Podcasts about wine production

Doctor No likes wine?@accendocellars @stagsleapwinery @palmaz_vineyards #wine #napavalley #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man BobSIPS – Join us for a delightful exploration of Napa Valley wines as we taste a selection from Stag's Leap and Palmas Vineyards. Each wine brings its own unique character, and our hosts share their tasting notes, humorous banter, and a few unexpected anecdotes along the way. Be on the lookout for “Glue sensory training with Justin.” Don't miss our ratings as we sip and savor these fine wines! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:Stags' Leap Napa Valley Chardonnay 2023                                      3 SIPS Stags' Leap Napa Valley Petite Syrah 2022                                      4 SIPS Stags' Leap Napa Valley Cabernet Sauvignon 2021                           3 SIPS Palmaz Amalia Napa Valley Chardonnay 2019                                4 SIPS Palmaz Napa Valley Cabernet Sauvignon 2021                               4 SIPS Accendo Laurea Napa Valley Sauvignon Blanc 2023                           4 SIPS Accendo Laurea Napa Valley Red Wine 2021                                  3 SIPS Accendo Cellars Napa Valley Cabernet Sauvignon 2021                           3 SIPS info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeWine Tasting, Stag'S Leap, Napa Valley, Chardonnay, Petite Syrah, Cabernet Sauvignon, Palmas Vineyards, Accendo Cellars, Sauvignon Blanc, Wine Reviews, Wine Ratings, Wine And Food Pairing, Napa Valley Wines, Wine Enthusiasts, Wine Education, Wine Cellar, Wine Production, Wine Tasting Noteshttps://www.stagsleap.comhttps://www.palmasvineyards.comhttps://www.accendocellers.comhttps://www.napavalley.com

When I saw ske with Susan to see what we might talk about, I was taken by her passion to share her life's pursuits: WIne and music. After speaking for just a few minutes, the connection between the two was clear. Then I remembered an study done by the Bose corporation...she was inspired to hear more...as was I. In this episode of Wine Talks with Paul K, Susan Lin, a Master of Wine and Master of Fine Arts, shares her unique journey and insights into the intersection of wine and music. She reveals how her early exposure to wine by her grandfather ignited her passion for learning about it. The episode delves into her intriguing research on how music can affect the sensory perception of wine. Susan explains that different genres and tempos of music can alter the perceived taste and quality of the same wine. Her experiments showed that wine paired with classical music was rated higher in attributes like freshness and effervescence compared to when tasted in silence. Furthermore, the episode touches upon her academic achievements and the challenges faced while writing her thesis during the lockdown. I discuss with Susan the broader implications of this research for wine marketing and consumer experience, emphasizing the emotional and cultural aspects of enjoying wine. Dense interactions also touch on the global wine market, sustainability, and the industry's perceived pace of innovation, with Susan offering positive insights into the evolving world of wine.  

In the wine industry, consistency is key—from the grapes to the bottle. But when it comes to energy, relying on outdated systems can be a gamble. Today, we discuss how Australian wineries are switching to solar energy to increase sustainability. For more insights, visit https://www.p4bsolar.com.au P4B Solar City: Norwood Address: 108 Magill Road Website: https://www.p4bsolar.com.au/

Welcome back Wine friends, today we explore Turkish wines! Turkey is one of the world's oldest wine regions, yet its incredible diversity remains largely undiscovered. With over 1,400 indigenous grape varieties and 8,000 years of winemaking history, this episode dives into Turkey's deep-rooted wine culture. Join us as we explore the fascinating story of Turkish wine, inspired by the book Turkish Wine: A Heritage Reborn. We're joined by Sila, daughter of winemaker Olus from Vinolus Winery, and wine writer Bronwen Batey, who helped bring this story to an English-speaking audience. Today we very much spotlight two must-try Turkish white grapes: Narince and Emir, the Cappadocia region and it's terroir and why it's a must visit region to add to your list.   I'm proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It's all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE!   If you want to skip ahead:   03.34: Sila shares her background as the daughter of Olus, Vinolus Winery's founder in              Cappadocia and her journey to lead the winery's second generation 04.41: Bronwen discusses her WSET diploma, her role in translating a book on Turkish                  wine, and the diverse range of contributors involved 08.01: The Story of Vinolus Winery 11.00: Overcoming Challenges as a Female Winemaker 12.29: Organic Winemaking & Sustainability: Vinolus Winery's holistic approach to winemaking              embraces eco-diversity and sustainability 13.07: The Deep History of Turkish Winemaking 16.00: Wine Production in the Ottoman Empire 18.30: Tasting Turkish Wines – Narince known for its versatility and mineral-driven flavors, is a             standout variety produced at Vinolus £18.10 Vino Turco 23.18: The growth of Narince in Cappadocia, and different style of Narince 27.51: The Meaning of Narince, reflecting the wine's approachable complexity 28.05: Narince's Flavor Profile 29.22: Emir - a fuller-bodied white wine made from 40-year-old bush vines in Cappadocia 30.11: Turkey's most renowned indigenous white grape 33.02: Discussing Cappadocia's Terroir-how the high altitude and volcanic soil contribute to its             wines' mineral-driven character. 34.01: Turkish Wine Regions: Turkey's key wine regions, with Thrace as the largest, followed by             Anatolia, where Cappadocia is located. 37.30: Turkey's Microclimates: Bronwen highlights how Turkey's diverse             microclimates allow for the production of a wide variety of grape types and wine styles,             making it an exciting region for discovery. 39.08: Cappadocia's Wine Culture - Cappadocia's famous “Fairy Chimneys” and ancient             underground cities, once used for wine storage. 41.02: Wine Aging in Cappadocia - how Cappadocia's underground caves provide ideal aging              conditions for wine, thanks to their stable temperature and humidity.   To read more about the book you can go to their instagram page HERE   To purchase the book Turkish Wine: A Heritage reborn- go to AMAZON   Or you can purchase via the publisher in Austria HERE Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Yes, I'll have the rest of the bottle@domainecarneros @sullivan.rutherford.estate @frankfamilyvineyards @darioushwinery #WineLovers #Podcast #WineTasting #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Made Man Maury, Made Man BobSIPS – On this episode we discuss Domaine Carneros, Frank Family, Sullivan and Darioush. Get ready for a delightful journey through the vineyards of California as we uncork a selection of exquisite wines from some of the most renowned wineries in the region. Whether you're a seasoned sommelier or a curious novice, there's something here for every wine aficionado.Whether you're a fan of sparkling wines or robust reds, this episode is a celebration of California's diverse and dynamic wine scene. Join us as we rate and review these exceptional wines, sharing our tasting notes and insights along the way. We will be discussing these wines and rating them from 1-5 with 5 being the best:7:10 Domaine Carneros Cuvee de la Pompadour Brut Rose                       4 SIPS14:00 Domaine Carneros Brut 2020                                                          3 SIPS20:50 Domaine Carneros Ultra Brut 2019                                                4 SIPS27:35 Domaine Carneros Pinot Noir Estate 2021                                         4 SIPS35:06 Frank Family Carneros Chardonnay 2022                                         4 SIPS43:11 Frank Family Napa Cabernet Sauvignon 2021                                4 SIPS46: 00 Sullivan Rutherford Estate Coeur de Vigne 2021                  5 SIPS48:08 Darioush Cabernet Sauvignon 2021 25th Anniversary Release    5 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobDomain Carneros, Cuvee La Pompadour, Brut Rose, Frank Family Vineyards, Napa Valley, Sullivan Rutherford Estate, Dariush Cabernet Sauvignon, Wine Tasting, California Wines, Pinot Noir, Chardonnay, Wine Ratings, Sparkling Wine, Wine Review, Wine Production, Wine History, Wine Cellar, Wine Sustainability

Yes, I'll have the rest of the bottle @domainecarneros @sullivan.rutherford.estate @frankfamilyvineyards @darioushwinery #WineLovers #Podcast #WineTasting #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Made Man Maury, Made Man Bob SIPS – On this episode we discuss Domaine Carneros, Frank Family, Sullivan and Darioush. Get ready for a delightful journey through the vineyards of California as we uncork a selection of exquisite wines from some of the most renowned wineries in the region. Whether you're a seasoned sommelier or a curious novice, there's something here for every wine aficionado. Whether you're a fan of sparkling wines or robust reds, this episode is a celebration of California's diverse and dynamic wine scene. Join us as we rate and review these exceptional wines, sharing our tasting notes and insights along the way. We will be discussing these wines and rating them from 1-5 with 5 being the best: 7:10 Domaine Carneros Cuvee de la Pompadour Brut Rose                       4 SIPS 14:00 Domaine Carneros Brut 2020                                                          3 SIPS 20:50 Domaine Carneros Ultra Brut 2019                                                4 SIPS 27:35 Domaine Carneros Pinot Noir Estate 2021                                         4 SIPS 35:06 Frank Family Carneros Chardonnay 2022                                         4 SIPS 43:11 Frank Family Napa Cabernet Sauvignon 2021                                4 SIPS 46: 00 Sullivan Rutherford Estate Coeur de Vigne 2021                  5 SIPS 48:08 Darioush Cabernet Sauvignon 2021 25th Anniversary Release    5 SIPS info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing / Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, & PodBean Producer: Made Man Bob Domain Carneros, Cuvee La Pompadour, Brut Rose, Frank Family Vineyards, Napa Valley, Sullivan Rutherford Estate, Dariush Cabernet Sauvignon, Wine Tasting, California Wines, Pinot Noir, Chardonnay, Wine Ratings, Sparkling Wine, Wine Review, Wine Enthusiast, Wine Pairing, Wine Production, Wine History, Wine Cellar, Wine Sustainability https://www.domainecarneros.com/ https://www.frankfamilyvineyards.com/ https://www.sullivanwine.com/ https://www.dariush.com/ https://www.taittinger.com/ https://wineserver.ucdavis.edu/

To start off Tanner, Corey, and David welcome wine expert Duff Bevill to discuss the nuances of wine tasting, particularly focusing on Sauvignon Blanc. Duff shares his extensive experience in the wine industry, detailing the differences between two Sauvignon Blancs from different regions in Sonoma County. The discussion covers wine styles, tasting notes, and the influence of terroir on flavor, while also touching on personal wine preferences and the availability of the wines discussed. 15 minutes in:Gavin Spoor and Farmer Grayce, two influential farmers making waves on social media. Gavin shares his journey into agriculture, his passion for popcorn farming, and how he creatively connects with his audience online. Farmer Grayce discusses her experiences as a young female farmer, tackling misconceptions about women in agriculture and fostering a supportive digital community. Together, they explore the power of storytelling in farming, the challenges and rewards of building an online presence, and the impact social media has on connecting farmers and consumers. Listeners will gain valuable tips on content creation, authenticity, and balancing farm life with digital engagement. Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitConnect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

On this week's episode of The Rural Woman Podcast™, you'll meet Shelby Watson-Hampton.Shelby Watson-Hampton is currently the Director of the Southern Maryland Agricultural Development Commission (SMADC), a farmer, a freelance agricultural journalist, and a published author of the Amazon Best Selling Book, ‘Grace, Grit & Lipstick: Wit & Wisdom for the Modern Female Farmer and Her Farm-Curious Friends'.She also farms with her husband, her aunt as well as her uncle on their 4th generation family farm, Robin Hill Farm & Vineyards, where they grow wine grapes, run the farm winery, and host private events in their barn venue.For full show notes, including links mentioned in the show, head over to wildrosefarmer.com/211 . . .THIS WEEK'S DISCUSSIONS:[04:53] Generational Transitions in Farming[07:52] The Shift to Vineyard and Agritourism[11:07] Challenges and Triumphs of Starting a Vineyard[13:59] Family Dynamics and Support[16:56] The Journey of Marriage and Farming[20:08] Wine Production and Awards[22:48] Events and Community Engagement[27:31] The Evolution of Farming Families[30:37] Mental Health in Agriculture[41:34] Becoming a Published Author[51:20] The Rewards of Rural Life. . .This week's episode is brought to you by: Patreon . . .Let's get SocialFollow The Rural Woman Podcast on Social MediaInstagram | FacebookSign up to get email updatesJoin our private Facebook group, The Rural Woman Podcast Community Connect with Katelyn on Instagram | Facebook | Twitter | Pinterest. . .Support the ShowPatreon | PayPal | Become a Show SponsorLeave a Review on Apple Podcasts | Take the Listener SurveyScreenshot this episode and share it on your socials!Tag @TheRuralWomanPodcast + #TheRuralWomanPodcast. . .Meet the TeamAudio Editor | MixBär.Admin Team | Kim & Co OnlinePatreon Executive ProducersSarah R. |

It's a bleak outlook for domestic wine production, with a two-decade low forecast. Estimates suggest New Zealand's output will be down 21% this year. Director-General of International Organisation of Vine and Wine, John Barker says it's largely due to frost damage in Marlborough. He told Heather du Plessis-Allan other climate issues contributed to a low wine output from the Southern Hemisphere. Barker says the Northern Hemisphere will be likely worse because of a small harvest from France. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Have you ever dreamed of starting a small wine production? Nerses and Carol Bezdjian did more than just dream–they took the leap. With Qini Wines, they blend Armenian heritage and an entrepreneurial spirit into every bottle. Nerses, with a background in wine logistics, made a fascinating detour to winemaking, driven by his desire to craft wines that tell a story. In this episode of Wine Talks, we dive into the joys and struggles of building a boutique wine brand–from hand-harvesting grapes to mastering unique fermentation methods. Discover what it means to stay true to your vision while balancing the challenges of a competitive industry. Tune in now and explore the artistry of small-batch winemaking!   Key Takeaways: Introduction (00:00) Meet Nerses and Carol Bezdjian of Qini Wines (00:35) Challenges in small-scale wine production (04:52) Transitioning winemaking from a hobby to a family business (15:16) Wine trends and the role of boutique brands (19:41) Exploring the hospitality aspect vs. maintaining a vineyard (23:34) The struggle with wine sales and marketing (26:47) Nerses' experimental approach to winemaking (44:51) Wine Q&A (48:32)   Additional Resources:

The wine industry is hoping a new programme will help double production. The Government is investing $5.6 million over seven years into the programme, Next Generation Viticulture. It aims to grow vines more efficiently, turning sunlight into grapes. NZ Winegrowers Research Centre CEO Dr Juliet Ansell says it will redesign canopy management. "It enables the vines to capture as much sunlight as they can - and encourage that sunlight to be transformed into fruit, rather than leaves or vegetative growth." LISTEN ABOVESee omnystudio.com/listener for privacy information.

The wine industry is hoping a new programme will help double production. The Government is investing $5.6 million over seven years into the programme, Next Generation Viticulture. It aims to grow vines more efficiently, turning sunlight into grapes. NZ Winegrowers Research Centre CEO Dr Juliet Ansell says it will redesign canopy management. "It enables the vines to capture as much sunlight as they can - and encourage that sunlight to be transformed into fruit, rather than leaves or vegetative growth." LISTEN ABOVESee omnystudio.com/listener for privacy information.

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Marilee Bramhall is doing her part to change the wine world's status quo. Although up to 80% of wine purchases in the U.S. are made by women; only 15% of the winemakers worldwide are women. Her company, Iola Wines, champions women vignerons who are every bit as talented as their French and Italian brethren by sharing their wines through the Iola Wine Society Wine Clubs. The idea of Iola Wines came to Marilee Bramhall after years of working in the Washington and California wine industry, studying and traveling the wine regions of Europe, and completing with Highest Honors certifications for French and Italian Wine Scholar and WSET L3 with Merit. The brand is set apart by a sophisticated style of old-world wines from France and Italy, made with little to no intervention. You'll often find Marilee hosting wine tastings and educating attendees about the history and stories behind the wines. WEBSITE: https://www.iolawines.com/ CONTACT INFO: Marilee@iolawines.com  Facebook: https://www.facebook.com/iolawines Instagram: https://www.instagram.com/iola.wines Tiktok: https://www.tiktok.com/iola.wines LinkedIn:https://www.linkedin.com/in/marileebramhall/ & https://www.linkedin.com/company/iolawines/

The phrases climate change, greenhouse gas emissions, and carbon sequestration are common place in wine production. But what can you do make a science-based, and achievable impact? Brianna Beighle, Assistant Winemaker at Patz & Hall Wine Company explains scope one, two, and three emissions as they apply to the wine industry. Viticulturalists and winemakers can look at easy to measure practices like diesel fuel use, Nitrogen application timing, and light weight glass bottles to reduce their footprint. She explains that even small shifts in management can have a big impact.  Resources: 67: Impacts of Climate Change on Wine Production 91: Carbon Sequestration 122: Preserving Agriculture Land to Combat Climate Change 125: Using Grape Grower Demographics to Influence Climate Change Adaptation 167: Use Biochar to Combat Climate Change 171: How to Farm Wine Grapes for Climate Change 2020 HiRes Vineyard Nutrition Research Update Bottled Up: Unpacking the Facts about Wine Bottles and Climate Change Brianna Beighle's LinkedIn Christina Lazcano, University of California, Davis International Wineries for Climate Action (IWAC) Shaky Ground: A company called Indigo is paying farmers to trap carbon in their soils. Some researchers say the climate benefits are dubious Soil organic carbon sequestration rates in vineyard agroecosystems under different soil management practices: A meta-analysis Vineyard nutrient management in Washington State 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 Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace 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 Craig Macmillan  0:00  And our guest today is Brianna Beighle. She is assistant winemaker at Patz & Hall Wine Company. And she's an MBA student in the half school, the UC Berkeley, and she focuses on sustainability. And she's been working on some pretty interesting things around science based decision making and climate change. Welcome to the podcast, Brianna.   Brianna Beighle  0:18  Thank you. I'm so excited to be here in chat with you, Craig.   Craig Macmillan  0:20  I am too. You've been doing quite a bit of thinking. And also communicating on the role of what we would call science based decision making regarding companies or firms, sometimes I call them and things like climate change, climate change. In particular, this requires us to draw some boxes conceptually, maybe from even a systems thinking approach. If you if you subscribe to that kind of an idea where in order to get a handle on talking about something, we're probably need to kind of define it. And sometimes it's just a question of where do you draw the lines around? What in what? So in the realm of business and climate change industries and climate change? There are some boxes have already been defined, that have been found to be useful. But they also have some limitations? What would some of those be in your mind is a good starting points?   Brianna Beighle  1:05  Oh, goodness, I guess I'll just go first to where you're talking about some things that have already been established. And I'm just going to say, the first ones that everyone has out there is that the scope one, scope two and scope, three emissions. So those have been established to kind of bucket as you're saying where specific emissions come from. And scope one emissions for I'm sure most of you are familiar, are ones that are directly associated with company facilities, company vehicles. Scope two emissions are ones that are generated from electricity production for the facility. So that's heating, that's cooling, you may not be generating that electricity on site in some cases, but you're still claiming it because you're using the lab that electricity on site. And scope three is, as Craig, you know, it's kind of the catch all for everything else.   Craig Macmillan  1:58  Exactly.   Brianna Beighle  1:59  I would say that it's useful in some respect, where it taught us how to think about emissions and to pinpoint fossil fuels are where a lot of our emissions come from as a society on this planet. But I think that scope three is too general, where it lumps all these things together. And it makes us not claim anything as our own, which kind of inhibits us, as we say, What can I do to move forward?   Craig Macmillan  2:23  Exactly. That's a really good point, in particular relate to the wind industry, would you consider for wineries Would you consider CO2 emissions from fermentation is scope one emissions?   Brianna Beighle  2:34  I would I think I'd like to introduce another topic here. And that's modern carbon versus versus fossil carbon. And so what what that saying here is, fossil carbon is everything that we are drawing out from the earth, it's very deep in the ground, and we're excavating it out, and it's been there for years. And so again, that's fossil fuels really easy. And then we go to other types of carbon, which would be for what we've got with fermentation, in which case, that's carbon that's already naturally generated and already within the realm of the atmosphere. So maybe this, that was a silly way to explain it, but here, I'm gonna break it down. So what it is, is our plants are taking in carbon our vines are taking in carbon from the air, and then they're incorporating it into the trunk into the leaves and into the fruit. So that carbon was already in the atmosphere, whether I put it in a ferment and make it co2 And alcohol, or whether I dropped that fruit on the ground, it's just going to cycle back in to the atmosphere. So it's a cyclical process. So that's something that the earth is naturally balanced to. The carbon matters in my mind is the carbon that's not constantly cycling, and is not part of a natural process. And that's, again, the fossil carbons that were stored, and we're pulling out and we're admitting,   Craig Macmillan  3:47  That makes a lot of sense. So there we are talking about boxes again, right? So I can say, hey, yeah, there's CO2 being released by my Fermat. Or there's some kind of a nitrous oxide or some other kind of a nitrogen based compound being released by sheep that are grazing my vineyard or by leguminous plants that are breaking down or whatever it might be. And there's those are naturally happening things is they're they're already in the environment, they're not being mined. How do I get a handle on what different processes are contributing how much they're contributing to greenhouse gas emission releases for things like my power usage, my scope two or my tractors or my farm trucks or whatever it might be? If I want to make decisions about reducing my outputs? How do I get a handle on that?   Brianna Beighle  4:40  I'd say an ag, it's somewhat complex to get a handle on where our emissions come from and how we reduce them because it's all bound up in natural processes. Like you said, Yes, we're, we understand when we burn diesel for our tractors, what nitrous oxide we produce from that because that's an equation that we know we know how that diesel gets converted, where it becomes really difficult. And what you're trying to get at here seems like is that our biggest emitter, specifically in the vineyard is coming from the soil, and it is coming from the microbes in the soil. And it depends on what type of nitrogen you have available. It depends on how much water you have in the soil. There are so many things that are tied into that, that means that I can't say like, Hey, you apply this much nitrogen, it's going to turn into this much nitrous oxide. It doesn't it doesn't work like that, especially and I'd say it gets hard to in grapes. Because the nitrogen that's available to grapes, that's so we've got we've got our two forms of nitrogen that we apply. And that's we usually apply nitrate, there's also ammonia that can be applied to the soils. But in grapes that's considered toxic. And we're unlucky in the fact that all the ag products that are out there commercially, to kind of help reduce your nitrous your nitrogen emissions, your nitrous oxide emissions are because they convert the nitrous oxide and they hold it as ammonia, which we don't want for our soils. So we can't use that in grapes. So I guess I kind of just like spun around in a bit to say, yes, the nitrogen cycle is all cyclical, we have to think about it sure our tractors, that one's easy for us to think about, we need to think about it in our cover crop, because all the length, legumes we put out like those have nitrogen, and those get converted by microbes. And those get released, like that's still a source of emissions, we need to think about it. You mentioned rumens, I mentioned that and talked on that really quick. But yeah, our rumens our sheep or cows, they're all belching methane. That's what they do. And they have a lot of benefits to us from a sustainability perspective, from from a soil health perspective. And we need to count those benefits. But we also need to put them in the context of like they have emissions too.   Craig Macmillan  6:40  Because even though we're talking about it, here's where things get fun. So even though we're talking about things that were already in the environment, right, they're above the surface of the Earth, they're in the soil during this throw in the air, that animal, or microbial process, whatever it is, is converting it into a form that has a very significant greenhouse gas emission effect. So methane, for instance, is the big one was one of the big ones. So it wasn't methane before, but it's methane now.   Brianna Beighle  7:09  Yeah, methane being 25 times more insular in terms of its climate impacts. And then we also have the benefit where methane converts to CO2. So that's why we extra don't want to make it if you're gonna make one or the other. So that kind of comes down again, me branching off to why composting is important. Rather than landfills, it's like, Sure, it turns into CO2 when it goes into the atmosphere and composting, but that's better than going methane in the landfill and then going to CO2.   Craig Macmillan  7:34  How do I get a handle on this? How do I I'm a manager, I've been with the forces, the powers that be have said, okay, look, we need to take a look at our carbon footprint or greenhouse gas issues. Go tell me what we've been doing and then make some recommendations for how we change it. How do I Where do I get data? I'm How do I go about this?   Brianna Beighle  7:53  I think to start off with it's kind of just getting familiar with folks in the industry who have already benchmarked because it's really, it's expensive to create a lifecycle assessment. And I'd say that that's kind of a career that's just starting up. For example, we have the California Sustainable Winegrowing Alliance, they put together a study in which they looked at all the emissions throughout the entire throughout the entire wind cycle that goes from vineyard that even includes which I'm really happy about that they included some scope threes, we'll put that in quotes of inputs that we get, and all the way to packaging and winery and transport. So I think going there and just everyone in the wine industry, understanding where our emissions come from, because I think they break it down in a really pretty package. Again, though, everybody has their own emissions, we all have our own individual choices that we make, that does deviate from that, for example, I know Tablas Creek, kind of down closer to your area, they've done their own assessment of their greenhouse gases, which is like, amazing. We need folks like that, who can show each of us how to think about it. So look at those of us who have already done these assessments, and use them as a market and go to their talks, like hear what they say is hard, because that's going to be hard for you too. And I see from this soil perspective, it's kind of it's impossible to really calculate out. I know, we can try and work on it. But someone will say, I don't know. We're not going to know we just reduce our nitrogen applications and be conscious that vineyards sequester carbon, yes, they do. But we also create greenhouse gases, like we said, in the form of nitrous oxides. As long as we have a holistic perspective, we can understand what our real contribution is. And that's important because if we want to make progress for our industry, and we want to try and ride the storm that's already started that's already coming towards us. We each need to own our part and and take the steps that we can to to help create be part of the solution, especially since in agriculture and food production. Were the kind of the first to be hit by it.   Craig Macmillan  9:51  Yeah, yeah, absolutely. I am familiar with the Tablas Creek project study that's being done by Charlotte DeCock Cal Poly SLO, San Luis Obispo, and Christina Lazcano at UC Davis, and it's really intense. I'm really looking forward to where they come out at the end of this project and what they find out. But they're looking at exactly the things you've been talking about, obviously, and Tablas has been making its own decisions based on that. But I think you have an excellent point that the best that we can do, probably from a practical standpoint, is we can do a little bit of our own work in terms of maybe experimentation or measurement or something like that. But collectively, if we can share what we find out, you know, that's better than nothing. You know, I get this comment all the time when I present research company research that I've done, or things that I've worked on, and it's like, well, yeah, but that's Spain, you know, or that's not Cabernet Sauvignon, or whatever. And it's like, well, this is as close as we can get right now. So yeah, I agree with you, I would love to have it be that specific. But why don't we can we at least start here, whatever we do have, and then we can improve upon as we go along? And of course, the systems are very complex. So it's always kind of a question mark, if I am a manager, and I'm now thinking about this, where do I start? We've talked about where I might find some data. But if I was going to start a project on this, where might I start? How might I prioritize my investigation into carbon footprint or greenhouse gas emissions?   Brianna Beighle  11:20  I'm gonna say, let's start with a low hanging fruit. If we're if we're just getting into it, that would be again, I don't like to use go one adn two emissions. But those are easily calculated, will we know where energy sources are coming from, we know how much fuel we use, we get bills for those things. We know that's quantified already for us. So looking at that, and looking at what we can do to reduce that whether that's we're really lucky in California, where we have recent we have a lot of access to renewable energy, whether that's changing up our purchasing, so that we purchased 100%, renewable, I know some places that's not possible. us in the north coast, we're really lucky that that is possible in a lot of places, looking at those bills, trying to switch over to renewable when we can, investigating whether solar makes sense on site solar for our own energy generation, because there's yes, there's facility wide solar, there's also, you know, I know that there are grants out there currently for getting solar for pumps, for irrigation, like things like that, it doesn't have to be giant or nothing like little steps do count, especially since the price tags on some of the solar projects can be pretty large. So and then also, the easy, big bad guy, which is adjusting down the weight of our glass glass is 29% of the production of wine and the sale of wine. And so that's one that's easy, a lot of it, let's just say it's attitude, it's sometimes form over function. And I think that especially since consumers are starting to demand more climate conscious products, if they find out how big our glass footprint is just for ego, I don't think they're going to be happy. So I think that's something that we can easily do that will not sacrifice the product.   Craig Macmillan  13:01  So this is a big conversation. Two things. Number one, I believe that the marketing research has been done has demonstrated, at least within the last five years pretty, pretty conclusively that folks are willing to pay more for a heavier bottle of wine, they recognize, oh, this is important. It's good enough, even if they think or they know that it's the same product. At the same time I face this regularly, where I people get my face, you know, they say, you know, this is a heavy bottle. I don't like it. Why do wineries not just just the whole span at Why do wineries do this and not do bag in a box? Or why don't they do lighter glass or whatever. And it's, it's it's a difficult conversation in terms of like weighing what is going to work for you as a company in terms of like, what your packaging is going to look like I and I agree with you. And I think this is an important one low hanging fruit, we know that that's the biggest contributor is the is the packaging. So focusing on that's a good idea. Now, how do I get accurate information, good quality information about the carbon footprint of the glass that I buy. And I say this because in my own work, I found that I could make something in France in a super ultra modern state of the art factory with the lowest emissions per metric ton and I could ship it halfway across the world on a boat and it would have lower emissions than something that was made in Mexico and then trucked to Fairfield for those of you who are not familiar with California, the Benicia, Fairfield etc in the Bay Area are big suppliers for wine, all kinds of wine stuff, including glass and then chuck it back down to me at nobody was really given me this information. I was you know, I was looking at it and I'm having to guess what advice do you have on these things? Because because it's easy to say you know, lighter glass in the story, but it's lighter glass, it's got to be made on the moon and then you know, flown in a spaceship you know, might not work out like we think.   Brianna Beighle  15:00  Exactly. And again, like, that's when the we'll just say like the academic and conceptual realm meets the reality of a real business. That's actually a big part of how we can all work towards creating solutions. And it's one of the things it's going to be really hard about this is communication between suppliers and service providers. Like we said, scope three, that we mentioned, that I think is a little bit of a bag of everything. In order to break that down and understand where emissions come from our suppliers, we need to have open communication lines, and we need to, we need them to be open. But we also need to incentivize them to be open with us too. And to maybe adjust things to fit what we see the market is. And I'm not saying that's easy, you're probably more more apt to handle that with your psychology background than I am, Craig. But it's not easy. And again, the numbers say lighter glass. But in reality, that means working with our partners having accessibility to lighter glass, where the energy comes from for that glass, because we know a lot of the glass is made in other places that don't have as clean of energy sources, I hate to say like, I don't know, the perfect solution to that. And it all just comes down to people. And all of us being open with each other and passing, I'm gonna say passing the buck, but in a good way. Like we know, as wineries, our consumers are willing to pay more for sustainable products. And so we need to take some of those gains that we have, and transition that money on to our suppliers for supplying us with more sustainable products, because it's more expensive on their end, to pay for renewable energy, it's more expensive for us and for our suppliers. So we can't just say we want this other product make it the same price, like we have to be putting voting with our dollar and showing that we care about the relationship at the same time.   Craig Macmillan  16:41  What has traditionally been kind of and this is true for for a lot of stuff, not just wine or glass. You know, you have a manufacturer, they say, Hey, this is what we think you want. And this was what makes us different than our other competitors. What do you think, by it, here's why it's good. We haven't had as much of the other direction where we go to a supplier and say, hey, look, this is what I need. I need this, I need this, I need this. This is what I'm looking for. And a lot of times we do that, when we're talking about specifics in terms of like, I need a certain kind of mold, I need a certain kind of, you know, look, or I need certain kind of price. But we go back and say hey, we also need some assurances about, you know, what the carbon footprint of this is? Can you tell me where it came from? Can you tell me how it was made? You know, can you give me something so they can make some comparisons? I think is really is a really good point. on your part. We just talked about glass wood, what's maybe the number two area you think that people could put some energy into, pardon the pun,   Brianna Beighle  17:37  Put some renewable energy into it.   Craig Macmillan  17:40  Out some renewable energy Exactly. Yeah.   Brianna Beighle  17:43  It would also be like we talked about kind of reducing your site energy and making that more renewable. That'd be the next again, low hanging fruit. But there's also a lot of other things that we can try and incorporate that are a little bit easier. I've got like this like flow of of some aspects in my head that we can all do. And again, some of these are kind of conflicting hard and easy, like another one is leaving as much green as you can on your properties. If you're if you're a vineyard owner, or if you're a winery, because any biomass that you have out there, there's growth as much well, depending on the plant, there's growth in the ground, just like there is up top, and that growth eventually will be incorporated into the soil. I'm not saying that that's their solution for everything. Like we have to do more than plant trees, because we've torn down trees, and we pulled from the ground. But that's one thing that we can all do. But again, that's kind of conflicting for folks who till everything, like that's a hard change for them. For those of us that are already into thinking about cover cropping and you have your sheep, that's easy. So that's something that's a hard and easy. Another one is how we think about, like we said, our nitrogen use, that's again, that's it 17% of the emissions for is from the vineyard. And again, that's a supplier and buyer issue, depending on your your company structure as well, if you're in the vineyard, or if you're in the winery and you're buying fruit, it's a conversation about about nitrogen use. And I will say from a from a crop standpoint, we're actually very good compared to other crops. Most everybody does. Bloom petiole samples, verasion petiole samples, and we use that to guide our applications. At the same time, there's still new products out there that could really help us to narrow this down. Because even though I know some of you do your samples, I know you also just add some canned 17 or cn nine to the amount that you think feels right.   Craig Macmillan  19:37  It's true. I mean, there is a gut feeling thing that's also involved, you know, I mean, you're you're right, we are very lucky that grape vines are not super nitrogen hungry, like other crops, which gives us the opportunity to have that as a lower risk, but still an important one.   Brianna Beighle  19:55  To branch off of that too. We also do a good job in the fact that we apply our nitrogen at different points. So the we're not doing one big shot. So if you are someone who does like one big shot and I turn, you get your big fat fertigation, I would suggest evening those out because you are giving a lot at one time for the microbes to break down and your plant isn't going to be able to pick it up in a good rate. So if you space it out, what you do is it takes the microbes a second to like get themselves going, and it takes your vine a second to get going. So like, let them do that in balance. And also, if you kind of break things up, then you don't get as much soil saturation. And that's when our nitrous oxide microbes really forced. So I'd also like to point out too, that Davis is developing a remote multi spectral sensing tool, which I believe right now is targeted more towards table grapes. I don't know if they've really branched out and that's to check the nitrogen status of our field to see where we can make those applications. And I know that there's also kind of remote sensing going in sprayers too. So this is me just like imagining something in the future where we've got our spectral and it says like, right now what we apply our nitrogen via one irrigation line, I'm not saying put polyline out everywhere, and we've got 20 Polly's just to get nitrogen out. But like, we can do foliar applications of things based on that with the sprayers that are calibrated in to be spatially recognized. Like, I'm not the trickiest of people. But like that does give me jazz a little bit. And it's not going to be the solution for everybody. But it's going to be a solution for some and that matters.   Craig Macmillan  21:24  Yeah, resolution, and targeted. Where do I go to get the science I need to make intelligent science based decisions? We've been talking about things a little bit in the abstract. But let's say I'm really serious about a topic. So where did where do you go? What what do you think are sources that are useful? On any go on any topic, you could go any direction you want, we're gonna.   Brianna Beighle  21:47  I'm one of those I say proudly, one of those nerds who really like scientific papers. And I'd say right now one of my main sources is actually one of my professors who's at Haas, he, he lives here in Napa Valley, just like I do, his wife have their own property. So we kind of like geek out on really, he sends me a lot of papers. And I've actually recently found some of my own, so we exchanged those. So I'd say we're so lucky in this age that we live in where we have access to so much research at our fingertips. So I would implore everyone to just look for a qualified paper online. I know that's not everyone's bite sized little morsel that makes things easy, but that's what I do. For example, I'd really like to call out an article done by the Journal of cleaner production. So this article is called, it's a long one. So hold on, hold out with me, soil organic carbon sequestration rates in vineyard, agro ecosystems under different soil management practices, and the important part a meta analysis.   Craig Macmillan  22:51  Oh, my God, I am, my heart is pitter patter, like, I need I want that I need to read that. I'm not being silly. I mean, like, that's, I've been waiting for that. Right? You know, we were talking about what was only done in Italy, and there was only done a greener building, or it's like, Well, how about this, you know?   Brianna Beighle  23:07  Exactly. And that's, that's what makes it important is like, the fact that it takes all these locations and then distills down, like, what's location specific to what actually matters. So I'd really recommend everyone to read that paper. Outside of that, like I said, I've really just, I've just been googling, finding all that I can, there's so many resources out there that were unaware. I know that, for example, the IWCA has some resources out there.   Craig Macmillan  23:35  Who's the IWCA?   Brianna Beighle  23:36  International wineries, for climate action. Sorry to throw acronyms without defining them down?   Craig Macmillan  23:42  No, that's all right. That's one that a lot of us haven't heard.   Brianna Beighle  23:45  They are a collection of wineries that are coming together to try and create a membership tiers for kind of emissions. And based on the amount of onsite energy production that you have, I'd say I'm not the expert in these guys. I'm really actually not an expert in any of the certifications. I'll say that flat out, like we kind of talked about, I'm coming from the kind of science analytical side and these folks are too. So I say use them as a resource. But also take a grain of salt if you see a study that only mentions one property, and that property seems really out there. That's why things like this meta analysis are really are really important and, and look at kind of like the scientific, I like to use universities and research institutions. That's just me because I know that there is a peer reviewed process for their research. And so I have a lot of trust in those. So while a lot of these websites for sustainability certificates, have good references, they may have a lot of resources. I always go to the hard science, but again, that's just the way that my brain works. For those of you who might need bite size, I'd say I had to maybe maybe SIP, Sustainability in Practice.   Craig Macmillan  24:57  Thank you. Yeah, and I would like to kind of underline that there's, there's amazing amount of stuff that's out there. That's really good quality and is not necessarily expensive. There's ResearchGate, a lot of folks will put their work up on there some things on Science Direct or free, others are not.    Brianna Beighle  25:15  I think of that. So meta analysis, I believe that's on Science Direct. And   Craig Macmillan  25:19  Then something that I've learned again, because we kind of get I kind of opened my mind. This is a while back. But you know, farming in Texas might have more to do with forming California than one might think. And the research that somebody is doing in the Finger Lakes region may have more applications to your your vineyards in Italy than you might think. And so there's really great extension services around the United States that have enology and viticulture specialists. Now, there's nothing wrong with going outside your home area, as not just California, if you're working in New York, you can look all over the place. Those folks not only are they doing, I mean, they're doing the science, but they're also doing applied science. So they're looking at things that growers or, or winemakers are dealing with. But they're also part of their mission is to translate it to an audience that needs it. So you don't always have to find yourself in the weeds knee deep in technical jargon. But it is good to follow that stuff. The other thing I would encourage folks, if you're afraid of reading a scientific paper, which I hope that you're not, if there's a word that you don't know, just keep reading, that's how I learned how to do it. Just don't stop read, just keep going and then get to the end, or read the introduction and read the conclusion and then go from there.   Brianna Beighle  25:28  Even the nerd that I read the introduction in the conclusion, sometimes it might be cheating, but I think it puts you in the context to think about and think about it in the right way.   Craig Macmillan  26:36  Yeah, when I when I got my training that was we were taught to write that way. Write the introduction in the conclusion first, and then write the rest of whatever it is that you're working on. Seemed a little backward, but it was like no, this is this is what people are gonna read, first of all, and secondly, you need to know your starting you need to know where you're going. Most of these academics are trained to write like that. So you can get a lot of information without having to get too crazy. If there's one takeaway, if there's one thing, one piece of advice, or one resource or one idea, one thing that you would tell growers and winemakers and managers have all sorts around this topic of carbon footprint greenhouse gas emission reduction, what would it be?   Brianna Beighle  27:13  The one thing that I would say is we have all created climate change. We are all part of climate change, whether that's in our personal lives, whether that's in our business lives, that doesn't mean that we should run away with it with fear. That means we have the power to create progress, and we just need to make the decision to do it. So I will leave it on your hands to find the way that you can make an impact.   Craig Macmillan  27:41  That's fantastic. Thank you so much. Our guest today has been Brianna Biegley. She is assistant winemaker at Patz & Hall Wine Company and she's an MBA student in the Haas School of Business at UC Berkeley, working with a focus on sustainability. Thank you so much for being here.   Brianna Beighle  27:54  Thank you. This was wonderful.   Nearly Perfect Transcription by https://otter.ai

This week on the podcast, Mark chats with Hayley Purbrick, a key figure at Tahbilk Winery, one of Victoria's oldest and most esteemed wineries. Hayley, a fifth-generation winemaker, has spent a decade transforming the winery's environmental policies, achieving an impressive feat of carbon neutrality. She is an advocate for understanding data, transforming it from a burden into a tool for efficiency and sustainability.We delve into various topics, including her latest venture focusing on empowering farmers to understand their environmental efforts and leverage the emerging opportunities in the carbon-neutral movement. With her vast experience and her passion for revitalising small towns through entrepreneurship, Hayley offers a unique perspective. Hayley now spends her time helping farmers understand their emissions at various levels. For many producers, it has been easy to not look too hard at their environmental impact. The concept of adding more data and paperwork to their business, for 'no return' has been unappealing to many. But it's not all about carbon emissions, Hayley explains. "The thing about data is that it's powerful in terms of your decision-making and planning," she explains, “You can either look through a compliance lens or you can look at it through a planning lens."Hayley suggests a reframe that empowers farmers to look forward in their business, rather than weighing them down. “We always end up starting from a decision-making/planning lens. Because if you don't understand where you're going, why you're doing your work and how that specific data supports your decision-making, compliance does feel very laborious.”Efficiency is another key focus for Hayley, “Once you understand the data and what the data is trying to tell you, it can be a really powerful tool to show you whether your business is efficient and where the most inefficient parts of your business are.” Hayley's philosophy on decision-making is grounded in a simple yet powerful approach, "When people make a decision, they should ask themselves three questions: How will this impact my bottom line?How will this impact the environment?How will this impact my animals?"In terms of carbon, she emphasises the importance of understanding the full spectrum of emissions in a business, which goes beyond the on-farm activities to include the entire value chain of what comes on and off your farm. This offers a more comprehensive view of a business's environmental impact. "We like to know what the lion looks like in the grass behind us," explains Hayley. Join us in this enlightening exploration of sustainability, data and a vision of the future of agriculture. Hayley Purbrick's insights are invaluable for anyone looking to understand the complexities and opportunities in both sustainable wine production and agriculture.Head Shepherd is brought to you by neXtgen Agri International Limited, we help livestock farmers get the most out of the genetics they farm with. Get in touch with us if you would like to hear more about how we can help you do what you do best - info@nextgenagri.com.Thanks to our sponsors at MSD Animal Health and Allflex, and Heiniger Australia and New Zealand.These companies are leaders in their respective fields and it is a privilege to have them supporting the Head Shepherd Podcast. Please consider them when making product choices, as they are instrumental in enabling us to bring you this podcast each week.Check out Heiniger's product range HERECheck out the MSD range HERECheck out Allflex products HERE

Reed Woogerd, the Director of Operations at Valdemar Estates, is a seasoned leader with a history of success in Ohio's hospitality scene. After venturing into markets like the Bay Area and Austin, Reed now oversees multi-site operations for Valdemar Estates in Walla Walla, WA. His journey began during a working holiday visa in Hawkes Bay, New Zealand, where he discovered his passion for wine. Despite a challenging start pruning vines, Reed's career took off when he managed a popular ale house. Back in the U.S., he excelled in nightclub management and later managed a restaurant company marked by accolades and high-profile ventures. Now at Valdemar Estates, Reed's passion for wine and extensive hospitality expertise ensure continued success.   Here's a glimpse of what you'll learn:  Reed's rich background, personal journey, and advice for aspiring young professionals Exploring the unique challenges and opportunities in running operations for a family-owned winery with a rich history Navigating cross-functional teams within a winery and strategies for fostering cohesiveness and camaraderie Tips for identifying the right individuals for winery operations Valdemar Estates' notable commitment to accessibility and hospitality The winery's diverse wine offerings and restaurant, showcasing the marriage of food and wine Reed details his role overseeing operations in the U.S, managing disparate locations, including Woodinville Insights into maintaining a healthy work-life balance while overseeing the multifaceted operations of a winery Tips on addressing conflicts within teams, ensuring a cohesive and productive work environment   In this episode with Reed Woogerd Dive into the world of wine operations with Reed Woogerd of Valdemar Estates in Walla Walla. Reed shares the unique challenges and joys of his journey, from running a New Zealand ale house to overseeing a prestigious winery. Explore topics like team cohesion, talent acquisition, and Valdemar's commitment to accessibility. In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks and Bianca Harmon are joined by Reed Woogerd, Director of Operations at Valdemar Estates. Discover the intricacies of managing operations in Woodinville and maintaining synchrony in a geographically diverse organization. Reed also offers insights into work-life balance, conflict resolution, and valuable advice for aspiring wine industry professionals. Join us for a vintage conversation on the ins and outs of wine operations!   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

If you've wondered what a terroir is and why it matters for your favorite Chardonnay, Wine Download's team of experts walks you through French white wines and the effects of terroir on production and flavor. Visit https://winedownload.com/exploring-the-french-terroirs-of-white-wines for more details. Wine Download City: New York Address: 60 W 23rd St Website https://winedownload.com/ Phone +1 877 675 4340 Email scott.hall@betteronlineinfo.com

Poor weather around the world is likely to cause global wine production to drop to a six-decade low this year.The International Organisation of Vine and #Wine (OIV) says that wine production around the world is likely to be about 7% lower in 2023 than last year.Such a yield would be the worst since 1961.

Dive into "The Digital Sommelier: AI in Wine Production and Tasting" episode where we explore the transformative role of artificial intelligence in the world of wine. From optimizing wine production to predicting taste profiles, discover how AI is revolutionizing the delicate balance between tradition and technology in winemaking. Join us as we toast to the future of viticulture and enology, enhanced by the power of AI.----------Resources used in this episode:Optimization of Sustainable Enzymes Production: Artificial Intelligence and Machine Learning Techniques [Link]Media optimization for biosurfactant production by Rhodococcus erythropolis MTCC 2794: artificial intelligence versus a statistical approach [Link]Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine [Link]Optimization of a rapid method for studying the cellular location of β‐glucosidase activity in wine yeasts [Link]A Prediction Model for Quality of Red Wine through Explainable Artificial Intelligence [Link]Taste or reputation: what drives market prices in the wine industry? Estimation of a hedonic model for Italian premium wines [Link]Climate Change and the Wine Industry: Current Research Themes and New Directions [Link]Wine Characterisation with Spectral Information and Predictive Artificial Intelligence [Link]Support the Show.Keep AI insights flowing – become a supporter of the show!Click the link for details

Poor weather around the world is likely to cause global wine production to drop to a six-decade low this year.The International Organisation of Vine and #Wine (OIV) says that wine production around the world is likely to be about 7% lower in 2023 than last year.Such a yield would be the worst since 1961.Become a supporter of this podcast: https://www.spreaker.com/podcast/mark-and-pete--1245374/support.

Many Americans likely paired their Thanksgiving meals with a nice bottle of wine. That's something that shouldn't be taken for granted because climate change is threatening wine production across the globe. Geoff Bennett spoke with one wine expert about the state of wine production and gets some recommendations on which bottle to try next. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Despite a decrease in global wine production New Zealand winemakers feel optimistic.   The International Organisation of Vine and Wine says international wine production's expected to be about 7% lower this year than last.   Statistics from New Zealand Winegrowers show the total production in 2023 is about 360-million litres, down from 383-million last year, but higher than the eight years prior.   CEO Philip Gregan says that over time, wine production in Europe has declined, while in New Zealand, it's grown.   He says our markets are now global rather than just supplying wine domestically, and those markets continue to be strong.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

From the BBC World Service: Wine production around the world is set to fall this year to its lowest level in more than 60 years, mainly down to changes in the weather. Plus, consumer and environmental groups have issued a legal complaint to the European Commission, saying that Danone, Nestle and Coca Cola are making misleading claims about plastic bottles being 100% recycled – or being completely recyclable. The big brands deny this. And, El Salvador made history in 2021 by becoming the first country to accept Bitcoin as legal tender, but how has it worked out for ordinary Salvadoreans?

From the BBC World Service: Wine production around the world is set to fall this year to its lowest level in more than 60 years, mainly down to changes in the weather. Plus, consumer and environmental groups have issued a legal complaint to the European Commission, saying that Danone, Nestle and Coca Cola are making misleading claims about plastic bottles being 100% recycled – or being completely recyclable. The big brands deny this. And, El Salvador made history in 2021 by becoming the first country to accept Bitcoin as legal tender, but how has it worked out for ordinary Salvadoreans?

If you're anything like me, a glass of wine at the end of a long day is a terrific way to relax and unwind. And whether your glass contains a deep, rich Cabernet, a crisp, floral Sancerre, or a dry, refreshing Pinot Grigio, they all share one thing in common, and that is – you guessed it – analytics! That's right! Just like a delicious charcuterie or cheese plate, analytics also pairs great with wine! From the grape all the way to the glass, analytics play an important role in the modern production of wine. Joining me to walk us through the wonderful world of wine analytics is Burak Kazaz, professor of supply chain management, and the executive director of the Brethen Institute  at Syracuse University.

Peter Hall is a third generation Weald of Kent farmer whose passion for growing things is in his blood, hops, top fruit, a full range of vegetables and much more.His interest in using the advantages of a scientific approach means that he harnesses the best technology can offer. He keeps well ahead of pests and diseases with the emphasis on working with Mother Nature and the environment. As he says, "Science and technology rather than muck and magic!"#The Felix Project CharityPlease follow our Instagram page @fromthehorsebox and we would love to hear any feedback on our email address fromthehorsebox@gmail.com what question would you have liked to ask?

In this episode of the Vint Podcast,  Brady and Billy host one of the world's foremost wine critics, William Kelley (Interview at 21:50). He is the Deputy Editor and reviewer at Robert Parker's The Wine Advocate for Burgundy, Bordeaux, Champagne, Madeira and English Sparkling Wines.  You can see his initials, comments, and scores next to the top wines in the world as well as some emerging producers in these storied regions. We discuss his approach to tasting and his advocacy for greater focus on the work of viticulture and the profound impact that diligent and resourceful practices in the vineyards have on the wines we love. Not only does William write about and review wine, he also makes his own wines from a small plot in Burgundy via Domaine William Kelley. For more information on the Vint investment platform, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack Disclaimer: https://vint.co/disclaimer

Greg Jones is the CEO of Abacela Winery in Southern Oregon, renowned as both an atmospheric scientist and wine climatologist. With a background in Environmental Sciences and a Ph.D. from the University of Virginia, Greg has spent over 25 years studying the impact of weather and climate on grapevine growth and wine characteristics worldwide. He has authored numerous publications and served on various boards and associations in the wine industry. Greg's unique expertise and commitment to quality make him a visionary leader, driving Abacela Winery to new heights while honoring its legacy.   Here's a glimpse of what you'll learn:  Greg Jones shares the story behind Abacela Winery's inception, driven by his father's passion for growing grapes and making wine Discover the results of Abacela's varietal suitability study, which sheds light on why Southern Oregon is ideal for growing Tempranillo grapes Greg discusses the differences between Tempranillo grapes grown in the Umpqua Valley and the renowned Ribera del Duero region and their diverse range of 17 grape varieties He explores the impact of climate change on grape growing and how they embraced a climate-first approach in their wine production Learn about the innovative ways Abacela Winery and its vines have adapted to changing climatic conditions Learn about the Mission grape and grapevine layering Greg shares his vision and what he is most excited about for the future of Abacela Winery Explore the future of wine packaging, including Abacela's innovative solutions Learn about their exploration of the growing demand for low-alcohol wine options Greg reveals his thoughts on the ideal label designs for Abacela wines Gain insights into Abacela's future plans for hospitality, as Greg discusses their next steps in this area   In this episode with Greg Jones Professor Gregory V. Jones uncover the origins of Abacela, its mission to cultivate Tempranillo in America, and the varietal suitability study that led them to Southern Oregon. Discover the unique characteristics of Tempranillo in the Umpqua Valley compared to Ribera del Duero and learn how climate change is impacting grape growing.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Prof. Greg Jones, CEO of Abacela Winery and a world-renowned atmospheric scientist and wine climatologist. Get insights into the trials and adaptations that shaped Abacela's climate-first approach in wine production, including their exploration of low-alcohol options. Explore their innovative wine packaging solutions and get a glimpse into the future plans of Abacela Winery in terms of hospitality. Don't miss this engaging conversation with Prof. Greg Jones, where wine, climate, and passion intertwine to create exceptional vintages at Abacela.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Virginia has a thriving wine culture and tradition where Corry Craighill continues to make her mark as a winemaker. Now at Septenary Winery in Central Virginia, Corry has learned both the art and science of making wine through hands-on experiences at wineries on multiple continents. She shares her journey and advice she has for carving out a name for yourself and finding the position that fits you best. Special Mentions: Virginia WineJefferson VineyardsBlenheim VineyardsKing Family VineyardsSeptenary WineryPurchase Septenary WinesVirginia Winemakers Research ExchangeWine Terms:Maceration: This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins (aided by heat, the amount of skin contact and time). (Wine Spectator)Carbonic maceration: A winemaking process that takes place during fermentation to produce fresh, fruit-forward, low-tannin red wines. Carbonic maceration uses whole clusters of grapes in a sealed, carbon dioxide-filled tank to start fermentation within each grape. (MasterClass)Cap: The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine. Cap management, or breaking up the cap to increase contact between the skins and the liquid, is important since red wines extract color and flavor from the skins. (Wine Spectator)Thank you to Tony Stuck for the awesome intro/outro music and to Mary Ann King for the amazing pod art that you see for every episode. If you've enjoyed this episode, please subscribe, rate, and review the podcast! 5 stars goes a long long way and I so appreciate your support. For more information about me and this podcast visit us online at othercwords.com or follow the podcast @othercwords. Talk to you soon! And thanks for joining me today!

In this episode of the Vint Podcast, Brady Weller and Billy Galanko chat with John Szabo, a Master Sommelier based in Canada and one of the world's leading experts on volcanic wines. John shares his insights into the nuances of volcanic wines around the world, from Italy's Mount Etna to Oregon's Columbia Valley, and how the unique mineral composition of volcanic soils can impact grape growing and wine production.We delve into some of John's favorite volcanic wine regions, including Santorini, Greece, and the Canary Islands, and explore the diversity of styles and flavors that can be found in these wines. We also discuss the challenges and opportunities of growing grapes on volcanic soils, including the importance of balancing the mineral characteristics of the soil with other factors like climate and vineyard management practices.Throughout the conversation, John shares his deep knowledge and passion for volcanic wines, as well as his insights into the evolving landscape of wine production and appreciation around the world. John is a partner and principal critic for WineAlign.com, and buyer for the WineAlign Exchange wine club, as well as co-host of the podcast Wine Thieves with WineAlign colleague Sara D'Amato.For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co. Check out our newest offerings: Vint.co Cheers!Past Guests Include: Raj Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo Disclaimer: https://vint.co/disclaimer

As much as 6 litres of wastewater is produced in vineyards for each litre of wine produced.

As much as 6 litres of wastewater is produced in vineyards for each litre of wine produced.

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! On today's episode I sit down with Sofia Rivier, Ettore's Director of Wine Production. Sofia oversees all vineyard and cellar operations for the winery located in Mendocino County I was provided a sample of their Chardonnay and when I was looking into the winery, I read about a specific way they make some of their wines called Puro Vino. I was intrigued and reached out to see if Sofia would come on and explain the concept. We had some geeky moments, so enjoy!  Please take a moment to rate and review the podcast. Did you know you can do it right now, while you are listening? New ratings and reviews are how the algorithms decide which podcasts they recommend to others and if you love the podcast, other wine lovers will too!  And don't forget to add your email address to our newsletter list on the website to keep up to date on all things Exploring the Wine Glass. Find out more about Jada on their website.  Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Jason, from a wine trading family has taken on the Tablas Creek vineyard which is a worlds first regenerative organic vineyard! They utilise alpacas, sheep and other systems to work alongside the vineyard!

The regenagri podcast talks with industry experts to explore the future of farming and the hot topics surrounding the global movement of regenerative agriculture. In episode 22, Rose Riley from Control Union UK, speaks to Kelly Mulville, the vineyard director at Paicines Ranch in California. In this episode, we hear how Kelly has designed the vineyard from scratch, with the goal to produce high quality wine and food, while supporting ecosystem health and biodiversity. He shares how he is implementing his vision of a vineyard which requires very few inputs or human labour, produces good yields of high quality grapes, produces animal protein, improves soil health, sequesters carbon, increases diversity and makes a good financial return.

Welcome to Episode 1082 The Jumbo Shrimp Maps Series. Today we are going to talk about Map 39 Sparkling Wine Production. About the Series: We have specially created this free content for all our listeners who are studying for wine exams. Since Stevie Kim discovered Rosie Baker's hand drawn maps on Instagram, our in house editorial and graphics team has been working on this project, and now the maps are available to purchase in Beta form, while they undergo the final proofing and editing by our Expert Advisory Board. It's a 3 layered project, because we know everyone learns differently. We now offer the complete box set of 39 maps, this series of podcasts with the maps narrated by our crack team of wine educators, and finally the Study Guide Book which will be publish later this year. Our map project is in no way a substitute for the material set out by other educational organisations, but we hope all the Wine Students out there will find our map project a new, exciting and useful tool for learning. To purchase the Beta version box set of maps, please visit mammajumboshrimp.com To find out more about Mamma Jumbo Shrimp and how to buy the Maps visit: www.mammajumboshrimp.com More about the Gill Gordon-Smith IWE: Gill Gordon-Smith IWE is a VIA expert, Artisan Producer, Retailer, Writer, Judge and Educator based in Australia's McLaren Vale Region. With Diplomas in Training Design and Development as well as Vocational Education and Training she is a WSET Certified Educator, worked with Qantas Airways developing the renowned Sommelier in the Sky Program, presents internationally for Wine Australia and co-ordinates the award winning Wine and Spirit School TAFE SA . Passionate about Italian Grapes and Wine she also produces Italian Grape Varieties in McLaren Vale. She is currently Wine Communicators Australia 2017 Educator of The Year and 2017 Australian Wine Communicator of the Year.in 2020 Gill was named AWIWA Woman of Inspiration. To find out more visit: Instagram: @gillgordonsmith Twitter: @fallfromgrace1 Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

There has been a big surge in wine consumption on a macro level in recent years. California production is down due to both the removal of acres and climate challenges. Because national production cannot keep up with demand, imports have increased. Dr. Christopher Thornberg, Founding Partner at Beacon Economics and Director of UC Riverside Center for Economic Forecasting looks at big picture economic themes in the wine industry. From differentiation with sustainability, to an economic perspective on pricing water use, to the need for regional marketing efforts. Collaborating with the industry, local partners, and government can bolster the success for all people coming together to make great wines.   References: 83: Sustainability: An Advantage in any Market (Podcast) Beacon Economics California and U.S. Wine Production (Wine Institute) Central Coast Economic Forecast Christopher Thornberg's Biography Eco-Certifications Increase Sales Economic Impact of California Wine (Wine Institute) SIP Certified Sustainable Ag Expo November 14-16, 2022 | Use code PODCAST for $50 off UC Riverside Center for Economic Forecasting & Development 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 Craig Macmillan  0:00  My guest today is Dr. Christopher Thornberg. He is a founding partner of Beacon Economics and he's the director of the UC Riverside Center for Economic Forecasting. Dr. Thornberg, thank you for being with us.   Dr. Christopher Thornberg  0:11  Great to be here.   Craig Macmillan  0:12  You are an economic forecaster, macro economic forecaster. And you have a lot of experience in all kinds of things. This is a wine show, obviously, wine and grapes. How do you see the role of wine in the bigger kind of economic picture in the United States?   Unknown Speaker  0:29  Yes, you know, is interesting. I'm a macro economist, I'm based here in California, I spend a lot of my time talking about big things, interest rates, inflation, consumer spending. But at the same time as a California based guy is a guy who's done lots of talks in wine country, I've also become relatively cognizant, shall we say, of the ebbs and flows of Ag and the wine economy in general, right here. In California. Obviously, when you think about places like Sonoma or Napa, it's incredibly important part of not only local production, but local tourism. And as such, you always have to walk, you know, sort of watch what's happening in these spaces in these industries. Now, of course, when you think about California wine, when you think about US wine, from a macro perspective, there are two things that are happening simultaneously over the last couple of years. The first thing has happened is another big surge in wine consumption, you think about the history of wine, we saw big gains and consumption in the early part of the century, it plateaued for a number of years. And all of a sudden, over the last few years, yet again, wine consumption on a per person basis is going up, people are buying good wine. So we know from a consumption standpoint, demand is strong. The other interesting part of this, of course has to do with the fact that California wine production is down. It's down, in part because of the removal of some acreage. But it's also of course down because we've had not exactly the best weather over the last couple of years. And so you do have this interesting situation whereby California production has not been able to keep up with, if you will, national demand. One of the results of that, of course, has been an enormous surge of imports into the United States. So so times are good from an external standpoint, but obviously producers here in the state are facing some substantial headwinds, whether we're talking about land, whether climate labor, and of course, the real question is, is how does this thing shake out? Where does this thing hit?   Craig Macmillan  2:25  That's what everybody's wondering, you know, the investment in vineyards and wineries is substantial. Everybody wants one I've discovered in my consulting career, everybody wants to get in not always such a great idea that takes a lot of capital. And it takes a long time. Many wineries are losing money for 10 years or more before you even get close to breaking even depending on the product and the place. I have had many conversations about well, what can we do to kind of protect us, you know, what can we do to kind of, you know, get it get ahead of imports? What can we do to make our product special? So that can we be protected from some of this? And I would love to know your thoughts on how can a producer of a good like wine or wine grapes goes into wine? What things can they do to try to gain a bigger market share, again, something like imports or how to protect themselves against losing more of the marketplace.   Unknown Speaker  3:16  I don't think California wines are losing market share. Like if you look at the numbers, for example, crop prices, they're way up, they're doing very well. Sonoma's prices are very high Napa's prices are very high. I mean, to give you a sense, remember I get I focus on the entire state. And I always have to point out that there are more acres of wine grape production in Fresno by a good margin than there are in Sonoma, Napa combined. Now a lot of people outside the state are shocked by that. But then I have to point out you know, California box-o-wine on some the bottom shelf there in the supermarket. That's all made in Fresno. It's a perfectly reasonable part of market as the case may be. But it's a different kind of situation. It is a commodity product, as opposed to the name brand products that are made, of course in the vintage regions. And so when we have this conversation, the question is which part of the conversation are we going to have? Right? Are we talking about the prestige dub? Are we talking about the commodity stuff? Obviously, where you're located, you'd say the prestige stuff is, is more important, in a lot of ways. The prestige wines are doing fine, but the prestige wine industry in general has a problem. And the problem is you already said it that people want to be in the industry. It is a an ego industry. Everybody who makes a gazillion in finance wants to have a winery. That's how you impress your friends. Correct. You're in Wall Street. And so you do have a lot of guys coming in. Primarily guys, I appreciate the sexism involved there but I think we know that the guys are coming in buying these. These ego wineries, if you will, are predominantly men. What they're doing is flooding the market with a tremendous amount of great products in a very odd way, because they don't care as much about profit margins. Now what happens, of course, is, if you are that small winemaker who doesn't want to go commodity, you're the small one winemaker who wants to make a quality product, you suddenly find yourself between the rock and proverbial rock and the hard place. The rock are the commodity guys, and the hard place are those rich guys who don't care about a profit, and how you navigate in between those. And, you know, as a macro economist, I'll be the first person to tell you I don't have any clue.   Craig Macmillan  5:36  Business Strategy thing there.   Unknown Speaker  5:37  It obviously is a narrow path you have to walk in, and in general, they do I know enough small, high quality wine growers, you know, you can do it. But you got to be modest in terms of your ability to, shall we say, have great success here, you're going to have to be very careful as you navigate that.   Craig Macmillan  5:55  You know, this actually, this reminds me of a conversation I've had many, many times, and that is how do we make ourselves stand out? Yeah, we need people to know us, we need people to respect that we do. And there's different kinds of ways you can do that. You can try to get people to say, oh, this is the best quality product, everybody jumps up and down. But how do you communicate that that's tough, you need scores, reviews, things like that, that you have no control over. Or you can say it's a price based thing. So we're going to try to be a bargain brand, we're gonna have this level of quality at this lower price, right? Makes sense. But there's also lots of other kinds of signaling something called virtue, virtue signaling, where you can say, hey, there's this other thing about us, that makes us really special. And some of it has to do with maybe family, a lot of wineries really focus on the fact that it's a family business. And you know, we're we're kind of the working class heroes, even though we have this amazing property in this edifice, winery bootstraps and that's great. There's also virtue signaling around sustainability, I have kind of wondered whether that signaling how effective that is. So for instance, this organization Vineyard Team has a sustainability certification called SIP sustainability in practice, and lots of folks have gotten certified folks who are making really good quality wine, folks whose farming practices I am familiar with, and we also certified wineries and they're doing a great job. One of the things I've always wondered is how responsive are consumers to things like virtue signaling? Do you have an idea how how people respond to that kind of thing?   Unknown Speaker  7:21  Yeah, no, no, no, listen, there's a whole literature on this in economics. We know virtue signaling is incredibly important in more industries than just wine. I mean, whether your whole foods, pretending you're organic, because they're not really in hand, or, or in so many other places. virtue signaling is a singular part of business, particularly today in this era, where there's a lot of concerns about the environment where things are going. So to me, I think it's something that the industry continues to need to invest in, along with what I would call the other kind of branding items. One of the things that got me into wine in general was my explorations of California wine country, which again, we all have to keep in mind. I think a lot of wineries find their best clients are often the ones who wander into their winery for that tasting. And one of the questions is, is Nomad as a region, making sufficient efforts on making wine tasting available to folks on a more regular basis? How are they going about especially now in the post COVID area, when if people suddenly have a myriad of potential attractions available to them? How is the region standing out there among all these other things that are now available to people after a couple years of closure and say, Hey, no, no, no, you still need to come back here. You need to come to Sonoma. Get up here to Healdsburg get out there to, you know, and Russian River products and how do you encourage them to be there? So I think that aspect right now has to be heavily in the minds of, of local development.   Craig Macmillan  8:59  So one of the things that I've observed, certainly on the Central Coast, and I think it applies in other areas as well, definitely, you have vineyards that are really production oriented, and selling their grapes out of the area, places like Napa Sonoma, for the Central Coast as an example. Then you have a couple of pioneers that try and say, hey, we're gonna keep some of this, they do well, that brings other people into the game. And then eventually, there's a need for other kind of other auxillary businesses and activities to come along. So you need hotels, you need restaurants, you get horseback riding and balloon rides, and then people start to come for a variety of reasons, as well as not just wine or even if they come for wine, they start to enjoy other things. How important do you think that is for creating a stable marketplace for the wine industry or encouraging the growth of the market for wine?   Unknown Speaker  9:46  Yeah, it listen, it's incredibly important for a number of reasons. Obviously, ultimately, your best customers are the customers who come to the winery who join your wine club who get that every three months case of wine. Every winery wants those direct people and the direct people are the ones are going to show up in a room. So you say you need to be part of a concerted effort locally to build the wine tourism industry. And yes, by the way, that means you have to have other attractions as well, as anyone who's gone wine tasting can tell you, after about four or five wineries, you're not tasting much of anything anymore. Yeah, yeah, you really need to have other things to do for the rest of the day. And that means having again, an economic development strategy locally that tries to build up the entire tourism industry, it's the restaurants, it's the hotels, secondary attractions, and how do you tie them all together? And how do you build those regional collaborations that benefit everybody? How do you build the money necessary for that? The other thing, of course, ultimately, is that by doing that, you're driving the long run brand. You know, everybody knows Napa, you go anywhere in the world, you say Napa, people know Napa, you get to Paso Robles, there's some awareness, certainly better than it was 20 years ago, but nowhere near that of Napa. But over time, as you get more clients, high end clients who were serving the local wine at a dinner party, other people get aware of it. And it builds up until the point that you to have, if you will, almost that international reputation of a place like Napa. Now, what's interesting is, you know, when we think about this, particularly here in California, there is what I would call those those organizational outreach efforts. How do we make this all work for everybody outside, but here in California, we have an interesting problem is we don't make it very easy for local governments to do these kinds of things. Because here in California, for example, we don't build enough housing. You know, the Paso Robles region, for example, is shockingly devoid of multifamily housing, but it's multifamily housing you need for those young folks who are just trying to break into the industry, for the folks who are going to work in your wine tasting room or work in these restaurants. If you're not building multifamily, how are you going to build your labor force and able to be able to man, all these tourist operations, it has to be really a combined vision, because there's a lot of things that go sideways in these efforts. And ultimately, if you will diminish the the all you know, it's interesting, I'm an economist. And so at some level, I always come to the conversation with a big role to be played by the market, right. That's what economists are all about the market. But what we're talking about here is a brand reputation, which is a social product, we own it jointly, if you're in Pasco, if you're in Sonoma, if you're in the Finger Lakes, if you're in, in Walla Walla, Washington, you all own commonly that brand, and you have to have a local conversation to make sure you're all doing the right thing to support that brand. And that means you desperately need local, some sort of local cooperation. Typically public doesn't have to be could be a nonprofit, or public private partnership, whatever it is, but you need to have those institutions there to drive the whole thing forward. The good news is yet again, wine is one of those things that kind of attracts everybody's attention. It's almost like Hollywood, but slightly less evil. And if you can get people interested, because it's fun, it gets people to the table. But you have to have that regional collaboration, you got to make sure people are there. And it takes these kinds of community conversations.   Craig Macmillan  13:31  Are there organizations, people positions, that should be could be leadership in that process? And what role did the producers themselves have in this process, because like you said, I need to have folks who can work for me at a wage that I can afford to pay. And quite frankly, I need it to be stable. I don't want to put a year of in training, and it's very specialized thing, and then have them bail, and have to start all over again. I want to have employees that are happy, and they're confident they're settled. So what role does something like the grower community having this effect? I mean, do you go to meetings and say, hey, we need housing? Do you go to the politicians and say, hey, we were gonna lobby you to take this seriously? What's the strategy?   Unknown Speaker  14:13  My personal advice on that is, again, every region should have some sort of public private partnership, right? You build up some sort of local wine tourism chamber, if you will. And you bring in public plank, private clients, you put money into a kitty and use that to push forward the kind of conversations necessary, whether it's about branding, tourism or local, if you will, development needs, you got to have everybody at the table for that kind of coordination and cooperation, for better or for worse. The nice thing about government in this particular case is they can enforce if you will, some sort of fairness and supportive such an organization. One of the things I always worry about when it comes to the strictly private nonprofits I get like a Chamber of Commerce is the tendency for free riding, you're always gonna have two winemakers who are going to be very happy to, shall we say, take advantage of making money off the name brand, but they're not going to participate in the in that social efforts. And it's good to have a little authority, if you will, to make sure everybody's contributing at some level to ultimately, what's good for the social good. So that's helpful as well. And of course, that one of the bigger issues here has to do with how such organizations deal with whatever called some of the broader pressures we're dealing with. Because like, when you talk about housing, it's not just ag, right? It's everybody. And they have to be there to bring wines point of view to the table, when you have planning meetings, when you're discussing the lack of multifamily that has to be the voice of the community at those particular tables. That's, of course, particularly profound here in California. But there's been a big decline in wine production state over the last couple of years. And it's because we've had some pretty hideous weather, incredibly dry. We know we are in a big water shortage, the ag industry in general has got to be part of the solution to water shortages here in the state. And by the way, it behooves the wind industry to be part of the process to get ag to the table. You know, it's interesting, when you think about the water shortages that we're dealing with right now, a lot of folks point at, say, for example, nuts, there's, that's a big enemy. No, until we're growing nuts, how dare we grow nuts in this state,.   Craig Macmillan  16:30  So many gallons to produce a pound almonds, that was the big one a couple of years ago.   Unknown Speaker  16:33  But what's the value of that pound of almond see, you have to think about the dollars coming off the trees coming off the vine or treesout of the ground, it's not gallons per pound that matters, it's gallons per dollar that matters. And the problem you have with water in the state of California, is this just allocated on the basis of 120 year old agreements, there's no economic logic used to assign where that water is used. It's not just oh, take it away from the farmers to get into the cities, we have to understand that high value crops suffer as well. So it behooves everybody in the ag industry to come to the table to have these conversations. Because if you're not there, if you're if you're part of this, what's almost seems to me to be a boycott of negotiations over water, that's what ag is, right now, we're just boycotting this, if you even if you even bring it up, we're gonna we're gonna ask you, do you think people should stop eating eventhough that's a ridiculous question, you can't do that. You got to be at the table, you got to acknowledge the problems, acknowledges solutions and work towards a compromise. And again, I think the wine industry, the wine grape industry, here in the state has a lot to say about this. And they should be part of that conversation that should be part of pushing that conversation.   Craig Macmillan  18:02  So this is a really interesting division they've seen philosophically amongst growers, and also other areas. If I have pumps, if I have wells on my land, the water that comes out of that, well, is that a private good? Is that benefits me, and is not somebody else's property? Or is it a public good, that I'm taking advantage of and we're all going to hit a tragedy of the commons? Well, okay, I'm using a bunch of terminology that and that's where a lot of conflict comes from is if I'm treating it as a private good, or am I being quote unquote, responsible. You hear people say that, and this treating it like a public good, then what kind of benefit am I getting for what I'm doing? So I very much get your point, I would love to hear a little bit more about if I am drawing a public good and much like grazing sheep on the commons, where it came from, but I'm contributing to the economy. I'm hiring people, I'm paying wages and paying taxes, protecting this land from some other use. That's another thing.   Unknown Speaker  18:58  I don't I don't like that term at all.   Craig Macmillan  19:00  Okay, go ahead. Hit me.   Unknown Speaker  19:03  You're protecting the land from another use. What does that mean?   Craig Macmillan  19:06  Oh, it's an open space argument. If you if you consider vineyards to be open space, then I'm keeping this land in open space, as opposed to letting a big housing development go in.   Unknown Speaker  19:15  Okay, well, first of all, we have more wealth, way more wind acreage, and we have need for new housing in California at the moment. So I'm a little dubious of that specific argument. And I think that the whole idea of market economics is it allows whatever scarce resource to be used at its greatest possible potential. If a hunk of land is more valuable as houses than it is winegrapes, then we should be building housing there. That's the logical economic outcome. Unless there's some sort of externality we can point to and there may well be there's a value to open space that often doesn't get priced into these conversations. That's a completely different debate for a completely I think different show is as the case may be. But in general, look, let me put it this way. Water is a public good. It just is. We know that. All right, nobody owns the water, the water under your land is part of a massive aquifer. It's not just under your land is sloshes over the place, just like the river running by your farm, it has people upstream and downstream. And you don't want the people upstream of you taking all the water before it gets to you. I don't think you should be allowed to take all the water for gets the next person down the way, we again have to have a cooperative solution for how to deal with this water question. Now in general, if we acknowledge it's a public good, there should be a public price for the product. It's as simple as that people should be paying for the water they use, which they don't do in this state. At any real level, our water agencies charge people on the basis of cost, which is not a market price, it's not the relevant figure, we need to price water at a level that will basically constrain usage to a reasonable sustainable amount. Now guess what? The good news for wine grape growers, particularly for higher end wine grape growers, is you'll be able to afford a higher price. Why? Because you're producing a high profit margin usually, sometimes water is not your cost, you could do it. Whereas folks would probably get pushed out as yeah, I would anticipate that some hay farmers may no longer grow hay. Now, by the way, before we feel sad for the Hey, farmers, remember, if I'm talking about using a market, that, hey, farmers are going to get paid for not using their water. And by the way, they will almost assuredly make a hell of a lot more money selling their water than they are selling the hay. Yet again, we end up with a good social outcome all the way around. This is a win win win proposition that I'm suggesting here. But again, it's amazing the mental lock we have when it comes to having conversations about applying even basic market mechanisms to water consumption. When as a quote unquote capitalist economy, we seem to rely on markets to supply most of our basic day to day goods. It's interesting. Yeah.   Craig Macmillan  22:14  So this is just my perspective. I'm curious, would you agree that there's a lot of resistance to the idea of paying for water?   Unknown Speaker  22:19  We already pay for water. I mean, everybody pays a little bit, but obviously, the are wildly different. What I pay for my water at my house in Los Angeles is completely different than what the guy's paying for water for hay in Imperial County, which is different than what the winegrape farmer in Fresno is paying for his water. So we all pay completely different prices. For the most part, those prices are way below what they should be. Really all ends up being some bureaucrat out there saying okay, well you're paying under so you can only consume X amount. Again, that's the wrong way of doing things. We really want prices to be more equilibrated. It means allowing the market to set some sort of price, and then allowing the various market participants to purchase what they can economically do at that price level. Is it complicated? Not to go off topic here. But let me just your typical, I've done some of these calculations, your typical hay farmer Imperial County makes about from best case scenario, 15 to maybe $50 per acre foot of water, they used to grow hay, right? There is debate going on in Orange County right now about opening and desal plant, that desal plant to be clear will produce water at something on the order of 2000 to $2,300 per acre foot. And of course, that doesn't even include the environmental damage such plants create because they are bad for the oceans. We know that. Why would we do that? Why is it Orange County's paying those farmers in Imperial I don't know. let's give them $400 An acre foot that's roughly 10 times what they're making growing hay. By the way, that still leaves you $1,600 An acre foot to do environmental remediation. Move the water to Orange County. Economic remediation if you think parts of the Imperial County will suffer because there's less hay being grown. I'm not sure what it would be but maybe there's somebody getting hurt their. To me there's so much money being left over how can this state be anything but better off with that transaction taking place? The only as far as I can tell the only agents who suffer are the cows and horses in Korean and Japan are going to be denied their lunch.   Craig Macmillan  24:42  You do have to put the frame on you do have to put on the box. You know what area are we looking at and what's a rational box to draw? And then who are the players in that box and what's the resource and how much resources there right here are you talking about the making a market for Wwater. Aren't markets, volatile, unpredictable, potentially dangerous? I mean, that's a value loaded word. I know, but.   Unknown Speaker  25:09  What does that mean? Exactly? We have markets for apartments and market for home and markets, gas markets for milk. They work everywhere. What really were afraid of a market. Since when? This is a market economy. There are places that markets don't work very well. I agree with that, by the way, health care markets horrendous. We don't we don't need markets running health care. That's a separate conversation for a different podcast. I'd you know, I just opened up a massive can there. But when it comes to this, isn't this isn't healthcare, water is water. And markets make sense.   Craig Macmillan  25:44  Again, how would a group of growers engage that? Can you see wine grape growers being leaders because their crop is different. That's again, one of these things we've had danger in a multi-ag, in multi crop counties is like the wine folks, you're gonna like, hey, we don't use anywhere near what these guys use. But you don't want to throw that out there. You want to throw that stone because we need to get them involved right in the plan. And yet winemakers have a couple of things going for them. Number one, they have prestige. So I think that they get attention. They have a commonality that I think holds them together better than other crops, because everybody's in the same boat. And yeah, commodity growers are in the same boat. But I've seen this in wine where people are a little bit more willing to get together. There is a lot of conflict within the group, obviously. Can you see growers being proactive towards this process and saying, hey, we think this is a good idea, we think this will not only help us we'll have everybody else does the sustainability aspect here because people want to be sustainable. So they're going to be looking for things that say, Hey, this is going to help us have water and also we're gonna be able to use it equitably. Can you see the movement there? What does that look like? Or have you seen examples of this kind of thing in other situations?   Unknown Speaker  25:44  listen, where your hometown Paso Robles, the classic case of this, right, because we know there that there's our growers and buyers who are heavily involved with local water conversations. They can have an they should have a seat at the table, whether it's local, or statewide, or national. The industry's sustainability, at some level is ultimately tied to the sustainability of overall agriculture in the state, just like your sustainability, as a brand is going to be tied to your local branding and tourist efforts. You have to understand the broader macro nature of the world you exist in and be part of those broader processes. By the way, what I just said is true, not just for conversations about water, or housing, it's conversations about politics in general, not to go too far off into left field here. But a lot of Americans right now feel completely alienated from politics as it exists right now in the US, you look at both parties who are talking about topics and conversations that seem almost completely bizarrely foreign to your actual day to day living your world. And you wonder how we got here. And again, it's a function of a lack of participation. We are social creatures, we exist within a community. And when the community starts going directions, we don't understand, then we have to look in the mirror and ask, is it because I'm not being part of those conversations? And if so, how do I become part of those conversations? How do I get involved? And the answer is being a leader yourself, or supporting organizations that are going to go out and lead on your behalf. It's about being involved, which, again, when you're trying to build a brand, when you're trying to make sure you have enough workers on the wine farm and in the wine tasting shop, I appreciate how hard that is. If you're relying on somebody else to make the right decision, well, then you're not going to be able to, shall we say have a moral high ground to complain when the decision is not what should happen have happened. We have to remember that we have to remember that the that the broader ag community, wine producers wine grape producers can be part of this broader conversation. And indeed they should.   Craig Macmillan  29:16  And perhaps they need to be.   Dr. Christopher Thornberg  29:18  Yes, I think so.   Craig Macmillan  29:19  We're talking about an imperative here. Yeah. Yeah. And that probably applies to lots of other things. We've seen it with habitat. We've seen it around pesticide use. We've seen our worker equity, and a lot of really positive things have happened in the last 20 or 30 years. This is the next one. I go back and I look at sustainability reports. And it was from various companies and I see lots of stuff about habitat. I see a lot of stuff about workers, electricity starting to show up more and more. They almost never touch on pesticides. That's like the third rail, which is too bad because the industry has been doing a much better job last 30 years than they did but then the one thing that I always noticed is missing is water. There's nothing about really what are we doing about water in some cases they do, don't get me wrong. Some folks are very out there saying, Hey, look at what we're doing, but a lot of them are not. And I think that may have to become, like you said, part of the identity and big focus for how people behave, and getting involved at different levels.   Dr. Christopher Thornberg  30:11  And now more than ever, because we all know that California is drying out as part of the climate change that's around us. We still have lots of water. You know, I keep saying I've always say that we don't have, if you will, a drought in as much as we really don't have enough water to go around. We do if you actually sat down and applied basic water conservation efforts, you would actually see we have plenty of water in this day, we just have to use a smarter, that's where we just fall over. Because we don't seem to be able to get to that conversation that ag can change, they can continue to thrive through this process. You we got to stop the whole, every time there's any kind of conversation about change. The first place we go is existential threat, you know?   Craig Macmillan  31:05  Yeah, exactly. Oh, yeah. Threat to my life. That's a tough one. That's a tough one. It's a very basic kind of socio sociological, psychological reaction. You know, the change is like, Oh, my lifestyles threatened. Me, and my family has done this for 1000 years, whatever, which completely aligns the fact that you okay, your people been on the land for 150 years, but they weren't wearing sneakers. You're wearing sneakers now. They weren't wearing blue jeans, you're wearing blue jeans. They didn't have diesel powered tractors, you have diesel powered tractors now. And all of those things, some of them are about just changes in society and the way people dress and and culture, but also a lot of it's about efficiency.   Dr. Christopher Thornberg  31:42  And you didn't have 40 living in California, and you didn't have a 20 year drought behind you. The world is not same nor should your life be.   Craig Macmillan  31:53  And it's not gonna be Yeah, well, that's great. This is pretty much the time that we've got, I would love to just sit down and like have a beer with you. This is I was gonna, I was gonna ask you about Veblen goods. But I think that might be a totally different show, not a different episode. What is what is one thing you'd recommend to our listeners just in general.   Dr. Christopher Thornberg  32:13  I exist in a world as an economist right now, where there are economic realities. And then there are public narratives. In the 25, 30 years, I've been studying the economy, never have I seen such a massive gap between public narratives and the economic data. How many times does the newspaper use the term cliff were at the cliff edge, we're on the constantly right, and we have panicked ourselves to ridiculous point. And as a result of that, we paralyzed ourselves for fears that don't actually exist. So my one advice to everybody out there is turn off the crisis mode, you got to turn it off, let it go. The world changes, we all have to sit down and understand that. And from a community standpoint, we could figure out the best way to move forward, if we can have conversations about how we all adapt together. But if everybody's screaming under the world, everybody's screaming crisis, everybody's creating an existential threat where it doesn't exist. Again, we're paralyzed. Thus, we cannot respond to crises. Thus, the crises become that much worse. By not allowing that mentality to exist, we can actually take these things on, and all be better off, but it means Yeah, it means taking a step back and being a little less selfish and, and a little more willing to hear other people's opinions and outputs and and moving accordingly. We live in and I think we live in a period of time where people are having a tough time with that. And that's we again, you gotta look in the mirror.   Craig Macmillan  33:48  That is great advice. Very insightful. Where can people find out more about you?   Unknown Speaker  33:52  Yeah, well, Beacon Economics, beaconecon.com. We do all sorts of stuff. You'll find some stuff I write on a regular basis, which goes around to a lot of these topics we touched on here, so www.beaconecon.com.   Craig Macmillan  34:05  Our guest today was Dr. Christopher Thornberg, founding partner of Beacon Economics and director of EC UC Riverside Center for Economic Forecasting. Dr. Thornberg, thank you so much. This has been a real pleasure. This has been really really fun for me.   Unknown Speaker  34:18  Absolutely. Me as well. I enjoyed the conversation.   Transcribed by https://otter.ai

A summary of interesting news from our November 9 program. - Հետաքրքրական լուրերու ամփոփում քաղուած Նոյեմբեր 9-ի յայտագրէն:

The culling of pigs on farms has started and farmers say it will be extended. Charlotte Smith asks what this means for the future of the UK pig sector. A shortage of butchers at abattoirs means that, for a few months now, they've reduced the number of animals they take by about a quarter. That's created a backlog of more than 100,000 pigs stuck on farms. Already, hundreds of healthy piglets have been killed to prevent too many animals building up, and the industry is warning that, if nothing changes, thousands of pigs will have to be culled on farm, simply because there isn't enough space for them. Those animals can't go into the food chain so they'll be incinerated. And wine is a growing part of UK agriculture and a real success story. What was once dismissed as a bit of a joke is now producing award winning English and Welsh wine. We visit a new wine innovation centre and learn how wine makers are future-proofing their businesses. Presented by Charlotte Smith Produced for BBC Audio in Bristol by Heather Simons

For this Climate Talk on energy management throughout wine production, we have invited Charles Perry (Sustainable Future for All) to host a conversation between Adam Black, (Head of Energy at Lanchester Wines) Anna Brittain (Executive Director at Napa Green) and Ron Runnebaum (Assistant Professor In Viticulture & Enology And In Chemical Engineering & Materials Science at University of California, Davis). From irrigation pumps to winery lighting, a company's car fleet, mechanization in the vineyard, to energy used for packaging production and transportation, no matter what stage of wine production you may look at, energy consumption and management is at the core of the problem as well as the solution to #climatechange in general and the impact of wine production on the environment. These three stakeholders will cover a variety of #energymanagement approaches, strategies, from simple to complex solutions (such as UC Davis' Platinum certified #LEED winery), to different sources of #renewableenergies (solar, wind and geothermal). This approach with players from different stages of #wineproduction will enable us to dig deeper as we bridge the knowledge and challenges generated by academia and producers. Learn more about the talk and our guests here: https://lnkd.in/dnTQgBfY

Jing Song is the youngest-ever New Zealand wine producer to win a gold award at the International Wine and Spirit Competition.

Thị trường rượu nho tại Israel tiên đoán là họ sẽ phải thay đổi giống nho trồng, vì thời tiết ấm áp hơn do biến đổi khí hậu. Nhiệt độ cao hiện dẫn đến tác hại cho nông gia Israel, khi đất nước nầy bị ảnh hưởng của nạn hạn hán và hiện vất vả với tình trạng thiếu nguồn nước thường xuyên.

High temperatures are worsening what was already a difficult situation for Israeli farmers, as the drought-affected country struggles with a chronic lack of water supply.

Tra maggio del 2020 e maggio del 2021, le esportazioni di vino australiano in Cina sono crollate del 98%, passando da 8 milioni di bottiglie al mese ad appena 143.000.

On Soul of Business, Claressa Monteiro speaks with Christopher Beros, Asia Director, California Wine Institute,as they explore winemaking and the environment, how California Wine aims to be a leader in sustainable practices, and options and how we here in Singapore can enjoy their sustainably produced wines. See omnystudio.com/listener for privacy information.

ອອສເຕຼເລັຍກຳລັງຟ້ອງຮ້ອງເອົາ ສປຈີນ ຂຶ້ນສານອົງການຄ້າໂລກກ່ຽວກັບທີ່ ສປຈີນ ເທຖອກພາສີ "ທາຣິບຟ໌" ໃ່ສເຫຼົ້າໜາກອາງຸ່ນຂອງອອສເຕຼເລັຍທີ່ເຂົ້າໃນຍັງຈີນແຜ່ນດິໃຫຍ່. ຮັ້ຖບານອອສເຕຼເລັຍເວົ້າວ່າພາສີນັ້ນສ້າງຄວາມເສັຍຫານອັນຮ້າຍແຮງໃສ່ອຸສຫະກັມເຫຼົາໜາກອາງຸ່ນໃນອອສເຕຼເລັຍແລະອອສເຕຼເລັຍບໍ່ມີທາງເລືອກນອກຈາກມີແຕ່ນຳເອົາ ສປຈີນ ຂຶ້ນສານອົງການຄ້າໂລກ.

Australia will take China to the World Trade Organization over China's imposition of tariffs on the country's wine. The federal government says the tariffs have caused serious harm to the Australian wine industry and it had no choice but to go to the World Trade Organisation. - Австралија ќе ја пријави Кина во Светската Трговска Организација во врска со воведувањето на царини врз австралиското вино. Федералната влада соопшти дека тарифите и нанеле сериозна штета на австралиската винска индустрија и дека нема друг избор освен да се обрати до Светската Трговска Организација.

Australija će prijaviti Kinu Svjetskoj trgovinskoj organizaciji zbog nametanja visokih carina na uvoz australskih vina. Savezna vlada kaže da su carinske tarife nanijele ozbiljnu štetu australskoj vinskoj industriji koja nema drugog izbora nego podnjeti žalbu Svjetskoj trgovinskoj organizaciji.

Australian winemakers have welcomed the Federal Government's decision to refer China to the international trade umpire over tariffs that have crippled Australian wine exports to China. - Pembuat anggur Australia menyambut baik keputusan Pemerintah Federal untuk merujuk China ke wasit perdagangan internasional itu, atas tarif yang telah melumpuhkan ekspor anggur Australia ke Cina.

Η Αυστραλία παραπέμπει την Κίνα στον Παγκόσμιο Οργανισμό Εμπορίου, για την επιβολή δασμών στις εισαγωγές Αυστραλιανού κρασιού. Η ομοσπονδιακή κυβέρνηση λέει ότι οι δασμοί προκάλεσαν σοβαρές ζημιές στην αυστραλιανή βιομηχανία οίνου και δεν είχε άλλη επιλογή από το να απευθυνθεί στον ΠΟΕ.

澳大利亚就中国对澳进口葡萄酒征反倾销税一事项世界贸易组织提出申诉。

The federal government says the tariffs have caused serious harm to the Australian wine industry and it had no choice but to go to the World Trade Organisation.

Researchers at the University of Adelaide have found several grape varieties native to Cyprus, which tolerate drought conditions better than some international varieties popular in Australia. - Ιδιαίτερα ενθαρρυντικά είναι τα αποτελέσματα των πρώτων δοκιμών δύο κυπριακών ποικιλιών, στο δοκιμαζόμενο από την κλιματική αλλαγή, περιβάλλον της Νότιας Αυστραλίας. Αυτό δήλωσε, μεταξύ άλλων, ο υποψήφιος Διδάκτορας του Τμήματος Γεωπονικής, Τροφίμων και Ποτών, του Πανεπιστημίου της Αδελαΐδας, Alexander Copper, ο οποίος μίλησε στο Ελληνικό Πρόγραμμα της ραδιοφωνίας SBS.

Ep. 551 Rebecca Lawrence interviews Amber LeBeau of Spitbucket Amber LeBeau is the founder of Spitbucket as well as a self-proclaimed geek who writes about what she’s drinking and geeking over. Spitbucket is an extremely popular wine blog and resources for those immersed in the wine world. History: Her love of wine led her to the Society of Wine Educators where she recieved the Certified Specialist of Wine (CSW) in 2008, and to the Northwest Wine Academy (where she earned degrees in Wine Marketing & Sales and Wine Production from 2010-2012). This included a year as an intern in the wine production program under instructor Peter Bos (now retired) and at Robert Ramsay Cellars under winemaker Kristin Scheelar (now at Columbia Winery). In 2014, she passed the Wine & Spirits Education Trust Level 3 exam with distinction and is currently working on the WSET Diploma. Amber worked on Wikipedia under the username of Agne27 for several years where she created over 800 different wine articles (such as History of French wine and Yeast in Winemaking) and substantially rewrote several others like Malolactic Fermentation and Barolo. Her personal blog would become a crowning glory, with all the opinions presented being solely her own. You can also find out more about Amber on social media: Facebook: @spitbucketblog Twitter: @SpitbucketBlog Instagram: spitbucketblog Or through her site: amber@spitbucket.net Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

La Chine devrait imposer des droits de douane à plus long terme sur le vin de table australien - ce qui pourrait provoquer un cataclysme dans le secteur viticole australien.

Trung Quốc dự kiến ​​sẽ áp đặt các mức thuế dài hạn hơn đối với rượu vang của xứ sở chuột túi - điều có thể gây ra một sự cải tổ lớn tại Úc. Trong số 3 ngàn nhà sản xuất rượu vang của Úc - khoảng một nửa phụ thuộc vào việc xuất khẩu sang Trung Quốc- và nhiều nhà sản xuất sẽ phải chật vật để duy trì kinh doanh.

China is expected to impose longer-term duties on Australian table wine - which may force a major local shake up.

澳大利亚的葡萄酒酒商和物流在中国出台反倾销调查之后开始了转型之路。但是，据业内人士表示，替代方案无法弥补葡萄酒出口受限所带来的损失。（欢迎点击图片音频，收听采访。）

Carbon dioxide is a heat trapping gas produced both in nature and human activities. It plays a significant role in global warning. Reality as we speak requires a real and urgent need to begin a long, unprecedented and sustained effort to “de-carbonize” the atmosphere, so becoming carbon neutral is not enough anymore. To do this, carbon-negative actions, systems, and industries are required. Carbon sequestration can have an important role in preventing carbon dioxide from entering the earth's atmosphere, and reducing the human “carbon footprint.” We can categorize 3 types of Carbon Sequestration: Biological (storage of carbon dioxide in vegetation, in soils and ocean), Geological (storing carbon dioxide in underground geologic formations, or rocks) and technological (remove and store carbon from the atmosphere using innovative technologies). So how can wine production contribute to carbon sequestration? To explore this answer, it is fundamental to considerer, when evaluating the carbon cycle, all sources of emissions and all of the sequestration potential. In this Climate Talk we will look at the carbon cycle in wine production, and the challenges of carbon sequestration across all stages and processes. We will bring different perspectives and practices of carbon sequestration: how the soil works as a natural carbon sink, passing into the technology available for the capture and storage of the carbon released in the fermentation, to the role the cork stopper can take in offsetting carbon footprint of the wine packaging. Would these solutions represent an opportunity for farmers to explore the carbon market? All these topics, among others, will be addressed in this conversation that brings together players from different geographies, expertise and profiles. Host Nuno Gaspar de Oliveira . Portugal . Partner NBI – Natural Business Intelligence Guests CARLOS DE JESUS . Portugal . Marketing and Communication Director at AMORIM CORK TOM CROGHAN . USA . CO-Owner and Winemaker at The Vineyards at Dodon DIANA SNOWDEN SEYSSES . USA and France . Winemaker at Domain Dujac and Proprietor and Winemaker at Snowden Vineyards

I nuovi dazi doganali sul vino imposti dalla Cina danno un ulteriore colpo all'industria vitivinicola australiana, già in ginocchio a causa degli incendi tra 2019 e 2020 e dalla pandemia di COVID-19.

Australian wine makers are grappling with steep new tariffs of up to 212 per cent, a decision that sends another clear message to Canberra. - I prodotti vinicoli australiani si sono visti affibbiare delle tasse fino al 212%, una decisione che manda un segnale chiaro e forte a Canberra.

In this edition of Talking Europe we are bathing, metaphorically speaking, in wine: one of Europe's best-known exports, and an industry that's been turned on its head by the coronavirus pandemic.

Nata ad Adelaide, l'italo-australiana Romina Leopardi è tornata in Italia da bambina con la famiglia. Oggi vive a Brindisi, dove con suo marito si occupa del recupero di alcuni vitigni autoctoni tra cui il Susumaniello, che era a rischio di estinzione fino a pochi anni fa.

Countrywide takes you outside the cities into regional Australia, talking about the food you eat

Countrywide takes you outside the cities into regional Australia, talking about the food you eat

It's an ancient beverage turned cultural icon, so cherished in France that the legendary Victor Hugo once provocatively wrote: “God made only water – but man made wine”. Aside from being a staple at many family dinner tables, wine is also a massive European industry – and one that’s going through its own coronavirus-induced crisis. This in a sector that was already battling against 25% tariffs imposed by Donald Trump in 2019 that have seen exports slump.

While wineries can maintain business operations during COVID-19, day to day operations look much different than they did the first few months of 2020. Hear how three wineries are adapting to their new way of doing business.   Nathan Carlson, General Manager and Winemaker of Center of Effort Wines shares how they are discovering opportunities and better way to do business from saving on travel with telecommuting distributor presentation to connecting face to face with club members across the nation for the first time through virtual tastings. Dieter Cronje, Winemaker at Presqu’ile explains the challenges and decreased efficiency of bottling with a smaller crew, plus how they are planning to reopen their tasting room. Molly Bohlman, Winemaker at Niner Wine Estates explains how they are making team decisions to ensure their entire staff feels safe plus how they are rearranging schedules to maintain social distancing.   These interviews were recorded mid May 2020. Best practices continue to evolve, so please review your local best practices for the latest information. References: 7/15 Strategizing Social Media in 2020 Webinar An Opportunity for Innovation: State of the US Wine Industry | Rob Macmillan Center of Effort Wines Governor Newsom Announces California Winery Tasting Room Reopenings Niner Wine Estates Presqu’ile Resources Regarding Coronavirus and COVID-19 SIP Certified Wine Institute Corona Virus Update Wine Marketing Series (Podcast) Get More Subscribe on Google Play, iHeartRADIO, iTunes, Spotify, Stitcher, TuneIn, or 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.

In this episode, we'll explore the prevailing theories behind the origin of viniculture, why it is so challenging to pinpoint where wine production began, and dive into the oldest evidence of wine that archaeologists have uncovered, with a drink in hand, of course.###Sources:Curry, Andrew. "Oldest Evidence of Winemaking Discovered at 8,000-Year-Old Village." National Geographic, November 13, 2017. https://www.nationalgeographic.com/news/2017/11/oldest-winemaking-grapes-georgia-archaeology/.The Epic of Gilgamesh. Translated by N.K. Sandars. London: Penguin Books,1960, 1964, 1972.McGovern, Patrick E. Ancient Wine: The Search for the Origins of Viniculture. New Jersey: Princeton University Press, 2019.McGovern, Patrick E., Juzhong Zhang, Jigen Tang, Zhiqing Zhang, Gretchen R. Hall, Robert A. Moreau, Alberto Nuñez, et al. "Fermented beverages of pre- and proto-historic China." Proceedings of the National Academy of Sciences 101, no. 51 (December 2004). https://doi.org/10.1073/pnas.0407921102.McGovern, Patrick, Mindia Jalabadze, Stephen Batiuk, Michael P. Callahan, Karen E. Smith, Gretchen R. Hall, Eliso Kvavadze, et al. "Early Neolithic Wine of Georgia in the South Caucasus." Proceedings of the National Academy of Sciences 114, no. 48 (November 2017). https://doi.org/10.1073/pnas.1714728114. Roderick Phillips. 9000 Years of Wine: A World History. Vancouver, Canada: Whitecap, 2017.Vouillamoz, José F., Patrick E. McGovern, Ali Ergul, Gökhan Söylemezoğlu, Giorgi Tevzadze, Carole P. Meredith, and M. Stella Grando. “Genetic Characterization and Relationships of Traditional Grape Cultivars from Transcaucasia and Anatolia.” Plant Genetic Resources 4, no. 2 (2006): 144–58. https://doi.org/10.1079/PGR2006114.Wilford, John Noble. "Experts Face Off on 'Noah's Flood'." The New York Times, January 9, 2001. https://www.nytimes.com/2001/01/09/science/experts-face-off-on-noah-s-flood.html.Wise, Michael, and Martin Abegg Jr. and Edward Cook. A New Translation: The Dead Sea Scrolls. New York: HarperCollins Publishers, 1996, 2005.

Podcast feito por alunos e para alunos de Geografia

Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. My guest is Betina Newberry who was featured in the article and owns Denmark's largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey.  1:40 How the vineyard started  5:00 Lessons learned in starting a Danish vineyard 14:50 How climate change is changing the wine scene 18:30 The taste of Nordic wine 24:50 The future of wine making  For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.

“There is still so much more we can do to make wine accessible” - Tom Surgey    Tom Surgey is the eloquent wine educator and the sales & business development director at Ridgeview Estate. He has been a tremendous force in promoting English sparkling wine worldwide and known for being a great communicator. Tom has been involved in a lot of media over recent years from radio to featuring on the popular television show 'This Morning'. We talk about his love of wine and a new app he has been working on Called Pingza which helps buyers choose the best wine at the best prices with educational videos to boot.   Enjoy!    Contact info Insta: tomsurgey Pingza Wine App Website: Ridgeview Estate   ***** Before we get started I wanted to talk first about Patreon and how you can be a part of the podcast.    Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.    In this world we live in being a creator is about creating communities around mutual topics of interest and this is what I want to do for you.    Please follow the link below and join the community!  https://www.patreon.com/user?u=15884314  ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future.  You can find show notes soon on gastronomerlifestyle.com Or follow us on social media here Facebook: gastronomer lifestyle  Instagram: on_the_back_bar Contact me on christopher@gastronomerlifestyle.com 

Vintner Nicolas Joly produces one of the best white wines in the world. His methods are biodynamic, he adheres to the moon calendar and he fertilizes the vines in a very special way.

Gregory V. Jones is the Director of the Evenstad Center for Wine Education, holds the Evenstad Chair in Wine Studies, and is a professor and research climatologist in the Department of Environmental Studies at Linfield College in Oregon. He specializes in the study of climate structure and suitability for viticulture, and how climate variability and change influence grapevine growth, wine production and quality. Greg holds a BA and Ph.D. from the University of Virginia in Environmental Sciences with a concentration in the Atmospheric Sciences. He is the author of numerous book chapters, including being a contributing author to the 2008 Nobel Peace Prize winning Intergovernmental Panel on Climate Change Report. Greg discusses what makes a crop species perform better in some places versus another, why we plant only a few hundred of the of the more than 24,000 varieties, how warm climate winegrowing regions have hedged against climate risk by growing multiple varieties, factors beyond fossil fuels that affect climate change, and our biggest challenges ahead. References: 57: Wet Climate Viticulture (Sustainable Winegrowing Podcast) A New World of Wine: How the Viticultural Map is Changing| Greg Jones | International Masters of Wine Symposium (Video) Climate Change's Affect on the Wine Industry | Greg Jones | Vinexpo 2019, Bordeaux (Video) Climate, Grapes, and Wine | Greg Jones | TEDx Roseburg (Video) Climate Smart Ag and Healthy Soils | Jenny Lester Moffitt Connections: How climate change is impacting the wine industry| Greg Jones | Here and Now, NPR and WXXI AM News (Podcast) Gregory V. Jones, Linfield College Intergovernmental Panel on Climate Change Sustainable Ag Expo Get More Subscribe on Google Play, iHeartRADIO, iTunes, Spotify, Stitcher, TuneIn, or 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.

Australska industrija vina nalazi se na prvoj liniji klimatskih promjena, a vinari širom zemlje prisiljeni su mijenjati tehniku proizvodnje, kako bi održali produktivnost. Znanstvenici upozoravaju da sve veći izazovi pred kojima je uzgoj grožđa odražavaju ranjivost cijele poljoprivredne djelatnosti. To je razlog upućivanja poziva za stvaranje nove nacionalne strategije za poljoprivredu. - Australska industrija vina nalazi se na prvoj liniji klimatskih promjena, a vinari širom zemlje prisiljeni su mijenjati tehniku proizvodnje, kako bi održali produktivnost. Znanstvenici upozoravaju da sve veći izazovi pred kojima je uzgoj grožđa odražavaju ranjivost cijele poljoprivredne djelatnosti. To je razlog upućivanja poziva za stvaranje nove nacionalne strategije za poljoprivredu.

You might not think of the Upper Midwest when it comes to growing grapes and producing wine, but thanks to the development of some hardy grape varieties, this industry is taking off. The President of the Minnesota Grape Growers Association and co-owner of Round Lake Vineyards and Winery, Jenny Ellenbecker, joins us to talk about this fascinating industry and the flavors that come from the Bold North.

Anna Chilton, from agricultural producer, Camellia, owner of the Linton Park winery in South Africa, talks with Innovation Forum's Toby Webb about what sustainability means for the wine industry, soil health and better practices, and what other businesses, particularly in the agriculture sector, might learn from wine sustainability studies and practices. They discuss polyculture and the need for clarity and transparency for consumers, and the role of certification to consolidation of sustainability standards.  

Steve Dorfman of the Ciatti Wine Company will discuss the latest trends and opportunities in the global bulk wine market. ***About Steve Dorfman*** After moving to California from the east coast of the US in 1979, Steve Dorfman graduated from the University of California at Davis in 1982 with a BS in Enology. He began his career with Fetzer Vineyards in Mendocino County as assistant winemaker, and then winemaker. In 1992 after the purchase of Fetzer Vineyards by Brown-Forman Corporation, Steve held the position of Director of Vineyards, Grower Relations and Bulk Wine Management until 1999, during which time he had received his MBA from St. Mary's College in Moraga, CA. In 1999 he started working closely with Brown-Forman's M&A Group to develop joint ventures and winery acquisitions in Australia, South Africa, Chile, Italy and France. In 2001 Steve, took over the Brown-Forman Estates Group to manage all aspects of Brown-Forman's smaller wineries and joint ventures. In 2005, Brown-Forman reorganized along functional lines and Steve held his final position of Director of Wine Production for all Brown-Forman wineries and joint ventures. Know more about Steve: https://ibwsshow.com/en/speakers/2018/steve--dorfman--699.htm Watch On Youtube : https://youtu.be/i31mbEsSASQ ***Subscribe to our Channels for more: *** ► YouTube: https://www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: https://itunes.apple.com/us/podcast/bevcast/ ► Stictcher: http://www.stitcher.com/s?fid=233919&refid=stpr ***About IBWSS SF*** Be part of the biggest gathering of Bulk Wine, Bulk Spirits and Private Label professionals in the US. No show offers buyers a greater opportunity to meet producers who offer private label wine, spirits, bulk wine, bulk spirits and contract manufacturing. IBWSS is the ONLY show in the US that will bring the world to you. Over the course of two days leading figures from the global and US wine industry will share their advice, insights, and experiences on how bulk wine and spirits can help grow your private label and branded product business. The event will include a combination of conference sessions and workshop-style sessions. Who Should Attend? IBWSS buyers are other wineries and distilleries looking to meet up their demand, Importers, Retailers, and Distributors looking for private label programs, negotiants who are looking to meet the growers and producers. Get your visitor pass today and meet the leading bulk and private label suppliers from all over the world. Know more about IBWSS SF: https://ibwsshow.com/ ***About the Organisers: Beverage Trade Network*** Beverage Trade Network is one of the world's leading networks for beverage, wine, spirits and beer importers, distributors, producers and related companies. Our database and directory listing of the world's leading beer, wine, spirit and non-alcoholic drink producers provides our importers and distributors an advantage to source and innovate their portfolios. Know more about BTN: https://beveragetradenetwork.com/

The Wonderful World of Wine (WWW) Red Blends Steep Slopes Dry Or Sweet 2017 Wine Production

Stephen Rannekleiv, global beverages strategist at Rabobank International, talks about the implications of the dramatic decline in global wine production this year and how California is faring following the wildfires. Jitendra Waral, global internet and consumer electronics analyst at Bloomberg Intelligence discusses Twitter, Alphabet and Amazon earnings. Maxime Sbaihi, a Euro-area economist at Bloomberg Intelligence, talks about the ECB's plan to taper QE. Finally, Scott Keogh, president of Audi's U.S. operations, tells Pimm Fox and Lisa Abramowicz about his company's new lines, electric car segment and luxury branding. 

This week on In the Drink, host Joe Campanale is joined in the studio by Thierry Valette of the Clos Puy Arnaud vineyard. Clos Puy Arnaud is mentioned in the Feret book (the bible of Bordeaux's Wines) in 1874 as a first growth. Thierry Valette has been producing here since 2000. The vineyard is run with the principles of an organic approach, and has been involved in biodynamic agriculture since 2004.

This week on In the Drink, host Joe Campanale is joined by Adam Leith Gollner, a contributing editor at Saveur Magazine. The author of The Fruit Hunters and The Book of Immortality, he has also written for The New York Times, The Paris Review, Travel and Leisure, Gourmet Magazine, and The New Yorker.

For those who weren't aware, China is now the sixth largest wine-producing country in the world, more than Australia in fact. While many may cynically assume that all the wine made in China is of a poor quality, there are some outstanding examples that also reflect their unique terroir. One such example is Grace Vineyard, found in the Shanxi province. Judy Chan, the owner and operator, was recently in Australia and she introduced a number of Australian wine lovers to her wines who were delighted with them. On this episode of The Vincast we talk about the Grace story and the Chinese wine market.

Start of Wilson Creek Winery in Temecula Valley, South of L.A., Now Exploding with Wine Production: In the last 20 years the Temecula Valley, south of Los Angeles and just inland, has seen an explosion of vineyards from nothing. The ocean breeze comes through the Rainbow Gap 20 miles away and with hot days and cool nights it a perfect Mediterranean climate, similar to the south Rhone Valley, for growing wine grapes. Mick Wilson, who hosted an AmaWaterways Luxury Wine River Cruise with his parents and wife, is part of the large Wilson family that founded the Wilson Creek Winery in 1996 and they have found success after starting from scratch. They were a socialite family in South Pasadena brought their Midwestern hospitality to the Temecula Valley and their facility hosts upwards of 1,200 people a day every weekend at their picnic grounds with live music and their massive wine tasting room. The Wilson Creek Winery has flagship wine in the Almond flavored sparkling along with a line that includes Petite Sirah, Cabernet Sauvignon, White Cabernet Sauvignon, Chardonay and more. Mick Wilson is being interviewed on this podcast by Paul Lasley on the On Travel Radio show about hosting an AmaWaterways Luxury Wine River Cruise in Europe. He thoroughly enjoyed hosting the cruise and educating the passengers on wines from the Temecula Valley, with many unaware of the place, and pleased at what they tasted along with five star food pairings on board the first class AmaWaterways river cruise ship. About Mick Wilson: Mick has been a co-owner and employee at Wilson Creek since its founding in the late nineties. Mick has received the coveted Sommelier certification from the Court of Master Sommeliers, as well as the Certified Specialist of Wine accreditation from the Society of Wine Educators. "My desire is to know as much as I can about wine. The more one knows about wine, the more fun it is. I also want to continue to learn so that I may help empower our guests and staff on their wine knowledge and wine experience." About Wilson Creek Winery: Nestled at the end of Rancho California Road in Temecula Valley lies our family estate vineyard and winery. When the Wilson family acquired a 20-acre winery in 1996, our intentions were simple. We wanted to run a fun, family business producing great wines from the conducive climate and soil of the Temecula Valley. In fact, the only previous winemaking experience in our family was Gerry and Rosie Wilson's attempts to make dandelion and rhubarb wine in their basement in Minnesota! We've come quite a long way.... Home of the famous Almond Sparkling Wine, the winery has garnered numerous prestigious international wine awards and Gerry is proud that Wilson Creek is unofficially the official winery of many Navy ships, including eight aircraft carriers. The entire family is still involved. You can feel the energy and personal touch when you visit the large tasting room, and visit with the family members that are always on the property. The ambience of Wilson Creek continues to be very warm and welcoming. Among the many guests favorites, the award winning Decadencia® Chocolate Dessert Wine is served in an edible chocolate shot glass for an extra special touch. If you have visited the winery, then you have seen the fabulous pavilion and gazebo and jazz stage. Weddings are our specialty, and we have had hundreds of amazing weddings. Plan your next private event with us or to attend an upcoming winery event. Be sure to join our Wine Club to begin enjoying the special privileges of being part of our extended family.