DOCSLIB.ORG

Organic Grapes and Wine : a Guide to Production

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Organic Grapes and Wine : a Guide to Production Research Library Bulletins 4000 - Research Publications 7-2001 Organic grapes and wine : a guide to production Gerry Parlevliet Steven McCoy Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/bulletins Part of the Soil Science Commons, and the Viticulture and Oenology Commons Recommended Citation Parlevliet, G, and McCoy, S. (2001), Organic grapes and wine : a guide to production. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4516. This bulletin is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Bulletins 4000 - by an authorized administrator of Research Library. For more information, please contact [email protected]. BULLETIN 4516 ISSN 1326-415X July 2001 organicgrapes & wine a guide to production prepared by Gerry Parlevliet & Steven McCoy This publication is based on a report “Organic Production System Guidelines” funded by Rural Industries Research and Development Corporation. important disclaimer The Chief Executive Officer of the Department of Agriculture and the State of Western Australia accept no liability whatsoever by reason of negligence or otherwise arising from use or release of this information or any part of it. © Copyright - Chief Executive Officer of the Department of Agriculture, Western Australia 2001 organicgrapes & wine Contents Introduction Winemaking - Wine from organically grown grapes Certification - Organic Winemaking How to achieve certification a) Harvesting - Grape production b) Transport - Wine processing c) Production - Quality Growing organic grapes - Labelling - The options - Marketing Yields and costs Site selection Tables and Appendices Starting a new vineyard References - Planning for future conversion - Starting by organic or biodynamic principles Table 1: Organic winemakers and viticulturists in a) Soil preparation for planting Australia b) Vineyard layout and trellis design Table 2: Approved winemaking substances c) Spacing d) Irrigation Appendix 1: Organic industry certifiers e) Planting stock Appendix 2: Inputs allowed for organic production Soil and nutrient management 1. Materials permitted for plant pest and disease control - Fertilisers 2. Substances permitted as post-harvesting/storage - Cover crops treatments - Making compost 3. Substance permitted as food additives, including carriers - Example prices of organic matter (1998) 4. Substances permitted as processing aids - Compost quality - Compost application Appendix 3: Understanding soil conditions: Alternative - More information about compost concepts Weeds, pests and diseases - Weed control - Insect pest control - Grapevine diseases acknowledgement Barry Goldspink, Stewart Learmonth for technical comments. Many growers and research for their inputes particularly Leigh Verral, David Bruer, Lyn Serventy, Wendy Allen, Alex Sas, and John Elliott. This publication also relied on articles published in Acres Australia by various authors, particularly Tim Marshall. There are also many references from other journals and web-sites. The comments by the many participants in a series of seminars around Australia also contributed. Thank you all. 2 Introduction The tastebuds, health concerns and environmental conscience destruction of productive soil-borne flora and fauna, which of affluent consumers are demanding more organically grown range from beneficial microbes and fungi to earthworms. food than producers worldwide can supply. Growing consumer concerns about the effects of synthetic chemical pesticides and Worldwide growth in the production of organic food has had fertilisers on human health and the environment have boosted many spin-offs. One of them has been the sharper focus on the world trade in organic products by a rate of about 20-30 per success of organic farming practices, which has inspired greater cent a year for the past 10 years. World trade was estimated to confidence in alternative farming methods. In doing so, it has be worth $US 21.6 billion in 2000 and is expected to reach also diminished to some extent the psychological dependence US$100 billion by the year 2006. on synthetic chemicals to beat weeds and pests. The Australian market for organic products alone is valued at With a sound knowledge of organic production and good $200-$250 million - with exports estimated at $30-50 million - forward planning, vignerons have made a success of organic and is growing at around 20 per cent annually. Organically grown grape production in most wine growing areas of Australia. grapes, dried fruit, organic wine and even vinegar made from Forward planning is essential to avoid major frustrations and organic grapes are part of the growing markets in Australia and wastage of time, money and effort. When considering setting up overseas. an organic vineyard system special attention should be paid to: • Location - environmental factors of a site can affect Australian organic wine is well placed to take advantage of the disease, insect and weed control. high regard overseas markets place on conventional Australian • Producing premium wine - ensures good returns at wines. Australian organic wine producers can also ride on the reasonable prices. Selection of variety is a major factor. back of the local horticulture industry, which has a good • The type of trellis and pruning management - ensures reputation overseas as a ‘clean, green’ supplier. But it is excellent sun penetration and air flow, which are important to note that, like the conventional wine market, a important for disease control. premium is paid only for top quality wine. The organic label • Disease management - can be managed adequately by a alone is not enough. small range of products and supported by a holistic management system. From a practical perspective, Australia is well suited to organic • Nutrient management - based on cover crops, viticulture. Disease is relatively easy to control because many of composted and naturally occurring material. Australia’s viticulture districts are in areas of dry climate. • Good hygiene and minimal exposure or contact in Australia is also blessed with the absence of some diseases and winemaking - especially important for organic wines. pests that hamper grape production in other countries. Organic production to date has created a large pool of practical The phenomenal rate of growth in the organic food industry knowledge, which has provided the foundation of this booklet. and the premium prices it offers have provided the financial Based upon information provided by experienced Australian opportunity required by an increasing number of growers to organic and biodynamic producers, this manual aims to provide make the ‘great leap’ to organic production. Those to have conventional grape producers and aspiring vignerons with converted include several big Australian wine companies, which enough information to assess the feasibility of creating an either have their own organic brands or are testing organic organic system. systems on parts of their vineyards. Yields from organic vineyards can be as high as those from Greater production of organic food in the world has also been conventional systems but are generally lower, ranging from 3 fuelled by growing concerns among producers about the long- tonne/hectare to 18 tonne/hectare depending on age, location, term environmental impact of conventional farming. For production system and variety. Lower yields than conventional example, excessive or uninformed use of pesticides and some systems are expected from organic systems as the focus is on chemical fertilisers has led to: quality rather than quantity. • insect, weed and disease resistance. • damage to natural predators of pests. • loss of structure and health of soils due to indiscriminate 3 organicgrapes & wine Two of the chief guides for organic production are certification While the Australian National Standards were designed to certify and quality assurance. produce for export, reputable local retailers are now demanding produce offered as organic on the domestic market be certified A Government accredited certification system, based on The according to the same strict guidelines. National Standards for Organic and Biodynamic Produce, ensures that a product for export labelled ‘organic’ is genuine. This booklet provides general information on how to achieve Certified food can be marketed as organic using a government- organic certification status from several perspectives: accredited certifier logo. Using this logo on labelling allows the • Converting a conventional vineyard. consumer to make a distinction between genuine organic • Planning a new vineyard for future conversion to an articles and products labelled with unsubstantiated claims of organic system - conventional practices would be used organic production methods. The government-accredited for early establishment. certifier logo not only provides confidence in the integrity of • Using organic principles from the very beginning. the produce for the consumer, but also protects the supplier’s niche market against unwarranted claims of “organic”. Quality assurance ensures the appearance and texture of organic produce is in line with consumer expectation, which is largely To achieve certification status, growers are required to influenced by conventional produce available to them. However demonstrate they understand the organic system, comply with consumers expect the taste of organic produce to exceed the regulations
Load more

Recommended publications
  • Grape Basics
    Grape Basics s – any c ll grape olor – A vitamins C Shop and Save ntain and K co < For eating fresh, choose h help heal cu whic ts. table grapes. They have thinner skins and are sweet and juicy. Grapes grown for juice or wine have thicker skins and much Raisins more sugar. < Depending on the variety of < Look for firm, plump grapes grape, raisins (dried grapes) that are firmly attached to become dark brown or golden. green, flexible stems. < Look for tightly-sealed < Avoid grapes that are containers or covered bulk shriveled, sticky, have brown bins. Raisins should feel soft spots, or with dry, brittle and pliable. stems. < Store raisins in an airtight < Grapes are commonly purple, container in a cool, dry, dark red or pale green. They may place. be seedless or have seeds. Try < different colors, sizes and Once opened, reseal the textures by choosing the variety package tightly to help prevent that is lowest in price. hardening. For best quality use within 6 months. < If raisins become hard, soak in hot liquid for 5 to 15 minutes. Drain and use. < It takes 1 cup of grapes to make ¼ cup of raisins. They Store Well both have about 100 calories. Waste Less M Whole grapes are a I Leave grapes on the stem but remove any grapes that are serious choking hazard for shriveled, brown, or moldy. perforated plastic bag. For best children younger than four I Grapes can be kept on the quality, use within 7 to 10 days. years old. Cut grapes in countertop for a day or two, but I Rinse under cool water just half lengthwise or even last longer when refrigerated.
    [Show full text]
  • Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
    fermentation Article Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking Chun Tang Feng, Xue Du and Josephine Wee * Department of Food Science, The Pennsylvania State University, Rodney A. Erickson Food Science Building, State College, PA 16803, USA; [email protected] (C.T.F.); [email protected] (X.D.) * Correspondence: [email protected]; Tel.: +1-814-863-2956 Abstract: Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a Citation: Feng, C.T.; Du, X.; Wee, J. Microbial and Chemical Analysis of group of esters and acetals associated to fruity and herbaceous aroma.
    [Show full text]
  • So You Want to Grow Grapes in Tennessee
    Agricultural Extension Service The University of Tennessee PB 1689 So You Want to Grow Grapes in Tennessee 1 conditions. American grapes are So You Want to Grow versatile. They may be used for fresh consumption (table grapes) or processed into wine, juice, jellies or Grapes in Tennessee some baked products. Seedless David W. Lockwood, Professor grapes are used mostly for fresh Plant Sciences and Landscape Systems consumption, with very little demand for them in wines. Yields of seedless varieties do not match ennessee has a long history of grape production. Most recently, those of seeded varieties. They are T passage of the Farm Winery Act in 1978 stimuated an upsurge of also more susceptible to certain interest in grape production. If you are considering growing grapes, the diseases than the seeded American following information may be useful to you. varieties. French-American hybrids are crosses between American bunch 1. Have you ever grown winery, the time you spend visiting and V. vinifera grapes. Their grapes before? others will be a good investment. primary use is for wine. uccessful grape production Vitis vinifera varieties are used S requires a substantial commit- 3. What to grow for wine. Winter injury and disease ment of time and money. It is a American problems seriously curtail their marriage of science and art, with a - seeded growth in Tennessee. good bit of labor thrown in. While - seedless Muscadines are used for fresh our knowledge of how to grow a French-American hybrid consumption, wine, juice and jelly. crop of grapes continues to expand, Vitis vinifera Vines and fruits are not very we always need to remember that muscadine susceptible to most insects and some crucial factors over which we Of the five main types of grapes diseases.
    [Show full text]
  • Starting a Vineyard in Texas • a GUIDE for PROSPECTIVE GROWERS •
    Starting a Vineyard in Texas • A GUIDE FOR PROSPECTIVE GROWERS • Authors Michael C ook Viticulture Program Specialist, North Texas Brianna Crowley Viticulture Program Specialist, Hill Country Danny H illin Viticulture Program Specialist, High Plains and West Texas Fran Pontasch Viticulture Program Specialist, Gulf C oast Pierre Helwi Assistant Professor and Extension Viticulture Specialist Jim Kamas Associate Professor and Extension Viticulture Specialist Justin S cheiner Assistant Professor and Extension Viticulture Specialist The Texas A&M University System Who is the Texas A&M AgriLife Extension Service? We are here to help! The Texas A&M AgriLife Extension Service delivers research-based educational programs and solutions for all Texans. We are a unique education agency with a statewide network of professional educators, trained volunteers, and county offices. The AgriLife Viticulture and Enology Program supports the Texas grape and wine industry through technical assistance, educational programming, and applied research. Viticulture specialists are located in each region of the state. Regional Viticulture Specialists High Plains and West Texas North Texas Texas A&M AgriLife Research Denton County Extension Office and Extension Center 401 W. Hickory Street 1102 E. Drew Street Denton, TX 76201 Lubbock, TX 79403 Phone: 940.349.2896 Phone: 806.746.6101 Hill Country Texas A&M Viticulture and Fruit Lab 259 Business Court Gulf Coast Fredericksburg, TX 78624 Texas A&M Department of Phone: 830.990.4046 Horticultural Sciences 495 Horticulture Street College Station, TX 77843 Phone: 979.845.8565 1 The Texas Wine Industry Where We Have Been Grapes were first domesticated around 6 to 8,000 years ago in the Transcaucasia zone between the Black Sea and Iran.
    [Show full text]
  • CHABLIS LES CLOS GRAND CRU 2017 100% Chardonnay Although I’Ve Said It Before, It’S Worth Repeating: Drouhin Is One of the Top Producers in Chablis
    CHABLIS LES CLOS GRAND CRU 2017 100% Chardonnay Although I’ve said it before, it’s worth repeating: Drouhin is one of the top producers in Chablis. - WineReviewOnline.com The vineyard site is the largest and probably most famous Grand Cru, located between Valmur on the left and Blanchot on the right. The exposure is responsible for its generous and powerful character. It is the cradle of Chablis, already recognized by the medieval monks as a superb location for planting a vineyard. The term “Les Clos” (enclosure, in French) probably refers to the surrounding wall that they built to fence off the parcel. This wall is no longer in existence. At the end of the 19th Century the vineyard was devastated by the phylloxera disease. In the 1960’s, Robert Drouhin was one of the first Beaune propriétaires to bring it back to life. Vineyard site: • Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. • This marine origin gives the wines of Chablis their unique flavour. • Drouhin estate: 1.3 ha. (3.212 acres). Average age of the vines: 37 years. Viticulture: • Plantation density: 8,000 to 10,000 stocks/ha. • Pruning: double Guyot “Vallée de la Marne” (for its resistance to frost). • Yield: we aim for a lower yield in order to extract all possible nuances from the terroir. • Average yield at the Domaine: 43.2hl/ha (authorized for the appellation is now 54hl/ha). Ageing • Type: in oak barrel (0% new wood).
    [Show full text]
  • Wine Listopens PDF File
    Reservations Accepted | 10/1/2021 1 Welcome to Virginia’s First Urban Winery! What’s an Urban Winery, you ask? Well, we are. Take a look around, and you’ll see a pretty unique blend of concepts. First and foremost, you’ll see wine made here under our Mermaid label, highlighting the potential of Virginia’s grapes and wine production. Virginia has a rich history of grape growing and winemaking, and we’ve selected the best grapes we can get our hands on for our Mermaid Wines. We primarily work with fruit from our Charlottesville vineyard, with occasional sourcing from other locations if we see the opportunity to make something special. We’ve put together some really enjoyable wines for you to try – some classic, some fun, all delicious. Secondly, you’ll see wines from all around the world. Some you’ll recognize, others you might not. These selections lend to our wine bar-style atmosphere and really enrich the experience by offering a wide range of wines to be tried. They’re all available by the bottle, and most by the glass and flight as well, right alongside our Mermaid Wines. The staff can tell you all about any of them, so rest assured that you’ll never be drinking blind. These wines also rotate with the season, and there’s always something new to try. We have a full kitchen too, with a diverse menu that can carry you through lunch, brunch and dinner from the lightest snack to a full-on meal. With dishes that can be easily paired with a variety of our wines, make sure you try anything that catches your eye.
    [Show full text]
  • Growing Grapes in Missouri
    MS-29 June 2003 GrowingGrowing GrapesGrapes inin MissouriMissouri State Fruit Experiment Station Missouri State University-Mountain Grove Growing Grapes in Missouri Editors: Patrick Byers, et al. State Fruit Experiment Station Missouri State University Department of Fruit Science 9740 Red Spring Road Mountain Grove, Missouri 65711-2999 http://mtngrv.missouristate.edu/ The Authors John D. Avery Patrick L. Byers Susanne F. Howard Martin L. Kaps Laszlo G. Kovacs James F. Moore, Jr. Marilyn B. Odneal Wenping Qiu José L. Saenz Suzanne R. Teghtmeyer Howard G. Townsend Daniel E. Waldstein Manuscript Preparation and Layout Pamela A. Mayer The authors thank Sonny McMurtrey and Katie Gill, Missouri grape growers, for their critical reading of the manuscript. Cover photograph cv. Norton by Patrick Byers. The viticulture advisory program at the Missouri State University, Mid-America Viticulture and Enology Center offers a wide range of services to Missouri grape growers. For further informa- tion or to arrange a consultation, contact the Viticulture Advisor at the Mid-America Viticulture and Enology Center, 9740 Red Spring Road, Mountain Grove, Missouri 65711- 2999; telephone 417.547.7508; or email the Mid-America Viticulture and Enology Center at [email protected]. Information is also available at the website http://www.mvec-usa.org Table of Contents Chapter 1 Introduction.................................................................................................. 1 Chapter 2 Considerations in Planning a Vineyard ........................................................
    [Show full text]
  • The Story of Our Biodynamic Vineyard Biodynamics at Eco Terreno
    The Story of Our Biodynamic Vineyard Biodynamics at Eco Terreno We staunchly believe that in order to become understanding of water usage to planting a successful grape growers and winemakers, we substantial bee garden, all of our work has must first create a healthy native ecosystem directly translated into us becoming more for our vineyards. In fact we’re so passionate informed stewards of our resources. In about being dedicated caretakers of the restoring the natural riparian areas on land that we named ourselves our property along the Russian “Great wines are not produced, Eco Terreno, which means “of River’s native wild habitats they are carefully cultivated.” the land” in Italian and “Land we are joining the cultivated Ecology in Spanish.” This and the non-cultivated lands passion has led to our transition together. We believe that by Mark Lyon, WINEMAKER to organic and biodynamic actively promoting biodiversity farming practices that are necessary to in our vineyards, we will explicitly becoming strong regenerative growers. From produce grapes and wine that reflect the planting cover crops to developing a holistic full expression of our terroir. The Biodynamic farming standard was the world’s first organic standard, started in 1928, by farmers in Austria and Germany. Today farmers in more than in 42 countries practice Biodynamic farming. how biodynamic is different Biodynamics is a holistic approach to farming In short, biodynamic viticulture takes us developed in the 1920’s as a response to the beyond organic farming, to a system where failures of chemical agriculture. Founded the subtle influences of the seasons, the by scientist and philosopher Rudolf Steiner, movement of the moon and planets, and the ancient practices were married with an dynamic interplay of life above and below understanding of chemistry and plant ground coalesces in the grapes grown and physiology to create a system that treats wines made.
    [Show full text]
  • Oregon Wine Research Institute Viticulture & Enology Technical Newsletter Spring 2019
    OREGON WINE RESEARCH INSTITUTE VITICULTURE & ENOLOGY TECHNICAL NEWSLETTER SPRING 2019 Welcome to the Spring 2019 Newsletter This edition contains research updates and a comprehensive list of In this issue: publications summarizing research conducted by faculty of the Oregon • Cluster thinning research: Wine Research Institute at Oregon State University. Dr. Patty Skinkis, OSU What are the limits? Viticulture Extension Specialist and Professor, opens the newsletter with • Effective microbial an article on canopy yield management. Dr. James Osborne, OSU Enology monitoring is key to Extension Specialist and Associate Professor, discusses the importance of preventing microbial spoilage effective microbial monitoring in preventing microbial spoilage. Lastly, Sarah • Fits like a glove: Improving Lowder, OSU Graduate Research Assistant, along with Dr. Walt Mahaffee, sampling techniques to Research Plant Pathologist, USDA-ARS, provide an article on techniques to monitor Qol fungicide monitor Qol fungicide resistant grape powdery mildew. resistant grape powdery This issue is posted online at the OWRI website https://owri.oregonstate. mildew edu/owri/extension-resources/owri-newsletters. Learn more about our • Research Publications research and engage with the core faculty here. Cheers, The OWRI Team Editorial Team Crop thinning research: What are the limits? Denise L. Dewey Dr. Patty Skinkis, Viticulture Extension Specialist and Professor, OSU Lead Editor Oregon Wine Research Institute [email protected] The yield-quality paradigm has long driven vineyard management decision- making, with growers focusing on the level of cluster thinning needed to Dr. Patty Skinkis reach target yields. The general thought is that reducing yield will improve Viticulture Editor ripeness and quality, allowing the remaining fruit to accumulate desirable Oregon Wine Research Institute [email protected] aroma, flavor, and color compounds.
    [Show full text]
  • Evaluation of the Oenological Suitability of Grapes Grown Using Biodynamic Agriculture: the Case of a Bad Vintage R
    Journal of Applied Microbiology ISSN 1364-5072 ORIGINAL ARTICLE Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage R. Guzzon1, S. Gugole1, R. Zanzotti1, M. Malacarne1, R. Larcher1, C. von Wallbrunn2 and E. Mescalchin1 1 Edmund Mach Foundation, San Michele all’Adige, Italy 2 Institute for Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany Keywords Abstract biodynamic agriculture, FT-IR, grapevine, wine microbiota, yeast. Aims: We compare the evolution of the microbiota of grapes grown following conventional or biodynamic protocols during the final stage of ripening and Correspondence wine fermentation in a year characterized by adverse climatic conditions. Raffaele Guzzon, Edmund Mach Foundation, Methods and Results: The observations were made in a vineyard subdivided Via E. Mach 1, San Michele all’Adige, Italy. into two parts, cultivated using a biodynamic and traditional approach in a E-mail: [email protected] year which saw a combination of adverse events in terms of weather, creating 2015/1999: received 11 June 2015, revised the conditions for extensive proliferation of vine pests. The biodynamic 12 November 2015 and accepted approach was severely tested, as agrochemicals were not used and vine pests were 14 November 2015 counteracted with moderate use of copper, sulphur and plant extracts and with intensive use of agronomical practices aimed at improving the health of the doi:10.1111/jam.13004 vines. Agronomic, microbiological and chemical testing showed that the response of the vineyard cultivated using a biodynamic approach was comparable or better to that of vines cultivated using the conventional method.
    [Show full text]
  • WINE BOOK United States Portfolio
    WINE BOOK United States Portfolio January, 2020 Who We Are Blue Ice is a purveyor of wines from the Balkan region with a focus on Croatian wineries. Our portfolio of wines represents small, family owned businesses, many of which are multigenerational. Rich soils, varying climates, and the extraordinary talents of dedicated artisans produce wines that are tempting and complex. Croatian Wines All our Croatian wines are 100% Croatian and each winery makes its wine from grapes grown and cultivated on their specific vineyard, whether they are the indigenous Plavac Mali, or the global Chardonnay. Our producers combine artisan growing techniques with the latest production equipment and methods, giving each wine old-world character with modern quality standards. Whether it’s one of Croatia’s 64 indigenous grape varieties, or something a bit more familiar, our multi-generational wineries all feature unique and compelling offerings. Italian Wines Our Italian wines are sourced from the Friuli-Venezia Giulia region, one of the 20 regions of Italy and one of five autonomous regions. The capital is Trieste. Friuli- Venezia Giulia is Italy’s north-easternmost region and borders Austria to the north, Slovenia to the east, and the Adriatic Sea and Croatia, more specifically Istria, to the south. Its cheeses, hams, and wines are exported not only within Europe but have become known worldwide for their quality. These world renown high-quality wines are what we are bringing to you for your enjoyment. Bosnian Wines With great pride, we present highest quality wines produced in the rocky vineyards of sun washed Herzegovina (Her-tsuh-GOH-vee-nuh), where limestone, minerals, herbs and the Mediterranean sun are infused into every drop.
    [Show full text]
  • An Economic Survey of the Wine and Winegrape Industry in the United States and Canada
    An Economic Survey of the Wine and Winegrape Industry in the United States and Canada Daniel A. Sumner, Helene Bombrun, Julian M. Alston, and Dale Heien University of California, Davis Revised draft December 2, 2001 The wine industry in the United States and Canada is new by Old World standards but old by New World standards. The industry has had several rebirths, so specifying its age may depend on the purpose of the investigation. In the colonial and post-colonial period up through the middle of the 19th Century, it was a relatively tiny industry with imports accounting for almost all of the still meager consumption of quality wine in the region (Winkler, et al.). There was gradual development in the latter half of the 19th century, but wine production in the United States and Canada only began to develop significantly with the expansion of the California industry early in the 20th century (Carosso; Hutchinson). Then the industry needed to be recreated after the prohibition era from 1920 to 1932. More recently, in a sense, the industry was reborn again thirty or so years ago with an aggressive movement towards higher quality. The geography of the industry is relatively simple. Despite some wine and winegrape production in Canada and most states in the United States, California is the location of more than 90 percent of grape crush and about 85 percent of the wine production in North America (Wine Institute). Therefore, most of the discussion of grape and wine production in this chapter focuses on California. The discussion of demand and policy issues, of course, covers all of the United States and Canada.
    [Show full text]