Environmentally Sustainable Viticulture
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Pinotfile© the FIRST Wine Newsletter Exclusively Devoted to Pinot Noir If You Drink No Noir, You Prince Unnerved by Turn of Events Pinot Noir
PinotFile© The FIRST Wine Newsletter Exclusively Devoted to Pinot Noir If You Drink No Noir, You Prince Unnerved by Turn of Events Pinot Noir It happened so fast I am still shaken by the ordeal. The whole evening Volume 3, Issue 48 remains a blur to me. I bought a bottle of New Zealand Pinot Noir the July 26, 2004 other day—it was highly lauded by a local wine merchant and favorably reviewed in Decanter. I have never really had a Kiwi Pinot Noir that was ethereal—usually the vegetative notes are unappealing and the high fruit “Growers in Bur- gundy can rest easy. extraction lacks complexity. But I keep sampling to see what’s what. It will be a while yet I went to open the bottle with my corkscrew and horrors, the bottle had a before their New Zealand counter- metal screw cap that went unnoticed by me when I made the purchase. I parts develop the twisted open the bottle and poured a glass. Somehow pouring a Pinot Noir tools to rival its in- from a screw top bottle seemed sleazy. I suddenly realized that I had lost herent elegance and my PinotNoirginity. I felt violated, embarrassed and taken advantage of. I charm. Although could sense that Randall Grahm was laughing at me. they can never pre- tend to be Burgundy, The wine, 2002 Akarua Central Otago Pinot Noir (Bannockburn Heights Ltd they may rival other Winery), priced at $32 was no value. It wasn’t bad, plenty of rich ripe New World Pinots.” fruit, but a little hot and tannic with some funkosite on the back end. -
Evaluation of Susceptibility to Powdery Mildew (Erysiphe Necator) in Vitis Vinifera Varieties
Vitis 50 (3), 123–126 (2011) Evaluation of susceptibility to powdery mildew (Erysiphe necator) in Vitis vinifera varieties L. GAFORIO, S. GARCÍA-MUÑOZ, F. CABELLO and G. MUÑOZ-ORGANERO Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA), Alcalá de Henares (Madrid), Spain Summary Material and Methods Susceptibility to grape powdery mildew (Erysiphe M a t e r i a l : This study was conducted for four necator Schwein.) was studied in 159 Vitis vinifera for- years (2006-2009). Vines were located in the Vitis Germ- eign and native grape varieties grown in Spain. The plasm Bank “Finca El Encín” (IMIDRA, Alcalá de Hen- relationship between morphological features of vines ares, Spain). Some clones of each variety were studied to and their susceptibility to the disease was also studied. determine the degree of susceptibility to powdery mildew, The infection was evaluated under natural conditions resulting in 473 samples from 159 cultivars (2-7 clones per on leaves and bunches. A total of 35 cultivars were very cultivar, 4 plants per clone; Table). All plants were grafted susceptible to the disease (very low to low resistance on onto 41B and were almost 30 years old. The plantation bunches), while another 83 showed low susceptibility compass was 2.5 m × 2.5 m. Repetitions of the cultivars (high to very high resistance on bunches). Results pro- were randomly arranged in the same plot. Therefore, all the vide useful information for grape growers and breeders cultivars were subjected to the same edaphoclimatic con- for the selection of varieties less susceptible to powdery ditions and traditional management practices. -
Carta De Vinos
Carta de Vinos Wine List — Weinkarte Vinos Blancos WHITE WINES — WEISSWEINE Mallorca Pere Seda Novell 13,45€ Prensal blanca, macabeo, chardonnay, parellada Mas de Canet Blanc 14,20€ Prensal blanc, chardonnay, savignon blanc, muscat José Luis Ferrer Blanc de Blancs 17,35€ Moll, chardonnay, moscatel, parellada, macabeo Mosaic 15,50€ Prensal, sauvignon blanc, muscat Son Puig Blanc Estiu 20,40€ Chardonnay, prensal blanc, sauvignon blanc Hereus de Ribas 22,05€ Prensal blanca, viogner Pedra Blanc Binissalem Ecológico 18,45€ Moll Butibalausi Ecológico 19,95€ Prensal, parellada, chardonnay Cataluña / Penedés René Barbier Kraliner Seco 13,35€ Xarel·lo, macabeo, parellada René Barbier Viña Augusta Medium 13,35€ Xarel·lo, macabeo, parellada, moscatel Viña Sol 15,50€ Parellada Ánima de Raimat 16,50€ Chardonnay, xarel·lo, albariño Atrium Chardonnay 21,30€ Chardonnay, parellada Blanc Pescador — Vino de aguja 15,75€ Macabeo, xarel·lo, parellada Vinos Blancos WHITE WINES — WEISSWEINE Rioja Rioja Añada 12,00€ Viura Barón de Ley Semi-Dulce 16,00€ Viura, sauvignon blanc Marqués de Cáceres 17,65€ Verdejo Hacienda Lopez de Haro F.B. 16,50€ Viura Diamante 14,60€ Viura Viña Pomal 16,25€ Viura, malvasía Rueda Etcétera 15,30€ Verdejo, viura Verdeo 13,95€ Verdejo Bicicletas y Peces 16,55€ Sauvignon blanc Legaris 15,75€ Verdejo Monólogo 15,75€ Verdejo, viura Aragón Nuviana 13,45€ Chardonnay Galicia Bouza do Rei 16,50€ Albariño Vinos Rosados ROSE WINES — ROSEWEINE Mallorca Pere Seda 13,45€ Callet, tempranillo, merlot Margalida Ecológico 16,05€ Cabernet sauvignon, -
Michigan Made $4
7788 E Horn Rd Lake Leelanau, MI • (231) 994-3188 auroracellars.com NOW SHIPPING TO 38 STATES Tastings – 5 for $7 \ 60z Sparkling Blanc de Noirs 2013 Leelanau Peninsula – Produced from 100% hand 36 2880 12 harvested whole cluster pressed Pinot Noir and aged in bottle for 18 months, this sparkling wine has lovely aromas of cherry and brioche. Food Pairing Plate $8 Specially selected menu items 80 Brut 2013 Leelanau Peninsula – This sparkling wine is crisp from beginning 36 28 12 to enhance your tasting experience. to end and has lovely aromatics of toasted brioche followed by roasted nuts. It is a wonderful wine to pair with fried chicken or truffle popcorn. Artisan Cheese Brut RosÉ 2017 Leelanau Peninsula – This sparkling Brut Rosé is full of 24 1920 9 Olives candied cherries on both the nose and palate. The finish is dry but filled with Dark Chocolate delicious fruit. We recommend serving this sparkling wine with salmon, Crackers* seared tuna, or pork tenderloin. *gluten-free option available Blanc de Blanc Produced from 100% Chardonnay in an extra-dry style. 24 1920 9 Serata Demi-Sec Produced from 100% Riesling in a slightly sweeter style. 24 1920 9 White Patio Service Pinot Grigio 2017 Leelanau Peninsula – Aurora’s Pinot Grigio is sur-lie 19 1520 8 aged in order to create a creamy texture on the palate. The fruit flavors are Please ask bright and the finish is smooth and elegant. We suggest pairing this wine your server for current offerings with light cuisine such as fish, chicken, and creamier based cheese. -
Pennsylvania Wine and Restaurants: Barriers and Opportunities James Michael Dombrosky Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2011 Pennsylvania wine and restaurants: Barriers and opportunities James Michael Dombrosky Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Fashion Business Commons, and the Hospitality Administration and Management Commons Recommended Citation Dombrosky, James Michael, "Pennsylvania wine and restaurants: Barriers and opportunities" (2011). Graduate Theses and Dissertations. 10468. https://lib.dr.iastate.edu/etd/10468 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Pennsylvania wine and restaurants: Barriers and opportunities by James M. Dombrosky A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Foodservice and Lodging Management Program of Study Committee: Catherine Strohbehn, Major Professor Robert Bosselman James Kliebenstein Mack Shelley Tianshu Zheng Iowa State University Ames, Iowa 2011 Copyright© James M. Dombrosky, 2011. All rights reserved. ii TABLE OF CONTENTS LIST OF TABLES................................................................................................................ -
Michigan Wine Country
W INE Wine country ... a bit closer to home Michigan's Leelanau and Old Mission peninsulas offer stunning natural beauty, charming hospitality and world-class wines een thinking of a wine country vaca- has a strong art community or Leelanau Cellars’ tasting tion in the rolling hills of Tuscany, galleries because it is a pictur- room sits on the shorefront beautiful Napa Valley, or perhaps a esque place. For persons inter- just north of charming Suttons B trip to Oregon or Washington State? ested in performing arts, we Bay. You can taste Michigan’s One of the drawbacks to such trips is not just have Interlochen, one of the cool climate wines and watch the distance from Madison County, but the cost greatest music centers in the the sailboats. once you get there. Those areas offer world-class world. For the culinary arts, we “We’ve made an intentional wines with dining and lodging options at world- have the Great Lakes Culinary effort to try to sell the region,” class prices. Luxury rooms can run well past $500 Institute, which gave us the Howard Hewitt said Tony Lentych, general a night in Napa’s premier lodges and inns. feeder into great restaurants. manager of Leelanau Cellars But there is a closer alternative, just over six For outdoor activities, we have and an Indiana native. “This is hours by car, that might be surprising. the golf courses and the beaches.” Michigan’s wine coast. There are so many people Fabulous accommodations, an emerging "food- And they have the beautiful Grand Traverse Bay in Chicago who drive up and stop in southwest ie" region, and world-class wines can be found in that dominates the landscape. -
Eighth International Symposium on Grapevine Physiology and Biotechnology
Eighth International Symposium on Grapevine Physiology and Biotechnology Philippa Pattison Australian Society of Viticulture and Oenology Project Number: TG08006 TG08006 This report is published by Horticulture Australia Ltd to pass on information concerning horticultural research and development undertaken for the table grape industry. The research contained in this report was funded by Horticulture Australia Ltd with the financial support of Australian Society of Viticulture and Oenology. All expressions of opinion are not to be regarded as expressing the opinion of Horticulture Australia Ltd or any authority of the Australian Government. The Company and the Australian Government accept no responsibility for any of the opinions or the accuracy of the information contained in this report and readers should rely upon their own enquiries in making decisions concerning their own interests. ISBN 0 7341 1965 8 Published and distributed by: Horticulture Australia Ltd Level 7 179 Elizabeth Street Sydney NSW 2000 Telephone: (02) 8295 2300 Fax: (02) 8295 2399 © Copyright 2009 TG08006 (28th February 2009) Eighth International Symposium on Grapevine Physiology and Biotechnology Debra Robinson et al. Australian Society of Viticulture and Oenology TG08006 Project Leader Key Personnel Debra Robinson Professor Steve Tyerman Dr Paul Petrie Executive Officer School of Agriculture,Food and National Viticulturist Australian Society of Wine Foster's Group Limited Viticulture and Oenology Adelaide University, 78 Penfold Road or PO Box GPO Box 582 WaiteCampus 96, ADELAIDE SA 5001 PMB #1, Glen Osmond MAGILL SA 5072 T: +61 8 8410 9855 SA 5064 P: (08) 8301 5520 F: +61 8 8410 9688 P: +618 8303 6663 M: 0400 950 125 M: 0488 488 416 F: +618 8313 0431 F: (08) 8301 5805 [email protected] [email protected] [email protected] This document reports on the achievements and outcomes of the 8th International Symposium on Grapevine Physiology and Biotechnology held 23-28 November in Adelaide. -
Carta Vinos Can Quet Interiores
canQUET RESTAURANT GRILL TERRAZA DEIA Make themomentunforgettable,yourlunchperfector your eveningmealextraspecialwithoneofthewines 2 017 from ourfinestselection veritas in vino S ELECTION wines of mallorca Protected Designation of Origin (D.O.P.) BINISSALEM Binissalem is located in the centre of the island of Majorca at the foot of the Serra de Tramuntana. This mountain range protects the zone from the cold northerly winds, creating its characteristic microclimate. The limestone soil yields grapes with perfect ripeness and wines that are full-bodied and suitable for barrel aging. The principal native varieties are Manto Negro and Premsal Blanc, also known as Moll. Other lesser used native varieties of red grape that are permitted are Gollassa and Callet, and of white grape, Giró Ros. Standards require that red wines should contain at least 30% of Manto Negro grapes, and white wines, at least 50% of Premsal Blanc or Muscat grapes. Protected Designation of Origin (D.O.P.) PLA i LLEVANT The vineyards are located practically at sea level with the entire growing cycle being greatly influenced by the sea breeze. At midday, the wind blows inland from the sea, refreshing the vines and also bringing moisture and sea salt, which is organoleptically present in the wines produced. The clay limestone soil is rich in minerals and is a reddy colour owing to its iron content, and is known in Majorca as “Call vermell”. It contributes to the optimum ripeness of the vines and high sugar levels, which consequently yield wines with a good alcohol content and which are suitable for aging. The native varieties of red grape are Callet, Fogoneu, Gorgollasa and Manto Negro, whilst the native varieties of white grape are Giró Ros and Premsal Blanc (or Moll). -
The National Wine Policy Bulletin
THE NATIONAL WINE POLICY BULLETIN OCTOBER 2013 In light of the federal government shutdown, WineAmerica will be releasing a special mid- month Federal Issues Policy Bulletin. This edition will address the status of taxes, the Farm Bill, appropriations, immigration reform, TTB funding, and food safety rulemaking. In the meantime, please review the limits of TTB operations during the shutdown, as well as our usual reports of issues from around the country. Please feel free to contact us with your questions and concerns. FEDERAL TTB: Alcohol and Tobacco Tax and Trade with label reviews for quite some time now, and Bureau (TTB) has suspended all regulatory any suspension or services will only exacerbate functions, non-criminal investigative activities this problem. Meanwhile, all tax remittances and audit functions. This means that all reviews will continue to be processed by the TTB as of alcohol beverage labels, formulas and these functions are deemed necessary for permits will be suspended until funding is safety and protection of property. reinstated. The TTB has been bogged down THE STATES NEW YORK and related processes for all manufacturers (New York Wine & Grape Foundation) (wine, beer, spirits, cider) on both farm and Marketing and Promotions: Governor Cuomo commercial levels. The bill will be introduced has created a major TV and print advertising after the legislature returns in January. campaign in support of the wine industry under NORTHEAST the State’s new “Taste NY” brand. The ads will Connecticut, Delaware, Maine, Maryland, Massachusetts, New be running from September through the end of Hampshire, New Jersey, Pennsylvania, Rhode Island, Vermont the year to coincide with the peak selling season, and will largely be confined to New York MASSACHUSETTS State (in terms of TV) given the preponderance Direct Shipping: Massachusetts legislators still of sales which occur right at home. -
Susana Sempre Maior Negre 10
Susana (sempre...) Maior Negre 2010 Red Wine Susana (sempre….) Premium Red 2010 was made from 66% Cabernet Sauvignon, 12% Merlot, 3% Callet and 2% Syrah. The 2010 Harvest Winter 2010 was cold and wet. Spring, however was dry and mild. Summer too was cool at the beginning. July was humid and hot, but August was rather cooler than normal. As a result the grapes ripened later than normal. It was a very healthy year for the grapes, and there were no reported vineyard diseases. Yields were higher than the previous year, and overall it was an excellent vintage. Harvesting and Winemaking The creation of Susana (sempre…) Premium Red began with hand harvesting the grapes in vineyards just a few metres away from the winery and getting them into the winery in the very early hours of the morning, to avoid the possibility of the slightest oxidation, which might lessen their aromatic potential. Cabernet Sauvignon was harvested on 8th. and 9th. September, Manto Negro began on 10th. September and Merlot was harvested on 24th. and 25th. September. All the grapes were destalked and transferred immediately to reception tanks. Once the tanks were full, the mash was chilled to the ideal temperature for fermentation of the individual varieties. Manto Negro was fermented at between 15 and 18ºC, to produce a particularly fruity wine. Cabernet Sauvignon and Merlot were fermented at between 25 and 28ºC. Fermentation and maceration lasted for around 20 days, after which time the young wine was racked from the solids which were subsequently sent for pressing; the press wine was kept separate and would play no further part in the making of this finished wine. -
A History of the French in London Liberty, Equality, Opportunity
A history of the French in London liberty, equality, opportunity Edited by Debra Kelly and Martyn Cornick A history of the French in London liberty, equality, opportunity A history of the French in London liberty, equality, opportunity Edited by Debra Kelly and Martyn Cornick LONDON INSTITUTE OF HISTORICAL RESEARCH Published by UNIVERSITY OF LONDON SCHOOL OF ADVANCED STUDY INSTITUTE OF HISTORICAL RESEARCH Senate House, Malet Street, London WC1E 7HU First published in print in 2013. This book is published under a Creative Commons Attribution- NonCommercial-NoDerivatives 4.0 International (CC BY- NCND 4.0) license. More information regarding CC licenses is available at https://creativecommons.org/licenses/ Available to download free at http://www.humanities-digital-library.org ISBN 978 1 909646 48 3 (PDF edition) ISBN 978 1 905165 86 5 (hardback edition) Contents List of contributors vii List of figures xv List of tables xxi List of maps xxiii Acknowledgements xxv Introduction The French in London: a study in time and space 1 Martyn Cornick 1. A special case? London’s French Protestants 13 Elizabeth Randall 2. Montagu House, Bloomsbury: a French household in London, 1673–1733 43 Paul Boucher and Tessa Murdoch 3. The novelty of the French émigrés in London in the 1790s 69 Kirsty Carpenter Note on French Catholics in London after 1789 91 4. Courts in exile: Bourbons, Bonapartes and Orléans in London, from George III to Edward VII 99 Philip Mansel 5. The French in London during the 1830s: multidimensional occupancy 129 Máire Cross 6. Introductory exposition: French republicans and communists in exile to 1848 155 Fabrice Bensimon 7. -
A Review on Stems Composition and Their Impact on Wine Quality
molecules Review A Review on Stems Composition and Their Impact on Wine Quality Marie Blackford 1,2,* , Montaine Comby 1,2, Liming Zeng 2, Ágnes Dienes-Nagy 1, Gilles Bourdin 1, Fabrice Lorenzini 1 and Benoit Bach 2 1 Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (M.C.); [email protected] (Á.D.-N.); [email protected] (G.B.); [email protected] (F.L.) 2 Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (L.Z.); [email protected] (B.B.) * Correspondence: [email protected] Abstract: Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, Citation: Blackford, M.; Comby, M.; when they are added, and contact duration. Other rarely considered factors may also have an impact, Zeng, L.; Dienes-Nagy, Á.; Bourdin, G.; Lorenzini, F.; Bach, B.