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4 episodes with vinifera
2 episodes with vinifera
31 episodes with vinifera
2 episodes with vinifera
2 episodes with vinifera
2 episodes with vinifera
2 episodes with vinifera
Can hybrid grapes revolutionize the wine world? Adam Huss — Host of the Beyond Organic podcast and Co-owner of Centralas Cellars breaks down what a hybrid truly is, explaining how traditional breeding — and nature itself — has long crossed grape species. With over 70 grape species worldwide, today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. We explore the impact of WWII on agriculture, France's ban on hybrids in appellation wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. Plus, Adam shares insights into trialing the “married vine” system — a potential game-changer for soil health, pest management, and flavor expression. Resources: 135: Cold Hardiness of Grapevines 217: Combating Climate Chaos with Adaptive Winegrape Varieties 227: Andy Walkers' Pierces Disease-Resistant Grapes are a Success at Ojai Vineyard Adam Huss – LinkedIn Centralas Organic Wine Podcast South Central Los Angeles Couple Opens New Winery Dedicated to Organic Values, Transparency, Inclusion Wine's F- Word 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 [00:00:03] Beth Vukmanic: Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director [00:00:13] In today's podcast, Craig Macmillan, critical resource manager at Niner Wine Estates with longtime SIP Certified Vineyard in the first ever. SIP Certified Winery speaks with Adam Huss, host of the Beyond Organic Podcast and co-owner of Centralis Cellars. [00:00:32] Adam breaks down what a hybrid truly is, explaining how traditional breeding and nature itself has long crossed grape species with over 70 grape species worldwide. Today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. [00:00:50] We explore the impact of World War II on agriculture, France's ban on hybrids and Appalachian wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. [00:01:03] Plus, Adam shares insights into trialing the married vine system, a potential game changer for soil health, pest management, and flavor expression. [00:01:12] When Lizbeth didn't get into nursing school on her first try, she could have given up. Instead, she partnered with her mentor Alex, to make a new plan, attend classes part-time, build up her resume and get hands-on hospital work experience. Now Lizbeth has been accepted into Cuesta College's nursing program and her dream of becoming a nurse is back on track. [00:01:36] Lizbeth is a Vineyard Team, Juan Nevarez Memorial Scholar. You can help more students like her who are the children of Vineyard and winery workers reach their dreams of earning a degree by donating to the Juan Nevarez Memorial Scholarship. Just go to vineyardteam.org/donate. [00:01:53] Now let's listen in. [00:01:58] Craig Macmillan: Our guest today is Adam Huss. He is the host of the Beyond Organic Podcast and also co-owner of Centralis Winery in Los Angeles, California. And today we're gonna talk about hybrid grape varieties. Welcome to the podcast, Adam. [00:02:11] Adam Huss: Thanks, Craig. I really appreciate it. Thanks for having me. [00:02:17] Craig Macmillan: So let's just start with the basics. What are hybrid grape varieties? [00:02:22] Adam Huss: I should also say I'm a fan of your podcast as well, so it's really fun to be here. [00:02:26] Craig Macmillan: Thank you. Thank you. [00:02:28] Adam Huss: Been listening for a while. So hybrids, I mean, it's really simple. It's funny, I see stuff on Instagram sometimes where people just are so misinformed and they think that, you know, hybrid means like GMO or something like that. [00:02:41] A hybrid simply is just, you take pollen from grape X, you put it on flowers from grape y, and if those two grapes are from different species, you have a hybrid. If they're from the same species, you just have a cross, and this is something that has been part of traditional breeding since forever. It's also what happens naturally in the wild. [00:03:00] Or I hate, I actually just use two words I try not to use at all, which is like natural and wild, but in forests and streams forests and backyards without human intervention, these pollen get exchanged by wind and everything else and have led to, you know, some of the more. Old popular varieties of grapes that are, considered hybrids that we know of now, like Norton and Isabella and Kaaba. [00:03:23] Nobody actually crossed them. They just happened. So yeah, that's, that's a hybrid. It's very simple. [00:03:29] Craig Macmillan: That's what they are, what aren't they and what are some of the myths surrounding them? [00:03:33] Adam Huss: yeah, great question. You can't generalize about hybrids. Generally speaking. So that's really important thing for people to wrap their heads around, which is because. You know, we'll get into this, but so much, so many hybrids are, and just hybrids in general, are wrapped up in prejudice because we live in this sort of viniferous centric wine world. [00:03:56] You know, , those of us who are in wine, but there, you just can't generalize. The qualities of hybrids are just like humans. Like it depends on what your parents are. You know, you, you get different things every time you mix 'em up and you're not like your brother or sister. If you have a sibling, you know you're gonna be different from them even though you have the same parents. [00:04:13] So that's the same thing happens with grapes. There's genetic diversity and mutation happens and. For hybrids, , the possibilities, the potentials are literally infinite. It's pretty incredible to know that possibility exists. There are over 70 species of grapes on earth besides vitus vara, and if you cross any of those two varieties, yeah, you'll get a genetic cross that's 50 50 of, of two different species. [00:04:40] But that. Within that you could do that cross again and get a different variety of grape, even with the same cross. So it's just amazing. [00:04:51] The modern hybrids that are now out there are. Often multi-species crosses and have been crossed. Generationally again and again and back crossed and recrossed. And so, you know, I was just looking at a hybrid grape that had five species of grapes in its family tree. I mean, there are family trees that would make the royals blush, honestly, in some of these hybrids. [00:05:11] So it's not, it's not something that is just, can be just said. You can say one thing about it or that. And, and the idea of hybridizing doesn't imply anything at all, really, like it is just this process that happens that we've been doing for a long time. This might be a good thing to dispel some of the prejudices. [00:05:34] You know, something like the word foxy often gets thrown around when we start talking about hybrids. I did a whole podcast about this what's really interesting, I just brought this word up to a, a young couple here in LA who are growing grapes and they, they had no idea what I was talking about. [00:05:49] So that's kind of encouraging. Like in, in the younger generations, these prejudices and some of these words that we inherited from the last century , are dying out truly. Which is great, but it still persists and you still hear it a lot and. If anybody goes online and researches some of these grapes, so much of the information available online is actually still misinformation and prejudiced because it comes from this vinifirous centric culture. [00:06:15] And so it's really important for people to understand that like foxy is not what it sounds like. It sounds like it would be this animalistic, musky, maybe scent gland tinged aroma, flavor thing, but. If you taste the grapes that are known as foxy and you go, you know, start researching this by tasting, you'll find that it's actually kind of delicious. [00:06:37] It's usually fruity and you know, candy like strawberry raspberry flavors. And for those of us in the US. It's often something we associate with Grapiness because of Welchs. And the flavors of Welchs, which come from the Concord grape, which is a Foxy grape, are these grapey flavors that we grew up with. [00:06:57] This sense of like grape candy and stuff like that. And that's a lot of times what you find in these, but again, it depends a lot on. The level of the compounds that are in that specific hybrid. Again, you can't, you can't generalize. And just like with anything, if you mix different compounds together, you'll get these nuances and you might have some of that flavor or aroma, but it'll be blended with other things. [00:07:17] And so it takes on new characteristics. So it's way more complex than just thinking like a. All grapes that are hybridized are foxy. That's absolutely not true. Or that foxy is this monolithic thing or that foxy is bad. None of those are true. And then really the other thing to realize is in. Grapes in the native North American varieties of species of grapes. [00:07:41] There's really only one that has been used traditionally in grape breeding and hybridization that has these flavors. And that's Vitus labrusca. It just happened to be used quite a bit because it's endemic to the East coast where a lot of the Europeans who started all this breeding were living and, and it was, you know, very readily apparent in the forest of the East coast. [00:07:59] So that. Got used a lot and it's also got a lot of great qualities of fungal resistance and stuff like that. Muscadine is the other grape that has it, but it's got a different genetic structure so it doesn't get crossed a lot or hybridized a lot. [00:08:11] Craig Macmillan: So like, what are the advantages of hybrids where you take vinifira and you cross it with a Native American indigenous grape? What are the benefits? [00:08:21] Adam Huss: Yeah. Another great question. Just , the historical perspective on this is really important. I think. So, you know, Europeans came here a couple hundred years ago, and eventually they brought some of their favorite plants over, one of which were their grapes. And what they noticed right away is that their grapes, I. [00:08:38] Suffered and died without exception, just across the board. Anything they brought over grape wise just kept dying, kept dying. You know, many people tried for a century at least, you know, including people like Thomas Jefferson, people with enormous amounts of resources, and they just failed. They failed to grow these grapes. [00:08:56] Meanwhile, you know, these things like. Norton, this, these hybridized grapes started developing and people noticed like, oh, this grape, it's crossing with some of , the local varieties and it's doing really well. So they began to realize, like they didn't know then that part of, one of the benefits that you get is phylloxera resistance, for example. [00:09:16] But that was a big one and came to save, you know, Europe's wine industry at the end of the 19th century. But also you have these grapes that . Evolved with the fungal pathogens of this, of these climates of North America and other places around the planet. So they've developed resistance and tolerance for all these things. [00:09:38] And so when you cross them with vinifira, you get some of the desirable characteristics that you might like from Vera, and hopefully you'll get some of that, you know, hardiness and fungal resistance and some of the other, just. General benefits of having hybridized interesting new flavors and characteristics [00:09:56] Craig Macmillan: have you seen some examples of this in your, in your travels? [00:10:01] Adam Huss: the fungal resistance and things like [00:10:03] Craig Macmillan: resistance or Pierces disease resistance or anything like that. [00:10:07] Adam Huss: Oh yeah. I mean, I. Whew, so many. I mean, the fact that people can grow grapes organically in Vermont for example, relies almost entirely on hybrids. You know, first of all, they have extremely cold winters there. They have extremely wet, hot, humid summers there. And if you try to grow vinifera there the only way to do it is with chemicals and, and a lot of heartache and, and high risk agriculture. [00:10:35] But here we have somebody like Matt Niess, who's working entirely with hybrids, with his winery, north American Press, and basically he's not using any sprays in any of his vineyards in here in California because these. These grapes have genetics that developed for resistance to the fungal pathogens of the East Coast. [00:10:55] And so you bring them to this nice dry, you know, Mediterranean climate, they're just like, they're crazy. They're like you know, they're, you can basically spray free now. I mean, some people have a problem with zero sprays because they don't want things to develop, but he has a 70-year-old baco noir vineyard, for example, that's in like a wet region in Sonoma that. [00:11:18] He has never sprayed and it's pumping out grapes and looking beautiful every year. And the really interesting thing about it's, there are some inter plantations of vinfiera in that like somebody. Planted something. Maybe it was Pinot Noir in with the Baco. It's like one every, you know, like there's only a few, a handful of these scattered throughout the acre of the Baco noir, and you can tell which ones those are every year because they're just decimated by mildew by the end of the year, whereas the Baco is just spotless and beautiful. [00:11:46] So that's a really like obvious, [00:11:49] Craig Macmillan: What are the wines like? The bako noir? I've never had a bako noir. [00:11:53] Adam Huss: Oh, his wines. Well, so Baco is nice. It's, I mean, it's higher acid. It's almost like a high acid. Gosh, I don't know what, it's hard. I, I, I hate to go down the rabbit hole of like trying to compare it to a vinifira, but it is unique. But it's a deep red almost interior, like with deep purple, higher acid flavors, but pretty balanced, really luscious. Dark fruited flavors maybe a little. Like Syrah, like meatiness, there may be a touch. You might find that it depends on the year. He's had a couple different vintages, so it's been really interesting to see. I'm, I'm kinda like loving following that year by year, seeing the vintage variation and what. [00:12:35] Different things come out because nobody's really doing this. Nobody's, nobody's experimenting with these. So we don't really know how they'll do in, in California other than what he's doing. And just a couple other growers. But he also this year introduced awba for the first time back into California. [00:12:50] The last catawba Vines were ripped out of California in like the sixties, and he, planted some and finally was able to harvest a crop this year and released what was once. California, I mean, the America's most popular wine from the Ohio River Valley is sparkling catawba, and it's like pink and just delicious, beautiful, beautiful stuff. [00:13:10] If I can step back, I think a lot of the discussion of hybrids, again, comes from this perspective of vinifira culture and how do we. Help vinifera become better. How do we use these hybrids as a tool to help, you know, this sort of vinifira centric culture? But I, I would, I'd like to reframe it. [00:13:31] I think a better way to look at this is hybridization is kind of just what we always do with agriculture. It's how you evolve and adapt your agriculture. Ecologically in the absence of modern chemistry that we have. So like before World War ii, and part of, and this is part of the history, France's history too, is like, you know, we had RA decimating their, their vineyards as well as. , we didn't just bring phylloxera back from North America, we brought BlackRock, Downey mildew, powdery mildew. So , their vines were just like dying. Like they were just dying. And so there was this urgent need and a lot of the hybridization, a lot of, some of our, you know, hybrids like Save El Blanc and things like that. [00:14:15] Came from French breeders who were just trying to save the French wine industry. Like they just wanted to have wine, let alone vinifira. You know, it was that. It was pretty bad at the end of that set, you know? And so they developed these new things and then we, you know, things like Isabella and catawba and things like that were coming over from North America, some of our hybrids that came from here, and pretty soon they had these really productive, really hardy vines with new, interesting flavors that. [00:14:41] People kinda liked 'cause they are like fruity and delicious and interesting and new and, and if you're a farmer and you have less inputs and you get a more productive, like higher yields on your vine, like, it's just kind of a no-brainer. And so people were just planting these things. They really were taking off. [00:14:59] And in 1934, the French were like, whoa, whoa, whoa. Like our, our, first of all, our. Ancient vinifera cultures are going to be completely diluted, but second of all, we're gonna devalue the market 'cause we're gonna have all this like, it's too abundant, you know? So they made, in 1934, they made hybrids illegal in the French Appalachians. [00:15:17] And so that legacy is something that still sticks with us. Of course then World War II happened and we. Didn't really pay much attention to wine at all 'cause we were just trying to survive. But once World War II was over and the the war machine transferred into the pesticide and industrial agricultural machine, the French realized they could keep Vera alive on root stocks of American hybrids or American native varieties by spraying them with these new novel chemistry chemicals. [00:15:49] And so then they started enforcing the ban on hybrids because they could, and they knew they could have the, this alternative. And so that's when you saw like they had their own sort of version of reefer madness where you, you saw a lot of misinformation and hyperbole and outright propaganda and lies about these, these grapes because they were trying to get them out of French vineyards. [00:16:10] It's important to realize that Ban the EU just lifted the ban on hybrids in Appalachian wine in 2021. So it's kind of not surprising that some of these prejudices and misinformation still persist today. We're not too far away from that. I. [00:16:26] Craig Macmillan: And, and why was the band lifted? Do you know? [00:16:30] Adam Huss: That's a great question. It's, it was lifted for ecological reasons because they're realizing these are really important to dealing with climate change. This is like, if you want a sustainable industry, you need to be able to adapt. When you're inside this, this world of vinifira, what I call the vinifira culture, which is, you know, very centered on Vera. [00:16:50] You don't realize how strange it is. You know, it's kind of like growing up with a, a weird family, you know? It's all you know, so you don't know how strange they are until you start seeing the rest of the world. But to think that, you know, 50 years ago we just decided that maybe like. 10 grapes were the pinnacle of viticultural achievement for all time, and we've basically invested all of our energies into, you know, propagating those around the planet and preserving them at all costs is kind of strange when you think about the whole history of agriculture. [00:17:20] And it's really only possible because of cheep fossil fuels and the novel chemistry that we. Have put into our systems. And so if you take those out, if you start thinking ecologically about how do you develop a wine system, I mean the question is like, does it make sense when farming in a world where the only constant is change and we just live in a dynamic world, does it make sense to try to do everything you can to prevent change? [00:17:45] Like is prevention of change like a good strategy? And so I think, you know, diversity and adaptation are. What have always worked, you know, historically through agriculture, and that's kind of the future. I mean, in a real sense, vinifera culture is the past and hybrids are the future. If we want to have a future, there's my enthusiastic, [00:18:09] Craig Macmillan: Well, I'd like you to expand a little bit more on that. 'cause we we have a group of hybrids that are well known or are commonly used. I've, I've been hearing about Marquette a lot more, um, As having a lot of potential WW. What does that future potentially look like and what are some things that would have to happen for that potential to be realized? [00:18:31] Adam Huss: So we have invested, you know, millions of dollars in time and energy and even policy into developing, , the chemicals that we now use to support our, viticulture. And to make it possible in places like Virginia, where, you know, they're developing a whole wine industry there around vinifira in a climate that is, you know, like I said, that was the climate that like Thomas Jefferson failed for and everyone else for hundreds of years failed to grow it there. [00:18:59] If we invested that same amount of time and energy and money into breeding programs and into. Research for the kinds of things that we're now discovering, like DNA markers so that we can have DNA marker assisted breeding. So you're, you're speeding up the breeding process by sometimes two, three years. [00:19:19] Which is, which is significant in a process that can take, you know, 10 to 20 years that any, any little bit helps. So that kinda stuff and just more of it, more private breeders, making it more valuable for private breeders. I always think it's really interesting that like billionaires would rather just do another sort of like cult. [00:19:39] Ego, Napa cab investment, you know, rather than like breed their own personal variety of grape that nobody else could have. I mean, I'm not recommending that, but like, to me that seems really interesting as an idea. You could just have your own proprietary grape variety if you wanted to, you know, but nobody's thinking that way. [00:19:58] But I would say breeding, putting our, our time and energy into breeding not new varieties is, . Really important and, and working with the ones that are already there, I mean. The only reason California's so such strangers to them is because it's so easy to grow here. You know, we're relatively speaking and I get that. [00:20:15] I mean, you know, people like what they like and, and change is hard and market conditions are what they are. But I think we're at a point where. Marking conditions are changed. Like I said, you know, this young couple I was just talking to don't, don't have never even heard the word foxy. And so I think there's a lot more openness to just what's in the glass. Now. [00:20:35] Craig Macmillan: So some. Of it's messaging. If we can have wines that people can taste and do it in a context that's new to them. So there may be an opportunity here with newer wine drinkers or younger wine drinkers potentially, is what it sounds like to me. [00:20:48] Adam Huss: Yeah, and I. I mean, some of this is also realizing all the different ways that hybrids are already being used and could be used. Like, you know, we know you mentioned Pierce's disease. Pierce's disease is this disease that's endemic to California and is heading north. I mean, it's really on the threshold of all of the major wine regions of, of California. [00:21:11] And the only ways . To stop it without hybrids, without resistant hybrids are, are pretty intense. You know, it's like eliminating habitat through, , basically creating a sterile medium of your vineyard and then spraying with insecticides, you know some, sometimes pretty intense insecticides. [00:21:29] The alternative though is there are now multiple varieties of grapes that are. Resistant to them that are tolerant to it so they, they can carry the bacteria, but it won't affect the health of the vine. Those were bred, some of them here, right here in California at uc Davis. And yet if you go to the University of California Agricultural Network Resources page that, you know, kind of handles all the IPM for California, sort of like the resource. [00:21:56] And if you read about Pierce's disease, it makes zero mention of using tolerant. Varieties as a management strategy. And it makes no mention that there are even are tolerant varieties to Pierce's disease as a management strategy. So just that kind of stuff is the shift that has to happen. 'cause it just shows how vinifera centric our entire industry is, like from the top down, even when there are these great strategies that you can use and start implementing to combat these things, ecologically versus chemically. [00:22:25] They're not there, you know, they're not being mentioned. So just little things like that would go a long way. Also, you know, I mean, one of my fun little facts is like. There are already hybrids being used significantly, like probably everybody on who's listening to this has, if you've bought a bottle of wine at a grocery store that was under 20 bucks, you've probably drunk hybrids because 10,000 acres of ruby red is grown in California to make mega purple and mega purples. Pretty much in every, like, you know, mass produced under $20 bottle of wine and it's got esra, Vitus, esra in it. So you've probably been drinking hybrids and not even known about it. [00:23:04] In terms of these Andy Walker hybrids, I do have a little that which were bred for Pierce's disease resistance. I also have kind of a fun story in that I, as you know, like we've, we've both talked to Adam Tolmach, who replanted a whole block that he lost to Pierce's disease with these hybrid varieties, and these are designed specifically to retain a lot of vinifira characteristics. They're like 97% back crossed to be. vinifira and 3% with Vitus, Arizona to have that Pierce's disease resistant specifically. So they don't have a lot of the other benefits that like a higher percentage of North American native varieties would have. Like they, they're still susceptible to powdery mildew and other mildew pretty, pretty intensely, [00:23:44] but just in terms of flavor for anybody who's out there. So I've, I've barrel tasted with Adam. Tasted each of those varieties individually out a barrel. And then we went to his tasting room and tried all of his wines and, and got to, and then he, instead of keeping, he has two red hybrid varieties, two white hybrid varieties, and he blends them and makes a, you know, a, a red blend and a white blend that he calls a state red and state white. [00:24:09] And we went to his tasting room and he makes beautiful wine. All of his wines are great, but no joke. Everybody in my party. Preferred the hybrids to like all of his pinots or raw chardonnay, I mean, I have no idea why. I mean, but, and that's just anecdotal, obviously nothing scientific, but the very least I can say the, the flavors are exciting and delicious. [00:24:29] Right. [00:24:30] Craig Macmillan: If you can get them in front of the consumer, [00:24:33] Adam Huss: Yeah. [00:24:33] Craig Macmillan: the key. That's really the key. [00:24:35] Adam Huss: Right, right, [00:24:36] Craig Macmillan: And for, your own wine making. Are you making wine from hybrids for yourself? [00:24:40] Adam Huss: Not yet just 'cause there are, there just aren't any in California very much, you know, I mean, it's like little patches here and little patches there. And the people that have them are using them for themself, you know, for their own growing. They've grown them specifically you know, Camus has planted some of these Andy Walker hybrids along their riparian corridors to prevent Pierce's disease. [00:24:58] Those varieties specifically are being used. I don't know if they're blending those in. With like their cab or whatever. I honestly think they could, but I don't know if they are. They're probably, I dunno what they're doing with them, but I do grow them here in Los Angeles and I'm, but they're, you know, it's like I'm trying out a bunch of different things, partly just to see how they do, because, you know, they haven't been grown here. [00:25:21] They were developed for colder, wetter climates and so, you know what, how will they grow here in Los Angeles? There's a lot of unanswered questions for some of these. [00:25:30] Craig Macmillan: You and I were chatting before the interview and you have a, a new project that you're very. Excited about tell us a little bit about that, because I thought that was pretty cool. [00:25:39] Adam Huss: Yeah. Thanks. So this past summer, my wife and I finalized the acquisition of this farm in upstate New York that I'm going to develop into a. Married Vine Vida Forestry Demonstration and Research Project. And, and married vines, essentially vines growing with living trees. [00:26:02] But the best way to think about it is if you know the three Sisters of Agriculture, the corn, beans and squash idea, where you plant these. This guild of, of a Polyculture guild, and they have these symbiotic stacking benefits and productivity. This is what a married vine polyculture is for perennial agriculture. And so I don't just see it as vine and tree, but also vine and tree, and then a ground cover and or small shrubs or things like that that are also perennials planted in a guild together to create these stacking benefits and productivity. [00:26:35] Multiple productivity layers as well as making it a grable system because the vines will be up in trees and and we're gonna call it the Beyond Organic Wine Forest Farm. [00:26:47] Craig Macmillan: So gimme some more detail on this. So like, what are the other plants that are in the forest and how are the vines, what's the spacing like? How, how many trees per vine or vine per tree? [00:27:01] How is the vine trellis? Um, I just, I'm really curious about this idea because this goes back to very, very ancient times. [00:27:09] Adam Huss: Yes. Yeah, yeah, [00:27:09] Craig Macmillan: Uh, that I've read about. I've never seen evidence of it, but I have been told that going back to like Roman times, they would plant grapevines, interplant with things like olives, [00:27:18] Adam Huss: yeah, yeah. Yeah. And [00:27:20] Craig Macmillan: use the olive as a trails. [00:27:22] I mean, is this the, is this the same kind of concept? [00:27:24] Adam Huss: You can see some of this still in Italy. So even pre roam the Etruscan times is what the oldest versions of this that are still visible in Campania, just north of Napoli, I think is the largest married vine system that is still in production. And I think it's about, it might be about 34 hectares of this variety where they have elm trees. That are really tall, full sized elm trees. [00:27:51] And then between them they sort of have wires or ropes between the trees and the vines grow up like up 15 meters. Like it's crazy. Like the guys that harvest this, they have like specially designed ladders that are built for their stance so that they can like lock into these 18 meter ladders and be up there like with a little pulley and a bucket, and they're lowering grapes down from way up in the end. [00:28:14] And you get. So many cool things about that, you know, the, the ripeness and the PHS of the grapes change, the higher you go up in that system. , the thinking is they might have even been used to like. Just inhibit invading armies because , it's like a wall of vines and trees that create like almost a perimeter thing. [00:28:33] That that's also how they're being used in Portugal, they are sort of like if you have a little parcel of land, you use trees and vines to create like a living fence keep your domestic animals inside. And animals that might eat them outside and protect, you know, from theft and things like that. [00:28:51] Keep all your crops in a little clo, like a little controlled area. There are old systems where. They're more like feto systems where they were using maple trees and just pollarding them at, at about head height. And every year, every year or two, they would come in and clip off all the new growth and feed it to the livestock. [00:29:10] And meanwhile, the vines were festooned between the, the maple trees is like, you know, just like a garland of, of grapevine. So there's a lot of different things. And what I wanna do is trial several of them. One of the most. Interesting ones that I just saw in whales uses living willows, where you literally just stick a willow slip in the ground, bend it over to the next one that's about a meter and a half away and attach it. [00:29:35] And so you have these arched willow branches that grow once you stick 'em in the ground. They start growing roots and they create like a head high trellis, like a elevated trellis system, and you plant vines in them. And, and it literally looks just like. Like a row of grapevines that you would find here, except the, the trellis is alive and there's no wires and, and you prune the tree when you prune the vine in the winter, you know? [00:29:58] And Willow, I, I don't know if you know, but the, the other interesting thing about that is like willow has been used historically that the salicylic acid is known. Obviously that's aspirin and stuff like that. That's where we get, you know, one of our oldest like pain relievers and things like that. [00:30:12] But. It's used in biodynamic preps as well as an antifungal. And so there's some thought that like this system could be really beneficial to the vines growing with those. Specifically for that, like for antifungal properties or just creating a, you know, showering the vines with this, this salicylic acid thing that will help them grow and have health throughout the season without, with, again, reduced need for sprays of anything. [00:30:37] Craig Macmillan: Yeah, and that was why I brought it up is because there's the idea of working with the natural ecology of what's in the germ plasm of native plants. I. Mixing with an import plant. [00:30:51] And then there's the other way of looking at it and saying, well, what, what about recreating the conditions under which this plant that has evolved in the first place? And I, I just think that there's really fascinating concept. It's really intriguing to me. [00:31:05] yeah. And there's so many different ways you could do it, and that's why it's interested in what you're planning on doing, because there's obviously a lot of ways you could do it. [00:31:11] Adam Huss: Yeah, I wanna experiment with several. Like you said, the, the soil benefits are incredible potentials. And then when you're also thinking about what do I do besides just vines and trees, and I mean, the other thing is like. How does it make the wine taste? Like if you plant a vine with an apple tree or a, a black locust tree, or a honey locust tree, or a, or a mulberry tree, like, does, is the vine happier with one of those trees? [00:31:35] You know what I mean? Does it, does it, you know, and if it is, does that make the wine taste better at the end of the day? All these are really fun questions for me. That's why I'm really excited to do it. But also like what are the benefits in terms of, you know, the health of the vine, the health of the tree? [00:31:50] Do they are, is there symbiotic elements? It seems like they would, I, I think a lot about what kind of mycorrhizal connections and associations the trees have, because we vines have our Arbuscular connections. And so if you plant them with a tree that has similar connections, they might actually have a symbiotic benefit. [00:32:07] They might increase that soil network even further. And then if you're planting shrubs like blueberries or flowers, you know, perennial flowers or Forbes and things like that, that could either be grazed or could be gathered or could be another crop even for you, or it could be a protective thing. [00:32:22] There are things like indigo that you might plant because. Deer don't like it. So you might want that growing around the base of your vine tree thing while it's young, because it will prevent the deer from grazing down your baby vines and trees, you know? And so there's just a, a myriad ways of thinking about these guilds that you can do. [00:32:39] Obviously these are, I. Yeah, they're, they're different. If I was doing it in California, if I was in California, I would be thinking more about olives and pomegranates and figs and things like that, you know, like there's a lot less water for growing trees here, so depending on where you are, unless you're on the coast. [00:32:55] Craig Macmillan: Are you planning on using hybrids in your project? [00:32:59] Adam Huss: Yeah. I don't know how I would do it any other way. Yeah, it's, definitely a climate that. If you try to grow ra, like you're just asking for trouble. And, and just, you know, because of my approach is so ecological, like I will attempt to be as minimal inputs as possible is the other way I look at it. [00:33:20] You know, try to just imitate what's happening around to, to see what that landscape wants to do and then how it. Maintains its health and resilience and maybe, and, and I mean, my, my ideal is to spray not at all. But you know, with not a dogma about that. If I see an issue or if I think like I'm building up these pathogen loads in the vineyard, maybe I'll spray once a year, even if they seem like they're doing okay. [00:33:47] You know, I'm not like dogmatic about nose spray, but I, it's a, it's a fun ideal to reach for. And I, you know, I think potentially with. Some of the symbiotic benefits of these systems that could be achievable with with the right hybrids. You know, I mean, again, I don't wanna generalize about hybrids because you have the Andy Walker hybrids on the one end, which you have to treat just like vinifira in terms of the spray program. [00:34:10] And then on the other hand, you have something like Petite Pearl or Norton, which is like in many cases is almost like a bulletproof. Grape, you know, and in California specifically, it would be like insanely. And then you have things right down the middle. Things like tranet that you know, is basically like, I could blind taste you on Tranet and you wouldn't be able to tell the difference between it and gewurztraminer . [00:34:31] But it's more cold, hearty, it has a little more disease resistance. Gives you a just a little bit, a little bit more of a benefit while still getting flavors that are familiar to you. If you like those flavors. [00:34:43] Craig Macmillan: Is there one thing that you would tell growers on this topic? One takeaway. [00:34:48] Adam Huss: Great question. I think give hybrids the same allowance that you give Vinifera. I. We all know there's a huge diversity of Vin Nira from Petite Ough to Riesling. And not everyone is right for every wine drinker and not all of them per perform the same in the vineyard. And, and you know, and we tolerate a lot of. [00:35:12] Frailty and a lot of feebleness in our veneer vines. We, we do a lot of care. We do a lot of like, you know, handholding for our veneer vines when necessary. If we extended the same courtesy to hybrids in terms of understanding and willingness to work with them. I think like that would just go a really long way too. [00:35:33] And I think we'd be surprised to find , they're a lot less handholding than, than Venire generally speaking. I. But also just try some. I think a lot of the prejudice comes from just not being exposed to them right now. You know, if you, if you think, if you're thinking negative thoughts about hybrids, get out there and drink some, you probably just haven't had enough yet. [00:35:51] And if you don't like the first one, you know, how many bad Cabernets have you had? I mean, if, if I had stopped drinking vinifira, I [00:35:59] Craig Macmillan: Yeah, that's, that's a really good point. If I judged every wine by the first wine that I tasted, that's probably not a very, [00:36:06] Adam Huss: right. [00:36:07] Craig Macmillan: good education there, [00:36:08] Adam Huss: Prevented me from exploring further, I would've missed out on some of the more profound taste experiences of my life if I'd let that, you know, guide my, you know, my thinking about it. So yeah, I think it's like anything with prejudice, once you get beyond it, it kind of, you see how silly it is, man. [00:36:25] It's, it's like so freeing and, and there's a whole world to explore out there. And like I said, I really think they're the future. Like if we wanna have a future, . We can only cling to the past for so long until it just becomes untenable. [00:36:38] Craig Macmillan: Right. Where can people find out more about you? [00:36:42] Adam Huss: So beyondorganicwine.com is the, the website for me. The email associate with that is connect@organicwinepodcast.com. [00:36:53] Craig Macmillan: Our guest today has been Adam Huss. He is the host of the Beyond Organic Podcast and is the co-owner of Centralas Wines in Los Angeles. [00:37:01] Thank you so much. This has been a really fascinating conversation and I'd love to connect with you at some point, talk more about. Out this, thanks for being on the podcast [00:37:08] Adam Huss: Thank you so much, Craig. Appreciate it. [00:37:13] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by VineQuest. A Viticultural consulting firm based in Paso Robles, California, offering expert services in sustainable farming, vineyard development, and pest management. With over 30 years of experience, they provide tailored solutions to enhance vineyard productivity and sustainability for wineries and agribusinesses across California. [00:37:38] Make sure you check out the show notes for links to Adam. His wine, brand, Centralis plus sustainable wine growing podcast episodes on this topic, 135 Cold hardiness of grapes 217. Combating climate chaos with adaptive wine, grape varieties, and 227. Andy Walker's Pierce's Disease resistant grapes are a success at Ojai Vineyard. [00:38:04] If you liked the 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. [00:38:19] Until next time, this is Sustainable Wine Growing with Vineyard Team. Nearly perfect transcription by Descript
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Have you ever had an Ice Wine? It can be a great wine to pair with dessert. What is Ice wine? It comes from the German word Eiswein. It is a sweet wine made from ripe and healthy grapes that are picked after being allowed to freeze on the vine. The grapes are pressed while frozen resulting in a juice with a higher sugar content. Canada is the world's leading producer of ice wine where they have trademarked the term “Icewine.” Onterio is the leading province in Canada for the production of Icewine, and Canada has strict rules on its production. It must be naturally frozen. The air temperature must be -8 degrees C/17.6 degrees F or less during the harvesting and pressing of the grapes, which must be a continuous process. The grapes must not have less than 35 Brix sugar and the bottled wine must have at least 100 g/l residual sugar. All Icewine is a varietal wine and must be Vinifera grapes or the French hybrid Vidal Blanc.The bottles are typically 375 milliliters, or half the size of a normal wine bottle. Some of these wines are not cheap. They are more expensive because the wines are not easy to make, the yields are lower, and there are many risks in making them. First, the grapes can rot or animals can eat them. Then after harvest, yeasts or bacteria on the grapes can affect the taste. Also, the grapes and processing must also occur in the cold and normally at night.What is Brix, pronounced “Bricks”? It measures the amount of sugar in the grapes. It is measured by a handheld refractometer and is measured in degrees. Each degree equals 1 g of sugar per 100 g of juice. A typical white wine has between 20- and 24-degrees brix and red wines between 22- and 26-brix. Sparkling wines range around 17- or 18-brix. The alcohol potential of the wine can be calculated from the Brix by multiplying the degrees of brix by between 0.55 to 0.65. Higher alcohol levels can be achieved by adding sugar during the fermentation process.Tonight, our two wines include: 2023 Northwind Vidal Icewine, purchased at Costco for $19.99. It has 10.5% alcohol. It has aromas of wildflower honey, candied orange peel, and lychee. Flavors of pineapple, peach, and honey. High sugar is balanced by high acidity. NV Cooper's Hawk Ice wine, purchased at Cooper's Hawk for $29.99. Aromas of apricot, peach puree, ripe pineapple, candied mango, butterscotch, and honeycomb. Similar on palate with a burst of tartness on the finish. Pairs with Crème brulee and pineapple cake. 13.5% alcohol. Next week we will have something a little different. We will sample a few wine-based cocktails to help you get ready for Christmas.
We're going back to Michigan for this episode to talk to Andrew Backlin, the production mangager / winemaker of Modales Wines in Fenville, Michigan. You may have heard Andrew's voice already if you listened to the first part of my special Death In the Vineyard series. Andrew introduced me to a little known fact outside of Michigan. Michigan farmers produce over 300 different kinds of crops, making Michigan the second most agriculturally diverse state in the US… after only California. Andrew tells the story of Modales' transition from conventional wine production just four years ago, to fully organic for the last three years and now certified… growing mostly vinifera. Their vineyard went from dead, round-up nuked hardpan with basically zero organic matter, to living, thriving, healthy soils with worms and a 400% increase in organic matter. You can hear in his voice and enthusiasm that his participation in regenerating this ecosystem has lit him up, and it's infectious. On the other hand, he also doesn't shy away from mentioning the big problems that still face winegrowers who want to do the right thing but who have inherited a large investment in vinifera in a temperate, humid climate that was made possible by chemistry. I want to mention just one of those issues as a call to action. Andrew at one point mentions the fact that because something like 95% of the wine in the US comes from the west coast where we don't face problems like black rot, very little research and investment has gone into organic controls for black rot specifically, and it is the main Achilles heel of organic viticulture in humid climates. While I of course think grape breeding should be a primary effort to solve this and other fungal issues, the reality is that many hybrids also have issues with black rot, and there are very few hybrids that can tolerate this fungus in very wet years. And Andrew brings up several other great points about why better organic sprays are necessary given the current wine culture… unless the USDA wants to invest millions of dollars on marketing to create a new wine culture that's not chauvinistic toward hybrids. Come to think of it, the USDA could sponsor this podcast to help with that effort…. A few other important things to know about Andrew… he's a California native who moved to Michigan for wine. He gave me the inspiration and gentle kick in the butt to create the Beyond Organic Wine google group for anyone who is learning and trying to farm and make wine in more ecological, better than organic ways … and if you'd like to join, just log into google go to groups and search beyondorganicwine all one word with no spaces and ask to join. It's a low key vibe community… no one is trying to sell anything, but we're there when you have questions or important discoveries to share… and the more the merrier, healthier, and better at farming and winemaking we will be. So we hope to connect with you there. Finally, I have tried Andrew's wines and I they are wines I can't wait to buy again, and not just because I want to support their leadership in Michigan organic viticulture. They are delicious, diverse, and interesting. Andrew makes what he calls “natural wines that you don't know are natural” for Modales. He has some classic cool-climate single variety wines, as well as some blends of vinifera and hybrids, sparkling and orange. And if you'd like to try them or, in my case, re-try them, Modales has created a 20% discount code that is good until the end of the year. The code is MODALESBOW20 for 20% off wine purchases until the end of 2024. And you can purchase those wines at Modaleswines.com Now the one catch is that because of Michigan's protectionist and litigious stance on interstate wine commerce, shipping is only available for those of you who live in Michigan, Ohio, Indiana, Illinois, Florida, Arizona. The rest of us just need to go visit… apparently Michigan is worth the trip. As Andrew talks us through both the hopes and the realities of transitioning to organic vinifera viticulture in his climate, there's as much to learn as be inspired by. Enjoy. Michigan is the #2 farming state in diversity of crops https://farmflavor.com/michigan/michigan-farm-to-table/diversity-of-michigan-agriculture/ https://modaleswines.com/ You Can Support this podcast by subscribing via patreon. Or by donating or taking action at: Beyond Organic Wine
This episode is about growing Vitis vinifera wine grapes without sprays. Yes, it is possible. My guest is Paul Vandenberg of Paradisos del Sol Winery in Washington state in the US's Pacific Northwest, and he has been growing about 5 acres of vinifera with zero sprays since 2012. Beyond this pretty amazing achievement, Paul has a remarkable wine career. He started by making wine with blackberries, and has been making a living in wine since 1983. He was at Badger Mountain Vineyard when it became Washington's first certified organic vineyard, and he was at Worden's Winery to produce the first organic wine in the state. He was an organic gardener before he could walk, and so maybe it's a fitting climax to his life's work to figure out how eliminate pesticides, fungicides, and anyothericides, whether organic or not, from his vinifera vineyard completely. And he isn't growing some obscure, special vinifera with super powers… they're Cabernet Sauvignon, Chenin Blanc, Sangiovese, Riesling, Tempranillo, Zinfandel, and more. And teaching us how to grow vinifera without sprays is only one of a handful of incredibly valuable insights that Paul shares. https://paradisosdelsol.com/ Support this episode by subscribing via patreon. Or by donating or taking action at: Beyond Organic Wine Sponsor: Centralas Wine
Happy New Year! In this episode, we welcome Joe Juniper of Vermillion Valley Vineyards, the second-largest vineyard in Ohio. In close proximity to Lake Erie, Joe is with us to discuss what it is like to grow vinifera in an area with very harsh winters. Joe has become an expert in managing extreme temperatures and precipitation variances, including mastering innovative cold pruning practices. Growers in northern climates typically grow cold-specific, hardy hybrids, but through some unique practices, Joe has mastered growing vinifera in a harsh winter climate. He may have some nice days to ripen vinifera during the season, but you won't find how to survive the winters in vine training textbooks. Listen in as Joe shares some of his cold-weather pruning and vine training practices with us. In this episode, you will hear: Joe's concept for vine pruning and how it differs in his location. The “bonus cane pruning system” and “spare parts viticulture.” Strategies for vineyard design to prevent disease and promote vine health. The importance of bud count and spur positioning for ideal fruit yields. The differences between spur pruning and cane pruning. Pre-pruning practices to protect vines from winter damage. Follow and Review: We'd love for you to follow us if you haven't yet. Click the ‘+ Follow' button in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Resources: Register for Fritz's free live virtual learning event, Vine Pruning Strategies That Most Growers are Missing, happening on Monday, February 5th at 6 PM CST. Get Fritz's Young Vine Training & Vineyard Innovations video course covering bonus canes and spurs and some other unique pruning scenarios. This member-only content is available to podcast listeners through March 31st. If you have questions about today's episode or other grape growing questions, go to VineyardUndergroundPodcast.com and click the Ask Fritz button. Come grow with Fritz through VirtualViticultureAcademy.com! Save $75 off your first year of membership with the code Underground at checkout. Today's Guest: Joe Juniper is the co-owner and winemaker at Vermillion Valley Vineyards in Vermillion, Ohio. Connect with Joe - Website | Facebook | Instagram Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.
On this episode of Obsessed with Wine, host Wesley is joined by Alex Reynolds, a winemaker from Kansas who is revolutionizing winemaking in the Midwest. Reynolds shares how his background in California and the Midwest has influenced his winemaking philosophy, emphasizing the importance of allowing Midwest wines to speak for themselves. He also discusses the challenges of gaining recognition for Midwest wines in a saturated market, as well as the unique growing patterns and varietals used in the region. Wesley tries some of Reynolds' wines and is blown away by the value for price. They also discuss Chamberson, a standout varietal that has the potential to make an exceptional dry red wine and allow Midwest winemakers to compete in producing big, bold reds. Tune in to this episode to learn more about Midwest winemaking and the unique varietals produced in the region.California, Midwest, winemaking philosophy, Midwest wines, bigger, riper styles, delicate fermentation, reductive, oxygen-excluding style, higher acid, aromatically driven, wine market, producers, Chardonnays, shelf space, varietals, familiarity, war of attrition, wine awareness, Kansas wineries, La Crescent, white grape variety, Riesling, high acidity, stone fruit flavors, Germanic style grapevines, vertical shoot positioning, high wire system, pruning, UC Davis, Somerset Ridge Vineyard, hybrid grapes, Vinifera grapes, Chardonnay, Traminette, Chamberson, Norton, climate, viticulture, weather factors, wine styles, dry, sweet, dessert wines, Ambrosia, late-harvest traminette grape, fortified wine, Citron, port wines, Cabernet Franc, varietals, ripeness, tannin, color, bricks range, wine club, value, variety, big 4 wines, semi-sweet platforms, Aphrodite, Gamay, dry red wine, signature wine.Follow us on Social Media: https://www.instagram.com/obsessedwithwine/ https://www.facebook.com/obsessedwithwine https://twitter.com/obsessedwine For more wine content go to obsessedwithwine.com Listen to past episodes of the podcast here: Listen on Apple Podcasts: https://podcasts.apple.com/podcast/id1610813329https://podcasts.apple.com/podcast/id1610813329 Listen on Spotify: https://open.spotify.com/show/6GUNTZsivMlyTySnSbDwfT?si=3c1df2968aba4338 Email the show @ obsessedwithwine@yahoo.com #obsessedwithwine #winepodcast #winelovers #winetasting #winetrends #winestories #winerylife #winetime #winenews #wineeducation #wineculture #winemakers #wineindustry #wineinfluencers #podcastannouncement #season2 #newepisodes #uncorked #cheers
While at university studying Medical Science Caitlin Baker (Such and Such, Venus Vinifera, Canberra) had a dinner at Canberra institution Aubergine which changed her life. Having earnt a part time wage in cafes, she suddenly had an urge to explore a career in the front of house of great restaurants. It lead to roles at Pilot, and Aubergine, and now she is leading the team of one of the most exciting venues to open in the nation's capital, and running a not-for-profit organisation that aims to provide a supportive educational environment focusing on developing wine, spirit & beer knowledge of women. https://andsuchandsuch.com Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.
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.
In the latest issue of the Pulteney Street Podcast, President Joyce P. Jacobsen talks with Jim Cecere '91, founder and owner of two of Geneva's newest and most interesting shops, FLX Goods & Vinifera. During the interview, Cecere discusses his time as a student at HWS, the value he's realized from his liberal arts education,
This week we interview another Geneva legend, Jim Cecere class of 91. His two enterprises FLX goods and Vinifera have quickly became staples within the local Geneva community. Tune in and find out how Jim plans to expand the offers of the FLX region across the entirety of the US.
Název kázání: Vitis vinifera Biblický text: Evangelium Janovo 15,1-5 Datum: 3.10.2021 Autor: Otmar Humplík
Dans cet épisode on s'entretient avec les co-fondateurs du Vignobles Les Soeurs Racines. À la recherche constante de sens, Sophie Bélair Hamel et Frédéric Ouellet-Lacroix se sont installés à Saint-Ignace-de-Stanbridge il y a 5 ans. Pour nous, c'est un épisode très significatif. Les deux jeunes montréalais sont portés par de multiples projets tournant autour du vivant… Ça nous parle beaucoup. C'est une discussion inspirante et profonde qu'on a eu avec eux et c'est tellement vrai que ‘'le partage fait vivre''. Imprégnés de la région, inspirés de leur communauté et de tous ses projets plus beaux les uns que les autres, la vigneronnne et le vigneron parlent de comment ils ont planté 10 000 plants de vigne, majoritairement du Vinifera, de leur amour de la terre et de la nature. L'article Soeurs Racines, plein de sens est apparu en premier sur Rivercast Media.
Acero y Vida 5x15. Música : Lorenzo Jovanoti "L'ombelico del mondo"- The Manhattan Transfer - "Birdland" Noticias : Record contagios Covid. El Ayuntamiento de Sagunto podrá multar con hasta 3.000 euros a dueños de solares abandonados. Pelea a sillazos en Bar de Sagunto. Noticia de la semana : Suplantan a un empresario de Sagunto para estafar a unos agricultores 45 toneladas de uva del Vinalopó Old Style : El lloc dels fallers. Kiosco Paco Jurado Píldiras de ciencia : Emilia Matallana. Vitis Vinifera. La uva. Entrevista : José Ángel Baños. La guerra civil en el camp de morvedre. ¿Xavias que?. George Orwell
Rosemont Vineyards was established in 2003 by Stephan and Chandra Rose on a farm that had been in the Rose family since 1858. When Stephan retired as a successful Dow Chemical executive, he was interested in returning to the family farm and get back to land, so to speak. With the help of a family friend, he was introduced to Lucie Morton the world-famous Ampelographer and Virginia based viticultural consultant and expert. After many meetings with Lucie, she determined that it was a good location and the vineyard was planted.Rosemont has a great mix of both French American hybrids, primarily Chambourcin and Chardonel along with an equal amount of Vinifera like Cabernet Franc, Merlot, and some outstanding Syrah. When Stephans son, Justin graduated with a degree in Chemical Engineering from the University of Virginia in 2004 with the help of Lucie Morton he met a Napa well-known winegrower in John Caldwell. That would lead to him going to Napa Valley College and completing their 2-year program in enology and viticulture in 1-year. He would return to the farm to oversee the completion of the winery in 2006 and become the winemaker for their first vintage in 2007. This interview provides some insight into winegrowing in the Southern Region of Virginia where there are very few wineries or vineyards.HIGHLIGHTS OF THE INTERVIEW:a). Justin shares his stories of spending time in Napa and being given an opportunity to spend time with John Caldwell along with completing a two-year course at Napa Valley College ub enology and viticulture in a one-year time. Quite an accomphlishment in and of itself.b). Justin shares the background on the family farm that his Father would decide to retire at and get into the business of wine-growing.c). He also makes it clear he didn't drink much wine before all of this and as a 23 --year-old was introduced to wine through Lucie Morton and her connection to John Caldwell in Napa Valley.d). Justin explains to me how his highly successful Vermouth project began and how much fun he has producing it.e). Equally as interesting is how his Sparkling Wine project began and how unique it is to produce the red wine from Chambourcin and the white sparkling wine from Chardonel.f). Justin makes it very clear that for him and his family it is all about the wine and the quality of the grapes that come from their Estate.Much, much more. Listen below or read the transcript attached.
If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube!Episode 0019:Finger Lakes Viticulture – August 17, 2021As I’ve mentioned, I’m from California. I was born and raised until I was around 11 years old in Huntington Beach, I spent a few of my teenage-hood years just outside of Rochester, NY, and then returned to California and lived throughout the state until I was around 30 years old. Living in the mild climate of southern California skews the way you perceive seasons. Warm and beautiful summers merely give way to mild winters. The pool is never covered and winterized, the sun rarely gives way, and the garden is lively nearly the entire year. Perhaps it was a form of seasonal deprivation I experienced growing up, or maybe it is something that most people perceive, but I find myself becoming more attune to the changes in temperature and weather generally as I grow older in the Finger Lakes, and even more specifically to the way the light changes. The light, the reflection in the leaves, the glow on the horizon, the changing times of sunrise and sunset, are the precursors that hint at coming change. In the late winter and early spring, these changes are exhilarating and enticing. They foretell the promise of unknowns. As August creeps towards its end, and summer begins its wind down, it is not necessarily the temperatures that foretell what awaits, but a glowing premonition which prepares our bodies, our minds, and the plants for what is waiting days, weeks and months into the future. The observation is empowering, it’s a primal instinct that signals to your body that you are in tune with your place. It is also humbling. You do not have a veto, you can not change this course, nature will always prevail.Beginning a week ago, I commented to my wife that the light is changing, the great wind down has begun, and the phase changes of the season are set in motion. Harvest is coming. There is still so much time ahead of us, so much ripeness to attain, but the culmination of the 2021 growing season inches closer every minute of every day. In our In the Vineyard segment from 2 weeks ago, we explored via a long-form discussion with Finger Lakes winegrower Jeff Morris, a bit of how this vintage has progressed, and put it in the context of his farm and past vintages. I hope you learned some things in that episode that shed some new light on grape growing in the Finger Lakes. When we last spoke, we had followed the arc of record warmth and continuous hot days in June, we discussed the stretch of continuous wet weather that put disease pressure on the vineyards, and unlike our friends in California and out-west, we prayed for the rains to subside for a bit. For the most part, they have, and we’ve been able to get the disease pressure from things like downy and powdery mildew under control, though we are keeping our eye on weather forecasts. Temperature wise, we have ebbed and flowed with some heat waves, and some cooler weather. Throughout the last few days, cooler temperatures at night, many as low as 52 degrees have brought some respite, and daily highs have hovered in the high 70’s to low 80’s. As it stands on August 17, we are currently at one thousand nine hundred ten growing degree days. To put that in context by looking at some past vintages, for the same date in 2020, we were at two thousand thirty seven point three. In 2019, we had only clocked one thousand eight hundred twenty nine, and in 2016, we were also at two thousand fifteen. In 2018, we were at two thousand eighty. We continue to skew slightly warmer than usual. Our current ten day outlook is showing temperatures continuing to teeter between the high 70’s and low 80’s, but with an uncomfortable return to daily scattered showers. This doesn’t mean we are destined for a bad harvest, but we do want to start seeing less rain and more consistent dry warm weather. From my perspective, we are shaping up to be in for a good vintage, which will reflect a general typicity for most Finger Lakes wines. I also know, we are anywhere from a month to two months from our Riesling harvest, and a lot can happen in that period of time. In the vineyards, veraison is everywhere. Early ripening red hybrids are purple, and grapes like Marquette are inching closer to building their sugar ripeness. Vinifera grapes, for the most part, have exited or are exiting rapid cell division, and moving towards sugar accumulation. The skins grow supply, and grapes like Riesling make their freckles identifiable as the berry grow more supple. Harvest dates are set to reflect a fairly consistent mean this year. I’m expecting Chardonnay to begin harvesting for sparkling wine around the middle of September, and Riesling the first part of October, and Chenin Blanc and Cabernet Franc to see its harvest begin later in October. Although I put most of my emphasis on vinifera, the grape vines with a genetic lineage to Europe, harvest is set to begin as early as next week for some of the hybrid varietals grown in the Finger Lakes. The history of wine making in the Finger Lakes is radically different than many other parts of the world. Our history, dating back to the 1860’s, was heavily focused on native and hybrid varietals that were harvested and made into sparkling wine. Grapes like Isabella, Delaware, and Aurora. Though Isabella was the first purposely cultivated grape varietal in the Finger Lakes, and is still grown here today, Aurora has a particularly interesting history. In the world of hybrid grapes, Albert Siebel is French viticulturist legend. From his vineyard in Ardeche, in the Rhone Valley, he developed some of the most popular hybrid grapes. Seyval Blanc, a hybrid I work with to this day, was developed by Seibel. Aurora, was perhaps one of his most successful endeavors. He had originally bred and sold it as a table grape, and named the varietal in honor of the Roman goddess of the dawn. Its propensity to spoilage after picking led to its fall from grace as a table grape, but also its rise in use for winemaking. After having been brought to the United States in the 1940’s, it became wildly popular for winemaking and by the 1970’s, was the most popular non-labrusca grape grown in New York. This era corresponded with the post-prohibition rehabilitation of New York wine growing, with giant brands of the industry such as Great Western and Taylor using it across their production. The production of these sparkling wines relied on Aurora for providing a strong acid base for the various non-varietal based wines, especially sparkling wines. Consequently, it became practice to harvest them very early, and use them as a blending component to provide an inexpensive base for building inexpensive sparkling wines. One of the wines from this production that had grown in popularity once again, was a wine called J Roget. J Roget was produced by Constellation Brands at their Canandaigua facility, and as mimosa brunch culture blossomed in America’s big cities throughout the 2010’s, J Roget grew with it as the staple for restaurants seeking to use inexpensive sparkling wines for their bottomless mimosa brunch specials. As Constellation shifted market focus, and sold off a number of brands to Gallo, this particular sku created some issues for the pending Gallo/Constellation deal. The Federal Trade Commission, concerned that J Roget would solidify a monopoly for Gallo in the inexpensive sparkling wine category, was a brand that the FTC refused to be included in sale of the portfolio of brands. Consequently, its future seemed doomed, and the varietal, Aurora, began to be removed from many vineyards. It remains to be seen whether Gallo, who along with the purchase of the brands from Constellation acquired the largest production facility in the Finger Lakes, will be producing a sparkling wine to fill the gap that the absence of J Roget has left behind. I’m certainly not one to question the business model of Gallo, they’ve proven to be exceptionally successful. The corporate maneuvering of these industry giants, has put many small growers of grapes like Aurora in a bind, and part of this story will unfold as we see the future of Finger Lakes grape growing and wines unfold. As most small Finger Lakes wineries don’t make wine from Aurora, it really is dependent upon the products they have been used for for generations to continue production. If they don’t find a market for those grapes, those vineyards will disappear and either be converted to other hybrid or vinifera varietals, or converted into some other agricultural use. This background merely sheds some light on the fact that some Aurora is set to begin harvest next week. The harvest of Aurora, like the light in the sky, is another cue that harvest is approaching. It is also a cue this year, that the Finger Lakes wine industry is evolving. Much of that evolution has been pioneered by small family producers, but as with varietals like Aurora and the giant brands that fed the growth of those wines, big players are set to become an increasingly dominant role once again in the region. The status quo that was shattered in 2020 continues to change with other forces at play. The story isn’t written, but all of us in the Finger Lakes are a character, whether large or small, in a book that is yet to be written.If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube. It really helps with the ratings and in introducing new folks to the show. Be sure to tune in next week, where I speak with Todd Eichas, who along with his wife Dani, is celebrating the ten year anniversary of New Vines, a Seneca Lake winery and bed and breakfast. A true micro-winery, Todd and Dani embrace the concept of agri-tourism, and make some of the best Gruner Veltliner in the region while they’re at it. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe
On today's show our guest is Nicole Bradberry Chief Executive Officer and Chairman of the Board of the Florida Association of ACOs (FLAACOs). FLAACOs is the premier professional organization for Accountable Care Organizations (ACOs) throughout Florida which provides education and collaboration in the fee for value healthcare space. We discuss ACOs, value based healthcare initiatives and innovative models in the mental health space. Nicole Bradberry is the Co-Founder / Chief of Growth and Innovation Officer for Vinifera Health. Vinifera runs Mental Health Crisis and Urgent Care Centers with a focus on immediate access, quality care and the understanding that mental health and substance abuse drive significant health cost. Prior to Vinifera, Nicole was the Founder and Managing Parter for Cura Health Management which creates and manages ACOs and other value-based healthcare entities. Cura Health was recently sold to Healthlynked where she still remains as an advisor. In addition she founded the Florida Association of ACOs (FLAACOs). FLAACOs is the premier professional organization for Accountable Care Organizations (ACOs) throughout Florida which provides education and collaboration in the fee for value healthcare space.
Notre invité Corbeyran est scénariste de BD et romancier. Installé depuis 1987 à Bordeaux, il est l'auteur qui a le plus écrit sur le vin dans l'univers du 9eme art. 40 ouvrages sur une production incroyable de 400 livres depuis ses débuts. On lui doit notamment la série " Châteaux Bordeaux" et la série "Vinifera". L'auteur du succès Le Chant des Stryges rencontre le monde du vin grâce à Jacques Glénat l’éditeur qui lui propose d’écrire une série sur le vin. " Je n'y connaissait rien et avec Jacques j'ai rencontré la Famille Cathiard ( Château Smith Haut-Lafitte) et Michel Rolland , l’œnologue international qui avec patience m'ont expliqué le vin" . Dans Vinocité en partenariat avec La Cité Du Vin, il nous ouvre sa cave et son carnet d’amitiés vigneronnes.
We end the month of February with a smaller group, this week discussing: *This year’s Judge’s race involving Kim Hoover and Lisa Coates. *Vinifera, a new wine and whisky bar […]
This week! Philip marvels at the history of Vitis Vinifera, and it's long history with humanity. Yes, it makes wine, but there's more there than even we were expecting. & Comrade! The time for revolution is upon us! Throw off the shackles of the oppressor and drink champagne! --- Thought & A Chaser is a project of Adult Juice Box.
La collection Vinifera des éditions Glénat s’étoffe à une vitesse de croisière assez soutenue. Corbeyran et Luc Brahy y signent « Le Vin, rouge sang ». Ils nous racontent une lutte sociale intergénérationnelle impliquant les producteurs ... --- Send in a voice message: https://anchor.fm/mixxfmradio/message
La collection Vinifera des éditions Glénat s'intéresse à la grande histoire de la vigne et du vin. Corbeyran et Brice Goepfert nous y proposent « La première dégustation ». C'est une histoire ... --- Send in a voice message: https://anchor.fm/mixxfmradio/message
Apologies for the long absence, again. This Covid thing has left me in a severe state of executive dysfunction where I swear I can't do things unless the stars are properly aligned, and then I, like Cthuhlu in his depths, suddenly become active again and do all the things. It's also, admittedly, been really hard to record podcasts with friends while we drink, since that requires mask removal... but luckily I still have some podcasts recorded from the BC days in my cellar. That, and frankly life has been a bit insane of late, still. But enough excuses, let's drink! In this episode, new special guests James Callahan of Rune Winery, and his special ladyfriend, Anna Schneider, join me in drinking a bottle of the 2016 JayD's Blanc du Bois, from Landry Vineyards, located in West Monroe, Louisiana. I must note that this bottle is no longer available from the vineyard, but if you're intrigued by our description of this wine, there are three other vintages of Blanc du Bois available. This Blanc du Bois was harvested from grapes grown in their estate vineyard. I am told that this wine was made in conjunction with Louisiana local celebrity chef and speaker Jay Ducote of Bites n' Booze fame. This makes perfect sense, because, as we discuss in the episode, this wine feels tailor-made for Louisiana cuisine. Blanc du Bois is a French-American Hybrid grape, or as these grapes are being increasingly called, "mixed heritage varietal." While some winemakers feel this term is an unwelcome intrusion from so-called "politically correct" culture, I personally feel this is actually a welcome term, as "hybrid" often has baggage attached to it as "lesser" wines with "inferior" varietals, often with serious flaws. And, if there's one thing I've learned while working on this podcast, I've tasted some seriously phenomenal wines made with these grapes that are on par with vinifera. But I digress. Blanc du Bois was created in 1968 by John A. Mortensen, over at the University of Florida's Central Florida Research and Education Center. The idea of this project was to create grape varietals that would both produce marketable wines and resist Pierce's Disease; a major scourge of the viticultural industry in the American Southeast. Mortensen created this variety by crossing various Vinifera grape varieties such as Golden Muscat and Cardinal with indigenous Florida species such as V. aestivalis, V. cinerea, and Vitis labrusca. This grape was released to the viticultural market in 1987, and named in honor of Emile DuBoise, who was a rather influential grape-grower and winemaker in the area around Tallahassee, Florida. While this varietal was created in Florida, the most abundant plantings of this grape are in Texas as it turns out, so we may well meet this varietal again in the future.
Join us this week as we drink a local Barbera and talk about the politeness of passing gas and the literal shitshow that was back to school night. This was a short but eventful week in the world of moms can wine too. Grab a glass and laugh along, cheers!
The genus/family tree that is Vitis (grape vines) gets incredibly complex and in this episode, we’ll explore species of Vitis rarely discussed as it’s all about Vinifera these days (Cabernet Sauvignon, Sauvignon Blanc, Mondeuse, etc.). We’ll also explore one of the legacies in classical music performing/composing/conducting. Hint: It’s not the Bach family. See a wine list, a playlist and support Scores & Pours on Patreon.
Today on the podcast we have Dom Nocerino of Vinifera Imports, based in New York. A bit of a change of pace for the podcast today. Dom isn't professionally involved with South African wine, but he has been involved with wine his whole life as his family has been importing Italian wine into the US since the 1970s. As you will hear Dom is an articulate, knowledgeable wine lover – and can also grow a mean moustache – check out our Instagram feed for a photo of Dom holding a bottle of Cartology and sporting an excellent soup strainer. We chat about selling wine to trade, the importance (or not) of journalist points, what has been happening in Italian wine over the last 5-10 years including the issue of climate change (there is some super interesting info on Italian wine in this podcast if that is your thing), Dom's experiences in South Africa including a hilarious story about our mutual friend Peter-Allan Finlayson and more. A bit of fun for a Friday. :) I give you Dom Nocerino…
Лучше поздно, чем никогда! Привет трансерам! Не успел я собрать микс к концу года, не хватило свободного времени. Сегодня с утра пришлось поработать. В прошедшем году музыканты не особо радовали красивой музыкой, или может я старею и уже начинаю придираться ко всему. Тем не менее микс записан, как всегда исключительно из треков, которые меня чем-то зацепили. Прошу не сильно пинать, работа сделана спонтанно, на скорую руку. Всех с новым годом!!!
He began making mead 2 years ago, with immediate success, winning 2nd place for fruit mead at the 2018 AHA Nationals. He's won several Best of Shows for Beer, Cider and Mead during the past 9 years. I also make Vinifera wines from California and Washington state grapes. I find this hobby to be an ideal blend of creativity, science and process for my interests. In addition, I have the dubious “honor” of being one of the organizers for Valkyries Horn Mead Competition Kevin Meintsma is our guest this episode.
While more famous for being the heartland of country music, Tennessee actually has a thriving wine industry. The Volunteer State is home to one of the largest wine industries in the American Southeast, with just shy of 50 vineyards and tasting rooms. Our wine focus for the state is the White Zinthiana Blush from Amber Falls Winery, located in Hampshire, Tennessee. This wine is made from 100% Zinthiana, which is a cross between the Cynthiana clone of Norton, and Zinfandel, recently released from UC Davis. This wine, as you may also have guessed from the name, is a Southeastern take on the whole "White Zinfandel" phenomenon of semi-sweet pink wines known as blushes. (A general rule of thumb: pink wines with under 1% residual sugar are labeled as rosé; anything over that tends to get labeled as a blush). Zinthiana is a varietal that I had never even heard of, and it is always fun to meet a new grape; I'm kind of boggled at how to classify it, because while it is technically a hybrid cross, it's not quite like some of the other hybrid varietals we've looked at over the course of this podcast, like those in our previous Iowa episode for example. The state of Tennessee was home to a reportedly vibrant wine industry in the 19th century that was greatly impacted when that old bugaboo and nemesis, the Volstead Act, was introduced in the early 20th century. However, unlike in much of the Southeast, amateur winemaking and grape growing continued to thrive in the region, which allowed for a renaissance to begin starting in 1980 with both Highland Manor Winery and Tiegs Winery opening in that year. In 1985, the state legislature passed the Tennessee Viticultural Policy act, which greatly assured the stable development of the industry; perhaps this state support is why Tennessee has so many more wineries than most of its neighbors. Like elsewhere in the American South, humidity and associated grapevine diseases are the major challenges associated with viticulture in the region, so many of the varietals grown here are growing French hybrid and native grape varietals, but the state does have some Vinifera varietals grown in higher elevations. So far the only AVA in Tennessee is the small portion of the Mississippi Delta AVA that extends into the southwestern part of the state. I acquired this bottle from the winery website, myself, for this podcast. We actually acquired two bottles: one for Gary and one for me. If you like this podcast, Gary and I would greatly appreciate it if you rated us on iTunes or whatever podcast app you use, and please do remember that we have a Patreon which can be found at https://www.patreon.com/TheMakeAmericaGrapeAgainPodcast. (I know that I haven't been terribly good at putting things on Patreon, but I promise I will try harder for season two. Speaking of, while we have indeed completed fifty states, there are still three more episodes coming to wrap up season one, so we are not done yet!)
Гостевой микс для TopTrance Radioshow with Arika Lane [109 FM UKRAINE] эфир 02.07.2019.
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Welcome to Episode 30 of the Make America Grape Again Podcast, where we explore North Carolina through the lens of one of the most unique indigenous grape species in the US: Muscadine! Specifically, we drink the Hinnant Family Vineyards Scuppernong, made and grown near Pine Level, North Carolina. The Scuppernong grape, as it turns out, is also the state fruit of North Carolina. Muscadine grapes consist of various varietals within a unique genus of grape known as Muscadinia rotundifolia (although some botanists disagree that it should be a separate genus... but I'm going to trust whatever Gary, our resident botanist says on the subject.) Native to the American Southeast, Muscadines have been cultivated extensively for fruit, juice, and wine production for hundreds of years. Indeed, the oldest cultivated grapevine in the world is a Scuppernong vine in Roanoke, Virginia, known as the Mother Vine. It should also be noted that Scuppernong is one of the most abundant Muscadine varietals used for winemaking. North Carolina has a vibrant winemaking history. In the mid-19th Century, there were some 25 wineries in North Carolina, with extensive independent vineyards, to such an extent that North Carolina dominated the national market for American wines at the time. The American Civil War ended that market dominance, via damage to the industry through the loss of manpower and scarce capital, alongside various revocation of winemaking licenses due to regulatory retribution following the war. Prohibition killed the final bits of the wine industry in North Carolina until the industry was born again in the 1950's. This revitalization began with the Scuppernong grape itself; when ten farmers in Onslow County planted twenty-five acres of this historic grape as the result of a promise made by an out-of-state winery. This winery canceled the agreement when the grapevines started to produce, and so Raymond A. Harsfield opened a winery, called Onslow Wine Cellars, located at Holly Ridge. Scuppernong lead the charge in the rebirth of the wine industry in North Carolina, with French-American hybrid varietals following in their wake. The first Vinifera grapevines were planted in North Carolina in 1980. Today, the North Carolina wine industry is booming, with four American Viticultural Areas (Haw River Valley AVA, Swan Creek AVA, Upper Hiwassee Highlands AVA, and the Yadkin Valley AVA), over 400 vineyards, and around 200 separate wineries. Indeed, today North Carolina ranks tenth in both grape and wine production in the United States. This bottle was acquired from Total Wine in Phoenix by yours truly, and there is an amusing anecdote associated with this bottle--find out more in the podcast!
Традиционный промо микс собранный из треков появившихся в моей коллекции за прошедший год. Всех с наступающим!
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.
Caldo: si dice di un vino che procura, per la sua ricchezza in alcol, un’impressioneolfattiva o gustativa di caloreLa spiegazione dei lemmi del glossario è scritta da Luca Maroni e pubblicata nel suo Metodo e nel suo Annuario dei Migliori Vini Italiani. La voce è di Roberto Gismondi
Caldo: si dice di un vino che procura, per la sua ricchezza in alcol, un’impressioneolfattiva o gustativa di caloreLa spiegazione dei lemmi del glossario è scritta da Luca Maroni e pubblicata nel suo Metodo e nel suo Annuario dei Migliori Vini Italiani. La voce è di Roberto Gismondi
Des amphores de Pompéi à la viticulture bio, plongez dans les arcanes d’un savoir ancestral avec l’équipe de la nouvelle collection BD – Vinifera – à paraître aux éditions Glénat. Vinifera propose un voyage dans le temps sur l’histoire de la vigne de l’Antiquité à nos jours en 5 séries indépendantes (soit trente albums). Deux premiers cycles sont au programme dès la fin août : « Les Amphores de Pompéi », un récit qui, à travers des personnages fictifs, évoquera les secrets des vins de l’Antiquité. Écrite par Corbeyran (« Châteaux Bordeaux », « Clos de Bourgogne »…), cette saga est mise en images par Alexis Robin (« Si j’ai bonne mémoire »). Également programmée, « Les Moines de Bourgogne », une autre histoire écrite par CORBEYRAN et dessinée par Brice Goepfert (« Le Fou du roy », « Les Chemins de Malefosse »). À travers le personnage d’un jeune orphelin engagé par les moines cisterciens, c’est l’histoire fascinante de la vinification au Moyen Âge qui nous est contée. Les albums sont complétés par un cahier didactique rédigé par un historien spécialisé sur le sujet. Avec: - CORBEYRAN, scénariste de Vinifera - Jacques GLENAT, président directeur général des Editions Glénat. Animé par Jérôme BAUDOUIN, journaliste à La Revue du Vin de France. En collaboration avec Les Editions Glénat.
Привет, друзья! Коммерческая музыка сейчас заполонила весь мир. Огромное количество составляют одноразовые треки, которые быстро штампуются и продаются. Но у меня, как и у каждого человека есть любимые мелодии, я могу их слушать годами и они всегда остаются красивыми и актуальными. С некоторыми треками связаны какие-то события в моей жизни, когда-то давно, услышав их меня зацепило и я понял что это транс это моя музыка. Представляю вторую часть своей транс коллекции. Сильно не пинать, т.к. треки вышедшие с 2006 по 2011 г. очень разные и не всегда получается гармоничное сведение. В целом должно быть не плохо. Слушаем, качаем и вспоминаем как это было! Всем всего! :) Trance Collection 2 @ VECTOR
3 Michigan Winemakers - Sean O'Keefe, Bryan Ulbrich, and JayBriggss The folks who put on the City of Riesling invited me to their events this past June in Traverse City, Michigan. I had a great time, was introduced to the many of the people who are at the helm of Michigan's viticulture, got to taste a lot more than just Riesling, and recorded six podcasts with winemakers from around the world. This episode features Sean O'Keefe, Bryan Ulbrich, and Jay Briggs, three winemakers based in Traverse City. These guys have been prominent in the skillful handling of Vinifera and modern winemaking that is demonstrating that wines from this special place within Michigan are world-class. Halfway through the episode, Bob Bertheau from Chateau Ste Michelle in Washington state, slips in and widens the prospective of high-latitude winemaking. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Mari Vineyards - Traverse City, Michigan Left Foot Charley - Traverse City, Michigan 45 North Vineyard and Winery - Traverse City, Michigan Chateau Ste Michelle - Washington State City of Riesling, Traverse City, Michigan This podcast is brought you by Tin Sheets Consulting -- a full service wine industry consulting firm that specializes in: Small winery business strategies Winery Start Up Winemaking Direct-to-Consumer business optimization Marketing and Branding Website and social media marketing Tin Sheets is offering a free 30 min consultation for all new customers "We recognize the varied nature of our clients needs and are happy to work with you to craft an affordable plan that fits your goals and needs." Learn more at www.tinsheets.com Contact us via e-mail - info@tinsheets.com or call 719-239-7071 "Tin Sheets Consulting was created as a result of our desire to help small businesses find the tools and solutions to reach their full potential. In 2009, we took over a struggling family business and through the implementation of new systems and fresh ideas, grew it to be profitable, and ultimately, successfully sold in 2016. Throughout our journey as small business owners, we discovered that what we enjoyed most about our work was designing the plans and developing the processes and systems to facilitate change and growth. Once we’d achieved this in our business, we realized that we wanted to help others find the same success. As former small business owners, we understand the difficulties, obstacles, and sleepless nights that are part and parcel of owning your business. Drawing from our experiences and others that we’ve worked with, our mission is to provide you with the resources to reduce your stress and focus on what matters most, the growth and success of your business." Questions? Comments? Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show. Paypal links at the bottom of the Inside Winemaking homepage. Every small donation is helpful. The Inside Winemaking Podcast on iTunes And Stitcher Radio Too
Sisters of the Vinifera Revolution formed in the alley of the Warehouse District in Woodinville, WA in the Fall of 2012 during crush time by women working as interns and trying to break into the winemaking business. Their goal is to lift up, help find opportunities, mentor and provide visibility to all women in the Washington State wine industry. Listen about their 2nd annual event organized by Belle & Bottle and the wines we added to our ever growing collection.
Всем привет. Представляю отчёт за 2017 год. В миксе представлены треки, которые мне запомнились, которые меня чем-то зацепили.Всех поздравляю с наступающими праздниками! Надеюсь что следующий год принесёт ещё больше красивой музыки.Приятного прослушивания! Project Vinifera. Promo Mix 2017 @ VECTOR
Robert Mackin is the owner of wine importer and distributor Artisan Wines Inc.
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