PDF Download What Is Biodynamic Wine?

Total Page:16

File Type:pdf, Size:1020Kb

PDF Download What Is Biodynamic Wine? WHAT IS BIODYNAMIC WINE? : THE QUALITY, THE TASTE, THE TERROIR PDF, EPUB, EBOOK Nicholas Joly | 144 pages | 15 May 2007 | CLAIRVIEW BOOKS | 9781905570096 | English | Forest Row, United Kingdom What is Biodynamic Wine? : The Quality, the Taste, the Terroir PDF Book Terroir Obviously we think this term is important as we have named our wine importing business after it. This means no chemicals in the vineyards , of course, but the cellar work here is what's shockingly minimal: the grapes are foot-stomped or crushed with a basket press , with the resulting juice put in large Stockinger barrels. With vines in peoples literal backyards they feel it is imperative to avoid chemical spray and a healthy ecosystem surrounding their city. But how much do you really know about the region? It rarely turns out well. New wood should be used with discretion or not at all. Above all we see incredibly healthy grapes. Image courtesy of Drizly. Keep reading to learn more about this calendar and the impact it has on biodynamic farming. Likewise, buying natural wine is an exercise in exploration. To obtain it and to reveal it requires hard labor. A Growing Trend. Even if his passion for wine is absolutely alive. Traditionally Viennese wines were simple field blends called Gemischter satz. Reganold; Alan L. With the ability to last for hundreds of years, sometimes it is, quite literally, bottled history. Our convenient locating tool makes finding your favorite varietal a breeze. During the 19th century an Austrian scientist, Rudolf Steiner, laid the groundwork for biodynamics. Orange wine is made when white grapes are left in contact with their skins, taking on some of their color and tannin. The series is mostly Sauvignon Blanc and Chardonnay, from single parcels across the property, distinguished by aspect, elevation and vine age. The calendar is based on the lunar calendar and approaches the vineyard as a single entity. Retrieved RSV, which has been engaged in sustainable farming since , is both organic- and Demeter Biodynamic-certified. A special calendar determines when to plant, water and harvest. Through encounters and appellations, different soils reveal their secrets with their different characteristics. Deacidification Destemming Chaptalization Pigeage Wine press. Tailor-made or thematic, they will adapt to your desires and you will share the passion of our expert wine sommeliers. Wine growers might not be farming with the sole purpose of saving the planet, and organic farming is only one of many approaches needed to combat climate change. Now Hager, like many of his contemporaries, makes a line up of classic and modern wines. Do you want a wine that is produced with minimal intervention and little or no additives? All your burning questions about German Riesling, answered. Nicolas Joly, for instance, practitioners believe these efforts make their vines healthier, giving them the ability to tolerate more disease or climatic variations including drought and heat and produce higher quality grapes. The vineyard wants to maintain an ecologically sound, balanced and self-supporting farm environment. Natura Wines. They are employing gravity instead of pumps for moving wine around, allowing wild yeasts to ferment wine, instead of factory formulated strains, and investing in large traditional barrels which can be used hundreds of times and moving away from new French barriques. This, by the way, is why we went into journalism. This family lives and works on a mixed use farm and is a living, breathing example of a closed loop system with animals, plants and humans living in harmony. The scientific community has been reluctant to accept and study biodynamic farming practices. Rudolph Steiner took his organic farming ideas and went a step further by formulating the principles of biodynamics. Even conventional farmers follow a set of integrative practices aimed at reducing the amount of chemical inputs to cause as little damage as possible. Domaine Saint-Etienne. For Kathryn Kennedy Winery, the past ten years have seen a significant shift to sustainability. We don't know whether the spray is Alex Podolinsky's prepared horn manure made from biodynamic horn manure, or horn dung, as Joly insists on calling it, and the six biodynamic compost preparations or Maria Thun's barrel compost spray made from fresh manure and the six biodynamic compost preparations. Single Vineyard selections. This is achieved through certain unique methods and applications that take into account ecological, spiritual and energetic principles. What is Biodynamic Wine? : The Quality, the Taste, the Terroir Writer Like many biodynamic winemakers, Domaine Zind-Humbrecht in Alsace, France holds both a biodynamic and organic certification. Mathilde's world. Hidden categories: Webarchive template wayback links Pages using Sister project links with default search. Where to Buy Organic Wine and Natural Wine Figuring out where to buy organic wine and natural wine can be challenging, but it is well worth the effort when it comes to quality and taste. As more new world producers start to take an interest in terroir, scientists are turning their attention to defining it and explaining how it affects a wine. Terroirs map. Austrian philosopher Rudolf Steiner invented the practice in the early s. This quest for the ultimate expression of a terroir is a challenge that is not without risk. The word terroir, etymologically stemming from the latin word 'terratorium', which means land - extended meaning earth and soil - emphasizes the physical characteristics of a specific place. With the increasing adoption of technique known as precision viticulture, vineyards are commonly broken up into sub-plots sharing similar characteristics known as natural or basic terroir units so that vineyard interventions can be precisely targeted to where they are needed. With this said, biodynamic wines are often well-reviewed for their notable minerality, freshness and potential for aging. But, what does biodynamic wine mean and why should you be drinking it? But if you are adventurous and like to step out of your comfort zone, terroir wines are definitely worth a try. Biodynamics The quality of our raw material comes from the vines, not the wine making. Critics acknowledge the high quality of biodynamic wines, but question whether many of the improvements in vineyard health and wine taste would have happened anyway if organic farming were used, without the mysticism and increased effort involved in biodynamics. Terroir and Wine: What Relation? How not to talk about Maison M. If shops and vendors near you have wine tastings, by all means, GO! The challenge of biodynamic farming is to create a balanced ecosystem and harmony between the soil, plants, animals, and other environmental factors in order to obtain a high-quality wine. What is organic wine? Organic grapes cannot be grown using synthetic pesticides or additives such as: Chemical or artificial fertilizers Herbicides Pesticides Growth hormones Genetically modified organisms GMOs If a vineyard wants to become organic, it must undergo a degree of cleansing to get rid of old material that would disqualify the vineyard from being labeled organic. What is Biodynamic Wine? : The Quality, the Taste, the Terroir Reviews In view of the painstaking work involved, this title is something that must be earned. TERROIR The foundation of the word terre is of Latin origin, but since the term is French, terre literally means soil and terroir everything that comes with the soil and how it was constituted over time, including climate, geological foundation and all the good natural things that are found in the dirt. The terms organic and biodynamic refer to the way in which the grapes are grown. Subscribe to our mailing list and get interesting stuff and updates to your email inbox. Back to top. These cookies do not store any personal information. Know nothing about organic, biodynamic, and natural wines? In Europe and Canada, organic wines may have added sulfites to a certain limit. Discover all the wines of M. If you want to learn more about the concept of terroir then we can recommend the detailed book about wine terroir in France by James E Wilson called, as you might expect, Terroir! They have a freshness and a liveliness that is appealing and delicious. Araujo Estate began using organic methods in and has since seen healthier, stronger vines. Wine tasting services and visits. The term means different things to different people, but essentially terroir is a term the French apply to those natural factors making the grapes behave and taste as they do in that place at that time. They wanted us to taste the differences that geography and terrain make, to notice the notes struck by those who craft the wine, to savor the unique qualities associated with different grapes, different growing regions, different vineyards, and different winemakers. It uses horn manure and barrel compost and keeps cover crops like safflower. This turn-around is because new world wine growers have realized that one of the keys to wine quality is starting with grapes that show homogeneous even levels of ripeness, and the recognition of the role that natural variation within and between their vineyards plays. Where to Buy Organic Wine and Natural Wine Figuring out where to buy organic wine and natural wine can be challenging, but it is well worth the effort when it comes to quality and taste. Through encounters and appellations, different soils reveal their secrets with their different characteristics. We remember the experience of reading Wine Spectator and seeing the massive scores given to Burgundian winemaker Denis Mortet. These cookies will be stored in your browser only with your consent. To surprise yourself. Filtering became the norm. Minimal intervention viticulture Some growers are in the process of converting to organic or biodynamic and are learning how to develop a natural ecosystem that protects the vines from disease and other attacks.
Recommended publications
  • Terroir of Wine (Regionality)
    3/10/2014 A New Era For Fermentation Ecology— Routine tracking of all microbes in all places Department of Viticulture and Enology Department of Viticulture and Enology Terroir of Wine (regionality) Source: Wine Business Monthly 1 3/10/2014 Department of Viticulture and Enology Can Regionality Be Observed (Scientifically) by Chemical/Sensory Analyses? Department of Viticulture and Enology Department of Viticulture and Enology What about the microbes in each environment? Is there a “Microbial Terroir” 2 3/10/2014 Department of Viticulture and Enology We know the major microbial players Department of Viticulture and Enology Where do the wine microbes come from? Department of Viticulture and Enology Methods Quality Filtration Developed Pick Operational Taxonomic Units (OTUs) Nick Bokulich Assign Taxonomy 3 3/10/2014 Department of Viticulture and Enology Microbial surveillance: Next Generation Sequencing Extract DNA >300 Samples PCR Quantify ALL fungal and bacterial populations in ALL samples simultaneously Sequence: Illumina Platform Department of Viticulture and Enology Microbial surveillance: Next Generation Sequencing Department of Viticulture and Enology Example large data set: Bacterial Profile 1 2 3 4 5 6 7 8 Winery Differences Across 300 Samplings 4 3/10/2014 Department of Viticulture and Enology Microbial surveillance process 1. Compute UniFrac distance (phylogenetic distance) between samples 2. Principal coordinate analysis to compress dimensionality of data 3. Categorize by metadata 4. Clusters represent samples of similar phylogenetic
    [Show full text]
  • The Wine Industry Audit Technique Guide
    The Wine Industry Audit Technique Guide NOTE: This document is not an official pronouncement of the law or the position of the Service and cannot be used, cited, or relied upon as such. This guide is current through the publication date. Since changes may have occurred after the publication date that would affect the accuracy of this document, no guarantees are made concerning the technical accuracy after the publication date. Publication Date: March 2011 Table of Contents Introduction .............................................................................................................................................. 2 Chapter 1 - Overview of Winery/Vineyard Operations ............................................................................ 3 Farming ................................................................................................................................................. 3 Winery (Manufacturing) ....................................................................................................................... 4 Marketing/Sales .................................................................................................................................... 6 Chapter 2 - Pre-Audit Information Gathering ........................................................................................... 8 Information Sources .............................................................................................................................. 8 Chapter 3 - Audit Considerations .............................................................................................................
    [Show full text]
  • 2017 COQUEREL Terroir Cabernet Sauvignon NAPA VALLEY
    2017 COQUEREL terroir cabernet sauvignon NAPA VALLEY OVERVIEW Coquerel Family Wine Estates is located just beyond the town of Calistoga at the north end of the Napa Valley. The heart and soul of our winery is our estate vineyard, a gorgeous, oak-studded property that sits in the afternoon shadows of the Mayacamas Mountains. Since 2005, we have done extensive enhancement and replanting of the site to ensure world-class fruit from vintage to vintage. The combination of warm temperatures and deep, clay soils makes this ideal terroir for Sauvignon Blanc, our flagship variety. It also produces exceptional Verdelho, Tempranillo, Petite Sirah, Cabernet Sauvignon and Cabernet Franc. In 2015 we planted 4 acres of Cabernet Sauvignon and Cabernet Franc on our estate. These were planted at a density of 3000 vines/acre using 3309 rootstock and 2 clones 269 and 4. In addition to our estate fruit, we source Cabernet and other noble grapes from a handful of premier growers throughout the Napa Valley. VINTAGE Vintage 2017 was our first crop of Cabernet Sauvignon off our estate vineyard. The year started with high rainfall after six years of drought in the Napa Valley. Due to the rain the vine canopy grew very quickly. As a result, all of our canopy management work had to be done earlier and quicker than in previous years. Overall, the season was relatively cool which gave a nice aroma to the fruit. We hand harvested our first crop on October 19th in the early morning. WINEMAKING The fruit was destemmed into a half ton bin and was cold soaked for 24 hours.
    [Show full text]
  • Dusty Red Napa Valley
    DUSTY RED NAPA VALLEY VINTAGE: 2012 VARIETAL COMPOSITION: 37% Merlot, 31% Cabernet Franc, 26% Syrah, 3% Cabernet Sauvignon ALCOHOL: 14.6 Percent OAK PROGRAM: 24 Months in French oak CASE PRODUCTION: 630 Cases WINEMAKER’S NOTES: Composed primarily of Merlot harvested from Gargiulo Vineyards in Oakville and Cabernet Franc harvested from Carpenter Vineyards in Saint Helena, the 2012 Dusty Red is a perfect balance of spicy aromas and fruit-forward favors. Each varietal was individually fermented and aged, then drawn from barrels and blended prior to bottling. UPC CODE NUMBER: 852024001774 - 750 ml GOLD DENVER INTERNATIONAL 89 WINE COMPETITION www.gibbsnapavalley.com MERLOT Money Road Vineyard OAKVILLE • NAPA VALLEY VINTAGE: 2012 VARIETAL COMPOSITION: 84% Merlot, 14% Petit Verdot, 2% Other ALCOHOL: 14.9 Percent OAK PROGRAM: 24 Months in French and American oak CASE PRODUCTION: 505 Cases WINEMAKER’S NOTES: Our current release from the 2012 vintage is the result of a growing season that saw minimal frost, mild weather without extended heat waves, and huge yields for growers all around Napa Valley. Made with Merlot grapes harvested from Gargiulo Vineyards in Oakville, a grower we have been working with since 2007. After harvest we utilized extended maceration (soaking the juice with skins and seeds as long as possible to extract color and tannins) to create a beautifully dark and complex wine that was then sent to barrel for 24 months. UPC CODE NUMBER: 826453521011 - 750 ml 89 SILVER www.gibbsnapavalley.com CABERNET FRANC Carpenter Vineyard SAINT HELENA • NAPA VALLEY VINTAGE: 2013 VARIETAL COMPOSITION: 95% Cabernet Franc, 5% Petit Verdot ALCOHOL: 15.7 Percent OAK PROGRAM: 20 Months in French oak CASE PRODUCTION: 371 Cases WINEMAKER’S NOTES: Harvested from family-owned vineyards in Saint Helena, the 2013 Cabernet Franc is a wonderful expression of a lesser-known Napa Valley varietal.
    [Show full text]
  • BUBBLES PINOT NOIR-CHARDONNAY, Pierre
    Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina
    [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]
  • 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]
  • Freyvineyards
    FREY VINEYARDS BIODYNAMIC 2016 CABERNET SAUVIGNON MENDOCINO Vibrant, focused and expressive, with flavors of allspice, huckleberry and underbrush, our Cabernet mirrors the terrior of Redwood Valley’s complex ecosystem. Graceful tannins sustain a velvety mouthfeel, with subtle violet notes on the finish. Pair with New York steaks and Gorgonzola butter or wild mushroom risotto. Alcohol: 13.5% by volume. Total sulfite, naturally occurring: TTB analysis, 1ppm. Aged in stainless & exposed to French oak staves FREY VINEYARDS Pioneers of Biodynamic® & Organic Winemaking in America. No Sulfites Added Wine Since 1980. In 1996, Frey Vineyards produced the United States’ first certified Biodynamic wine. Frey Vineyards’ Biodynamic wines are made from our premium estate-grown fruit, fermented with native indigenous yeast and produced with no added sulfites. Our low impact winemaking techniques preserve and protect the terroir of the wine, highlighting the subtle flavors of the vineyard site and vintage. No cultured yeast or malolactic cultures are added. Our Biodynamic wines are never subjected to acid and sugar adjustments or flavor enhancements, upholding the authenticity of the wine. Because the wines are not manipulated to reach certain flavor profiles, each batch is unique to the fruit and farm. The result Frey Vineyards is a portfolio of wines that are pure and delicious and mirror 14000 Tomki Rd. the richness and beauty of our land. All Frey Biodynamic Redwood Valley, CA 95470 wines are estate-grown and bottled in accordance with [email protected] Demeter Biodynamic and USDA Organic regulations. FreyWine.com.
    [Show full text]
  • Terroir and Precision Viticulture: Are They Compatible ?
    TERROIR AND PRECISION VITICULTURE: ARE THEY COMPATIBLE ? R.G.V. BRAMLEY1 and R.P. HAMILTON1 1: CSIRO Sustainable Ecosystems, Food Futures Flagship and Cooperative Research Centre for Viticulture PMB No. 2, Glen Osmond, SA 5064, Australia 2: Foster's Wine Estates, PO Box 96, Magill, SA 5072, Australia Abstract Résumé Aims: The aims of this work were to see whether the traditional regionally- Objectifs : Les objectifs de ce travail sont de montrer si la façon based view of terroir is supported by our new ability to use the tools of traditionnelle d’appréhender le terroir à l'échelle régionale est confirmée Precision Viticulture to acquire detailed measures of vineyard productivity, par notre nouvelle capacité à utiliser les outils de la viticulture de précision soil attributes and topography at high spatial resolution. afin d’obtenir des mesures détaillées sur la productivité du vignoble, les variables du sol et la topograhie à haute résolution spatiale. Methods and Results: A range of sources of spatial data (yield mapping, remote sensing, digital elevation models), along with data derived from Méthodes and résultats : Différentes sources de données spatiales hand sampling of vines were used to investigate within-vineyard variability (cartographie des rendements, télédétection, modèle numérique de terrain) in vineyards in the Sunraysia and Padthaway regions of Australia. Zones ainsi que des données provenant d’échantillonnage manuel de vignes of characteristic performance were identified within these vineyards. ont été utilisées pour étudier la variabilité des vignobles de Suraysia et Sensory analysis of fruit and wines derived from these zones confirm that de Padthaway, régions d’Australie.
    [Show full text]
  • Is Precision Viticulture Beneficial for the High-Yielding Lambrusco (Vitis
    AJEV Papers in Press. Published online April 1, 2021. American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2021.20060 AJEV Papers in Press are peer-reviewed, accepted articles that have not yet been published in a print issue of the journal or edited or formatted, but may be cited by DOI. The final version may contain substantive or nonsubstantive changes. 1 Research Article 2 Is Precision Viticulture Beneficial for the High-Yielding 3 Lambrusco (Vitis vinifera L.) Grapevine District? 4 Cecilia Squeri,1 Irene Diti,1 Irene Pauline Rodschinka,1 Stefano Poni,1* Paolo Dosso,2 5 Carla Scotti,3 and Matteo Gatti1 6 1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via 7 Emilia Parmense 84 – 29122 Piacenza, Italy; 2Studio di Ingegneria Terradat, via A. Costa 17, 20037 8 Paderno Dugnano, Milano, Italy; and 3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy. 9 *Corresponding author ([email protected]; fax: +39523599268) 10 Acknowledgments: This work received a grant from the project FIELD-TECH - Approccio digitale e di 11 precisione per una gestione innovativa della filiera dei Lambruschi " Domanda di sostegno 5022898 - 12 PSR Emilia Romagna 2014-2020 Misura 16.02.01 Focus Area 5E. The authors also wish to thank all 13 growers who lent their vineyards, and G. Nigro (CRPV) and M. Simoni (ASTRA) for performing micro- 14 vinification analyses. 15 Manuscript submitted Sept 26, 2020, revised Dec 8, 2020, accepted Feb 16, 2021 16 This is an open access article distributed under the CC BY license 17 (https://creativecommons.org/licenses/by/4.0/).
    [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]