty soils, to low organic matter, to nematodes. Devin Rippner, Research Viticulture Soil Scientist with USDA-ARS and his colleagues at Washington State University are developing a research vineyard to study soil health building practices. They are testing a variety of management strategies including adjusting irrigation volume to correct for salt build-up, mowing for weed management, compost applications and synthetic fertilizers, and different cover crops. The team is tracking the cost of each practice and will ultimately evaluate wine quality in the coming years. Taking a deeper dive into the future of soil sampling, Devin explains X-ray CT imagery. He has used this technology to evaluate the structure and organic matter from soil columns and aggregates. X-ray CT imagery has also been used to evaluate the impact grape seeds have on tannin flavor profiles. Resources:         80: (Rebroadcast) The Goldilocks Principle & Powdery Mildew Management 90: Nematode Management for Washington Grapes A workflow for segmenting soil and plant X-ray CT images with deep learning in Google's Colaboratory Devin Rippner, USDA ARS Functional Soil Health Healthy Soils Playlist Red Wine Fermentation Alters Grape Seed Morphology and Internal Porosity Soil Health in Washington Vineyards Vineyard soil texture and pH effects on Meloidogyne hapla and Mesocriconema xenoplax Washington Soil Health Initiative Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: Wine growing regions in Washington State have many unique challenges from salty soils to low organic matter to nematodes. [00:00:13] Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director. [00:00:23] In today's podcast, Craig McMillan, Critical Resource Manager at Niner Wine Estates, with longtime SIP certified vineyard and the first ever SIP certified winery, speaks with Devin Rippner, Research Viticulture Soil Scientist with USDA ARS. [00:00:41] Devin and his colleagues at Washington State University are developing a research vineyard to study soil health building practices. [00:00:49] They are testing a variety of management strategies, including adjusting irrigation volume to correct for salt buildup, mowing for weed management, Compost applications and synthetic fertilizers and different cover crops. The team is tracking the cost of each practice and will ultimately evaluate wine quality in the coming years. [00:01:08] Taking a deeper dive into the future of soil sampling. Devin explains X ray CT imagery. He has used this technology to evaluate the structure in organic matter from soil columns and soil aggregates. X ray CT imagery has also been used to evaluate the impact that grape seeds have on tannin flavor profiles. [00:01:28] Now let's listen in. [00:01:29] Craig Macmillan: Our guest today is Devin Rippner. He is a research soil scientist with the USDA agricultural research service. He's based out of Prosser, Washington, and he's also an adjunct in the department of crop and soil sciences with Washington state university. [00:01:46] Devin, thanks for being here. [00:01:48] Devin Rippner: Absolutely. Pleasure to be here, Craig. [00:01:50] Craig Macmillan: You are on the leadership team of the Washington State Soil Health Initiative. I think it's a pretty cool little program. Tell us what it is and what it's all about. [00:01:59] Devin Rippner: Yeah, absolutely. So the Washington State Legislature allocated funding to study soil health and soil health building practices in a variety of agricultural systems and so to access that money a number of groups put in competitive proposals at the Prosser Irrigated Agriculture Research and Extension Center, we put in a proposal to study soil health in wine grape systems. [00:02:24] Originally, we actually had it in juice grapes as well, but we were not able to get enough funding for both. Juice grapes are actually a big product out of Washington. [00:02:32] Craig Macmillan: I did not know that. That's interesting. What varieties? [00:02:34] Devin Rippner: Mostly Concord? [00:02:36] I'm less familiar with it. It's something I would, I would like to work in cause they have different constraints than wine grapes. [00:02:41] Ours is focused on wine grapes, but there are systems looking at tree fruit, at potatoes, at small crane cropping systems. There are a variety of systems that are being evaluated. [00:02:54] Craig Macmillan: I looked at a flyer that kind of outlined some of the ideas and issues around , the Wine Grape part. Can you tell us a little bit about that? [00:03:01] Devin Rippner: we have fairly unique soils. We have pretty alkaline soils here in Washington. We're on the arid side of the Cascades. So think Reno rather than like Seattle. we tend to accumulate salts. We also have very coarse textured soils. So a lot of sands to sandy loams or loamy sands. Very little clay. [00:03:23] We have typically under 10 percent clay in a lot of the grape growing regions of washington. we also have low organic matter, because it doesn't rain much here. There has never been a chance for a lot of plants to grow. And so we just have never really built up organic matter. So we typically have about, let's say, maybe 1 percent to 2 percent organic matter in our soils. [00:03:44] That's about half a percent carbon to 1 percent carbon, which is typically it's pretty low for a lot of soils. [00:03:50] Craig Macmillan: It is. [00:03:51] Devin Rippner: those are some of, some of the like unique challenges around soil health. There's also problems with pests. Haven't had too much of an issue with Phylloxera. That's changing. [00:04:01] There are a variety of nematode pests that cause problems in grapes here. When you plant a vineyard into an old vineyard, you're basically putting baby vines into a place that might have a bunch of pests that aren't a big deal for really mature vines. [00:04:14] But as soon as you put a baby in that environment, it does not thrive. [00:04:18] Finding ways to deal with nematode pests, things like that over time , is really important. So those are kind of the things that we are, we are looking at, at our site. [00:04:27] Craig Macmillan: What kind of practices are you investigating to address these things? I hadn't really thought of that about it till now, but nematode is a good one. that's a tough pest. [00:04:37] Devin Rippner: funny thing is this is a long term site, right? So, so our practices for those will really come later. I had a nematologist that worked for me. And she evaluated our soils for for the pathogenic nematodes for wine grapes, and we don't really have them but the thing is they build over time, right? [00:04:52] Just because there might be a few in that soil But when they start colonizing the grape roots over time, they can become problematic We functionally have a rootstock trial at the end of all of our experimental rows and, and rootstocks have been found to be very effective at preventing nematode problems or decreasing the severity of nematode problems. [00:05:13] We will be able to kind of look at that with our rootstock trial. [00:05:17] Craig Macmillan: Do you have any of the GRN stocks in that? [00:05:19] Devin Rippner: We don't, so we have own rooted vines and then we have Telekey 5c 1103p 110r. Let's see then I think St. George [00:05:30] I'm trying to remember what, what the last one is. It's escaping me right now. I apologize. [00:05:34] Craig Macmillan: Well, no, it's all right. Some of the more common root stocks, basically the ones that are very popular. [00:05:39] Devin Rippner: Yeah. Yeah. Yeah. [00:05:41] The reality is that a lot of the like vitis rupestris, vitis riparia, , they are less prone to nematode parasitism. Than Vinifera. , that's the reality of it. [00:05:50] Craig Macmillan: Yeah. Less susceptible. I think it's probably the best way to put it. Nothing's bulletproof when it comes to this, this problem. [00:05:57] Devin Rippner: And Michelle Moyer in Washington has been doing a lot of work with this, with Inga Zasada, who's a USDA scientist. And their, their results are really cool. They're finding that when you try to fumigate, it helps for a little while, but the rebound is bad, and it's just easier to just use rootstocks. [00:06:15] Craig Macmillan: Yeah. Talk to me a little bit more about, you said salinity can be an issue [00:06:19] Devin Rippner: Yeah, [00:06:20] Craig Macmillan: So here's the, the back and forth on that. You would think that a, a coser, your textured soil salinity would be less of an issue, but you don't get the rain to take advantage of that. Is that , the issue here? [00:06:30] Devin Rippner: 100%. That's exactly it. We build up layers called caliche layers, which are evidence of a lack of water moving downward. [00:06:38] So it's, it's really evidence of water moving down and then back up due to evaporation. We get big buildups of carbonates in our soils and carbonates are a type of salt. [00:06:48] So as you apply other chemicals, Salts, a salty irrigation water , we tend to build up salts in our soils. A lot of our irrigation water comes from the Yakima River or other rivers in the area, columbia River. But there are places where people are on deeper wells and they are seeing salt accumulation in their vineyards. [00:07:06] And it's, it's really challenging to deal with. [00:07:09] Craig Macmillan: Do you have any strategies that you're looking at? Anything you're trying out? [00:07:13] Devin Rippner: at our site over time, we're going to look at higher irrigation volumes versus lower irrigation volumes and seeing if that will change the accumulation of salt at our site. , that's kind of the main experiment around that with our soil health vineyard. [00:07:27] Craig Macmillan: Obviously you're doing this with some pretty salty irrigation water and you're comparing that to less salty water. At one site, you're only gonna have one type of water, right? [00:07:36] Devin Rippner: Right. That's not something that we'll be able to do, but one of the interesting things is we are applying compost and. Our compost can be pretty salty. [00:07:45] So we'll, we'll be getting compost. That'll be kind of four decisiemen per meter. I I'm sorry to use those units and so that, so that is salty. [00:07:54] Craig Macmillan: Yeah, it's salty. [00:07:55] Devin Rippner: Young grapevines, if they grew only in that, they would really struggle. It's over the, the two deciSiemen per meter kind of threshold for grapevines. That's something where we're, you know, we are using clean irrigation water, but some of our amendments coming in can be saltier. [00:08:10] When we have kind of a, a low and high irrigation treatment, we can evaluate the salt accumulation in the root zone. From that particular amendment, right? [00:08:19] Craig Macmillan: What about other types of fertilizer? Are there organic fertilizers or something like that that might be less of a salt contributor than let's say a traditional nitrate based fertilizer? [00:08:28] Devin Rippner: As it turns out, at least for us, we don't apply. a massive amount of nitrogen to our grapevines, so we're often applying between 20 and say 60 pounds of N per year which is not a lot compared to say corn or, tree fruit or, or hops or things like that. [00:08:45] And so we, we don't, Exactly. Expect to see a buildup of, of those salts over time. Honestly, some of the organic amendments end up being saltier than our fertilizer. [00:08:55] That's something when we do a high and low for irrigation, we will be able to look at the accumulation of, of nitrates and things like that. [00:09:02] Cause in our arid environment, you do get accumulations of nitrate, which is kind of funny. [00:09:06] Craig Macmillan: Yeah, that's interesting. You also mentioned the soil pH, alkalinity. What, what's going on there? How bad is it in different spots? What can you do about it? I, I'm fascinated by this because like when you look at viticulture, you have like a lot of knobs on the mixing board, right? You got a lot of sliders and, Soil , you can't slide it very well. It's like very hard to make changes to soil over time. [00:09:33] Devin Rippner: it is. [00:09:33] Craig Macmillan: very slow and very difficult. So I'm very interested in , this issue here. [00:09:39] Devin Rippner: It's funny at our site, the soil pH isn't too bad. It's about 8. Across the board, from the, from the top that so, so we've been measuring from the top of the soil down to about 90 centimeters. About three feet. We do see a pH tick up in our sub soil, but still it's, it's around the eights. [00:09:56] We actually have a lot of carbonates in our soil. There's only more organic carbon in the top six inches of our soil. And from that point on, most of our carbon is in the form of carbonates. [00:10:06] Which is kind of unique. And so once you get down to like 60 to 90 centimeters, so two to three feet in the soil, functionally, 90 percent of the soil carbon is carbon from carbonate. [00:10:16] So dealing with that in the region there's wide variation, so people that are planting into old wheat ground where they've used a lot of ammonium based fertilizers or urea, the pH can be in the fives. And then I, I mean, I've measured soil pH is up to about 9. 8 around here. So, so quite high. [00:10:35] Those soils are hard to deal with. So these are carbonate buffered systems. So to try to lower the pH, you basically have to get rid of all the carbonates. And that is not really feasible. We do see in some of the vineyards that we work in. And again, a lot of this data is preliminary. [00:10:51] I'm trying to get stuff out right now. Getting the vineyard set up has been a massive undertaking. And I've been lucky to work with a great team to, to get it done, but it has taken a lot of my time. [00:11:01] Um, but we, we do see seasonal fluctuations with irrigation. So soils might start off with a pH around eight drop over the course of the growing season into the sixes and then as they dry down for winter time. So we cut irrigation. The pH will start to rise back up as the carbonates move from the subsoil to the surface. [00:11:21] Craig Macmillan: Interesting. Interesting. Let's talk about your vineyard. If I understand correctly, you have a research vineyard there in Prosser that you are building from scratch or have built from scratch. Is that true? [00:11:30] Devin Rippner: Yes. . It is a new vineyard to study soil health building practices. We just finished our second season. And we were very lucky. Vina Matos which is a company out of Portugal. They mechanically planted it for us. [00:11:45] Scientist, so it's, it was, yeah, it was a bit of an undertaking. Even now I've gotten a lot better on a tractor than I was. And, you know, I like to run, like, I'd like to do x ray stuff. And then I'm out there on a tractor, like, yeah, doing stuff. It's a unique challenge. [00:11:59] So we do have a vineyard manager Dr. Liz Gillespie is the vineyard manager. , she honestly does most of the tracker work. I only sub in when she's down with an illness or something like that. [00:12:09] It's been a team effort for the last couple of years. [00:12:12] Craig Macmillan: What are you doing in there? You've talked about a couple of topics, but, and how big is this, this vineyard? [00:12:17] Devin Rippner: It's not that big. It's about 4. 1 acres. , [00:12:20] Craig Macmillan: that's, you know, for research, that's good. [00:12:22] Devin Rippner: yeah, yeah, it is good. We functionally have a business as usual. So we call it our Washington 2021 standard. So it's kind of what growers just do. So that's spraying undervined for weed control and then just let resident vegetation pop up where it may and mow it down. [00:12:39] Most people don't spray or till , their tractor rows. They just. Kind of let it go. We don't get that much rain. You end up selecting for annual grasses it's actually a pretty good weed composition for a tractor row. So then we start building from there. [00:12:52] One of our treatments is what if you just mowed everywhere, right? The goal is to select for annual grasses everywhere over time. [00:12:59] And then we have another treatment where we're mowing everywhere. But we're applying compost for fertilization. Our other treatments get synthetic fertilizers for fertilization, and then we have our compost treatment where we're mowing. [00:13:12] Then we have an undervined cover crop, so that's like our cover crop treatment. [00:13:16] We're curious about undervine legume cover crops. So we have a short subterranean clover that , we've seated in to hopefully eventually start adding nitrogen to the system and, and hopefully we'll be able to back off on more of the synthetic fertilizers over time in that system, but we'll let the vines guide us, right? [00:13:35] Craig Macmillan: What species of clover is that? [00:13:37] Devin Rippner: I'm not sure the exact, so it would be like Dalkey. [00:13:39] it's a clover that basically has low flowers and shoots seed downward. And so , that allows it to replant itself really effectively. [00:13:47] The flowers tend to be below the foliage. So we won't have to worry about mowing them down too badly. , they stay low. And so that's why we selected that. just to try to keep the flowers low and keep foliage away from our vines. [00:14:01] Craig Macmillan: Anything else? [00:14:03] Devin Rippner: Yeah, so then we have our aspirational treatment, which is kind of a mix of the subterranean clover cover crop. And then we have compost fertilization and then kind of breaking the full factorial. We're actually changing what's in , , the tractor row. We're planting an intermediate wheatgrass. [00:14:20] We started with crusted wheatgrass. It's so funny with these experiments. , we seeded in crusted wheatgrass a couple of times and just did not take it's not very effective for competing against other weeds, and it's not very good with traffic. And so now , we're seeding in intermediate wheatgrass. [00:14:35] , it is more traffic tolerant and is more weed tolerant. So we're hoping that we'll be able to outcompete all the other annual grasses and just have kind of a perennial grass cover crop. [00:14:46] Craig Macmillan: Is it on these courses? So is this camp is compaction less of a problem? I would think. [00:14:53] Devin Rippner: We do have some compaction. That we've seen out there. Certainly mechanical planting can cause some extra compaction. It, it takes a lot of force to, you know, rip a giant hole in the ground to drop the vines into. And so we do see some compaction from that. [00:15:06] We have taken bulk density cores from all over the vineyard. And we're hoping to see changes over time in that compaction. So we've done bulk density course from under vine and then in the tractor row. And so we're hoping that over time, these various practices will alter the bulk density, hopefully lower the bulk density in the tractor row. [00:15:27] Craig Macmillan: And then I'm assuming that you're also keeping track of costs for these things. [00:15:32] Devin Rippner: yes, we have been keeping track of costs. We are keeping track of the hourly labor , for mowing. Honestly, we've, we've purchased some undervine mowers and , we have really struggled to find a good solution for our young vines. [00:15:45] We're going to, Purchase another one soon. The biggest thing is that if you have a swing arm on it, it's got to be gentle enough that it, it'll push out of the way , with a bamboo stake in the ground. [00:15:55] And a lot of the existing swing arm mowers for orchards and vineyards it takes a lot of force to move that swing arm. [00:16:03] It's been a real challenge for us. So, so we ended up having people go out with weed eaters, which is super expensive and is actually something that some vineyards do either biodynamic vineyards in the area that they'll send people out with weed eaters to go control the weeds under vine. [00:16:17] I don't want this to be just like a hyper specialized science experiment. If we're sending people out with weed eaters, it sounds a little bit ridiculous, but there are folks in the industry that do it. So it's not. It's not that ridiculous. [00:16:28] Craig Macmillan: It's not that ridiculous. It's legitimate. [00:16:31] Whatever tool that you can make work, depending on the size of your vineyard and depending on what your conditions are. But yeah, you're in row mode. That's going to be an issue until these vines are mature to no doubt about that. I hope you still have a vineyard after knocking down these bamboo stakes. [00:16:44] You don't have like real results yet. You've only just gotten started. [00:16:47] Devin Rippner: We've only just gotten started you know, some of the results that we got were prior to our planting, there were no differences among our treatment blocks for our treatments across the site. So that's nice kind of starting at a, a pretty even baseline. [00:17:03] We're going to track the changes over time. Honestly. I hate to speculate, we don't have the data for it yet, but we've been applying, our synthetic fertilizers based on our like compost mineralization rate. And one of the things that's pretty obvious when you walk out there is that weed competition is brutal for young vines. [00:17:23] So where we're spraying with herbicide under the vines, there's less weed competition. Those vines are just bigger., [00:17:28] we're going to up the amount of fertilizer that we apply next year to try to, like, get around that. And it's one of the challenges at our site is that for long term research, we have to manage our vineyard in a way that kind of limits how many comparisons that we can make. Functionally, two out of our three rows are buffers. It just eats up an enormous amount of space and I'm, I'm hesitant to start putting other treatments into those areas. Like, oh, what if we vary the fertilizer rate to see what the effect is with relation to mowing, right? [00:18:01] So can we get over the weed pressure by, Applying more fertilizer. One of my main takeaways is that a lot of the recommendations that you might get for like, for conventional management won't necessarily work if you're trying to change your system [00:18:16] That's where, you know, growers are going to have to play around and understand that if they're mowing under vine, there is going to be more weed pressure and those weeds take up nitrogen. [00:18:27] You may have to fertilize more. I mean, that, that's just a consequence of, of weed competition. [00:18:32] Craig Macmillan: yeah, yeah, yeah. That's interesting. And in irrigation water too, [00:18:37] Devin Rippner: Oh yeah. Yeah, for sure. Absolutely. They use a lot of water. There's no doubt about it. [00:18:42] Craig Macmillan: Which actually brings me back to the clover. I planted crimson clover in my yard once and I irrigated it and it was really pretty and I actually put two and a half foot, three foot high risers off of my lawn sprinklers to get a sprinkler high enough that I could keep growing it. And I was able to grow it up to about three feet tall and it was gorgeous. It was absolutely amazing. But it does make me wonder if, what's a subterranean clover? It's a low growing clover, but how much effect does irrigation have on it in terms of making it taller or taller? [00:19:13] Devin Rippner: That's a good question. I haven't looked into it that much. I consulted with some colleagues here. Who've done work with a variety of cover crops, and they were the ones that recommended the subterranean clover. It has a short stature and part of it is because of how it flowers and seeds, it can't get that tall because it's, it pushes its seeds into the ground. [00:19:32] And so there's no real benefit for it getting taller because then it will be farther away from where it needs to put its seeds. [00:19:39] That's a real concern. I mean, I've learned so much by , having a vineyard gophers, voles, rats, mice, they can be problematic. Right. And if you have a tall cover crop, that's getting into your vines, like that's an easy pathway up. [00:19:52] Keeping the, those undervine weeds and cover crops short is really important. [00:19:58] Craig Macmillan: Yeah. It's also really important for the success of your predators. [00:20:01] Your barn nows and whatnot. They can't really do much when things are tall. So keep going, keep good luck. You're in it. You're in it now, Devon, [00:20:09] Devin Rippner: Oh, yeah. No, that's what it feels like. I feel like I jumped into the deep end of a pool, but didn't realize it was so deep. And so, yeah, I'm learning. [00:20:17] Craig Macmillan: Because prior to a few years back, cause you were, you were at Davis and you were at the Oakville station. Is that right? For a little while. [00:20:24] Devin Rippner: I pulled some samples from Oakville, but no, I was mostly on main campus. I'm a soil chemist by training. Grapevines are relatively new for me. I worked for Andrew McElrone, who , does some great work a lot of my previous work did not involve grapes, and it was mainly, like, tomatoes or other annual crops, and often, like, pretty lab based stuff. [00:20:47] And so this has been a real deep dive for me to do something different. [00:20:53] Craig Macmillan: which is an excellent transition to some of your work which you did at other crops, but you also did some other interesting things related to vines and to soil. And that is x ray CT imagery. You were the first person to introduce me to this concept. I I had no idea I guess I should say X ray micro CT imagery. What, what are the exact terminology? What is it? What can it do? What can we learn? [00:21:20] Devin Rippner: Thanks for bringing this up. Let me just try to keep it simple and I'll build out from there. Just like a doctor's office where you can get an X ray you can actually X ray soils. And plants and look inside of them. X ray computed tomography is where instead of just taking one x ray, maybe you take 1000 x rays as the sample is slowly moving. And what you end up with is the ability to make a three D reconstruction of that sample. Where you're able to look inside of it. [00:21:50] Materials that absorb x rays look different than materials that don't absorb x rays. And so you're able to start Teasing apart structures that are inside of plants and soils [00:22:01] There's different levels to that. Humans have X ray computed tomography done on them, right? You can go in and have that procedure done to look inside of you. It's very much like an MRI there are some tools that it. look at very big volumes. And then there are some tools that look at very small volumes. [00:22:19] That's where there's the x ray microcomputed tomography is looking at very small volumes. And a lot of times those instruments they're low often located. With synchrotrons. So a synchrotron is a particle accelerator that moves electrons at about the speed of light. And then as they're going at the speed of light, , it bends them, it shifts the path of the electrons. [00:22:43] And in doing so , Theory of relativity says that when you have a big shift , in the direction of these electrons they must lose energy. And so they lose energy as the brightest light that we know of in the known universe. And so some of that light are x rays and those x rays are very tunable, and there's a lot of them. [00:23:03] And so we can basically focus on a really tiny area. And still have a lot of x rays. That lets us look at really small things and still have like good contrast and be able to image them relatively quickly. This field is advancing quickly. I know it sounds pretty crazy to talk about x raying soils and plants and things like that. [00:23:23] But the reality is these x rays can also be used to identify elements. And so you can do elemental speciation. So you can be like, Oh, all of the phosphorus there is as phosphate rather than some other form or it's calcium phosphate, not magnesium phosphate. That's called x ray adsorption, near edge structures. [00:23:42] That's how people do that. A long time ago, these instruments used to be unique. You do like a tomography and then you do like these Zains do elemental information, but those things are converging. Now it's possible to do like x ray CT and also do elemental analysis and speciation on the same sample. [00:24:01] in 100 years, that may be how we do our soil testing is you literally have one of these instruments on the back of a tractor. You pull a soil core. You do a quick scan and you say, here's our structure. We can also see the organic matter inside of the soil column. And then by inference from the outer edge of the soil column, we can get What elements are there and what form they're in and then make predictions on their availability. [00:24:27] Were very far from that, but that's like the vision that I have in my head is that at some point, , these will be sensors that people can just use in the field. Will they use an enormous amount of energy? Absolutely. Technology has, shifted in my lifetime and a lot of things that have seemed absurd in the past are now commonplace. [00:24:47] Craig Macmillan: What kinds of things, and it can be other crops as well, but in particular, there was one you did with, I think, grape seeds. Those are the things that can do what, what have you actually. Zapped [00:24:59] Devin Rippner: Yeah. [00:24:59] Craig Macmillan: a better word. [00:25:01] Devin Rippner: You know. [00:25:01] Craig Macmillan: mind here. Okay. So [00:25:03] Devin Rippner: Yeah. So I work with a lot of folks at different national labs. So the Pacific Northwest National Lab is a lab I work at a lot. And we've done a lot of imaging of soil cores and they're big soil cores. So three inches by 12 inch soil cores and to look at soil structure and we're working on segmenting out organic matter from them. [00:25:22] That's something that was not previously possible, but with modern neural networks and deep learning, we can actually train. Neural networks to identify specific compounds in the soil and identify them. We've done it with soil columns. I've done some work with soil aggregates. [00:25:38] So we can look at very small things as well. I've looked at grape seeds, so we had a little study where working with some folks at Davis they pulled out grape seeds, before, during and after fermentation, functionally, and we looked at how the structures of the seeds were changing. [00:25:58] The idea here is that grapeseeds provide a lot of tannins and they're not necessarily like the best tannins for wine, but they do provide a lot of tannins. [00:26:07] People have always wondered like, why do grapeseeds kind of supply a constant amount of tannins during the fermentation process? And as it turns out, it's because the structure of the seeds is changing during fermentation, [00:26:18] They start cracking. And so the internal structures become more accessible during fermentation. [00:26:23] And so that's what we were seeing using x ray tomography is these internal changes that were happening inside of the grape seeds that could potentially promote tannin extraction. [00:26:32] Craig Macmillan: That is fascinating. That explains a lot. I'm just thinking through, Tannin management. The date currently is in the beginning of November 2024. So we're just wrapping up a harvest here in the Paso Robles, central coast area. And so I've been thinking a lot about tannin management last couple of months on behalf of my friends who make wine, not myself. That's not entirely true. Is there a practical application to that in terms of like timing or conditions or things that would contribute to the, the cracking breakdown of these seeds that you identified? [00:27:05] Devin Rippner: We weren't able to go like that in depth and it's some, it's an area that I would like to build on. But the idea is that. The fermentation is a pretty harsh environment. You have a massive change in pH. Microbes are working hard. You have the production of ethanol, which allows the extraction of different compounds. [00:27:24] The seeds are seemingly being modified during fermentation. There needs to be more work done in this area in terms of seed tanning management. We now have kind of a, the more physical. Explanation for why those cannons are coming out of the seeds. [00:27:39] If you are able to pull your seeds earlier from fermentation, I mean, that's like a ridiculous thing to say, but you know, [00:27:45] Craig Macmillan: no, I mean, winemakers are very clever there's a lot of techniques that have become more prominent, I think, in the last 10, 15 years in terms of things like pressing off early, so getting your extraction fast and then finishing out the fermentation off of skins, off of seeds, you know, that's one way that you can do it really using seed maturity as a major variable in your pick decision is another one that I've seen people really draw to. [00:28:09] I remember people crunching on seeds and going, yeah, that's mature. Now I'm seeing people reject a pick date based on that. [00:28:17] Like we were going to wait for these seeds to mature fully before we pull because of, because of these issues with a seed tannin. So just knowing that I think is fascinating. [00:28:28] And if we can put some time and pH things on that, that would be really cool. Are you going to be using this technology with the with the research plot for anything? [00:28:36] Devin Rippner: Oh, yeah. Yeah. I mean, we [00:28:39] already have started that. We've already started down that route. Shortly after planting we collected soil cores from, , the vine row. And then from where the, the planter tires were functionally running just to look at changes in bulk density. So like kind of how compressed the soil is and then trying to get at changes in porosity. [00:28:58] We looked at these cores relative to , a field next door. That has had very relatively little disturbance in the past, like 4 to 10 years. It's kind of variable but has had less disturbance than say, like, right after planting a vineyard mechanically. Some of the things we see are you know, when you mechanically plant a vineyard, the bulk density , in the vine row is much lower than where the tractor tires are running that intrinsically makes sense. [00:29:26] And they're kind of both different than a place that's been no till or low disturbance for four to 10 years. Some of the things that are most interesting, and, and again, this is preliminary, it's got to go through peer review. . But when we look at the CT scans, you can actually see where worms have been moving, [00:29:45] In these, like, low till and no till plots or this field that has just not really been disturbed. [00:29:51] , so worms are actually making sizable holes in the ground, and those holes contribute to the porosity in these, like, low disturbance soils compared to these very disturbed soils. And that was a really interesting thing to visually see. You can see the worm castings in the scan. [00:30:10] I don't know if you've ever seen worm castings before, but they kind of, they're these little, like, kind of football shaped Things that are all clumped together our soils don't really aggregate. [00:30:20] We don't have enough organic matter and we don't have enough clay. And so that's like driving force behind aggregation in our soil seemingly is worm castings. For me, that was just mind blowing. [00:30:31] I was not expecting to see that. I think I was expecting to see a lot of roots or like root channels and they're there, but the worms are like following these roots and root channels around. [00:30:41] I'm a very visual person. And so when I do CT stuff, it's like, Oh, wow. Like I can see it with my eyes. If I can't see it with my eyes, it's hard for me to believe. But when I see it with my eyes, , it's believable. [00:30:52] Craig Macmillan: We've done a number of interviews recently around so the microbiome and just soil biology kind of in general, , is that gonna be part of your analysis as some of these projects go forward? [00:31:03] Devin Rippner: Yeah, absolutely. So we've done something called phospholipid fatty acid analysis. [00:31:09] So that gives us an idea of kind of, The microbial consortium that's there right when we sample phospholipids don't really stick around in soils. They're quickly degraded. We would like to do some sequencing challenges. We don't have a microbiologist on the team. And, and so we would, we would have to pay for the sequencing. [00:31:28] And even then sequencing is really interesting because, you could be like, oh, we did say 16 S-R-R-N-A sequencing. And that's like, that's a particular like region or a particular type of sequencing that is, that only picks up on say bacteria. [00:31:47] Whereas if you want to see fungi, maybe you need to do something called ITS sequencing. And so unless you do like all of the sequencing, you can get an idea of what's happening to the bacterial communities or the fungal communities. But unless you do all of them, it's really hard to get a more holistic picture. [00:32:05] And then, a lot of the sequencing that we do or is done we're missing things. If the regions analyzed aren't big enough, like we can be blind to specific things that we know are there. And so things like my understanding is that fungal mycorrhizae can actually be hard to detect by sequencing. [00:32:21] And so even if you visually see them in the roots by staining, you may not pick them up by sequencing. It is a challenge. Now, I, you know, I think that certainly studying the microbiome and understanding its relationship , with vine performance and soil health is, is crucial and is really, you know, one of the things that it's kind of the Holy grail [00:32:41] Craig Macmillan: Yeah. [00:32:43] Devin Rippner: We're trying to get there. [00:32:44] Craig Macmillan: We're trying to get there. That is definitely the message, but it also, there's definitely the potential. I think that there's a lot of people working on this. I think we're going to get there. It's, genomics is so big. I've talked to people that are like, at some point we, we, we will probably be able to get down to species, so we will know the bad actors from the good actors, we'll get a sense of what the real ecology is. [00:33:05] That's a decade plus away still, but we're going there. Right? We're we're gonna figure it out. We're gonna figure it out at some point. We're gonna get there. [00:33:14] Devin Rippner: Yeah, I agree. And there's, there are some techniques. There's some really cool techniques. So Jennifer Petridge at Lawrence Livermore lab does a lot Carbon 13 labeling of root exudates. So she basically gives plants, she treats them with carbon 13, enriched CO2. And then she looks at how much of the carbon 13 is then incorporated into the DNA of microbes to try to get at how well associated they are with plants. [00:33:41] I think that work is just incredible. And there's some folks at Davis that are, are working that in that area as well. That's kind of the stuff that gets me really excited to seeing when people are trying to really tie it into what's feeding on root carbon, , who's getting these exudates, things like that. [00:33:59] , that to me is one of the, One of the ways that we'll be able to, like, get at these questions is to, to start differentiating, the bulk soil microbiome from like the, the real rhizosphere associated microbiome. [00:34:11] Craig Macmillan: so you got a lot going on. You got , you got a bunch of different things happening. What's the path ahead look like for you? [00:34:17] Devin Rippner: Sure. So, and with with the soil health vineyard. I mean, I'm very excited to keep that going. We'll do another large sampling event in 2027 or 2028. We'll start making wine from our grapes. Not next year, but the year after that. So we'll be excited to see how our different management strategies influence our wine. [00:34:40] The wines that come out of the vineyard, or the wines made, made from the grapes that come out of the vineyard. So those are some of the things , I'm most excited about with regard to the vineyard. [00:34:50] Otherwise, I have a lot of data that I need to process and get out. That's something that's next. [00:34:56] I, I'm collaborating with some folks from the University of Illinois in Berkeley lab to look at changes to the Moro plots in Illinois over time. So that's the oldest agricultural experiment in the United States. The plots there have been in experimental treatments for 149 years. [00:35:15] And the reason I'm involved is because vineyards can be very long lived things, right? I mean, there are vines in California 100 years old. [00:35:23] This is one of the few experiments to me that's like comparable to what we see in vineyards. And so I'm really curious about, you know, how do, how do management practices influence soil structure, microbiome, the metagenome, the metabolome, things like that, on these century long timelines. [00:35:43] That to me is like some of the really interesting questions. If you have a vineyard for, for a century, or if you want a vineyard for a century, what do you need to do? How do you make that work? Knowing that it's going to take 20 years to have your vineyard be profitable. [00:35:57] I mean, you're already on a different timescale than annual crops, right? yeah. And so it's just like, how, how do we make our, our vineyards as sustainable and long lived as possible? Because , that, that initial investment is huge. It is so much money. [00:36:13] Craig Macmillan: I think that's really great. I think coming up with findings on other crops, but with practices that could be transferable is really great. You know, we don't need to be in our little grape silo. All the time. And in fact some of the soil microbiome stuff have been with interviews with people that had no connection to vineyards whatsoever. And it was great. The things that they were learning, they were absolutely transferable to this crop as well. That hasn't gotten that kind of attention. Grapevines are tough little suckers, really from an evolutionary standpoint, they're pretty rugged and so we can kind of get away with a lot just because of that. [00:36:48] And now I think the margin for error is less and less, especially when we get into tougher and tougher sites like you're talking about and different conditions, especially if you've farmed it for a while and things have changed. Being able to look at other, other systems and see what's there. [00:37:03] What is one thing that you would tell growers around this topic of research? [00:37:09] Devin Rippner: vineyard is very informed by grower practices. We have a grower board that like helps us make decisions. A message that I will say is like science is science and science is often pretty, you know, Like straight laced and rigid because it must be. know, We're going to find things and those results hopefully will be interesting. [00:37:27] But it's not the be all and end all . of science and research. Growers continuing to try innovative things push the boundaries of what they think is possible is really how we get progress. And I am hopeful , once this vineyard is more established to start going back out and working with growers. [00:37:48] When I first started in Prosser, I sampled from probably 40 different vineyards around the state just to get an idea of what the soil properties were like. And we've done some, some experiments with that. Some of our results are that permanganate oxidize oxidizable carbon. So this POC C classically it's been called active carbon. [00:38:08] There's some new research that suggests that it's, that's maybe a misnomer and it's really, often plant derived carbon. [00:38:15] It seems like there are some effects from that, that suppress disease. And I think that , that's an area where growers can really kind of play around and see if there's , waste from their vineyard and applying it to their vines trying to look at what that does to their, POC C values and also try, just getting in trying to look at some of the past issues that those vines may have and see if there's any decreases. [00:38:41] A lot of observational science is really important. I like hearing from growers that, yeah, I did this thing and it looks like it made a difference. There's a lot of value in that and, and I don't discount like grower knowledge in any way, shape, or form. Like it is deep knowledge growers know things that I don't, and I find that out all the time. [00:39:02] I value those observations. They they give me guidance on how I want to do my work. And we do try to incorporate that stuff into the soil health vineyard. Over time we are going to have to figure out like, You know, can we sustain funding for a vineyard for, say, 50 years if all we're doing is like a cover crop, some compost, and then a mix? [00:39:23] That seems like it's maybe not the most sustainable thing. Science requires that type of stuff, but it's just not that sustainable. So finding ways to make use of our, border rows and stuff like that is going to be important. And a lot of the research that we do is going to be informed by grower observations. [00:39:39] Craig Macmillan: Yep. Yep. Exactly. Where can people find out more about you and your work? [00:39:44] Devin Rippner: Sure. So you can look me up online. Devin Rippner a lot of stuff will pop up. There's a USDA website that has a listing of my publications and things like that. I also have a personal website. So those are some places to, to check out my work. [00:40:00] I try to make sure that my stuff is open access and usable. So, like the deep learning code, the image segmentation code that I co developed for X ray ct work is now being applied to like other types of imaging on. So people are using it at hops and a variety of other things on. [00:40:18] So that code is online. Like you can find it it's associated with my papers. You can play around with it and try it with your own stuff. Mhm. And, and, and that's a big thing for me is like open data. I, I love sharing a lot of the, the data that I have and the code that I have so that people can, repeat what I did. [00:40:35] Look me up online and yeah, you'll be, you can find that, find those resources. [00:40:40] Craig Macmillan: we will have links to a lot of that on the show page. So please visit the show page and check this stuff out. I was really happy to hear you use the word repeatability. [00:40:49] Devin Rippner: Yeah, [00:40:50] Craig Macmillan: Yeah. And I also was really, it's hard. it's very, very hard and it's often overlooked. You know, the, , the scientific methods we know today was all built around the idea of repeatability. That's how you demonstrate whether something's real, real, or if it's only real under certain conditions, blah, blah, blah, blah. So that's really great. I'm glad you're doing that. [00:41:08] Well, I want to thank you for being on the podcast. This is a Devin Rippner. He is a research soil scientist with USDA agricultural research service and an adjunct position with the crop and soil science department at Washington state university. Really fun conversation, Devin, lots to think about. I will be following this closely. Or annually, probably [00:41:31] Devin Rippner: Cool. [00:41:31] Yeah. [00:41:32] Craig Macmillan: these things are slow. I'm not going to be checking every week. But I just think it's really cool project and is real inspiration. And I would love to see the same kind of thing replicated in other places. [00:41:41] Devin Rippner: Great. Thanks Craig. That was really fun. [00:41:43] Beth Vukmanic: Thank you for listening. [00:41:49] If you enjoyed this podcast, Vineyard Team has a couple of in field tailgate meetings coming up this year that you won't want to miss. [00:41:56] The first is on February 20th in Paso Robles, and it is a dry farming grower around table. Now you don't need to be a dry farmer to enjoy this event. There'll be a number of different growers here talking about their experiences, trials, challenges, and successes. [00:42:13] The second event is on March 12th, and it is Grazing as a Sustainable Practice for Vineyards, taking place in Los Olivos, and we hope to have some adorable sheep on site. [00:42:24] Make sure you check out the show notes for links to Dev lots of research articles, plus, sustainable wine growing podcast episodes, 80. The Goldilocks principle and powdery mildew management, 90 nematode management for Washington grapes, plus a whole healthy soils playlist. [00:42:42] Now for the fine print, the views, thoughts, and opinions expressed are the speaker's own and do not represent the views, thoughts, and opinions of the USDA ARS. As such, the views, thoughts, and opinions. Presented by the speaker do not constitute an official endorsement or approval by the United States Department of Agriculture or the Agricultural Research Service of any product or service to the exclusion of others that may be suitable. The material and information presented here is for general information purposes only. [00:43:14] If you liked this show, do us a big favor by sharing it with a friend, subscribing, and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast. And you can reach us at podcast@vineyardteam. org. [00:43:28] Until next time, this is Sustainable Wine Growing with the Vineyard Team.   Nearly perfect transcription by Descript

Phylloxera, guerre de 1870, Riparia Gloire de Montpellier… Dans cette seconde partie d'entretien, on refait l'histoire avec Jean-Louis Trapet grâce notamment aux écrits de Pierre-Arthur, son arrière-grand-père qui fut l'un des premiers à introduire en Côte-d'Or les porte-greffes américains durant les années 1890. Il nous parle notamment de la réussite de sa technique de greffage (qui deviendra plus tard la greffe type "Trapet") durant un été exceptionnellement chaud qui donna lieu à un millésime extraordinaire : 1893.On se régale également des anecdotes du célèbre vigneron bourguignon concernant ses meilleurs souvenirs de dégustation, les techniques anciennes de viticulture et de sa philosophie au regard de cette terre bourguignonne.A écouter au coin du

Send us a textThis week we're continuing the conversation around the history of whiskey in the 1880's. And yes, today's episode will lean more on wine, but it was phylloxera, a little insect that would set the stage for the story we'll tell this season. As you'll learn, it was this plaque that would vastly change the wine industry, and thus help grow the whiskey industry into what it is today. 

Talking of Wine here links the classification of wines around the world with our previous episode on Phylloxera. How could such a devastating etymological event have such a positive impact on the structure of the world wine trade? Its timing with Napoleon's own classification table of 1855 led to a retrospective look at how wines have been categorised since Greek and Phoenician trading. And what happens when the rules are questioned or even broken? To be honest we were pretty good at sticking to theme this time. That said, we have our first (I think) mention of the towering influence that is Robert Parker Jnr., Joe gives us a very brief analysis of how Italians view the powers that be and he is a little dismissive of the Gironde landscape (that said he is rather fond of those in South Africa). Also, it transpires that table wine can be really rather brutal on the wallet. Hosted on Acast. See acast.com/privacy for more information.

Talking of Wine's monthly wander through the vines of Wildwood. It's crunch time as we near the harvest and the moment of truth is upon us. Have we had a summer or not? Spoiler alert, we talk about a lot of things that are not wanted in a vineyard at this time. All that makes life hard for Paul though makes for a fascinating Podcast. Turns out two be almost a two-parter with Dr Erica's episode on Phylloxera. We revisit the Spotted Wing Drosophila, explore the negative side of Botrytis, brush over photosynthesis and, as if there weren't enough big greek words already, throw in some Thermopylae. Aπολαμβάνω! Hosted on Acast. See acast.com/privacy for more information.

With the help of the wonderful Dr Erica McAlister this episode of Talking of Wine attempts to bring Joe's scientific knowledge of Phylloxera down to Richard's level of understanding. We thought it would be fun to take a really, really niche wine topic and see if we could sell it to the lay people. So, obviously, we talk sex, nightclubs, Center Parcs and red spider mites. Why would you lick a battery and can you grow vines on a volcano? You see, it's not all about nymphs and root stocks. Don't say we don't spoil you dear listener. As usual, with a guest, it is a slightly longer listen but hope you enjoy…(The explicit warning would be mild but have listed it as such to be safe) Hosted on Acast. See acast.com/privacy for more information.

Sip, share, shape our podcast!If we asked you to name rare wines made from nearly extinct grapes, could you name any? Neither could we until we started looking beyond our local wine shop and city limit! What we discovered are entire species of wine grapes being rediscovered and replanted. They're making a comeback in vineyards from grand cru estates to small, off-the-beaten-path vineyards in the U.S. and abroad!As we kick off a three-part series on wine grapes, or grapes used to make wine, we're going back in time to explore some ancestral varietals innovative winemakers and wine brands are using for sparkling wine to still wine. We're not talking about new Cabernet Sauvignon vineyards in Bordeaux. Nor are we talking about New styles of Sauvignon Blanc in Napa Valley.  We're talking obscure varietals we've never seen on a wine list or in stock at any store!This week's episode takes us to TerraVox Vineyard in Kansas City Unincorporated. In other words, outside the main city with a full view of cornfields, cows, and vineyards!  Here, visionary entrepreneur and museum designer, Jerry Eisterhold, is living out his dream one case at a time. With somewhere between 40 and 60 different wine varietals soaking up the sun in the south-sloping vineyards, Jerry and winemaker, Jean-Louis Horvilleur, are testing not only varieties such as Stark Star, Favorite, Cloeta, Hidalgo, Lomanto, and many other rare grapes, they also are trying different winemaking styles to make these unique grapes shine! Why, you ask? As Jerry says, if he didn't do it, who would? Inspired by the work of American horticulturist, Thomas Volnay Munsun, most famous for introducing American rootstock to European vineyards to battle Phylloxera, some saying he saved the European wine industry, Jerry is on a quest to ensure no more varieties go extinct. Jerry and the team pursued grapes from Texas, Arkansas, U.C. Davis, and beyond. Often they weren't even sure what they received was what they ordered!Tune in to hear Jerry's story and how TerraVox creating a new product from ancient, or ancestral, grapes and putting a new spin on what you'll find in your 750ml bottle! We're certain you'll plop a few bottles in your cart!Crossing the Atlantic, we're not stopping to visit the great Domaine and Chateau of France. We're not even stopping in Piedmont to pick up a few bottles of Barolo or Barbaresco. We're heading to Spain, Catalunya to be exact, to visit Familia Torres and check out their Varietat Recuperada project. That's all we're sharing! You'll have to listen in for the story!Stay tuned for Chapter 2: Hybrids and Chapter 3: Noble Grapes! These are episodes we know you don't want to miss!We're so thankful for your continued support! We'd love for you to be part of our growth by liking our episodes and commenting. More importantly, SHARING our podcast with all of your wine-loving friends!Thanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Join Antonia and Lynda as they take a trip to the USA, not literally, unfortunately. Did you know that the state of California produces over 90% of the wine in all of the USA? Tune in to discover interesting facts and trivia about the wine industry in America. For all you fact-checkers, can you believe it, Antonia made a factual mistake! Phylloxera hit Europe in the 1850s and 1860s, not the 1880s or 1890s as mentioned in the episode! This podcast is sponsored by Give Wine A Future, promoting sustainability in the wine industry. Thank you all for tuning in! We love hearing from you so please keep your feedback and questions coming by email to ourwinepodcast@gmail.com or find us on Instagram, Facebook, or X. Cheers,Antonia & Lynda Hosted on Acast. See acast.com/privacy for more information.

  In an engaging moment on the "Wine Talks" podcast, host Paul K shares a fascinating anecdote from his early days as a wine taster. Reflecting on his extensive experience in the industry, Paul recounts how he began tasting wines in 1988. He notes the significant evolution of rosé wine over the decades, particularly in the 1990s when rosé barely made an appearance in his tasting room. Fast forward to the present, and Paul observes a remarkable surge in the popularity of rosé, with every wine-producing region now crafting their own unique versions. From Tuscan to Corsican, Sardinian to Armenian rosé, these wines have carved out a niche in the market, showcasing the diverse expressions of grapes from various terroirs. In the latest episode of "Wine Talks," host Paul K sits down with François Ott of Domaine Ott to delve into the intricacies of winemaking in Provence. The discussion opens with François elaborating on Domaine Ott's mission to craft wines that create memorable experiences, particularly highlighting their special cuvée, Etoile. This project, initially a fun experiment, evolved into a sophisticated blend that aims to capture the complexities of three distinct terroirs, producing a rosé that ages with remarkable texture and depth. François shares insights on adapting vineyard practices to cope with climate change, including the replacement of traditional grape varieties with more resilient ones like Vermentino and Rolle. He discusses the meticulous adjustments in canopy management, pruning, and soil plowing to ensure the vines thrive in hotter, drier conditions. The conversation transitions to the cultural perceptions of rosé wine, with François emphasizing the importance of elevating rosé to the same esteem as red and white wines. He reflects on the historical impact of the phylloxera crisis and the subsequent evolution of winemaking practices in Provence. Both Paul and François agree on the need to educate consumers about the vineyard and winemaking processes to change perceptions and appreciate the nuanced qualities of rosé. As they wrap up, François accentuates the joy of opening a good bottle of wine and the intention to provide a taste that reflects the unique terroir of their vines.    Tune in to this sun episode of "Wine Talks" to explore the rich history and innovative future of rosé wines with Paul K and François Ott. Don't miss the chance to deepen your understanding of the intricate art of winemaking in Provence—subscribe now for more captivating wine stories!

Heute wird's historisch! Denn Lou und Jonas nehmen Dich mit auf eine spannende Entdeckungsreise ins siebte Jahrtausend vor Christus – und ergründen mit Dir die Entstehungsgeschichte des Weins. Wo kommt Wein eigentlich her? Wie hat er damals geschmeckt? Und warum ist griechischer Wein eigentlich so ein Ding? Kleiner Spoiler vorab: Das Römische Reich hat natürlich auch noch mitgemischt. Nach einem kurzen, berauschenden Stopp im Mittelalter und einem glorreichen Kampf gegen die Reblaus bist Du am Ende der Folge ein wahrer Profi in Sachen Weingeschichte! Wein der Woche: Giolano Prosecco Frizzante DOC https://bit.ly/3E9zkq9 Dieser trockene Perlwein aus dem Norden Italiens überzeugt durch seinen fruchtigen, aber dennoch eleganten Geschmack: Aromen von knackig grünen Äpfeln, Cantaloupe Melone und Birne machen ihn zur perfekten Wahl für das ein oder andere Spritz-Getränk, oder aber zum idealen Begleiter zu Sushi und Classic Shrimp Rolls! Werbung: „Giolano Prosecco Fizzante DOC“ gibt es bei EDEKA diese Woche zum Angebotspreis von 3,99 Euro. Angebot gültig bis zum 19.05.2024, KW 20. Nur in teilnehmenden Märkten. EDEKA ZENTRALE Stiftung & Co. KG, New-York-Ring 6, 22297 Hamburg. Firma und Anschriften der teilnehmenden Märkte unter www.edeka.de/marktsuche oder unter der Telefonnummer 0800 333 52 11 (kostenfrei aus dem dt. Fest- und Mobilfunknetz). Weinlexikon: R wie Reblaus Die Reblaus, ursprünglich als Phylloxera vastatrix bezeichnet, verursachte in der zweiten Hälfte des 19. Jahrhunderts ein massives Rebstock-Sterben in Europa, wodurch etwa drei Viertel aller Rebstöcke vernichtet wurden. Diese Krise führte fast zur Ausrottung des europäischen Weinbaus. Weil andere Bekämpfungsversuche erfolglos blieben, mussten die meisten europäischen Rebsorten auf reblausresistente Unterlagsreben gepfropft werden (wodurch aber auch neue Schädlinge nach Europa importiert wurden). Wurzelechte Reben sind seitdem selten geworden. Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram: https://www.instagram.com/cheers_weinpodcast/ Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

To download the transcript CLICK HERE Today, we are embarking on a journey to Catalonia, Spain, guided by none other than Rob Buckhaven. You might recognize Rob as the Drinks Columnist for The Metro and author of 'The Alcorithm.' But in this episode, we're delving into his past as a brand ambassador for the renowned winery Torres. Torres boasts a strong presence in Catalonia, particularly in regions like Conca de Barbera, Costes del Segre, Cava, and Priorat. Join us as we explore these wine regions, discussing new regulations and labeling terms within Cava and Priorat, and Torres' focus on reviving pre-phylloxera Catalonian varieties. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order. If you want to skip ahead: 2.09: Working a harvest in South Australia, adding wood chips, and destroying tanks 7.17: Working in the industry and doing a wine MBA in Bordeaux 8.51: Working for such a huge company as Torres 12.11: Cava grape variety Xarel-lo, made as still wine 14.51: The red grapes of Catalonia 15.42: Visiting Conca de Barbera 16.00: Describing the hills of Priorat and it's magic 19.17: Why is Priorat often overlooked when quality is so high 22.24: The Noms de la Terra – new ranking system in Priorat 26.11: Old vines and sustainability in Spain 28.28: 100% Organic focus for Cava and Penedes 30.14: The changes in Do Cava with more traceability and the effect of the creation of Corpinnat 36.50: The Parajes Calificados of Cava and its Singularity 38.45: The pre-phylloxera vines that Torres is reviving Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST  

Visit the Nacional Vineyard of Quinta do Noval with Austin Beeman in Portugal.   The Nacional vineyard at Quinta do Noval in Portugal is considered one of the most important vineyards in the world. It survived phylloxera which devastated European vineyards in the late 1800s. The plot is the only survivor of the disease in the Douro Valley, and the reason for its resistance is still unknown.  The vineyard is home to a traditional field blend of Portuguese grape varieties, including Touriga Nacional, Touriga Franca, Tinta Cão, and Souzão.  The vineyard is managed organically, and the low quantity of grapes produced results in a rare and valuable wine, with prices reaching beyond 1000 euros per bottle. The Nacional vineyard is considered the treasure of Quinta do Noval. THIS IS EPISODE 94 OF UNDERSTANDING WINE WITH AUSTIN BEEMAN http://www.austinbeeman.com/podcast   SPECIAL THANKS: Mark Caron and the entire team at VINTUS.  https://vintus.com/producers/quinta-do-noval Patricia Bastos and the entire team at Quinta do Noval. https://www.quintadonoval.com Steve Maher, Eric Faber, and My Former Colleagues at Cutting Edge Selections https://www.cuttingedgeselections.com   EQUIPMENT: Main Camera: Canon R8 https://amzn.to/486cHQf 2nd Camera: DJi Pocket 2 https://amzn.to/3GEwqL3  Mic:  Audio Technica AT875R https://amzn.to/3TaIfAn Travel Bag: Peak Design Travel Line Backpack 45L. https://amzn.to/41b6FvA Camera Bag:  Peak Design Everyday Messenger Bag. https://amzn.to/481yGaU   FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com Instagram: https://www.instagram.com/austinbeeman/  TikTok: https://www.tiktok.com/@austincbeeman   WORK WITH AUSTIN:  http://www.austinbeeman.com/about-me  or acbwine@gmail.com  --- AUSTIN BEEMAN… is a veteran of the wine business with nearly a quarter century's experience in Marketing and Sales (wholesale, retail, & DTC.)  Austin has a deep knowledge of the global wine business with expertise in Wholesale Distribution, Brand Management, B2B & B2C Fine Wine Sales, and Wine Marketing with Quantifiable ROI. Austin Beeman most recently executed on that expertise for Cutting Edge Selections as Vice President of Marketing / Brand Manager Emerging Regions.  While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry.  His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and has reached nearly one million wine lovers around the world. Austin holds the prestigious MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

Jennifer welcomes Terry back to talk about #6 of his Top 10 Nutrient Slides - Potted Grapevine Studies: Soil, pH, Phylloxera, Mycorrhizae. They also address that we are approaching veraison - keep an eye out for early ripening vines and think about thinning if it is needed.LERGP.comhttps://lergp.cce.cornell.edu/contact_information.php

Let's go on an adventure to a place variously described as, 'Like being shot to the moon with a glass of fine wine in your hand' and where, 'you basically have the personality of an active volcano in your glass.'Santorini is arguably the ultimate wine destination - a windswept, arid, infertile outcrop of an island in the glittering Aegean Sea. Stunning - but bleak, and where the memory of one of the most violet volcanic eruptions in human history can not only be seen but also tasted in your glass.Wine is one of the few crops to thrive here, albeit at the cost of back-breaking labour and marginal profitability due to tiny yields and regular setbacks. The island's historic sweet vinsantos have most likely been enjoyed for thousands of years - the dry whites made from the majestic, fierce Assyrtiko grape are astonishing symphonies of bracing acidity, steely structure and salty minerality.These are true jewels in the wine world's crown. One producer speculates, with good reason, that Santorini, 'is the oldest vineyard on the planet.' Phylloxera-free, you see... Hence the Jurassic Park reference.For Peter, Santorini Assyrtiko is the ultimate food wine, able to pair with everything from delicate oysters to rich lamb and beyond. No wonder one wine grower describes this place as, 'the Mecca of wine'.But all is not well in wine paradise. Climate change batters the vineyard in the form of heatwaves and hail. Mass tourism threatens not only to overwhelm the island's infrastructure and drain the workforce but, more critically, erase vineyards permanently as land is sold to developers.The result is that Santorini's vineyard has declined by a third between 2005 and 2022. 'Sometimes in Santorini it feels like we're forgotten by God' commented one local wine producer. Now, though, the island's wine community is fighting back. In this first episode of a two-part mini-series in collaboration with Wines of PDO Santorini, we set the scene - taking in the island's intriguing history, exploring the bizarre vineyards, talking to key wine producers, and not shying away from the challenges the island's wine community faces.As for how the wine producers are fighting to ensure wine's survival, we discover plans to declare the entire island's production organic - which would be the first ever entire PDO appellation to do such.There's also a UNESCO application in the pipeline - and plans to raise prices in order to ensure the survival of the vineyard.Don't miss the next and final episode in this mini-series, where we explore Santorini's fierce, remarkable grapes, wine and food - and look to the future, both in terms of challenges but also reasons to be hopeful.All details from this episode (including photos of these unique kouloura basket vines) are on our website: Show notes for Wine Blast S4 E18 - Santorini: Wine's Jurassic Park.Please do keep your comments and questions coming! Send us a voice message via Speakpipe or you can find more details to get in touch on our website.Thanks for tuning in. Here's to the joy of wine - cheers to you!

Some brief thoughts from Winemaker Theo Zierock of Agricola Foradori in the vineyards of Italy. In Europe, "We've killed everything that can kill us," but bears and wolves are returning. Thoughts on Vitis Vinifera (the wine grape) and how it is grown around the world. Demonstration of Marcottage : how to handle dead vines and create new ones without buying new grapevines. Special thanks:  Theo Zierock of Agricola Foradori https://www.agricolaforadori.com/en/wines/  Steve Noel http://childrenofthegrape.com  FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE  Website: http://www.austinbeeman.com  Instagram: https://www.instagram.com/austinbeeman/  Facebook: https://www.facebook.com/understandingwine Twitter: https://twitter.com/AustinBeeman  TikTok: https://www.tiktok.com/@austincbeeman WORK WITH AUSTIN: http://www.austinbeeman.com/about-me  or acbwine@gmail.com   Austin Beeman is a 22 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

Was there wine in the North American British Colonies?No, but yes. There was pricey imported wine, and there were also other fruit wines - including stuff made from some of the American grapes.But no one was selling wine, and definitely no one was exporting any.All the reasons why, and the most maddening bug in the wine world all get described.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFoodPost: @THoAFood

Join us as we continue our exploration of Phylloxera, the great wine blight. In this episode, we will be delving into the history of how Phylloxera was discovered and nearly led to the eradication of the global wine industry. With the solutions hard to find and even harder to implement, this epidemic is a tragic and fascinating look at how science, collaboration, and ingenuity can overcome dire circumstances. Hosted on Acast. See acast.com/privacy for more information.

Originally known as the Great Destroyer, Phylloxera has quite literally plagued the world of wine sine the 1860's. This aphid is perfectly designed to feed off of, and eventually kill, the grape vines we use for wine production in many parts of the world. But what actually is Phylloxera, and why is it such a concern for wine? In this episode, we will be diving into these questions to help explain why exactly this pest is so feared. Hosted on Acast. See acast.com/privacy for more information.

Det er ikke bare Covid som lager pandemier. På slutten av 1800-tallet kom en fryktet insektspest til Europa fra Amerika. Phylloxera tok knekken på nær sagt alle vinplanter i Europa i løpet av få år. Men noen heldige «lommer» overlevde. Kjell-Gabriel har med vin fra urgamle vinstokker som overlevde pesten, og får briefe med både en kul vin, og at han vært i utlandet. Carl Loewen Herrenberg Riesling Kabinett 2021

Drew and Rachel are both based in McLaren Vale South Australia. In this first interview we get stuck into the topic of Phylloxera and how Australia manages its bio security inter-state to keep it at bay.

We ask Professor Ernst Ruhl from the Geisenheim Grape Breeding Institute to explain how phylloxera attacks grape vines.

En Cognac, la exposición Phylloxera, une épopée humaine et scientifique, busca hablar de la crisis vitícola que azotó a Europa y a otras regiones del mundo a fines del siglo XIX a raíz de un diminuto insecto, la filoxera, emparentado con los pulgones y originario de Estados Unidos. Y si bien el mal vino de ese país, también fue de Estados Unidos que se encontró la solución. Una epopeya humana y científica para vencer a este parásito de la vid. Qué mejor que Cognac, ciudad famosa por su coñac, un tipo de brandy elaborado a partir del vino de uva blanca y cuya producción se exporta en un 99 %  al mundo entero, para acoger una exposición sobre la filoxera, un insecto diminuto, parásito de la vid, originario del este de Estados Unidos y que contaminó en 1863 los viñedos franceses para luego infestar progresivamente los viñedos de todo el mundo provocando una crisis vitícola sin precedentes. Una exposición, dos museos La exposición en realidad está en dos museos, la primera parte en el MAH, Musée d'art et d'histoire, donde se habla más de la situación vitícola antes de la llegada de la filoxera, en pleno apogeo, de los comerciantes del coñac y de los ciclos de este diminuto insecto que primero ataca las raíces y después, cuando se convierte en mariposilla, se come las hojas, destruyendo por completo las vides. La segunda parte de la exposición está ubicada en el moderno museo M'CO (Musée des savoir-faire du cognac) y se concentra más en las soluciones que se buscaron para combatir a este insecto. Y si bien el mal vino de Estados Unidos, pues este insecto llegó en los barcos que venían de este país, la solución, paradójicamente, también llegó de allá. Para este reportaje de radio, tuvimos la suerte de tener como guía a Ana Elisabeth Clery, una de las curadoras de la muestra. Escuche aquí el reportaje entero: En la primera parte de la muestra, en el Museo de Arte e Historia, se propone comprender mejor el ciclo de la filoxera a través de un cuarto oscuro y con una lámpara se descubren aspectos de este insecto emparentado con los pulgones. También se puede ver el interior de una casa típica de la región de Charente de aquella época de riquezas, antes de que llegara este destructivo pulgón, así como retratos de productores o comerciantes de la bebida… Del Museo de Arte e Historia el visitante puede atravesar las calles de Cognac para dirigirse al segundo museo, el M'CO, Museo del Savoir Faire del Coñac, a orillas del río Charente, en el que se presentan las diferentes soluciones que se buscaron para combatir a la filoxera... Productores y científicos se encontraron desamparados frente a los estragos causados por la plaga, se intentaron múltiples remedios, entre ellos, inundar con agua los viñedos, pues a la filoxera no le gusta el agua, pero esta solución era muy difícil de llevar a cabo y no era una opción para los viñedos que se encuentran en terrenos inclinados. Otro de los métodos fue tratar las plantas con sulfato, pero esta solución también tenía muchas limitaciones, además de ser un tratamiento muy tóxico. En realidad, se necesitaron más de 30 años para superar la plaga gracias a la tercera solución, portainjertos de vides americanas que eran naturalmente resistentes a la filoxera, ya que sus raíces son mucho más gruesas y por lo tanto, más resistentes a la filoxera. ​El injerto pues consistía en una raíz de una vid americana con una cepa local para la parte superior.  Desde que se utiliza este sistema, la filoxera se ha convertido en un problema menor. Actualmente todos los viñedos del mundo excepto los chilenos, argentinos, algunos españoles y los plantados en suelos arenosos son injertos de este tipo. Las únicas regiones vinícolas del mundo que se consideran libres de filoxera son Chile, las Islas Canarias​ (España), la isla de Creta (Grecia) y Chipre. Con el tiempo se descubrió que los viñedos plantados en suelos arenosos eran resistentes al insecto, ya que a la filoxera se le dificulta la construcción de túneles por los que llegan a las raíces y son más bien los suelos calizos donde progresa este insecto.   Una apasionante muestra que puede visitarse en la bella ciudad de Cognac hasta el 31 de diciembre de 2022. Agradecemos a Ana-Elisabeth Cléry, Directrice de la valorisation des musées de Cognac, por la visita guiada a esta exposición.

Drew and Rachel are both based in McLaren Vale South Australia. In this first interview we get stuck into the topic of Phylloxera and how Australia manages its bio security inter-state to keep it at bay.

Geradezu filmreif: Ende des 19. Jahrhunderts hätte ein Krabbeltierchen namens Phylloxera fast den gesamten Weinbau in Europa zerstört. Und auch heute noch sorgt die Reblaus für Kummer unter Winzern. Michael und Tobias wissen davon zu berichten und klären zudem die brennende Frage, wie es damals gelang, das Schlimmste zu verhindern. Einigen können sie sich dabei nur auf Südamerika. RIESLING VON WURZELECHTEN REBENWEINFREUNDE PODCAST HOMEPAGETon und Schnitt: Andreas Hagelüken

***CORRECTION:  The soils in the Mosel valley are slate. Phylloxera does not like slate soils. For some reason I say schist in this episode. Welcome back! This is a subject that comes up again and again every episode and that is Phylloxera, but what is it? This episode we are going to deep dive into the history of the French Wine Blight. Where this little bug came from, what it is up to today and how we adapted.My Sources for this show are:The Oxford Companion to Wine, 4th Edition by Jancis Robinson. https://www.nature.com/articles/s41598-019-54122-0If you spot something that needs correcting or you would like to request an episode you can reach out at housewinepodcast@gmail.com or check out the House Wine Instagram @housewinepodcast This podcast is 100% independent, it is written, narrated and produced by myself, Rachael so if you heard something you liked then scroll down and leave a comment or review, that is the best way that you can support the show. Until next week, I hope you drink something delicious! 

Episode 82 features St-Rémy VSOP French Brandy which is bottled in 750ml at 40% ABV, or 80 proof, and it retails for about $17. Enjoy this episode with some St-Rémy neat or on the rocks. St-Rémy's official website: https://www.st-remy.com/ (https://www.st-remy.com/) Brief Historical Timeline: 1886 - Paul-Emile Rémy Martin II founds the distillery to produce high quality brandy 1917 - St-Rémy releases “Fine St-Rémy” 1949 - The distinctive black bottle is introduced 1980 - Napoleon VSOP version of St-Rémy is released 1990 - St-Rémy releases their XO bottling 2017 - Remy Cointreau Group invests in St-Rémy branding 2018 - Limited release Cash finished bottles are introduced 2020 - Sales are about 90,000 cases annually Key Cocktails: St-Rémy is best enjoyed neat, on the rocks, or in a simple brandy focused cocktail. References: https://www.remy-cointreau.com/en/brands/st-remy/ (Remy Cointreau Group Listing) https://blog.cognac-expert.com/st-remy-craft-brandy/ (Cognac Expert Blog Post) https://en.wikipedia.org/wiki/Phylloxera (Wikipedia Article on Phylloxera) https://www.thespiritsbusiness.com/2018/04/st-remy-brandy-relaunches-with-new-design/ (The Spirits Business Article on New Design) https://www.shankennewsdaily.com/index.php/2021/10/22/29704/remy-cointreau-sales-leap-52-in-fiscal-first-half/ (2020 - 2021 Sales Figures) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Austin Beeman visits the Original Vines of Eyrie Vineyards with Owner and Winemaker Jason Lett of The Eyrie Vineyards. In this long video, shot amongst the Original Vines, Jason Lett discusses the terroir of the vineyard, the effect of a variety of soil types, the benefits and challenges of own-rooted grapevines, and a little of the history of the Lett family. Special Thanks to Amy McCandlish TIMESTAMPS 00:00 Austin Beeman Visits the Original Vines of The Eyrie Vineyards 01:08 Meet Owner & Winemaker Jason Lett and Talking Geography 02:53 Soil and Elevation in the Dundee Hills 05:20 Wind, Temperature, and Elevation in the Dundee Hills 07:12 Veraison Explained 09:13 Own-Rooted Vines Explained 10:33 The Eyrie Vineyard. The Original Vines of the Willamette Valley 11:28 What is an Eyrie? 12:47 Organic Viticulture, Phylloxera, and a Bottle of Bleach 14:52 Between the Rows of Vines 15:32 The Traditional Practices 17:59 Jason Lett's Journey Back to His Family's Vineyard. Filmed on location at The Eyrie Vineyards in the Dundee Hills AVA of Oregon. *** THIS IS EPISODE #82 OF UNDERSTANDING WINE WITH AUSTIN BEEMAN Video Podcast: http://www.austinbeeman.com/podcast Itunes Podcast: https://podcasts.apple.com/us/podcast... Direct RSS feed: http://understandingwine.libsyn.com/rss Work With Austin: http://www.austinbeeman.com/about-me or acbwine@gmail.com FOLLOW THE WINE ADVENTURE Website: http://www.austinbeeman.com Facebook: https://www.facebook.com/understandin... Instagram: https://www.instagram.com/austinbeeman/ Twitter: https://twitter.com/AustinBeeman EQUIPMENT I USE Main Camera: https://amzn.to/3exbl8n Stabilized Camera:https://amzn.to/3oUVvJS Lens: https://amzn.to/3uCfHAs Music Licensed from Epidemic Sound. https://www.epidemicsound.com/referra... Austin Beeman is a 20 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux. *** About The Eyrie Vineyards https://eyrievineyards.com “David Lett pioneered both Pinot noir and its white wine cousin, Pinot gris, the two grapes that define Oregon wine today. But just as important, he established the very tone of Oregon winegrowing: artisanal, individualistic, even idiosyncratic… You can look at Oregon's 300-plus wineries and 17,400 acres of vines and trace it to Lett. But he left more than that. He bequeathed a uniquely Oregon ‘wine genome,' one that others now seek to copy.” Matt Kramer | The Wine Spectator | The Oregonian --- “Three months after meeting David Lett in 1966, I was Diana Lett, standing out in the middle of a field of grape vines in Oregon, with a shovel and a brand new yellow rain-suit. I didn't have a clue what I was doing, but I was thrilled to be in on the opening chapter of a great adventure. It seemed like a long time at the time, but in a few years several other families joined us. As we got to know each other, we realized that we shared ideals. We also realized that we had an absolutely unique opportunity – to build a wine region from scratch, and build it right. 50 years and a thriving community later, it does look like we did it right. I am so proud of what has been accomplished in these five decades, and I am very grateful that I got to be a part of it. I am immensely glad that I have been able to spend my life in this beautiful state of Oregon, helping to build The Eyrie Vineyards.” Diana Lett 2015 --- “In 2005 I came back to Eyrie as winemaker. I was often asked, “What are you going to change?” My answer was, ‘Fundamentally? Nothing.' Since then, we have planted new vines and introduced new varieties to the Willamette Valley. We moved to wild yeast fermentations. We developed a 21-step process to guarantee the quality of our library releases. We released single vineyard Pinots from each of our estates for the first time in our history. In spite of the changes, nothing has changed. Exploration and innovation has been a part of the Eyrie adventure since Dad planted the first vines in 1965. I'm honored to have a part in carrying the journey forward.” Jason Lett 2016

This week, we are cracking open the history books. Wine has a long and fascinating history that has both shaped and been shaped by our own. Join me as I travel back in time and talk about the Egyptians, Phylloxera, the Judgment of Paris and much more! We will be taking a short break next week and will be back for the start of our Fermentation series on Friday October 1st. This week's wine of the week is the stunning Portrait Bordeaux Blend from Ehler's Estate in Napa Valley. Save this link for the next time you need a bottle for a special occasion. https://www.ehlersestate.com/product/2016-Portrait-Red-Blend

Jason Lett, owner and winemakers of The Eyrie Vineyards shows how a bottle of bleach can help protect #organic vineyards. Originally seen on https://www.tiktok.com/@austincbeeman #shorts #quicksips of #wine FOLLOW THE WINE ADVENTURE Website: http://www.austinbeeman.com Facebook: https://www.facebook.com/understandingwine Instagram: https://www.instagram.com/austinbeeman/ Twitter: https://twitter.com/AustinBeeman TikTok: https://www.tiktok.com/@austincbeeman CHECK OUT: UNDERSTANDING WINE WITH AUSTIN BEEMAN Video Podcast: http://www.austinbeeman.com/podcast Itunes Podcast: https://podcasts.apple.com/us/podcast/understanding-wine-austin-beemans-interviews-winemakers/id374221487 Direct RSS feed: http://understandingwine.libsyn.com/rss WORK WITH AUSTIN: http://www.austinbeeman.com/about-me or acbwine@gmail.com Austin Beeman is a 20 year veteran of the wine business with extensive experience in Marketing and Sales (wholesale, retail, & DTC.) Currently Vice President of Marketing for Cutting Edge Selections - one of the leading fine wine distributors of the Midwest, Austin has a deep knowledge of the global wine business. While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry. His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and his photography has appeared in The Wall Street Journal. Austin holds an MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

It almost destroyed the entire wine industry. How did the Phylloxera epidemic get out of hand, how did we get a handle on it and why is it not a thing today? Or is it? In this episode we break it all down. “Click the link below to discover and purchase wine brands discussed on the Wine101 podcast series. Get 15% OFF when you purchase $75 or more. Use coupon code “wine15” at checkout. www.thebarrelroom.com/discover.” See acast.com/privacy for privacy and opt-out information.

Laura Catena, Managing Director of Catena Zapata, Founder of the Catena Institute, and Owner of Luca Winery, used to frequently get asked, “What's next for Argentina after Malbec.”  While Argentina has diversity in wine, its core calling card, quality, and diversity can also reside in Malbec.  From storied beginnings to becoming a new classic, Laura shares with us the stories of the history of Malbec, how Argentina and the Catena family have elevated it with tastings, books, and scientific research, and how the future of Argentina is truly...Malbec.  Detailed Show Notes: Laura's backgroundBA Biology from Harvard, MD from Stanford, also studied FrenchShe grew up in the vineyards in Argentina, went to high school in the USShe wanted to help people, so she went into medicine, specifically emergency medicineNicknamed “La Lucita” by her grandfather for never standing still ER doctors have shifts that enable other hobbies or careers, thus working both in medicine and wineThe History of MalbecA background in French enabled Laura to read French historical documents about MalbecMalbec was known in Roman times, w/ Cahors the main areaCahors drunk by Eleanor of Aquitaine who married King Henry II, making the wine popular in the UK as wellIn Bordeaux, Malbec was very popular, used to make Cabernet Sauvignon smooth and ripened at the same time as Cabernet, vs. the earlier ripening MerlotAfter phylloxera, gets replaced by MerlotSaved in Argentina, where there was no phylloxeraIt was being pulled out in Argentina due to low yields (prone to coulure) when Nicolas Catena started to do something with the varietyThe breakthrough moment in 1999 - a Wall Street Journal article about Malbec started to change things, Catena was noted as the top wineMalbec gives different flavors from different regionsSalta - jammy, syrupyPatagonia - spicy, herbalAdrianna Vineyard - some are big and tannic, others more like Pinot NoirFlying Winemakers in ArgentinaPaul Hobbs, Michel Rolland, and others came and helped with changes to the winery (fermentation, oak barrel usage, etc.…)But soils and altitude were unique and different, which required new study, leading to the founding of the Catena InstitutePromoting MalbecCatena Malbec Argentino label - tells the history of Malbec through 4 women (including phylloxera)Catena ZapataInitially made Cabernet and Chardonnay for export (1990-1991 vintages)1st Catena Malbec was 1994 vintageDid lots of blind tastings, Laura's mom went to stores and bought the best wine and blind tasted Chardonnays, claiming that every time, Catena wonBy the time Malbec was introduced, the Catena brand was already known for its qualityThe initial key market of the domestic Argentina market - provided income to support the cost of building up exportsBooksVino Argentino - wanted an English book to highlight ArgentinaGold in the Vineyards - talks about special sites globally, shows concept via illustration to make it more engagingA new book to be published on the history of malbecBelieves in not telling too many stories at once and making it interesting, usually for 1-3 yearsMalbec Argentino - created a 20 min theatrical play of the story, hired a UK actress to performCurrent discussion - “Let's Talk about Grand Cru and Gran Vins” - discussion of Catena parcella wines with Pinot Noir and Nicolas Catena with Bordeaux or Napa Cab, with Larry Stone MSCatena InstituteShares all research for the benefit of everyone in ArgentinaEstablished to solve a specific problem: how to elevate Argentina's winesPublish all work - must be of high quality for peer reviews, wanted to share it, and made other institutes want to do research togetherRecent Study:  Proof of Terroir through MalbecIt looked at 24 sites in Mendoza50% of the sites have a fingerprint that is identifiable (via 10 different anthocyanins and 20 different polyphenols)Shows proof of terroir and that some terroir is more identifiable than others -> showcasing the meaning behind “Grand Cru sites”Making Malbec collectibleNeed to be patientNeed to do a lot of tastingsRatings are importantTourism is also important - building a new hospitality center at Catena, want it to be the best experience in the world, something people will travel for

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today we return to Winephabet Street where the letter of the day is S and stands for Sancerre. Sancerre is known for its Sauvignon Blanc, but did you know that is really only because of Phylloxera? Prior to the devastation, Sancerre was best known for its light bodied red wines. Join Debbie and me as explore the Sancerre AOC.  Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte!  Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

Episode 50 features Lucid Absinthe Superior, the first legal absinthe sold in the United States after a 95 year ban. The bottle for the tasting is 375mL at 62% ABV, or 124 proof. Enjoy this episode with some Lucid Absinthe, and be sure to dilute with cold water to experience the "louche" or spontaneous emulsification that turns the drink cloudy. Lucid's official website: http://www.drinklucid.com/ (http://www.drinklucid.com/) Brief Historical Timeline: 1780s - Absinthe is created by French ex-pat Dr. Pierre Ordinaire in Couvet, Switzerland 1797 - The recipe is sold to Major Henri Dubied who produces it with his son in law Henri-Louis Pernod 1805 - Henri-Louis Pernod sets up a distillery in Pontarlier, France to make absinthe, creating the first commercially available brand: Pernod Absinthe, and providing the genesis for global spirits conglomerate Pernod Ricard Early 1800s - Absinthe grows in popularity, influencing the original name for French happy hour, l'heure verte, or the green hour 1860s - Phylloxera insects ravage the French wine industry, driving up wine prices and spurring consumption of absinthe 1880s - The French were drinking 36 million liters of absinthe a year Early 1900s - Absinthe has fallen out of favor due to dubious health claims, inferior products, wine industry lobbying, a growing temperance movement, and governments scapegoating it for social ills 1910 - Switzerland bans absinthe 1912 - France bans absinthe 1915 - United States of America bans absinthe Early 1990s - Non-traditional artificially colored and flavored "absinthe" begins to be produced in the Czech republic 2004 - T.A. Breaux, or Ted Breaux, a research scientist an absinthe historian, begins distilling absinthe at the Combier Distillery in France 2007 - Ted Breaux and his business partner convince the US government to lift the ban on absinthe, making Lucid the first to be legally sold in 95 years 2013 - Hood River Distillers purchases Lucid for an undisclosed sum Key Cocktails: Absinthe is featured in more than 100 recipes in the landmark 1930 Savoy Cocktail book, so take your pick of the classics that call for it. Absinthe is perhaps best enjoyed with cold water to experience the louche. A sugar cube is optional. References: https://www.hrdspirits.com/lucid-absinthe (Hood Rivier Distillers) https://abarabove.com/seminars/embracing-lucid-absinthe-replay/ (A Bar Above Seminar on Embracing Absinthe, featuring Ted Breaux) https://en.wikipedia.org/wiki/Absinthe (Wikipedia Article on Absinthe) https://www.amazon.com/Little-Green-Book-Absinthe-Contemporary/dp/0399535632 (The Little Green Book of Absinthe by Paul Owens & Paul Nathan) https://www.amazon.com/Spirited-Guide-Vermouth-botanical-cocktails/dp/1472262972/ (A Spirited Guide to Vermouth by Jack Adair Bevan) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

In this episode, Floyd and Aaron review AXR Cabernet Sauvignon 2013 vintage. Named after the AxR rootstock, Aramond x Rupestris that was so prominent in building the modern California wine industry, but succumbed to Phylloxera. It is  not a heavily marketed wine or not a brand that palates of this is sold at the larger chain stores, but that's a good thing. This wine is rich, structured and delicious in every sense. Buy a bottle and try it for yourself. Cheers!

I dette afsnit skænker Den Sidste Flaske vin i glassene. https://densidsteflaske.dk/ HUSK! 100 kroner rabatkode: VFB100 (skrives ved kassen)   Find en podcast-smagekasse til en god pris her og smag med: https://densidsteflaske.dk/products/vin-for-begyndere-podcast-x-den-sidste-flaske-smagekasse   Vi smager på: Luis Cañas 2015 https://densidsteflaske.dk/products/kopi-af-luis-canas-reserva-de-la-familia-2015   Sardon 2017 https://densidsteflaske.dk/products/quinta-sardonia-sardon-2017-castilla-y-leon   Teófilo Reyes 2017 https://densidsteflaske.dk/products/bodegas-reyes-teofilo-reyes-crianza-2017   Vi skal besøge Rioja, Ribera Del Duero og Castilla y Leon og så skal Luca Maroni igen have et par drag over nakken. Phylloxera vastatrix, ja goddag mand økseskaft! Der er tale om vinlus og hvad er der med dem? Fad, fad og atter fad - eller hvad? Smager Rioja stadig af fad, er det old school eller hvor er Rioja på vej hen? Hvad betyder Crianza, Reserva og Gran Reserva? Hvad kan amerikansk egetræ i forhold til franske fade og hvad betyder gamle vinstokke for smagen? Hvad er vinmoden for tiden? Hvor er den gamle-old-school-Rioja-stil blevet af? (La Rioja Alta Gran Reserva) og Lopez de Heredia Gran Rreserva) Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Italian Wine Podcast Episode 452: "Sangiovese, Lambrusco and Other Vine Stories" (La Stirpe del Vino) continues with Narrator Joy Livingston. Phylloxera part two of two. Will the invasive pest ravaged Europe's vineyards during the early part of the last century sterminate each and every vine species or will the vines come out as winners? Well, let's find out! This is the English language version of the original Italian book, "La Stirpe del Vino," written by Attilio Scienza and Serena Imazio. Get to know the vines that produce the grapes used to make the wine you love, like you've never seen them before. "Sangiovese, Lambrusco and Other Vine Stories" is available from Amazon (Kindle format) and positivepress.net (paperback).

Italian Wine Podcast Episode 447: "Sangiovese, Lambrusco and Other Vine Stories" (La Stirpe del Vino) continues with Narrator Joy Livingston. Phylloxera part one of two: remember phylloxera? The invasive pest ravaged Europe's vineyards during the early part of the last century. Hear the tale straight from the experts. This is the English language version of the original Italian book, "La Stirpe del Vino," written by Attilio Scienza and Serena Imazio. Get to know the vines that produce the grapes used to make the wine you love, like you've never seen them before. "Sangiovese, Lambrusco and Other Vine Stories" is available from Amazon (Kindle format) and positivepress.net (paperback).

Episode 158: Longtime organic farmer Mark Sturges believes that when we create a better habitat for beneficial insects, we create a better habitat for ourselves. Mark is a master compost maker whose compost is filled with life. When Mark creates compost, he encourages the "whole neighborhood" to move in. The cast of characters in Mark's neighborhood are vast and include beetles, rotifers, fungi, nematodes, springtails, enchytraeids, and Beauveria bassiana- an insect "eating" fungi. Mark and I chat about compost tea and how its application can re-invigorate plants, soil, and large areas of land. You'll hear about Mark's successful use of compost tea in a vineyard suffering from a Phylloxera infestation. Mark's tea was sprayed on a Pinot block and the grapes were saved! Mark is a so-called entrepreneurial "Entra-Manure" who fills us on the importance of manure in the compost loop. He tells us why we shouldn't use chemical de-wormers on our animals and what effect these products have on beneficial insects, especially beetles. In turn, a lack of beneficials can lead to devastating impacts on pasture land, soil, animals, and climate. After hearing Mark talk about beetles, maybe you'll obtain Beetle Enlightenment like I did! I now have a deep appreciation for these unsung heroes of decomposition who also have an important role to play in mitigating climate change. Mark Sturges makes and ships organic compost and compost creatures nationwide from his Chili Nervanos farm in Bandon, Oregon. Mark is a writer whose work has appeared in Acres USA. His book of poetry The Return of the Fertilizer King and Other Tales is available online. Mark doesn't have a website. His work is all word of mouth. You can reach Mark at: ChiliNervanos382 (at) gmail.com.

If you heard my recent episode about Phylloxera, then you are somewhat familiar with Robert Lakarish and Ironroot Republic Distillery - or maybe you've tried their flagship Harbinger whiskey. In this episode I want to go a bit deeper in this interview, so we will chat about: Terroir and what that means to whiskey An often neglected part of whiskey - the mouthfeel Dive into some talk about Texas Whiskey and what sets it apart Taste their flagship expression Harbinger And find out the name of their beautiful Vendome Pot Still To hear the whole 2 hour interview join the Whiskey Lore Scholars at whiskey-lore.com/members

What does a microscopic North American aphid have to do with scotch and Texas whisk(e)y? Quite it bit it seems. And a man name T.V. Munson is the common denominator. From his home in Denison, Texas, Thomas Volney Munson was summoned to save the Cognac region of France from a vine damaging insect called Phylloxera. And his work would inspire two brothers who would build their distillery and name it in honor of their local hero - a hero that the Cognac region still reveres today.

O episódio n.53 do nosso PODCAST fala sobre a Phylloxera, a praga que devastou vinhedos da Europa e mudou a viticultura.

Welcome back to Wine Club! This week we have a special guest - Starlina Rose. Starlina is part of the leadership team at Vidrio, an incredible restaurant in downtown Raleigh. Starlina leads Sara and Rachel through a wine tasting, then tells the epic story of how Phylloxera attacked European grape vines in the mid 19th century.  One this episode, we drank Muscar Jeune 2018

Articles discussed:How The Great French Wine Blight Changed Grapes ForeverIt's Time to Decolonize Wine | PUNCHThe Devastator: Phylloxera Vastatrix & The Remaking of the World of WineAdditional links:Phylloxera! on the New Play ExchangeSam & Marge are founding members of the Commutator Collective

Happy Tuesday! On today's extra special episode Ken and I welcome Vince Mancini from Uproxx to weigh in on royal incest, wine and wine lice. Our Kitchen God this week is the amazing woman, Dona Antonia Adelaide Ferreira who saved Port wine - literally and figuratively. Pull up a tiny glass and have a listen today! For those of you that listen with kids or at a nursery school, there is a peppering of swear words in this episode and a surprising amount of incest. Listen accordingly : ) --- Send in a voice message: https://anchor.fm/michelle-doll4/message Support this podcast: https://anchor.fm/michelle-doll4/support

Following a decade-long effort, scientists have mapped out the genome of an aphid-like pest capable of decimating vineyards.

Pour ce 13e cours sur le vin, je vous propose d'en apprendre plus sur le Phylloxera : un célèbre insecte qui donna son nom à une maladie qui atteint la vigne. Cet insecte dévastateur fut à l'origine d'un des plus grands bouleversements du vignoble européen. Partez donc à la découverte du Phylloxera de vigne dans cet épisode du Club.  Apprendre le vin est crucial pour pouvoir en profiter pleinement. Dans Le Club, je vous propose de partir à la découverte de tous les aspects du vin. Rejoignez donc Le Club gratuitement et enfin profiter du vin ! Rejoindre Le Club pour apprendre le vin

今天我來說說到葡萄界的 武漢肺炎 - Phylloxera 根瘤蟲病，但不是只有法國，西班牙也是有，只是比較晚了一些的時間而己，這個是它發生旳時間點。 為什麼說它是葡萄界的 武漢肺炎，因為狀況很像，來聽我說～ #wine, #Phylloxera, #spain #葡萄酒, #根瘤蟲病, #西班牙, --- Send in a voice message: https://anchor.fm/harlem27/message

今天我來說說到葡萄界的 武漢肺炎 - Phylloxera 根瘤蟲病，但不是只有法國，西班牙也是有，只是比較晚了一些的時間而己，這個是它發生旳時間點。 為什麼說它是葡萄界的 武漢肺炎，因為狀況很像，來聽我說～ #wine, #Phylloxera, #spain #葡萄酒, #根瘤蟲病, #西班牙,

今天我來說說到葡萄界的 武漢肺炎 - Phylloxera 根瘤蟲病，但不是只有法國，西班牙也是有，只是比較晚了一些的時間而己，這個是它發生旳時間點。 為什麼說它是葡萄界的 武漢肺炎，因為狀況很像，來聽我說～ #wine, #Phylloxera, #spain #葡萄酒, #根瘤蟲病, #西班牙, Powered by Firstory Hosting

JUST A DROP: Less than 10 minutes about a wine topic, some news, and updates. Obeidy (also spelled Obaideh, Obeideh, Obeidi - you get the point) and Merwah are two indigenous white grapes of Lebanon but how do they differ? Farrah breaks it down in a short clip. Phylloxera makes a cameo too.

Classic cocktail history Ritz Sidecar

Today we celebrate the amateur botanist who was a two-time governor of South Carolina and the birthday of a French modernist painter who left peonies. We'll learn about the man who brought European grapes to California and the most important Prussian garden-artist of the 19th century. Today’s Unearthed Words feature a poem about January. We Grow That Garden Library™ with a book that helps us truly see plants. I'll talk about a garden item that is absolutely adorable, and they come in a six-pack so you'll have plenty for gifts, and then we’ll wrap things up with a charming journal entry from one of my favorite garden writers. But first, let's catch up on a few recent events.   Subscribe Apple | Google | Spotify | Stitcher | iHeart   Curated Articles Orchid and Tropical Bonsai Show: Out of This World | Phipps Conservatory and Botanical Gardens | Pittsburgh PA Check out this post featuring a preview of the Orchid and Tropical Bonsai Show.   How to sow micro-leaves & sprouting seeds - The English Garden The English Garden @tegmagazine shared this great post about growing sprouts. Want a quick, tasty crop any time of year? Micro-leaves and sprouting seeds are the answer. You don’t even need any special equipment! This is an excellent introduction to microgreens from @tegmagazine.   Now, if you'd like to check out these curated articles for yourself, you're in luck, because I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. There’s no need to take notes or search for links - the next time you're on Facebook, search for Daily Gardener Community and request to join. I'd love to meet you in the group.   Important Events 1822Today is the anniversary of the death of a two-time Governor of South Carolina, the founder of the University of South Carolina, a writer, and a botanist John Drayton. Drayton grew up in Charleston, a hub of botanical activity. He knew the French royal gardener Andre Michaux and his son, who had settled in the area. The Michaux's introduced the camellias and Indian azaleas; Joel Roberts Poinsett, the man who discovered the Poinsettia, was also a son of Charleston. And, the gardener Chancellor Waddy Thompson and Benjamin Perry also helped to shape the horticulture scene in the Greenville area. Drayton is remembered for his 1807 unpublished book “The Carolinian Florist.” Drayton listed almost a thousand plants, when they flowered, and where they could be found. Drayton presented his work to the South Carolina College library in 1807. The University South Carolina Society published it in 1943. Drayton explored Paris Mountain and the Greenville Area. He discovered the fragrant yellow honeysuckle (Lonicera flava Sims “Lah-NISS-er-ah FLAY-vah”) - commonly known as yellow honeysuckle - growing on the south side of Paris Mountain. The name Lonicera was derived from the name of the German herbalist Adam Lonitzer (1527-1586). The specific epithet "flava" and variations all reference the yellow ('flavus') or yellowish '(flavescens') color of the flowers. Honeysuckle is also known as woodbine or goat's leaf.   1832 Today is the birthday of the French modernist painter Édouard Manet (“Mah-nay”). His painting, 'Music in the Tuileries Gardens,' ("TWEE-luh-Reehs"), was his first significant work depicting modern city life. Manet grew peonies in his garden at Gennevilliers (“Jen-vill-EE-aye”). They were reportedly his favorite flower. Manet’s paintings of peonies were the perfect marriage of his skill and the subject. Manet’s loose brushwork was perfect for the petals and leaves. When the explorer Marco Polo saw peonies for the first time, he wrote that they were, “Roses as big as cabbages." In Chinese, the peony is known as the sho-yu, which means “most beautiful.” Traditionally, peonies are used to celebrate the 12th wedding anniversary. If you planted one on your Anniversary, the peony could outlive you. Peonies can live for over 100 years.   1862Today, the Hungarian vintner, Agoston Haraszthy, brought 1,400 varieties of grapevines from Europe to California and planted the first vineyard in the Sonoma Valley in California. Haraszthy's family was Hungarian nobility. Haraszthy had gotten hold of a book that reported the Wisconsin territory offered the finest land in America. So, in 1840, he immigrated to the United States. He quickly discovered Wisconsin was not the place for growing grapes. In short order, Haraszthy made his way to San Francisco during the Gold Rush. But San Francisco was not a fit with the grapes, either. It was foggy and cold. But then, in 1857, Haraszthy found the Sonoma Valley - called the "Valley of the Moon" by the writer Jack London. After a dozen years of searching, Haraszthy had found a place suitable for growing purple gold. The Sonoma Valley was the perfect place to grow European grapes - which were more delicate and finicky than North American wild grapes. Giddy with hope, Haraszthy built a white villa for his wife and six children on a property he named Buena Vista or “Good View.” Haraszthy also brought many European growing methods to his estate in California. First, he grew the grape plants closer together. This was something other growers found unwise. But Haraszthy knew that growing grapes near each other stressed the vines, which in turn, made better-tasting grapes. Second, Haraszthy was the first vinedresser to grow his grapes on the mountainsides in California. There is an old saying that the God of wine, Bacchus, loved the hills. Well, Haraszthy’s grapevines loved them, too. Finally, Haraszthy performed a green harvest - something no one had ever heard of - Least of all Haraszthy’s neighbors. Today the technique is known as dropping fruit; it merely means doing an initial early harvest of some of the grapes. The benefit of fewer grapes on the vine is that it improves the flavor of the remaining grapes. Haraszthy also brought in a team of Chinese laborers, and they worked to dig out the first wine caves in the state. The most impressive accomplishment included a 100-foot-deep stone wine cellar built on the side of a hill. In 1863, Haraszthy incorporated his vineyard as the Buena Vista Vinicultural Society. Thanks to investors, Haraszthy purchased an additional 4,000 acres making Buena Vista the second largest vineyard in the state. In 1866, a vine disease swept through the area. Haraszthy’s neighbors reactively blamed his unique growing methods for the small tasteless grapes and the brown, dying vines. In reality, the disease was Phylloxera, which is caused by an aphid that attacks vine roots. Phylloxera causes grapes to harden on the vine. It wiped out Buena Vista. Haraszthy filed for bankruptcy. With his vineyard and his reputation in tatters, Haraszthy went south to Nicaragua. He planted a massive sugar plantation, and he planned to make and sell a new beverage: rum. But, on July 6, 1869, as he was reaching for a vine while crossing a river on his property. He lost his balance, fell into the river, and was eaten by an alligator. Today, Haraszthy is remembered as “The Father of California Viticulture” (Wine-Making). In 1946, a plaque to Haraszthy was dedicated on the plaza of Sonoma. In March 2007, Haraszthy was inducted into the Vintners Hall of Fame by the Culinary Institute of America.   1866Today is the anniversary of the death of Prussian landscape architect and gardener Peter Joseph Lenné ("Linny"). Lenné is regarded as the most important Prussian garden-artist of the 19th century. He was the director of the Royal Botanic Gardens in Berlin and Potsdam. Peter came from a long line of gardeners. In many respects, his accomplishments mirror those of his younger colleague across the ocean, Frederick Law Olmsted. Lenné cofounded a Royal Horticultural Society in Germany. He worked tirelessly designing parks and landscape areas with green spaces. Lenné admired William Kent, whom he named “the father of the new landscape architecture.” Lenné established English landscape garden designs in Germany. Many of his designed spaces are now UNESCO World Heritage Sites. Lenné’s legacy includes over 100 designed spaces from including parks, gardens, canals, and avenues. Rauch memorialized Lenné with a large bust in the garden of the new palace in Potsdam. The Magnolia Lenne variety was named in his honor. Today, the Peter-Joseph-Lenné-Prize of Berlin awards fresh and creative ideas for design, planning, and use of plants in garden architecture and landscape planning.   2009The Denver Post reported that a retired English professor and amateur botanist named Al Schneider and a Colorado State University Botany student named Peggy Lyon discovered a new plant in the Asteraceae, or sunflower, family and it was called Gutierrezia elegans. ("Goo-tee-ah-REEZ-ee-ah") Al and Peggy named their variety “elegans” for its elegant qualities of symmetry. The common name of the plant that Al and Peggy discovered is the Lone Mesa snakeweed. The Spanish botanist Mariano La Gasca, who originated the Gutierrezia genus named in honor of the apothecary and professor Pedro Gutiérrez Bueno. Gutierrezia is a group of flowering plants native to western North America and western South America. Native peoples have regarded this plant family as an essential source of medicine, and plants of this genus are known generally as snakeweeds or match weeds.   Unearthed Words The days are short The sun a spark Hung thin between The dark and dark. Fat snowy footsteps Track the floor And parkas pile up Near the door. The river is A frozen place Held still beneath The trees' black lace The sky is low. The wind is gray. The radiator Purrs all day. — John Updike, January   Grow That Garden Library The Cabaret of Plants by Richard Mabey Richard Mabey has a passion for plants that come through in this beautiful book called The Cabaret of plants. As a naturalist, Richard says, he has written, "a story about plants as authors of their own lives and an argument that ignoring their vitality impoverishes our imaginations and our well-being.” Mabey is a naturalist with the voice of a poet. Mabey challenges ordinary perceptions of plants: that they are inactive, that they are background, or that they are simply props for the outdoors. Like Peter Wohlleben, Mabey sees these plants as having a self. "The Cabaret of Plants" is loaded with beautiful stories and tidbits from science, literature, and botany. It's engaging and challenging and inspiring. Mabey has been interacting with the natural world for over four decades. His 1972 book called “Food for Free” was revolutionary and taught readers how to forage. This book came out in 2015. You can get a used copy of The Cabaret of Plants by Richard Mabey and support the show, using the Amazon Link in today's Show Notes for under $5.   Great Gifts for Gardeners 6 Pack Ceramic Succulent Planter Pots Set, Wirezoll 6 Cute Owl Bonsai Pots with 3 Gardening Hand Tools for Home and Office Desktop Decoration (6) $19.99 Great decor for desk, bookshelf, dining table, living room, hosting room, etc. Great gift idea for friends and family who love indoor gardening/succulents/cactus/cacti Mini unique succulent pots, they’re perfect for showing your lovely succulent. Adding a touch of animal forest accent to your house and create your own little urban jungle with these cute owl succulent planters. Meticulously handcrafted and glaze firing, smooth glaze, and bare clay create an interesting visual contrast. Due to handcrafted, every owl planter’s glaze is different, but overall is consistent The six pcs mini owl planters are made of superior quality and breathable ceramics baked in high temperatures, which are good for your plants Each mini plant pot has its own unique owl face. Those little button eyes and beaks will make you smile every time you see your adorable owl succulent pots.   Today’s Botanic Spark 1942Today the garden writer Elizabeth Lawrence wrote to her friend, the playwright, Ann Preston Bridgers: “We had thin toast and your wild strawberry jam for tea this afternoon by the fire in my studio... Bessie and I took a salad and a pan of rolls and went to have supper with your family last night. Mrs. B. insisted upon adding both ham and chicken. We had [Ann’s mountain friend] Blanche’s walnuts for dessert. And Robert and I made Cleopatras, not so good, somehow, like the ones at Christmas… I must put the puppy to bed before he chews up all the files of Gardening Illustrated.”

Since 2009!  It's the show dedicated to the wine industry. Tonight, show host, Ron, revisits phylloxera and wine industry news, events and more topics! Perfect for wine lovers, industry representatives and fellow wine aficionados.  We make wine less confusing and more enjoyable. Your Host:  Ron Wine maker, cellar master, vineyardist and tasting expert. Questions during the LIVE show? Visit our Facebook page and comment on the LIVE video feed - http://www.facebook.com/allaboutwinebtr E-mail the show with your questions and comments, anytime, at allaboutwine101@gmail.com The show is always informative and entertaining....and All About Wine

En este episodio hablamos de una de las regiones mas prestigiosas de todos los tiempos, Bordeaux. Hablamos sobre sus sub regiones, suelos, varietales y tocamos el tema de la Phylloxera. Dale play!

Vin - Phylloxera - 1 Novembre 2019 by RMF Radio Montréal France

Carménère is a Bordeaux varietal that all but went extinct in its homeland due to Phylloxera. But thanks to the geographical location of Chile’s wine regions it was saved and has even begun to thrive. This week on the show the gang try three wines from different regions of Chile that demonstrate why Carménère should be a wine you have in your drinking rotation. Wines Reviewed on the show: LaPlaya - Tinga Rio Reserve - 2016 Carmenere Porta - 2017 Reserva Carmenere Errazuriz - 2016 Max Reserva Carmenere Visit www.trywinc.com/winewars for free shipping and $20 off of your first order from WINC. Use the promo code WineWars at checkout. Visit www.audibletrial.com/winewars for a free audiobook and 30-day free trial of Audible.  Shop on amazon and help support the show. Visit us on all the social medias! Twitter - Facebook - Instagram - Vivino

This episode is a mini introduction into Greek wine. We look at the main grape varieties of Greece: Agiorgitiko from Nemea, Xinomavro from Naousa and Assyrtiko from Santorini. We talk about the terroir, the islands and touch on the history and the problems that Greece has had: The Ottoman rule, Phylloxera, choice of planting international varieties over indigenous. We discuss Retsina – that’s wine with pine resin in it! And Janina champions Terry Kandylis from 67 Pall Mall who is her go to Sommelier for anything Greek wine related. Wine news on this episode is all about Theo Campbell and how a champagne cork has made him blind in one eye – do you know how to open up a bottle of Champagne correctly? Have you tasted any of the indigenous grapes varieties of Greece? Which ones were they? This filler episode we are drinking Agiorgitiko 2016 by Gaia, Nemea. Enjoy!     Are sponsor Sommelier Socks Links Below to treat your self or a friend  https://jonathankleeman.com/shop/ https://www.amazon.co.uk/sp?_encoding=UTF8&asin=B07QVMWYRX&isAmazonFulfilled=0&isCBA=&marketplaceID=A1F83G8C2ARO7P&orderID=&seller=A3J7DVZ0CQ6A3K&tab=&vasStoreID= https://www.etsy.com/uk/shop/SommelierSocks?ref=simple-shop-header-name&listing_id=704203561&ga_search_query=sommelier%20socks

Now is the perfect time to play doctor in the garden. Look for the sick or injured. Look for plants that haven't thrived, plants with disease, and plants riddled with pests. You don't want to leave any diseased plants in your garden over the winter. If you are able to do only one fall garden chore, taking out the sick and infirm is what you want to do. All these babies get dug up and escorted out of my garden. Generally I say that nothing green or brown leaves the property, but these are items I don't dare chop and drop, or compost - these sick plants go out.     Brevities #OTD  It’s the birthday of Lancelot Brown who was born on this day in 1716. Lancelot ended up at Stowe working for William Kent - the eminent painter and Landscape Architect. Stowe was commissioned in the 1730’s. The garden at Stowe was a landscape garden. Lots of straight lines and formality. The garden looked like a painting with an 11 acre lake. The main area was the Elysian Fields; 40 acres featuring buildings and monuments that flank two narrow lakes called the River Styx. The monuments honored the virtuous men of Britian and Greece. The time spent with Kent at Stowe not only transformed the land, it transformed Lancelot from a gardener into a Landscape Architect. It was his big break.  After Stowe, Brown traveled all over England as a freelancer. Brown’ skill and his nickname came from seeing the “capabilities” of the landscape. He became so popular that everyone with means wanted a Capability Brown landscape - they craved his garden designs and garden temples. What everyone wanted was beauty and Capability delivered just that: beautiful gardens. Today, at least 20 of his gardens remain and are in the care of England’s National Trust.   #OTD  Today is the birthday of Agoston Haraszthy who was born on this day in 1812. Haraszthy's family wasHungarian nobility. In 1840, he immigrated to the United States.Back home, Haraszthy had gotten hold of a book that reported the Wisconsin territory offered the finest land in America. So, he went there first. Since Haraszthy’s dream was to make European wine in America, he quickly discovered Wisconsin was not the place for that. In short order, Haraszthy made his way to San Francisco with the gold rush. But San Francisco was not a fit with the grapes. It was foggy and cold. But then, Haraszthy found the Sonoma Valley in 1857. Sonoma Valley was called the "Valley of the Moon" by the writer Jack London and it turned out that Sonoma was the perfect place to grow purple gold. After a dozen years of searching Harazethy had found a place suitable for growing European grapes - which were more delicate and more finicky than North American wild grapes. Giddy and hopeful, Haraszethy built a white villa for his wife and six children on a property he named Buena Vista or Good View. Then he went to Europe and collected 100,000 cuttings of 300 varieties of grapes; There were the rare white grapes of the Pinot Chardonnay, the green Hungarian grape, the Cabernet Sauvignon grapes, and the white Riesling grapes of the Rhine and Moselle river region, just to name a few. There is an old saying that the God of wine, Bacchus, loved the hills. Well, Haraszethy loved them, too. He was the first vine dresser to grow his grapes on the mountain sides in California. In fact, Haraszthy brought many european growing methods to his estate - which included growing the grape plants closer together. This was something other growers found unwise. But Haraszthy knew that growing grapes in close proximity stressed the vines, which in turn, made better tasting grapes. Haraszthy also performed a green harvest - something no one had ever done before. Today the technique is known as dropping fruit which means doing an initial harvest of some of the grapes; the fewer grapes on the vine - the better the flavor of the remaining grapes. That year Haraszthy also brought in a team of Chinese laborers and they worked to dig out the first wine caves in the state. The most impressive accomplishment included a 100-feet-deep stone wine cellar built on the side of a hill. In 1863, Haraszthy incorporated his vineyard as the Buena Vista Vinicultural Society Thanks to investors, Haraszthy purchased an additional 4,000 acres making Buena Vista the second largest vineyard in the state. In 1866, a vine disease swept through the area. Haraszthy and his unique growing methods were blamed for the small tasteless grapes and the brown, dying vines. The disease was actually Phylloxera - an aphid that attacks vine roots and causes grapes to harden on the vine. It wiped out Buena Vista. Haraszthy filed for bankruptcy. With his vineyard and his reputation in tatters, Haraszthy went south to Nicaragua. He planted a large sugar plantation and he planned to make and sell rum. But, on July 6, 1869, as he was reaching for a vine and crossing a river on his property, he apparently fell and was eaten by an alligator. Today, Haraszthy is considered the father of California Vitoculture or Wine-Making. In 1946, a plaque to Haraszthy was dedicated in the plaza of Sonoma. In March 2007, Haraszthy was inducted into the Vintners Hall of Fame by the Culinary Institute of America.     Unearthed Words Quinnipeague in August was a lush green place where inchworms dangled from trees whose leaves were so full that the eaten parts were barely missed. Mornings meant 'thick o' fog' that caught on rooftops and dripped, blurring weathered gray shingles while barely muting the deep pink of rosa rugosa or the hydrangea's blue. Wood smoke filled the air on rainy days, pine sap on sunny ones, and wafting through it all was the briny smell of the sea.”  ― Barbara Delinsky, Sweet Salt Air     Today's book recommendation: Deer-Resistant Design by Karen Chapman This fantastic book came out this summer - It's a fantastic resource. If you are a deer-plagued gardener, you're going to want to get this book. Instead of relying on fencing or chemicals, Karen is proposing another way: making intentional selections for deer resistant plants. She showcases real home gardens across North America from New Jersey to Texas. Each homeowner shares their top ten deer-resistant plants. It's a book of best practices - proven selection for a lush, deer-defying garden. what a brilliant idea!   Today's Garden Chore Consider installing more pathways in your garden. It's helpful to have a main walkway through the garden. Along the path you can add focal points like statuary or containers. You can add interest and intrigue with tall plants like cup plant or lovage. The paths provide structure and function in the garden. I remember when I installed a path along the garden in front of my front porch; Best thing I ever did.   Something Sweet  Reviving the little botanic spark in your heart Today in 1962, The Honolulu Star-Bulletin shared a story about the first tulips. Most of us have heard this fascinating part of botanical history, but back in 1962, this story would have been a revelation to most people. Here's what it said: "The first time tulips were mentioned in Europe was in 1554, after a botanist found a few specimens near Constantinople. Six years later, another botanist brought some of the bulbs to Holland. From about 1600 to 1650, Europe underwent a 'tulip-mania," with bulbs being sold for as much as $2,200 each."       Thanks for listening to the daily gardener, and remember: "For a happy, healthy life, garden every day."

Rick Tigner and Randy Ullom from Jackson Family Wines are back with Steve Jaxon and Tom Simoneau. Dan Berger is away this week. Rick is the CEO and Randy is the Wine Master for Jackson Family Wines. Randy grew up back east and lived and worked in Ohio and upstate New York. He came to California 38 years ago and worked for Cecil De Loach for 12 years. He met Jess Jackson 26 years ago and worked on their international startups and in Mendocino, then he became winemaker for the Kendall-Jackson brand. Rick mentions that in 1991 when he arrived, the best selling Chardonnay was theirs, and it still is. They make 2.5 million cases annually, all barrel fermented. They stir the lees all the time. They have more than 300,000 barrels in their system. Randy Ullom explains that for this Chardonnay, they use fruit from their vineyards located all up and down the coast. The wine is about one third from Santa Barbara which gives the tropical tones, the aromatics in the mouth and viscosity, then 50% from Monterrey which gives the lemon-lime tones, then the remaining 15+% is from Mendocino and Sonoma County, which gives crisp green apple, green apple and pear. The flavors come from all the different areas. They pick with the flavors are at maximum. They never take it out of the barrels until it is time to blend. They are drinking the KJ 2016 Vintner’s Reserve Chardonnay. They stir the lees every two weeks. This one is all from Santa Barbara, which is famous for that rich, unctuous feel. They source the oak in France for their barrels. They are in charge of their own destiny with their own vineyards, they can control all aspects from the vines to the glass. Rick also mentions about their commitment to fair labor practices and living wages and how they believe this is part of best practices that support the consistently high quality of their production. Jess Jackson believed in the artisan concept and had a vision ahead of his time for the business. He also founded Regal Wines, a distribution company, which Rick ran from 1992 to ’96. Jess offered Rick the presidency of Jackson Family Wines in 2010 (at the Kentucky Derby). Jess would be proud that the company is still not only family owned but family run. Tom Simoneau says that selling wine is the hard part and sales is another strength. Rick also notes that they can make long term plans unlike some other companies that have ownership with shorter term demands. Tom remembers that the company always provided generous samples to Tom’s wine classes, which he taught at the Santa Rosa’s community college. As they taste a 2016 La Crema Russian River Valley Chardonnay, they mention their new tasting room in a restored home that used to belong to Sarah Lee and Rich Kunde. Tom tells how they helped bail out Sonoma County when Phylloxera hit in the late 80s. It was Rich's idea to use the term "American Viticultural Area" or AVA instead of “appellation” which was too close to the French and Italian name. In about 1983 Rick went to Washington with others to set that up. Sarah Lee was very influential, much beloved and very missed in the community. Tom was happy that the Jacksons purchased the Kunde property because it is wonderful to have it open now for the public. Rick Tigner describes the Tour de Fox bike ride, August 24 this year (2019). This is its 6th year, with 1000 riders; they raised $750,000 last year. Rick says this is a good number of participants. It’s a good ride, then food and music at the Kendall-Jackson wine center. Unlike most bike rides, there is a nice event afterwards. Sign up at the Tour de Fox Wine Country web page, here. Finally they taste a Siduri 2016 Russian River Pinot Noir. Siduri has Pinot Noir vineyards all over California and some in Oregon too. Their tasting room is a “terroir” tour of American Pinot Noir regions. Kendall Jackson acquired Siduri a few years ago. Adam Lee could have sold to a corporate owner but he felt comfortable seeing the winery g...

Grafting and Phylloxera go hand in hand we find out how phylloxera attacks the grape vine and the importance of grafting.

Howdy Partners!  Welcome to another episode of the Make America Grape Again Podcast!  This time around, we're looking at Texas, through the lens of the 2016 Petit Sirah from Grape Creek Vineyards, located in Fredericksburg, Texas. Texas actually holds a very special place in the history of wine not just in America, but in the world as a whole.  It was in the high plains of Northern Texas (in what is now the Texoma AVA) where horticulturist Thomas Mundson used indigenous American varietals to create hundreds of hybrid grapes, as well as finding particular root stocks that were immune to the Phylloxera epidemic of the late 1800s. This saved the French wine industry (indeed, possibly most of the Vinifera wine industry worldwide) from total ruin.  (I hope to go in depth about him in a future episode in a later season.) The History of Texas Wine begins in a similar fashion to other landscapes in the American Southwest, with Franciscan priests and friars planting Mission vines in the deserts near El Paso for use as the Eucharist.  The industry grew, culminating in Thomas Mundson's heroic labors to save the industry as a whole.  Yet Texas, like the rest of the United States, thanked its native son with the institution of Prohibition; one which still strongly affects the state today: a quarter of Texas' 254 counties still have Dry Laws on the books.  (A few wineries did survive through this time, namely Val Verde winery, which made medicinal and eucharistic vintages.) The wine industry in Texas really only began to recover in the 1970's, with the founding of Llano Estacado and Pheasant Ridge wineries in what would eventually become the Texas High Plains AVA, along with the La Buena Vida winery in Springtown, Texas.  The first AVA in Texas was the Bell Mountain AVA in 1986. With 436 Wineries and approximately 4,500 acres of vineyards total, the state of Texas is actually the fourth largest producer of wine in the United States. The problem is that most people do not know about this because Texas wine is not widely distributed, and shipping outside of the state is notoriously difficult for local wineries.  Texas also has 8 AVAs, scattered across the state.   As a note: Texas Wine Geek has a great explanation of what For Sale in Texas Only actually means.  In short, while confusing as all hell from a consumer standpoint, it is crystal clear from the standpoint of federal legislation--something which arguably matters as much, if not more, from a wine sales standpoint.  After all, you need your federal approval if you're going to sell wine at all, to begin with.  In short, it is a wine that is probably made in Texas, probably from mostly Texas grapes. In this episode, we talk a little about what "For Sale In Texas Only" means, and a bit about the concept of terroir, as we drink this side by side with an Arizona Petit Sirah from D.A. Ranch.  My friend Megan Looser (who is also a CSW) brought this bottle while on a recent trip to see her favorite band in concert.

Emma is joined by her long-time best friend, other Emma, who is definitely a real person, to discuss the first of the most seminal books of their childhood, Harry Potter and the Sorcerer's (or Philosopher's) Stone. This is the first episode in our HP & New World Wine Series, in which Emma S-Z pairs the Harry Potter novels with different major New World Wine regions. The Emmas talk about what it was like discovering the magic of these books as kids, and how dark they really are. Listen to the episode to hear what we think is problematic about goblins, and why the books are so important for kids (and adults) to read. Plus: South Pacific, Monty Python references, Chilean winemaking wizards, The Magicians: Harry Potter for old people, favorite Dumbledores, the return of Phylloxera, the divisive Carmenère, "eau de antisemitism", and not-too-thinly-veiled metaphors. Find Us Online: If you enjoy Pairing, follow us on social media and tell your friends! Follow us on Twitter, Facebook, Instagram, & Tumblr @PairingPodcast. Also check out our website, www.thepairingpodcast.com Become a Pairing Patron on Patreon to get access to exclusive content, personalized pairings, livestreams and more! Please consider leaving us a review on Apple Podcasts, as that's one of the best ways to get more people listening in! About Pairing: Pairing was created, edited, and produced by Emma Sherr-Ziarko, with music and audio recording by Winston Shaw, and artwork by Darcy Zimmerman and Katie Huey.

Back in the nineteenth century, Victoria was the most important state for wine production. Phylloxera hurt the industry badly, but it's now re-emerging as one of Australia's most significant and diverse regions. This episode looks at the many different styles of wine made in Victoria, as well as the island of Tasmania which is the focus for new trends in Australian wine.

Moving beyond workhorse bottles, you'll find a country full of distinct regions and a broad range of grapes. Explore Syrah, Cabernet Franc, and find out whether or not Cabernet Sauvignon is Chile's best red grape. A Carménère conversation looks at its sometimes polarizing flavors and considers the grape's place in Chilean wine. Befitting a nation with huge coastline, seafood and its natural partner in Sauvignon Blanc get a nod as well. Wines discussed: @3:56 Valdivieso 2014 Caballo Loco Grand Cru Limari Syrah (Limarí Valley) @8:05 Undurraga 2015 T.H. Terroir Hunter Alto Maipo Cabernet Sauvignon (Maipo Valley) @15:00 Maquis 2011 Franco Cabernet Franc (Colchagua Valley) Transcript: Jameson: Welcome to Wine Enthusiast's What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at Chilean wines with Michael Schachner, who covers and reviews wines from the region. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time. Including delicious Chilean wines. Download Vivino to discover and buy your favorites. And stock up at vivino.com/wineenthusiast. So a couple of months ago I met with a Chilean winemaker, Rodrigo Soto of Veramonte and more wineries, too. And we had an early morning conversation. Had coffee, it was very nice. No wine, it was like 8:30 in the morning. Maybe a little too early for wine, except for maybe sparkling. But that's a story for another day. But it was a really candid chat and I appreciated him talking about issues that Chilean wine faces in the United States and sort of the challenges that it has. And one of the things I thought that was interesting that I wanted to talk about with you, Michael, welcome to the show. Michael: Hey, thanks, Jameson. Jameson: Chile has this reputation wine-wise of just being this like value center, like value. Like 10 dollar wines and things like that. And one of the things we talked about is the challenge of people, you know, who are gonna spend 30, 40, 50 and more dollars on a bottle of wine to consider Chile as a source of those wines, which it certainly has. Do you see it as a challenge that Chile has to face? There are amazing values there, but now it's almost to its detriment as far as people trading up. Michael: I mean, Chile certainly built its reputation in the Western world with value wines. But that was like from a different era. More of a 1980s, especially a 1990s phenomenon, back when there really was quality wine being produced for under $10. But Chile has since then gone to probably one of the most organized and best-accessible tier systems of any of the New World producers, any of the major wine producing countries in the world. Chile I think is the seventh-largest wine producer in the world. And while probably a good chunk, 50% or more, of what they produce is still in that value category, you can go at multiple levels on top of that. You can go to a value plus level very quickly. High teens, low 20s. You can then go to what I consider to be what they do at their best. And that's a mid-tier plus luxury minus. And these are wines in the 30 to 40 dollar price range that you just talked about. And then they have their high-priced iconic wines, which they are modeled after California, Bordeaux, Italy, places that have had plenty of success with $100 and up wines. Chile has those, they struggle to sell them. Jameson: Well, I think that's our notion as wine drinks of value is also, value doesn't necessarily mean inexpensive, too. I mean, actually the three wines we're gonna talk about today are all in the $30 to $35 range. And I think when you start spending, you can still talk about value when you talk about wines that are over $10 or $15 or $20. Michael: Yeah, no. One of the great things about Chile is that they can deliver superb wines. Wines that rate 90 plus in this kind of mid-tier plus range. The economies of scale work for them. Larger vineyards, a cheaper workforce than, say, in the heart of Napa or in France or in Italy. And so it works to their advantage. They're able to extract a lot of quality and hence the consumer, you, me and anybody else, can receive a lot of good value at wines that are 20, 25, 30, 35. Jameson: So the first wine I want to talk about is Syrah. It's the Valdevieso, 2014 Caballo Loco Grand Crew Limari Syrah, it's a mouthful. The first thing I wanted to ask you ... Editor's Choice, 92 points. The first thing I wanted to ask you about that wine, is Syrah, Syrah is something that I don't really expect from Chile, or know that much about. Is this a rising star? Or have they been making it really notably for a while? Michael: No, I wouldn't say that they've been making it notably for that long. It's a great variety that came in when I would say in the modern era. These are wineries and winemakers that have evolved from a basis of Cabernet, and Cabernet Sauvignon, and Carménère. And then there's been a lot of experimentation. Chile has a terroir and a layout that's very similar to the west coast of North America. The north is very desert like, so that would be your Baja, California, San Diego area. Then you come into the southerly lake region. That would be like the northwest. And then you have that cut in the middle. And that to me reminds me very much of California. And so the same way California has had success and the ability to grow a multitude of grapes due to very kind, sun rich weather. Chile's very much the same. Especially in its central valleys. Limari is an area up north, it's an area that was known mostly for fruit production. And maybe growing grapes that were produced into Pisco. But winemakers started to understand that there's some limestone up there. There's coastal influences, and that maybe they could produce something in the vein of a cool climate type of wine. Chardonnay was planted up there, some Sauvignon Blanc as well, and Syrah. To try to capture a more oceanic style. Sauvignon Blanc didn't fare well, but the Syrah in Limari, although not a lot produced, I have found to be really excellent. It's a leaner, more structured style, but still gets enough son to be ripe. It's not tomato-y or green. It's more full bodied, but it just has something that gives it a unique character. Maybe it's those limestone soils. I'm not sure, but this one's an interesting one. Caballo Loco, the crazy horse. Valdivieso is one of the more traditional wineries in Chile. It's been around for a while, but they have explored different regions, they've explored different grape types, I would call them a more progressive type of larger winery. Caballo Loco has always been there catch all type of wine. Named after one of the owners of the company, who exhibited tendencies of being a crazy horse. He was a let's do this, let's do that, we can do this, we can do that. So he always had a wine named after him, Caballo Loco. And for a long time it was a mystery blend. It was generally speaking Cabernet Sauvignon, but they would never tell you the vintage, they might blend a few years here and there. They've expanded a little bit with Caballo Loco, to include this Grand Reservo variety thing, and it's again supposed to imply that this is a weird off the grid type of wine, not something you're going to see a lot of. There really are only a couple of producers of Syrah in Limari, and Valdivieso is one of them. Jameson: And where, just to orient myself, if I fly into Santiago, I mean how far away are we from the Limari valley? Michael: Limari is actually a bit remote. I would put it up in that northern quadrant of the country. It's very dry, it's where the Atacama Desert meets the ocean in it's most southerly area. You would go to the coastal city or La Serena, that's where you would go to get to the Limari valley. You can fly there, or I think it's roughly about a six hour drive from Santiago straight north on the ocean, and I've been up there once before. It's pretty remote, but it's cool, and just like the whole Pacific Coastline there, it's really quite beautiful. Jameson: And let's move on from Syrah, and talk about a grape that's maybe more well known in Chile. And that's Cabernet Sauvignon. So the second wine I want to talk about is the Unduragga, 2015 Terroir Hunter, Alto Maipo Cabernet Sauvignon, 91 points. First of all what is this Terroir Hunter series of wines all about? Michael: Unduragga, I can give you a little bit of background on them as well. Unduragga, that's a very big name in Chilean wine. The Unduragga family founded Unduragga, probably three, maybe four generations ago. It was one of the early family owned wineries in the Maipo Valley. They sold to a multi faceted business man, about ten years ago. And obviously acquired the brand name, that was important. And Unduragga has continued to produce a large amount of wine, but also some really interesting wines. Their most interesting are in the Tey Hachey, TH series, Terroir Hunter. And this is where their winemaker, a really cool progressive young guy, good friend of Rodrigo Soto. And a guy that I've loved to work with a lot, love to quote, love to meet with when I'm in Chile, or when he comes to New York. His name is Rafael Urrejola. And Rafa is a really good winemaker. Comfortable in various different varieties. Makes good Pinot Noir, makes some good Syrah, has been very involved in reclaiming the old vines of the south, down in Maule and Etota, so you get some Canyon, and some Malbec's, under this series. So it's usually older vineyards from various specific Terroir's within Chile, and there giving light to this. Going to Cabernet, is obviously the prime variety for Chile. It's what it's known for, and this wine comes from Pirque, which is a real, super good Cabernet zone. It's in the Maipo Valley, it's only about 20 miles outside of Santiago. Foothills of the Andes, can see the mountains from there. It's right on the edges of the Maipo river, and it's so alluvial, if you just go down a couple feet into the ground, nothing but gigantic rocks. And this is become the prime zone, basically call it the left bank, or the heart of the Napa Valley of Chilean Cabernet production. Jameson: So is Cabernet Sauvignon, is that Chile's best grape? Best red grape? Michael: Well I'm not so sure it's the best, it's definitely the one that's grown the most, it's the most prominent one. We talked about the value wines at the beginning. For Chile was able to produce a lot of pretty good, very nice, drinkable Cabernet in the $8, $10 range. It's harder for them to do that now with international pricing and just where everything's going. Cabernet likes dry, sunny, coastal weather. Same reason there's tons of Cabernet in California. There's tons of Cabernet in Chile. But there are some really good specific areas that get away from simple, industrial production, and give you some real grapes of character. Pirque is one of them. Jameson: And then what's up with Carménère, as far as it's status today? I know a lot of people, they've got this stereotype of, oh it's all, it's green, it's vegetal, blah blah blah. But is that the case now? Michael: Carménère has its tendencies. Its suicidal tendencies. It's a grape that was originally from Bordeaux, never replanted after the Phylloxera plague of the 19th century there, because it was just prone to greenness. And that was in a "cool climate". Chile being a little sunnier, a little warmer, having a higher heat index, and a higher sun index than Bordeaux, has had the ability to ripen Carménère better. Carménère is a signature grape if you will, simply because I think 98% of the world's Carménère is in Chile. For a long time people thought it was Merlot. Green tasting, herbal Merlot. It just has a lot of pyrazines. And it's very difficult to get that out of the grapes. There are now ways of going for max ripeness, then trying to maybe acidify the wine back into balance. It's not my favorite style, but that's what you see. It's the big sort of here we are, iconic Carménère level. And then Carménère at that inexpensive level, large crop, high economies of scale for the winery. That's not really one of my favorite wines. Jameson: Yeah, I like those green, herbal flavors. They're polarizing, it's like Sauvignon Blanc, some people love it. Michael: Cabernet Franc. Jameson: Some people can't stand it. But I like those flavors, and I think they are to me part of the grape, in trying to blow it up and blow it out. And obscure that to me does a disservice. Michael: Yeah but the feedback in Chile, is a very feedback oriented country. Being located where they are and exporting so much of their product. It's only 17 million people in the entire country. And it's not a really huge wine drinking country, despite the fact that they produce so much, and it's one of their top six industries. So they have to export a lot, I think the feedback around the world is, your Carménère's interesting, and we understand it's your signature grape and that you do it more than anybody else, but that doesn't mean we love it. I think you're a little more experimental than the average wine drinker. Jameson: Right, I'm the middle aged, natty wine, Brooklyn hipster drinker. So my demo isn't. Michael: ou might a liquid weed patch. Jameson: Yeah, exactly, I love that. Bring on the full on green pepper. Poor it into a hallowed out green pepper and I'll drink it. Michael: You get the bell pepper surprise, you can get that. So yeah. But you know what? Even Cabernet Sauvignon, and there is this typical Chilean character which there is a lot of mint, and menthol, and Eucalyptus, and tea, and tobacco, and these types of flavors and aromas, that work there way into the grape. And true Chilean Cabernet is pretty unique too. It may have the power and the structure, the smooth tannins of a Napa wine, or may have the age ability of a Bordeaux, but it's also, if you taste it blind ... And I've done a bunch of these top Cabernet's from around the world, they stick out. And it's generally speaking a little bit of that greenness. And just must be in the water. Jameson: Yeah. And again, those are to me, when I drink Cabernet, when I want great Cabernet, I want a little bit of those green herbal minty, Eucalyptus things. But again that's just me, and I'm an outlier. Just an outlier. Hey we'll be back to the show very shortly, but since you're here, I know you're already a fine of wine podcasts, why don't you check out our other show called, The Wine Enthusiast Podcast, download it wherever you get podcasts. So the third wine is a Cabernet Franc. It's the Maquis 2011 Franco, Cabernet Franc, Colchagua Valley, 92 points, seller selection. So for a herbal wine loving guy like me, is this Cabernet Franc going to make me happy? Or is it going to make me disappointed? Michael: This one might not be your wine Jameson, but it might be again, in tune with the global pallette. It's not a green, spicy, leafy version like you might get from the Loire Valley. Jameson: Right. Michael: Or that you might get in a cool year Bordeaux from Saint-Émilion. Or even a left bank wine with a fair amount of Cab Franc in it. It is more, probably in tune with the "International full bodied red style". But I like it in the sense that, Chile can be a little bit cool for Cab Franc, and some of the Cab Franc's that I have tasted down there have been really leafy, really highly herbal. They could fool you for being Carménère. This one comes from a cooler vintage, in the Colchagua Valley, that's an area we haven't spoken about yet. It's a really, I would say it's probably Chile's most, prototypical contained wine valley. I've described it in my articles, as resembling a small Napa. You've got hillsides on both sides, a river running through the middle of the valley heading out to the ocean, coastal influences. Warm, warm valley. And known for red wines. Maquis has there vineyards hidden down by the river. It's one of the cooler areas of the Colchagua Valley. And so they get a little more character. The Franco, is a double play on words. Obviously it's for the Cab Franc, but it's also a wine planted on its own rootstocks. So it's Pie Franco. It's not grafted, it's not an old vineyard taken over. It's a vineyard planted several decades ago. And it was planted on it's own stocks to Cab Franc. I think it's a ... Really, we're talking about wines that are tasted blind here. And so we're not ... When some of the characteristics that I talk about, and the point total. And the fact that, gave it an Editors Choice, Seller Selection, saying this wine can age. That's what impressed me in the tasting. Not so much it's, oh I can varietally peg this as Cab Franc. You, as a Cab Franc lover with an affinity for green, Finks an Irish name, so. Jameson: Yeah, Eileen Kelly, my mom. Super Irish, Jameson my first name. Michael: Exactly, so. Being a man of green, kelly green in this case. You probably might want a little more of that character in it, just so it reminds you of a nice Bourgeois, or Chinon or something. But it's just not going to do that. It's going to be a Chilean version, warm valley, fuller bodied type of wine. But I think very interesting. And one that can actually sit nicely with Cabernet Sauvignon, or any of the better, full bodied red wines that Chile produces. So it's one that I've always like. I think Maquis done one of the more consistently good Cab Franc's in all of Chile. Jameson: Yeah, and I just noticed it was a 2011 vintage. So it's already got a few years of age on it. Michael: Exactly. Jameson: So that bodes really well, especially with your 92 point review. And I want to touch on some other red grapes. What's a rising star, or maybe something that's been neglected, now is being revitalized, is Pais a big deal? Michael: Pais is a big deal in the regions where it comes from. That's mostly the southern regions where the old vineyards, that are dry farmed. And have either been barely tended to, neglected, reclaimed. That's where Pais comes from. That's the old mission grape. It's the old country grape. It's grape that was used for jug wines. And wine sold at the market for filling out bulk wine in everything. There's a movement to reclaim it. And to make it, can be done in a fun, natural way. I think for the nat wine funkster type, I think Pais is probably your very best bet. And the wineries and winemakers that are working with it tend to really fulfill that whole narrative. But my favorite obscure grapes, also largely from the old vineyards of the south. Areas like Maule and Etota, are the two C's. Carignan and Cinsaut, all grapes that were brought over from France in the 19th century, largely forgotten and neglected. Used just for bulk wine, co-op wine, these types of things. And now people are saying wow, Priorat in Spain is known for Carignan, other areas of Spain are known for Carignan. There's Carignan in the South of France. And it's a racy, red fruit style wine for the most part. It's got good tension, can be made in a fuller bodied oak style. It can be done in a more restrained, leaner style. So I like that. And Cinsaut another French grape that you see very little, is from the South of France, used in Rosé and things like that throughout Provence, and the lower Rome Valley. Is being done in a fresh, light bodied, Bougelet style. I think you would really like it. Jameson: Yeah, right up my alley. Michael: Yup. I think Rafael has a TH, a Terroir Hunter Etota Valley Cinsaut. There's a couple other winemakers in the country that are making it in clay amphora, or in neutral cement eggs to try to really give the off root, all history, all terroir, no oak, very little manipulation. Interesting wines and very small production. Small distribution, but they're out there in small numbers. I really like those two oddball grapes. Jameson: And then finally, I would be remiss if we didn't touch on white wine. I've had a lot of, I guess my introduction to Chile was probably Sauvignon Blanc, because I love Sauvignon Blanc, and I found really great Sauvignon Blanc, really tasty coastal type of wines. And I'm starting to have some really good Chardonnay's too. What's the state of white wine in Chile right now? Michael: Well, it's an interesting question Jameson, because in Chile, hands down the best type of cuisine, food, comes from the ocean. Comes from the Pacific. Jameson: Yeah. Michael: 4,000 miles of coastline. Gigantic fishing industry. Shellfish, crab, octopus, you name it. Anything that's in the Pacific Ocean, they pull out, and it's much better than the steaks. You want steak, go to Argentina. Jameson: Right. Michael: Or go to Uruguay, even go to Brazil. In Chile eat the seafood. So what do you want to drink with good seafood? White wine. Mostly though I've found that for a long time it was about quaffability, and fitting what they thought were norms. They weren't natural white wine producers, so they were trying to match styles. Chardonnay, for a long time was lost in the Chilean forests, with poor oak, overripe fruit. So you got the flat, melonny, banana ball, with a lot of oak. Some of it real, some of it fake. Really not a great way of putting a Chardonnay foot forward. Jameson: No it sounds very [crosstalk 00:23:06]. Michael: Sauvignon Blanc, got a lot of credit for being this coastal, fresh type of thing. I think it was a little bit premature, a little bit overrated. It led to some overproduction of Sauvignon Blanc. And also, I think just a flooding of the market. And I think it needs to be reevaluated. Made in smaller quantities, because there's too much Sauvignon Blanc competition. It's not as popular a grape type as we would like it to be. Or think that it might be. Sauvignon Blanc, yeah everybody drinks it. No not really. Jameson: Yeah, it's polarizing. It's a flavor profile. Michael: Not really, and I think that it's only 2% of the wine market in the United States. So you have this impression that, "Oh, I bet everybody's drinking Sauvignon Blanc". Not so. Chile I think, they have good coastal Sauvignon Blanc, but it runs the risk of being repetitive, and this zesty, quaffable, screw cap type of wine. Chill it, kill it. But there are a few that are, again where the vineyard matters. Where the winemaker's doing more with the grapes than simply just picking and popping them into a tank. There could be some work with cement. There might be a minute amount of barrel aging going on in there. And these wines I do find interesting. I find that they drink better on the spot. And with the local food maybe than as an export wine. But I'm glad you brought up Chardonnay, because I they're really improving it. Getting away from that over the top, blowsy, not necessarily well made, artificial style. And going with a little bit more of a Burgundian higher acid, and site specific. Trying to stay near the coastline, Casablanca Valley. You don't find hardly any Maipo, or Maule Valley. None of the internal, central valleys they've pretty much taken the white wine out of those valleys. Moved them close to the ocean. That's a good move. Jameson: Yeah, well I think it's a good move to explore everything that Chile has to offer. Don't be afraid to get into that $30, $40 range or higher if you can. But there's still great, easy drinking wines and old vines to explore. And fuller style. There's just a little bit of everything. So I think we should all be drinking more wine from Chile. And Michael thank you for being on the show. Michael: Good deal Jameson, great. Jameson: And thank you for listening to the What We're Tasting Podcast, sponsored by Vivino, wine made easy. The three wines we discussed today were the Valdevieso, 2014 Caballo Loco Grand Crew Limari Syrah. Unduragga, 2015 Terroir Hunter, Alto Maipo Cabernet Sauvignon. And the Maquis 2011 Franco, Cabernet Franc. Find What We're Tasting, on iTunes, Google Play, or wherever you find podcasts. And if you liked today's episode, please give us a five star rating on iTunes, leave a comment, and tell your friends. What We're Tasting is a Wine Enthusiast Podcast. Checkout Wine Enthusiast online at winemag.com.

We share the story of Spain's Albariño/ Portugal's Alvarinho. From ancient fame, to near extinction, and then triumphant resurrection, this grape is one of our favorites -- aromatic, acidic, complex yet delicious! It's a must in your wine rotation. We also discuss Underground Wine Events, Washington D.C. on November 3. Go to www.undergroundwineevents.com to get your tickets before we sell out! $59 per person! Here are the show notes:  Albariño/Alvarinho  Spanish/Portuguese name for aromatic, high quality vine In Spain considered to be among the oldest varieties of the northwest   History The regular: Romans, Cistercian monks, big fame in the 14th and 15th centuries with the discovery of the New World /colonies And its own quirks: Trade wars and export bans in the 19thcentury led to overcapacity and vineyard abandonment, and some issues with drugs Phylloxera devastated vineyards, during the replanting in the early 20th century, Albariño began to emerge as the region’s star, with new generation of skilled winemakers – many of them women   Spain Rías Baixas called “Green Spain”, Moderate year-round temperatures, damp Atlantic-influenced climate but lots of sunshine for ripening granite and alluvial soil Rías Baixas, “Lower Rivers”—referring to the four estuaries in the region’s southwestern edge. Albariño 96 percent of plantings. of Producers: Approx. 180   Portugal – Alvarinho Grown in northwest Portugal over the border in Galicia in NW Spain Great diversity – probably an old variety   Some in CA, Oregon, Australia thought they were growing it but it was the French grape Savagnin   In the vineyard Moderately vigorous, controlling yields is important Thick skins so they can withstand damp climate Trellising system is important – can reduce or increase yields, help with reducing mildew issues but can encourage overcropping too Most all grapes are hand-harvested   Winemaking Temperature control in modern, stainless steel tanks Wild yeast fermentation is common Sometimes oak matured or aged for years on the lees (dead yeast cells) in stainless before release, for texture and increasing the aging potential of Rias Baixas wines.   Wine Flavors: Peach, apricot, melon, pineapple, mango and honeysuckle. Sometimes a salty marine note. High in acidity with alcohol levels of 11.5–12.5%.   DO Rías Baixas - five distinct sub-regions: Ribeira do Ulla: Inland, newer area Condado do Tea: inland, warmer, drier area, less fruity, earthier  Val do Salnés: on the Atlantic coast, northern half of the region, features the most coastline. crisp, aromatic “melony”, salinity, minerality acidity and freshness Soutomaior: Smallest sub-regions O Rosal: Peachier, softer style   And thanks to this week's sponsors! YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.      

We begin a new series on the great wines of the world. Every so often we will profile one of the greatest wines on earth, talking about the history, the terroir, and why these wines are so special. We begin with the Southern Rhône gem: Châteauneuf-du-Pape. Here are some of the notes from the show: The Greats: Chateauneuf du Pape Variable Appellation in southern Rhone that makes about 1 MM cases per year Expensive and great because: tastes great, limited supply, and expensive winemaking techniques  Profile: Rich spicy, full-bodied reds – product of Warm-climate viticulture. Can be tannic or jammy, White and (rare) rose are made too The new generation in Châteauneuf-du-Pape is ambitious, quality minded and eager to show that their wines are worth the money. They keep some traditional ways of making the wine but are not afraid to use modern techniques as well. The wine is consumed relatively young -5-6 years after bottling    Châteauneuf-du-Pape: Location In southeastern France/Southern Rhône about 2 miles/3 km east of Rhône river and 12 km/7.5 miles north of Avignon Communes: Bedarrides, Courthezon, Orange, Sorgues History: “Pope’s new castle” is translation Pope Clement V Bertrand de Got, was elected pope in 1305. He transferred the papacy to Avignon in 1309. Successor John XXII credited with developing papal vineyard in Chateauneuf-du-Pape, also developed Papal palace in Avignon Following schism -- CndP and Avignon went back to countryside, wine was not important here until the 18th c (1700s) Popes left, castle passed to the archbishop of Avignon, but it was too large and too expensive to maintain La Nerthe or La Neste first in 1785 had an estate bottling 1787 Thomas Jefferson was in the region and didn’t taste the wines – not relevant at that point Phylloxera hit CndP right after it hit Gard in the Languedoc – devastating. Production not up to pre-phylloxera levels until the 1950s Grapes 90% is red wine, used to add white to add freshness to red Today typical blend: 50-70% Grenache 10-30% Mourvedre Up to 20% Syrah Cinsault Counoise and Vaccarese Up to 10% Clairette, Picpoul, and Bourboulenc (whites) Reds: Grenache, Mourvèdre, Syrah, Cinsault, Counoise, Muscardin, Vaccarèse, Picpoul noir, Terret noir Whites: Roussanne, Clairette, Bourboulenc, Picardin Others: Clairette Rosé, white and pink Picpoul and Grenache)   The Land: Variation – soils, mix of grapes, mesoclimates, differences in vinification  Soils: Some large pebbles – galets –in many vineyards. Retain heat, good for low, bush-trained vineyards (gobelet). Mainly varied soils –some calcareous, some rocky Most own parcels in varied areas – blending Climate: Hotter sites – tough when young, concentrated. South facing slopes can be too hot, especially with heat retaining pebbles. Blends from different subzones – work best, some single vineyards (can be too big)     Top producers: Chateau Rayas Chateau de Beaucastel (Hommage à Jacques Perrin, Roussanne Vieilles Vignes Domaine Henri Bonneau (Réserve des Célestins and Cuvee Marie Beurrier) Domaine de Marcoux – 2 sisters run it (Cuvée Vieilles Vignes), biodynamic Clos de Papes Domaine de Pegaü – classically styled wines (Cuvee Laurence) Domaine du Vieux Télégraphe Les Cailloux (Cuvee Centenaire)   Recent great vintages: 2005, 2007, 2010, 2015, 2016   Please support our (delicious) sponsor, HelloFresh: A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com and enter WINE30. You won't regret it!     

António Maçanita is involved with several wine projects throughout Portugal, including Fitapreta in the Alentejo, Maçanita Vinhos in the Douro Valley, and the Azores Wine Company on the Azores Islands. António discusses the rapid change that is happening on the island of Pico, as hundreds of hectares of vineyard are being replanted after over a century of decline. He explains the winemaking history of the area, and points to the reasons why there is a resurgence in interest in grape vines on Pico, an island in the Azores. António also uses his knowledge of old texts to provide commentary on the changes. He further discusses the Alentejo region, and the winemaking history of that zone, while detailing the characteristics of some of that area's signature grape varieties. And António divulges the unorthodox approach that he is taking to winemaking in the Douro Valley of Portugal. This interview provides both an overview of important Portuguese wine regions, and an analysis of how they have changed over time. This episode is sponsored by: SevenFifty Effervescence The Historic Vineyard Tasting

Tonight, tune in to All About Wine.  Show host, Ron, will discuss news and topics related to the wine industry and more.  Perfect for wine lovers, industry representatives and fellow wine aficionados.  Tonight's topic:  Phylloxera....part 2 (continued) Hosted by Ron,wine maker, cellar master, vineyardist and tasting expert.  Ron makes wine less confusing and entertaining for wine lovers, aficionados, beginners and industry reps. E-mail the show with your questions and comments at allaboutwine101@gmail.com The show is always informative and entertaining....and All About Wine

Tonight, tune in to All About Wine.  Show host, Ron, will discuss news and topics related to the wine industry and more.  Perfect for wine lovers, industry representatives and fellow wine aficionados.  Tonight's topic:  Phylloxera Hosted by Ron,wine maker, cellar master, vineyardist and tasting expert.  Ron makes wine less confusing and entertaining for wine lovers, aficionados, beginners and industry reps. E-mail the show with your questions and comments at allaboutwine101@gmail.com The show is always informative and entertaining....and All About Wine

Phylloxera the Destroyer almost wiped the wine world as we know it. For this Halloween edition I will tell you a scary story. A scary WINE story.   

Vi skal dybere ned i vinens anatomi, og i dette afsnit sætter vi fokus på vinfremstilling. Derfor har vi inviteret to gæster, Morten og Frederik, der besidder stor viden inden for dette felt. De har begge læst kemi på Københavns Universitet og Frederik læser nu en master i Viticulture & Enology i London.  Så der bliver skruet lidt op for nørderiet i dette afsnit, hvor du vil blive klogere på mariehøns, methoxypyraziner, phenoler, Phylloxera samt Pinot-klonen ”777”. Men frygt ej, du er som altid i trygge hænder hos Blindsmagerne. Gæster: Morten Berner Jørgensen og Frederik Flyger Vine: 2014 Michel Autran Les Enfers Tranquilles, Vouvray, Loire 2011 Vriesenhof Grenache, Stellenbosch ---------------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com

There have been multiple hate crimes in Colorado over the past six months, including swastikas carved into a playground in Longmont found earlier this week. We check in with the Anti-Defamation League to understand what happens after an act like this and how an incident is designated a hate crime. Then, a bug that once ravaged European vineyards has come to the Grand Valley. We'll talk about what the arrival of Phylloxera means for Colorado's biggest wine-producing region. And, the Winter Park Ski Train rides again, beginning this Saturday with service between the ski resort and Denver's Union Station. But is the price tag too steep for skiers? Plus, the story behind Colorado place names -- from Alamosa to Zirkel.

 Eastern Market Corporation in Detroit interviewed by Romy on location!  Learn about one of the oldest open-air farm markets in the United States and discover the grand plans for the expansion of food entrepreneurialism from start to scale! Romy speaks with Christine Quane about the history and expansion efforts that will sustainably serve a community!   http://bonfiresofsocialenterprise.com/wp-content/uploads/2015/02/emclogo.jpg () http://bonfiresofsocialenterprise.com/wp-content/uploads/2015/02/emc2.jpg () http://bonfiresofsocialenterprise.com/wp-content/uploads/2015/02/emc3.jpg () http://bonfiresofsocialenterprise.com/wp-content/uploads/2015/02/emc1.jpg () Full transcript Romy: Welcome to another episode of Bonfires of Social Enterprise. This is Romy and today we will be listening to my interview with Christine Quane of the Eastern Market Corporation. The Eastern Market is one of the oldest open-air farm markets in the United States. Actually, it may be the oldest, but it’s so much more than that. They’ve been incredibly innovative and observant to the needs of the neighborhood and the entrepreneurial vendors that set up shop there. As you will learn they’re building out and entire food business ecosystem that will really help the food entrepreneurs move from concept to micro-business and then all the way through into scale. Let’s begin with our fun fuel for this episode. Jentzen: Hey guys, this is Jentzen and here is your fun fact for this episode. The Eastern Market is well known for collaboration and trade of food and beverage products. I found this historical collaboration on wine. The act of cultivating wine involved the Mediterranean people from Barbarism due to the fact that they began to use barrels and bottles for the first time. They also began to work together with each other to find ways to ship and trade wine. This is how wine came to be in France. In the nineteenth century, almost all wine vines in France were destroyed by a disease called Phylloxera, which sucked the juices out of the wine vines. Soon after it was discovered that American vines were immune to Phylloxera, so the French obtained wine vines from America and began to make a hybrid wine with the remaining French vines that had survived. This is the wine that forevermore comes out of France. Romy: As I listen to that fun fuel story, I’m amazed at how some products and services come to be. It’s so funny, we forget. There’s always some sort of collaboration in there. Please meet Christine from the Eastern Market Corporation. Know that because this place was so booming and busting we had to go all the way downstairs and find a cellar area to do the interview so you’ll hear a little bit of an echo, but it’s just part of being on the scene in Detroit. I’m sitting here with Christine Quane of the Eastern Market Corporation, and I’m really excited to have Christine she is such a great spokesperson for the Eastern Market. She has helped us so many times here. This conversation is so rich it’s almost going to be hard to narrow it down. We’re going to have to come back for part two and three of the Eastern Market. Today we want to give you listeners a feel of what the Eastern Market is in Detroit. It’s one of the oldest farm markets, as you’ll learn from Christine, and they’re doing some really cool things in exploring business and moving it forward. Christine, will you start by giving our listeners a real broad view of what the Eastern Market even is? Christine: The Eastern Market, we are going to be celebrating our 125th year, this year. We like to say that we are the oldest and largest public market in the country. We might share that title with one or two others, but we don’t know about them, so I think that we are the oldest and largest coming up to 125 years. A brief history of this place, the market was run...

Volume: Vitis: Plant Diseases: 1876-1882By: Engelmann, George, 1809-1884Contributed By: Missouri Botanical Garden, Peter H. Raven Library

We ask Professor Ernst Ruhl from the Geisenheim Grape Breeding Institute to explain how phylloxera attacks grape vines.

Vineyards across Europe were nearly destroyed in the late 1800s by a pestilent aphid known as Phylloxera vastatrix. The scientific quest to discover a remedy and save wine for the world was discussed on this program with Mr. Christy Campbell