Wine country tours

Grape - varieties and wines

2009-11-30T03:41:00.000-08:00

Under Argentine wine laws, if a grape name appears on the wine label, at least 80% of the wine must be collected that grape variety. The backbone of the early Argentine wine industry was the high yielding, pink skin grapes Cereza, Criolla Chica and Criolla Grande which still report for nearly 30% of all vines planted in Argentina today. Very energetic vines, these varieties are able to create many clusters weighing as much as 9 pounds (4 kg) and tend to produce pink or deeply colored white wines that rust easily and often have noticeable sweetness. These varieties are often used today for bulk jug wine sold in 1 liter cardboard cartons or as grape think which is exported worldwide with Japan being a considerably large market. In the late 20th century, as the Argentine wine industry shifted it focus on premium wine production capable for export, Malbec arose to greater fame and is today the most widely planted red grape variety followed by Bonarda, Cabernet Sauvignon, Syrah and Tempranillo. The influence of Italian immigrants has brought a multiplicity of Italian varietals with sizable plantings throughout Argentina-including Barbera, Dolcetto, Freisa, Lambrusco, Nebbiolo, Raboso and Sangiovese.

While the historic origin of Malbec is Southwest France where is still broadly in Cahors and has some presence in Bordeaux, it is in Argentina where the grape receives most of it notoriety. The grape clusters of Argentine Malbec are different from its French relatives have smaller berries in tighter, smaller clusters. Malbec wine is characterized by deep color and strong fruity flavors with a velvety texture. As of 2003 there were over 50,000 acres (20,000 hectares) of Malbec. The international variety of Cabernet Sauvignon is gaining in popularity and beside being made as a varietal, it used as a combination partner with Malbec, Merlot, Syrah and Pinot noir. Syrah has been steadily rising in planting going from 1,730 acres (700 hectares) in 1990 to more than 24,710 acres (10,000 hectares) in 2003 with the San Juan region earning particular recognition for the grape. Tempranillo (known locally as Tempranilla) is often made by carbonic maceration those some premium, old vine examples are made in the Uco Valley. Red wine production accounts for nearly 60% of all Argentine wine. The high temperatures of most regions contribute to soft, grown tannins and high alcohol levels.

Wine tourism

2009-11-16T03:10:00.000-08:00

Firstly, let's keep it simple. If tourism is simply the provision of goods and services that attract tourists, then 'wine tourism' is the same but has the added influence of wine. Wine tourism is not only associated with cellar door wineries, rather all business that are involved in the wine, tourism and associated industries with the wine region. This includes accommodation houses, tour operators, gift shops, national parks etc.

If the desired outcome of 'wine tourism' is attracting more tourists then the real secret to success is having a clear understanding of the needs of your potential customers. Once this is clear you can focus on attracting tourists to our wine regions, improve business and target specific customers to your region.

Queensland has the advantage of already having an established tourism industry. Many wineries don't appreciate how involved they are in the tourism industry. An area that most regions have identified as important to meeting customer expectations is the need to integrate wine with quality food. There is no question that food plays an important part in adding to a region's ambience and unique character.

To obtain long-term success, each region needs to focus on really defining their point of differences, rather than trying to out perform another region. Identifying and consistently delivering a unique wine experience is what each region must strive to achieve. This fits well into both Tourism Queensland's and the Department's strategy to promote regional tourism. Global trends indicate that tourism is one of the most dynamic growth sectors and the demand for a quality experience is rising rapidly.

Irrespective of the way tourism is formally defined, it is first and foremost a 'people industry' involving the development and supply of a range of facilities, services and experiences to meet the needs, aspirations and expectations of visitors. Tourism is complex and diverse, involving many different forms of commerce. Most tourism businesses are part of the much larger services industry. At the local and regional level, the industry comprises tourism operators, businesses not directly involved in tourism, local and regional tourism organisations, community groups, residents and local government. By working together destinations have the capacity to attract visitors, satisfy their leisure needs and expectations, and generate economic and other benefits for the whole community.

Competition is fierce, especially from overseas destinations, for domestic and international travellers. Throughout Australia, many innovative products and experiences are being aggressively and professionally promoted offering tourists an ever-increasing range of options. In the highly competitive industry of today there is no room for a poorly planned or half-hearted approach.
Planning is essential for any community or region to develop a sustainable tourism industry and gain maximum return on assets and investment. The first step is the development of a comprehensive regional tourism development plan. It should take into account the product, resources and potential markets, as well as the needs and aspirations of stakeholders including local communities. The plan establishes a vision and strategy for long-term, sustainable tourism growth.

So why develop tourism?

The tourism industry is one of the fastest growing sectors in the Australian economy. Tourism provides communities with an opportunity to display their region's distinct and unique cultural and natural assets while creating employment and diversifying the regional economy. A diverse economy is one that can cope with the changes experienced in our current environment.

Tourism is an industry like any other and requires sound planning and a firm commitment from the community to make it work. Like all economic activities the benefits of tourism may create social and environmental impacts which need to be managed through a partnership approach and appropriate planning at a local level.

Grape Growing in Manitoba and on the Prairies

2009-11-10T02:28:00.000-08:00

It is possible to grow grapes in Manitoba and on the prairies using varieties breed for Northern climates. Many of the newer hardy varieties have a number of good characteristics for fresh eating and wine making. Many of the hardy varieties were developed at the University of Minnesota wine grape research program. Their winemaker researchers evaluate hundreds of wines produced from experimental grape varieties each year in order to identify hybrids with superior wine quality potential and to develop styles of wine unique to Minnesota. The program also supports the rapidly expanding grape and wine industry in Minnesota through teaching and extension activities.

There are many considerations when growing grapes:

Intended use (table, juice, wine, ornamental)

Ripening season length in your region

Variety Selection (disease resistance, product desired, climate)

Winter Protection (system used)

Lakeridge Winery and Vineyards

2009-11-04T02:47:00.000-08:00

Come each April, the buds on the vine begin to break. Before long, the glistening grapes peek their way through the foliage and dot the hilly landscape.

Welcome to the Lakeridge Winery & Vineyards located in Clermont, Fla. If you are surprised, don’t worry most people are when hearing about this award-winning Central Florida winery.

When talking about winemaking in the United States, California tends to be the first state to come to mind. However, winemaking started in Florida in the 1560s, almost 200 years before California.

“We’re producing high quality wines from a Florida product,” boasts Kyle Johnson from Lakeridge Winery & Vineyards. “A lot of people are still shocked to see that you can make a quality wine in Florida.”

Along with producing nearly 200,000 gallons of delicate wines and sparkling champagne each year, the Lakeridge Winery is a Lake County attraction all to itself. Besides offering complimentary wine tastings and tours seven days a week, the winery is routinely transformed into a happening entertainment spot for its many festivals.

Like so many other wineries, the summer is a busy time of year as the harvest matures. The winery celebrates its fruitful season with the 14th Annual Harvest Festival from June 17-19. The event features arts and crafts, live music and grape stomping.

Traditions at the festival include donating the $2 admission to a worthy cause — this year’s beneficiary is the Hospice Foundation. During each day of the festival at 1:30 p.m., the grape harvest is blessed.

Another annual event on the horizon for the winery is its jazz festival dedicated to mothers. On May 7 and 8, the winery hosts four different jazz musicians for a special Mother’s Day treat. Admission to “Jazz on the Vineyard Green” is $2, but free for all mothers and children under 12.

While the festivals make for extra special trips to the winery, the scenery surrounding Lakeridge Winery & Vineyards is all the incentive visitors need to make the trip worthwhile.

Perched atop one of Clermont’s infamous hills, the winery overlooks 127 acres of working vineyards. From the balcony of the majestic, Spanish-style building of the winery, tour groups soak in the Florida sun and views of a valley of vineyards along with a small lake. The setting is also the breath-taking backdrop for Lakeridge’s massive outdoor stage.

Amidst the surreal scenery and fun festivals, Lakeridge produces some outstanding wines, which have garnered more than 200 awards and honors worldwide. The Southern Red, a semi-sweet red table wine made from the Noble variety of Muscadine grape, is a longtime best seller for the winery.

The Lakeridge Winery & Vineyards gift shop offers the Southern Red and about 10 other varieties. Various wine paraphernalia and gourmet foods are also available at the gift shop.

As Lakeridge continues to produce the best wine in Florida, the market for its products increases exponentially. The winery has recently expanded its services to include wholesaling to local stores, which was influenced by customer demand.

Health Secrets of Red Wine Uncovered

2009-10-26T22:13:00.000-07:00

Scientists already knew that drinking red wine in moderation is good for your health; now they are figuring out why.

New research is uncovering the disease-prevention secrets of a polyphenol called resveratrol, one of compounds in red wine that seems to improve health. Although the benefits have been touted for years, researchers weren't sure how polyphenols, and resveratrol in particular, worked in the body.

"The breadth of benefits is remarkable -- cancer prevention, protection of the heart and brain from damage, reducing age-related diseases, such as inflammation, reversing diabetes and obesity, and many more," said Lindsay Brown, an associate professor of the School of Biomedical Sciences at the University of Queensland in Australia and co-author of a study that will appear in the September issue of Alcoholism: Clinical & Experimental Research.

Brown said scientists are beginning to understand how resveratrol does its work. Possible mechanisms include:

High doses of the compound may prevent cancer by increasing the process of apoptosis (programmed cell death).

Low doses improve cardiac health by increasing cellular protection and reducing damage.

Resveratrol may help remove very reactive oxidants in the body and improve blood supply to cells.

Scientists are also studying how the body absorbs resveratrol into the blood stream, since the compound is largely inactivated in the gut and liver.

"Most of the resveratrol in imbibed red wine does not reach the circulation," Stephen Taylor, a professor of pharmacology at the University of Queensland, said in a journal news release. "Interestingly, absorption via the mucous membranes in the mouth can result in up to around 100 times the blood levels, if done slowly rather than simply gulping it down."

Georgian drinking glasses

2009-10-20T01:40:00.000-07:00

Drinking Glasses, 1750 – 1800

These beautiful drinking glasses served wine. The bowls are much smaller than those served in bars and pubs today because wine was stronger than it is now.

It the 1600s most delicate drinking glasses were imported from Europe, especially Venice. Britain’s decorative glass industry took off from the early 1700s.

The incredible pattern in the stem is called an opaque or cotton twist. Pressing white enamel rods into molten glass and then twisting them inside a mould make these amazing patterns. Skilled glass blowers made lots of stems from one long length. The bowl, the stem and the foot of the glass were blown separately, and then stuck together.

Heavy Metals Can Taint Wine

2009-10-14T06:27:00.000-07:00

The cardiac benefits of wine have been touted for years, but heavy metal contamination found in some European red and white wines could turn a health benefit into a hazard, British researchers report.

Heavy metals have been linked to neurological problems such as Parkinson's disease and may also increase oxidative stress, which can lead to chronic inflammatory disease and cancer, the researchers noted.

"We used literature reports of concentrations of metals in wines originating from 16 countries to determine the Target Hazard Quotients (THQ) for these wines," said lead researcher Declan Naughton, a professor of biomolecular sciences at Kingston University in South West London. "Many of the wines gave very high THQ values, which is concerning."

Among wines from Portugal, Austria, France, Spain, Czech Republic, Hungary, Germany, Serbia, Argentina, Brazil, Italy, Jordan, Macedonia, Slovakia and Greece, only three countries had wines that posed no hazard from heavy metals.

Based on the wines analyzed, only those from Argentina, Brazil and Italy had THQ values that were below 1.0.

The report was published in the Oct. 30 online edition of Chemistry Central Journal.

For the study, Naughton and his colleague Andrea Petroczi used the THQ, a formula developed by the U.S. Environmental Protection Agency to look for seven heavy metals in wines. These included vanadium, copper, manganese, nickel, zinc, chromium and lead.

Naughton and Petroczi found that most wines had THQ values much higher than 1.0. In fact, THQ values typically ranged from 50 to 200. Red and white wines from Hungary and Slovakia reached THQ levels of 300.

"For consumption of 250 mL (8.5 oz.) daily, these wines give very high THQ values and may present detrimental health concerns through a lifetime," Naughton said.

Because heavy metals can pose a health threat, Naughton and Petroczi recommend that levels of metal ions should appear on wine labels. "This would help inform customer choice," Naughton said. "In addition, where necessary, further steps should be introduced to remove key hazardous metal ions during wine production."

No wines from the United States were included in the study, so it is not possible to tell the heavy metal content of wines produced in this country. One critic of the study does not think U.S. wines contain dangerous levels of heavy metals.

"The U.S. [Alcohol and Tobacco] Tax and Trade Bureau routinely performs market basket surveys in the U.S. to test wine and alcohol for a number of components, including heavy metals," explained Gladys Horiuchi, communications manager at the Wine Institute of California.

Joan R. Davenport, a professor of soil science in the Department of Crop and Soil Sciences at Washington State University, thinks a lot more study needs to be done to figure out how these heavy metals are ending up in wine.

"Knowing what I know about not only growing wine grapes but the whole process of turning them into wine and looking at some of the countries where these wines came from, it makes me wonder what may happen in the processing," Davenport said.

A lot of the heavy metals found in the wines in the study, exist in only very small quantities in soil, Davenport said. "The likelihood of that being in the grapes isn't very likely," she said. The contamination could be coming from the metal barrels used in processing the wine, she added.

Davenport isn't worried that these metals are a health problem. "I'm not going to drink any less wine," she said. "Enjoy what you enjoy in moderation. But if you like only Hungarian wine, you might be in more trouble than if you like Argentinean wine."

Making Wine and Micro Brewing

2009-10-05T23:16:00.000-07:00

The demand for specialty alcoholic beverages is growing as changing consumer tastes, among baby boomers in particular, are influencing industry trends. This population group tends to be more health conscious and enjoys specialty products designed for consumption with meals. As tourists, this group, seeks regionally unique and cultured products such as wines made from locally grown and native berries. Specialty wine and beer producers in the Province have identified and are taking advantage of opportunities in the wine-making and micro-brewing industry. They are focusing their efforts, for the most part, on niche markets in the tourism sector, and in the local market’s desire for pure and preservative-free products.

Wineries
Three companies currently produce and sell specialty small fruit and rhubarb wines in the Province. Last year, combined production was estimated at 330,000 bottles. The outlook appears to be bright for the industry with expanding product lines and all producers expecting increased production for 2000.

Markland Cottage Winery was the forerunner in this industry in the Province––it began making blueberry wine in 1993 at Whitbourne. The Company has since expanded its product line to include a dry blueberry wine as well as partridgeberry, barrens blend (a partridgeberry and blueberry combination), bakeapple, plum, strawberry, and pear wines. The Company sells its products nationally and internationally under the trade name Rodrigues. All Rodrigues wines are Kosher/Pareve certified which enables the Company to target Jewish communities in Toronto and New York. There are only two other wineries in North America that have this certification.

Weil Winery Limited, in Twillingate, began operations in 1998. Its first vintage, strawberry wine, was produced from locally farmed berries. The Company has since expanded and now produces 10 different wines including: cherry, blueberry, damson, dogberry, partridgeberry and rhubarb. The product sells under the trade name Notre Dame Wines and is marketed locally and in Ontario. The Company plans to expand its market within Canada and internationally.

Flynn’s Winery of Shoal Harbour, which opened in 1997, produces blueberry and rhubarb wine. The product, which sells under the trade name Flynn Winery, is sold in local markets. This year the Company plans to expand into the Maritimes.

Micro-Breweries
Six companies produce and sell beer in the Province. While Molson Breweries and Labatt Breweries are the largest producers, four micro-breweries have started production in recent years. Last year, micro-breweries produced the equivalent of 1.3 million bottles in Newfoundland. Production is expected to increase in 2000. Micro-brewing is becoming increasingly popular across the country. In 1998, there were 54 micro-breweries in Canada, more than double the number a decade earlier. Some produce and sell through retail outlets while others brew products for sale through their pubs and restaurants.

Canton to become a wine lover's target

2009-09-29T23:52:00.000-07:00

Canton will soon be home to a brand new weekend destination for area wine lovers! Gervasi Winery, a 55-acre site currently under construction, will feature a wide variety of wines made from on-site vineyards set amid beautiful surroundings on the city’s northeast end.

The vision of successful businessman and now-agricultural entrepreneur Ted Swaldo, Gervasi Winery is named after Swaldo’s mother. This exciting new project became a reality in December 2008, when Swaldo purchased the property on the site of the former Jabberwalky Tree Farm and began construction. Work to install infrastructure support, relocate trees, and renovate buildings is well underway.

The site’s historic buildings, lush greenery, fertile fields, and five-acre lake offer an ideal location for a winery and vineyard. The complex features a farmhouse built in 1833, a rustic barn, and several other minor structures that will be used in the wine manufacturing process.

The site plan also includes the construction of an stone gate entry, a walking trail on the grounds and other related recreational features. The winery, slated to open in February 2010, is estimated to cost between $2.5 million to $3 million to build – the majority of which is privately funded.

The City of Canton is proud to have provided funding assistance for infrastructure improvements on the site that allowed the project to continue. An estimated 15 to 20 full-time jobs will be created by this new business, with approximately 35 additional employees being hired during the busier summer season.

Wine-Tasting Holidays with UK’s Only Vineyard Tour Operator

2009-09-22T23:17:00.000-07:00

Visit Eastbourne.com has teamed up with the UK’s only vineyard tour operator, English Vine Tours to offer visitors to the resort the chance to enjoy a wine-tasting holiday in and around Sussex.

From full day tours taking in some of the region’s most famous vineyards including Carr Taylor, Plumpton College, Seddlescombe Village and Bookers, to half day tours incorporating a morning’s wine-tasting followed by a tutorial with a professional artist or an afternoon at the races, visitors can choose from a range of excursions to boost their break in Eastbourne.

Eastbourne Borough Council Cabinet Member for Tourism, Cllr Susan Morris said “The vineyard tours are fantastic and really offer visitors the chance to do something a little different while on a day out or holiday in Eastbourne. We are very pleased to be working with English Vine Tours to extend an already endless list of ideas for things to do in the town, and with several bookings coming in already, I think the vineyard tours will prove very popular all year round.”

English Vine Tours are working with VisitEastbourne.com to offer two dates a month for vineyard tours and experiences, kicking off mid September with a Wine and Horse Racing Experience.

Visitors can book now for a Red Hot Poker Day, combining a vineyard tour and tasting with a trip to the races. Visitors can enjoy an afternoon flutter with a unique racing experience.

Visitors booking the tour will be treated to an exclusive afternoon at the races, with a turf tour, chance to view the paddock rooms, free drink, afternoon tea and gallery viewing.

The only company in the UK to offer escorted vineyard tours, visitors travelling to Eastbourne can book now to enjoy a unique experience and explore the region’s beautiful vineyards and taste some of the south east’s top award-winning vines.

Special about Australia's wine industry

2009-09-21T05:38:00.000-07:00

Australia is such a large country that almost every climate and soil type can be found. This means that we are able to produce all of the major wine types, from red wines to white wines, fortified wines (such as port), and sweet wines to sparkling wines.

It is not just the climate and variety that makes our wine special. Places such as the National Wine Centre in Adelaide and the National Wine and Grape Centre are leading the world in research and education. Students can study viticulture (grape growing) and wine making at university and, once they have graduated, are in high demand throughout the world.

Australia also has some of the oldest grape vines in the world. Many of Europe's established vineyards were destroyed by disease in the 1800s with the only survivors being the vines brought to Australia. In order to preserve these, our viticulturalists have developed some of the vine management techniques now used throughout the world. We have also invented ways to produce wines with fewer chemicals and, of course, Australia is the home of the wine cask.

Australian wines can now be found for sale in over 100 countries. In fact, we are one of the main exporters of wine in the world and the United Kingdom now imports more wine from Australia than it does from France. Australian wines have won medals at almost every major international wine competition and set records for the price of a single bottle. And just think, all this since that first bunch of grapes was harvested just over 200 years ago.

Taste Your Way Through Michigan's Scenic Wine Country

2009-09-18T02:51:00.000-07:00

Start planning your Michigan wine-tasting tour today with the newly released Michigan Wine Country magazine!

This complimentary magazine is published annually by the Michigan Grape and Wine Industry Council and features tour maps and information about Michigan’s 40 wineries.

Learn about the delicious fruit wines and spirits made in Michigan; check out the extensive calendar of events to plan your fun for the whole summer; and discover Vintage Michigan–a club designed for Michigan wine enthusiasts that offers discounts at wineries, restaurants and retailers throughout the state.

April is Michigan Wine Month

2009-09-15T03:14:00.000-07:00

To celebrate and recognize the significant role Michigan’s wine industry plays in supporting the state’s economy, Governor Jennifer M. Granholm has proclaimed April as “Michigan Wine Month.” April is the perfect time to visit vineyards and experience Michigan’s impressive selection of wines. From wine tasting classes, to complete winery tours, the wine industry offers many events for enjoying and learning about Michigan’s award-winning wines.

Michigan’s grape and wine industries contribute nearly $800 million dollars annually to our local economy and provide more than 5,000 jobs across the state. With 14,600 acres of vineyards and 2,000 acres devoted to wine grapes, Michiganis ranked as the fourth largest grape growing state, and eighth in wine grape growing production. Because wine and grape production is a long-term process, an investment in a Michiganvineyard is also a lasting commitment to Michigan’s economy and workforce.

Attracting more than 800,000 visitors annually, the state’s vineyards and wineries offer many options for local tourism. With warmer weather approaching, April offers you a great opportunity to enjoy high quality wines alongside Michigan’s blossoming springtime scenery. Whether you are planning a weekend or simply a day trip, wine tours and tastings deliver an exceptional experience and a chance to discover the rich history of winemaking in Michigan.

Excitement and interest in Michiganwines continues to grow with dramatic increases in sales over the last 10 years. The excellent quality of these local wines has been recognized with more than 800 medals awarded to Michiganwines in various regional and international competitions throughout 2008. Many of these winners received gold medal honors, including wines from Chateau Fontaine, St. Julian, Lemon Creek Winery, and many more. As a matter of fact, Michiganwines have become so popular and nationally recognized that the 2007 A Capella Riesling White Ice Wine from Black Star Farms was served this year at the White House during a Governors dinner.

With increasing interest and a growing acreage of local vineyards, Michiganwines continue to play an integral role in strengthening our state’s economy. So, this month, sample a taste of Michigan and support your local vineyard or winery with a tour or tasting of our state’s finest wines

Hong Kong International Wine and Spirits Fair (HKIWSF)

2009-09-07T23:50:00.000-07:00

The Hong Kong International Wine and Spirits Fair (HKIWSF) will be held from November 4th- 6th, 2009. The wine market in Asia is growing with increasing affluence. It is estimated that the wine consumption in Asia will be doubled and increase to US$27 billion by 2017. The Chinese mainland and HK, currently constituting 60% of Asia’s wine consumption, will become the world’s eighth largest market.

Hong Kong is set to become a wine trading and distribution centre of Asia. The wine market in Hong Kong is growing rapidly. On February 27, 2008, the Hong Kong Government (HKG) abolished its 40% excise duty on wine. The market has responded favorably to the wine duty exemption. From March to December 2008, the total value of imported wine reached US$335 million, representing an increase of 82% over the same period in 2007.

The Hong Kong Government is committed to developing Hong Kong as a regional hub for wine distribution and trading. Opportunities for U.S. companies include:

Wine trading

Wine related tourism

Training and education on wine appreciation and culture

Technology and services related to transportation, storage and display of wine

World Wine Literature

2009-08-31T04:58:00.000-07:00

According to Persian mythology, wine was discovered by a woman. She drank the fermented juice from grapes stored in a jar, went to sleep, and surprisingly woke up cured of a headache, instead of suffering from the world's first hangover as one might have expected.

Wine became the drink of the gods, whether they were Egyptian, Sumerian, or Greek, and the early deities of wine were often women, since they were also associated with fertility. The symbolism of wine, as well as its effect, became potent as it was adopted into religious ritual.

Another source of potent images, the sea, which was crucial to early transport and communication, was given the feminine gender by the Greeks. When the ancient Greek poet Homer sang of "the wine-dark sea" he was linking two forces central in Mediterranean life to create an image which continues to have great emotive power.

In the musical comedy Roman Scandals, produced in 1933, Eddie Cantor finds himself in Imperial Rome where he is employed as the food taster for the evil emperor Valerius (Edward Arnold). Could the last glass of the emperor's favourite wine have been poisoned by his wife Agrippa? Eddie is just about to find out!

The Bible

The Bible has many references to the vine and wine. The first recorded mention is in Genesis, in the ninth chapter, where we learn that Noah planted a vineyard, and that "he drank of the wine and was drunken". This incident was sometimes featured in illustrated versions of the Bible, including an English manuscript of around 1320 known as the Holkham Bible. The State Library's facsimile edition of this manuscript, published in 1954, shows Noah and his sons harvesting grapes, followed by a vivid portrayal of the first recorded drunkard.

Canton to turn out to be a wine lover's destination

2009-08-24T03:22:00.000-07:00

Oliver Winery, Indiana’s Oldest & Largest Winery

2009-08-17T05:07:00.000-07:00

Oliver Winery, located just a few miles north of Bloomington on SR 37, is Indiana’s biggest and oldest. Founded in 1972 by IU professor William Oliver, Oliver Winery has grown into a Hoosier powerhouse, producing 700,000 bottles in 2008.

The winery has a timber-framed tasting room, which sits on 15 professionally landscaped acres (yeah, these guys have a full-time landscaper). They offer complimentary daily tasting of their 18 different varieties, from Cabernet Sauvignon to Pinot Grigio to my own favorite, the Merlot. (My in-laws like their fruit wines, like the Blackberry.)

Manager Bill Oliver, William’s son, works closely with vineyards in Oregon, California, Washington, and Michigan to get the high-quality grapes used to create their wine.

Indiana wine history: It was William Oliver who wrote Indiana’s Small Winery Act that allowed small state wineries to produce up to 100,000 gallons per year, set up tasting rooms, and sell wine on a retail and wholesale basis.

Wine grape production hit by drought and heat

2009-08-12T23:10:00.000-07:00

Total Australian wine grape production is forecast to fall by 13 per cent to 1.6 million tonnes in 2008-09, as a result of ongoing shortages of water for irrigation and high temperatures in early 2009, according to a new ABARE report Australian wine grape production projections to 2010-11, released

ABARE’s acting Executive Director, Dr Terry Sheales, said that production was forecast to fall in 2008-09 because of difficult growing conditions in many regions.

“Wine grape growers, particularly in south-eastern Australia, faced shortages of water for irrigation throughout the growing season, and were also hit by a heatwave in late January and early February 2009 which further reduced yields,” Dr Sheales said.

“Yields in many regions of Victoria were also reduced by the bushfires in that state, as smoke taint damaged grapes and some vineyards were destroyed.”

Shiraz is expected to remain the highest-volume wine grape variety produced in Australia in the coming years. Chardonnay is expected to be the next highest volume variety, followed by cabernet sauvignon. Collectively, these three varieties are forecast to account for around 60 per cent of total Australian wine grape production in 2008-09.

In 2009-10, assuming water availability for irrigation improves and there are no extreme weather events, production is projected to increase to 1.8 million tonnes as yields are assumed to return to historical averages. This trend is projected to continue in 2010-11.

Wine stocks to sales ratios are expected to increase in the next few years as production growth is expected to outstrip sales growth. Deteriorating economic conditions and strong competition in key export markets are the main factors behind the expected slowdown in wine sales in the coming years.

“As a result, the increasing stocks to sales ratio is expected to maintain downward pressure on wine grape prices in the next few years,” Dr Sheales said.

This research was undertaken by ABARE and commissioned by the Grape and Wine Research and Development Corporation.

Wineries

2009-08-04T23:39:00.000-07:00

Massachusetts is one of the rising stars in the world of wine. Twenty-four exciting wineries and numerous vineyards are catching the attention of wine lovers everywhere. Gathering from the diversity and steeped in the best of New England traditions, wines are hand crafted with loving care from grapes, fruit, berries, honey and flowers.

The most common grape wine varieties grown in Massachusetts are the vinifera varieties Chardonnay, Pinot Noir, Riesling, Gewurztraminer, Pinot Blanc and Pinot Gris followed by the American Hybrids Vidal Blanc and Cayuga. Massachusetts' wineries present you with a wide variety of wines to complement a delicious spectrum of native foods.

Napa Valley Wine Tours

2009-07-28T03:50:00.000-07:00

Napa Valley is the American resources of food and wine. Expose the wealthy tradition and the specialties of family-owned and universe-renowned wine peoples. The World famed Napa Valley is home to over 250 wineries, and each has its personal sole taste and attraction. Spend all day inspecting some of the past riches they are as the Christian Brothers Estate that is at present home to the Culinary Institute of America, Beringer Vineyards, the oldest endlessly in use vineyard in Napa Valley, the significant fireside winery that is currently home to the Niebaum-Coppola Estate or the Robert Mondavi vineyard, certainly a basis in American winemaking.

Winery employees in the Carneros area can help out you to grip how a wine's color, feel, flavor and smell are demonstrated in the teeth etching sharpness of a steel fermented chardonnay or the soft flexibility of a typical pinot noir. Immerse yourself in the world-class wines, fine dining, abundant cultural venue and enamoring beauty that define the area and add to the Napa Valley being the same with heaven on ground.

You may find a more friendly wine practice by visiting the little and additional personal wineries where the opening may present itself to converse with the wine maker or owner. The town of Calistoga with its medical waters is the home of frequent rejuvenating spas with all your much loved treatments. Call the old-fashioned towns of Oakville, Yountville and Rutherford that are packed with galleries wherever the arts disclose the words of limited artists and restaurants where you can practice cooking as only the nation's most famous chefs can prepare.

Grgich Hills - Vineyard Tour

2009-07-21T04:29:00.000-07:00

The Wine Train get there at Grgich Hills
Enjoy a foodie with three course lunch in an stylish dining car as you trip northbound during the Napa Valley. Land at Grgich Hills Winery for a one hour personal tour and tasting controlled by a associate of the Grgich Hills organization. Re-board the train for the dessert course in our plentifully restored 1915 Pullman Lounge Car as you start back to Napa Station. From Sunday to Friday Lunch Trains only. Every one of our vineyard tours want reasonable stair climbing and standing for complete periods. They support guests who may have trouble performing these two activities to believe the usual Lunch Packages.

Napa Valley Wine Tasting

2009-07-16T03:28:00.000-07:00

The beautiful Napa Valley, which lies to the north of San Francisco Bay, produces some of California’s greatest Cabernet Sauvignon and Cabernet Sauvignon-Merlot-Cabernet Franc blends - powerful, full-bodied wines with the potential to age 10 years, but with suppleness and fruitiness too. The region has also produced some impressively crisp, elegant, yet richly buttery and complex Chardonnays.

Hestan Winery, the rising star of Napa Valley, produced its first vintage in 2002 and was named by Wine Spectator as Napa’s Impressive Newcomers, listed among the 10 names "you should know and search out in your quest for the best".

South African Wine Company Goes Global with U.S. Help

2009-07-09T04:01:00.000-07:00

Cape Town, South Africa — Loukie Vlok, the winemaker of South Africa’s Koopmanskloof Vineyards, points to six bottles on a table — three reds, two whites, and one rosé. “These wines are going to be known around the world and make us rich,” he says.

By “us,” Vlok means primarily the 86 black farmworkers who collectively own one of the six Koopmanskloof farms and 26 percent of Koopmanskloof Vineyards, the winemaking and retailing firm. He also refers to the mostly black businessmen who have a controlling interest in the vineyards and to Steve Smit, the aging owner of the five other Koopmanskloof farms.

The Koopmanskloof lands and winery, located in the lush Stellenbosch region north of Cape Town, have produced wines for more than 100 years, but the people who used to drink them knew them by other names. The wine was sold in bulk; buyers bottled it and put their own labels on the bottles.

“Mr. Smit was not interested in marketing. He was only interested in the quality of the production. I told Mr. Smit that other people put their names on our wines and make extra money from that. I told him that we could do that too,” Vlok said.

The launch of Koopmanskloof wines under its own labels came in 2005. That event was the outcome of a convergence of factors, the prime one being the South African government’s drive to place 30 percent of the country’s farms under black ownership by 2014. The government is steering clear of the forceful land-seizure policy taken by Zimbabwe, a policy blamed for devastating agriculture and causing famine in Zimbabwe.

White wines and Its varities

2009-06-29T03:58:00.000-07:00

White wines are mostly covered with varities of tastes and colors. Wines of light color from white to golden yellow colours, they are sweet, semi-sweet or dry in different taste. White wines are most famous in France which are made from the Chardonnay grape. The other white grapes found in france which are source around the world, they are Sauvignon, Voignier, Sémillon and Blanc.

The Rieslings wines are produced in Germany. Rieslings are spectacular wines, which are gradually recapture recapture their correct place at the world tables. The reputation of poorer quality, sweet wines temporary as rieslings have given these wines a standing that they don't justify. A superior Mosel, Rhine or Saar wine produced from the Riesling will remove any hesitation on the worth of these white wines. American and Australian white wines prepared from Rieslings are also serving to replace the standing of the grapes.

Major Types of White Wine

Albarino

Chardonnay

Chenin Blanc

Gewurztraminer

Gruner Veltliner

Kerner

An Afternoon in the Wine Country

2009-06-22T01:56:00.000-07:00

Come along on this fascinating tour of the golden hills of Napa and Sonoma. Starting in Napa, we'll view the modern wineries. Growing here are the varietal grapes that produce the fine wines for which the region is famous - Chardonnay, Merlot and Cabernet Sauvignon. You will learn details of winemaking process followed by tasting of the wines. In Sonoma, an enormous shaded Plaza is rimmed with old adobe buildings and carefully preserved historic structures. After your second tour and tasting at a well-known Sonoma winery, we will enjoy a no-host dinner at the Plaza.

O'Reilly's Canungra Valley Vineyards

2009-06-18T00:32:00.000-07:00

O'Reilly's Canungra Valley Vineyards is a boutique vineyards located on the banks of the Canungra Creek amidst 4000 vines, and is proudly owned and operated by the O'Reilly family, legendary in hospitality for over 90 years.

Enjoy the gracious ambience of the historic Queenslander homestead with its high ceiling ballroom and wide relaxing verandahs; indulge in gourmet picnic baskets on the sweeping lawns by the picturesque creek; or sample award-winning wines at the Cellar Door. Celebrate the simple pleasures of life at O'Reilly's Canungra valley Vineyards.

O'Reilly's Canungra Valley Vineyards is nestled in the peaceful Canungra Valley in the Beaudesert Shire a scenic 90 minute drive south of Brisbane and 45 minutes drive west of the Gold Coast. This area is one of Australia s newly emerging wine growing regions.

O'Reilly's Canungra Valley Vineyards stock three wine ranges: Picnic, Platypus Play and O’Reilly’s Generations Reserve Series.

Unlike many vineyards and wineries, our cellar door tastings showcase all of our wines including the premium range. Our 'Vintage' Verandah Restaurant overlooks the vines and valley, and is open for lunch daily.

FengYang YuYue Wine

2009-06-10T23:57:00.000-07:00

FengYang YuYue Wine is a wine for Emperor in Ming Dynasty. As loved by Emperor Zhu YuangZhang, it got the name FengYang YuYue Wine consists for three series, such as Great Ming Emperor Wine, Ming Emperor TaiZu, LongXing YuYue Wine, and more than 30 assortments The feature is the taste of soft and refreshing, dense and special. After drinking, the taste lingers in your mouth. The export quality of LongXing YuYue Wine is the first one of the first one of AnHui Province.

Winter food and wine events increase in Victorias regions

2009-05-28T04:44:00.001-07:00

The outstanding food and wine on offer in Victoria’s regions will be showcased at festivals throughout the cooler months including events at Port Fairy on the Great Ocean Road, to the cosmopolitan regional city of Bendigo and the Dinner Plain/Mt Hotham and Rutherglen areas in the Alpine High Country.

Port Fairy, located on the Great Ocean Road’s Shipwreck Coast 20 minutes’ drive from Warrnambool, will present ‘A Celebration of Food and Wine’ (4-6 July).A Celebration of Food and Wine’ is set dazzle visitors and locals alike with a gastronomic array of exhibitions, markets, celebrity chefs, cooking classes and sumptuous winemaker dinners.

Bendigo and its surrounds will be abuzz with heart-warming food and wine experiences taking place from July through to October. Highlights include: the ninth annual Deep Winter Wine Dinner (Saturday 19 July) at Emeu Inn Restaurant in Heathcote, an area famous for its premium Shiraz: and Rare Reds Unearthed (Saturday 30 August) which brings together wineries in the Bendigo region that don’t currently have a cellar door outlet. Then in October, the region hosts two of its biggest food and wine events: the Heathcote Wine and Food Festival (4-5 October) followed by Bendigo Heritage Uncorked (11-12 October), an annual festival that showcases Bendigo’s wine, quality restaurants and grand gold rush architecture.

Wine sales benefit history

2009-05-22T05:24:00.000-07:00

ELIZABETH - More than 175 years ago a handful of fearless women were critical in the successful defense of a tiny fort against the formidable warrior Black Hawk. Three of these women were named Elizabeth, and sales of a wine that bears their name are benefitting a group that supports that same fort.

Massbach Ridge Winery and the Apple River Fort Historic Foundation last spring introduced the “Elizabeth” white wine, and a portion of the proceeds of wine sales have been donated to the Foundation for educational programming at the restored Apple River Fort. Foundation board members Vince Toepfer and Helen Kilgore noted that “the donations of Massbach Ridge Winery benefited the living history programming for kids and adults last year at the Apple River Fort.” They acknowledged a recent check from Massbach Ridge Winery, which will be used for educational programming once the Apple River Fort reopens. In January, a new label for the Elizabeth wine was introduced honoring the pioneering women who forged a new frontier in Jo Daviess County. The artist who won the wine label design contest is Beth Bird of Galena, Illinois.

Massbach Ridge Winery, located in rural Elizabeth, was established in 2003 by the Harmston family of Elizabeth. With more than 18 acres of grapevines, the winery produces award winning wines primarily from grapes grown in Jo Daviess County.

The Apple River Fort State Historic Site is a reconstruction of the 1830s civilian fort that was the site of a battle between Black Hawk’s Sauk warriors and Apple River settlers during the Black Hawk War. It is located along U.S. Route 20 in Elizabeth, Illinois.

Cheers to that!

2009-05-13T00:22:00.000-07:00

Sipping on that glass of wine at the local pub or at a friend's wedding banquet, not many are likely to ask where it came from and how it was made. In fact, to the uninitiated, the Shiraz and Merlot would probably taste the same. But that's set to change with the increasing number of wine appreciation classes that are sprouting up in community clubs. PIONEER delves into the sophisticated world of wines and checks out one such class offered by SAFRA Town Club for its members.

The wine industry has the movies and media to thank for jumpstarting its engines. Often portrayed as a 'high-class'' activity, the intoxicating allure was hard to resist - anybody who hoped to be somebody yearned for that glass of red or white.

In Singapore, businessmen were one of the first to pick it up. Wine was an effective lubricant for smoothing over business deals and added that extra touch of class. The wine-drinking trend has gone into full gear since then, with the discovery of health benefits and Westernisation of our culture. Now, even housewives and students are discovering the pleasures of wine-drinking.

Taking to the bottle

According to wine expert Mr Mark Foo, Director of Foo's Group, which produces Majestic wines, any fruits or vegetables can be made into wine.

"But when we are talking about red and white wine, we are of course referring to grapes," said Mr Foo, who has organised many wine appreciation courses to help educate the public about wine-drinking.

There are a huge variety of grapes that can be used. Some renowned grapes for making red wine include Cabernet Sauvignon, Shiraz, Merlot, Pinot Noir, Grenache and Mourvedre.

For white wine, we are looking at Chardonnay, Riesling, Semillion and Sauvignon Blanc. Different grapes have different characteristics, so there is a totally different process for maturing them.

"But generally, in wine-making, Cabernet Sauvignon will fall into the top few categories, because basically, it is a grape of complexity. There are different varieties depending on how you actually cultivate the crops - some wine-makers even blend their wines. The Cabernet Merlot, for example, is made using Cabernet Sauvignon grapes with Merlot grapes," said Mark.

"Of the lot, the Merlot comes in the junior category, as it is not such a dominant grape."

New bottle cap thwarts wine counterfeiters

2009-05-05T02:13:00.000-07:00

When the Roman historian Pliny the Elder wrote " in vino veritas " – in wine, there is truth – he must not have been drinking from a counterfeit bottle. Researchers Roger Johnston and Jon Warner of the U.S. Department of Energy's Argonne National Laboratory have created a device to ensure that modern wine connoisseurs can have faith that they are drinking what they pay for.

In the past few decades, bottles of rare premium vintages have begun to command tens of thousands of dollars apiece at auction, and thousands of other wines retail for hundreds to thousands of dollars a bottle. Although there may be no match for quality of the product inside, the ease and accuracy with which fraudsters can pass off bottles of "two-buck Chuck" with ritzy labels have allowed wine counterfeiting to grow into a booming criminal enterprise.

"One of the biggest problems buyers of very expensive wines have at auctions is that they have no way of being absolutely sure if the bottle contains the wine it purports to without actually opening the bottle and taking a swig," said Johnston.

To combat this problem, Johnston and his colleagues in Argonne 's Vulnerability Assessment Team (VAT) have created a cap that winemakers can fit over the bottle's cork. The cap contains a small circuit that completes when it is removed, triggering an electric pulse that creates electronic evidence someone has tampered with the bottle. "There's no alarm that screams at you if the wine's been opened," Johnston said, "but there's no way of getting rid of the evidence of tampering because basically, when tampering occurs, information is erased—a kind of anti-alarm."

By connecting the cap to a laptop through a USB cable, the auctioneer or the consumer can check whether or not the wine has already been opened or altered. Each cap has a unique bottle number that is registered to the winemaker, preventing wine counterfeiters from putting the Argonne caps on their fake Bordeaux and Burgundies.

In addition to the outright counterfeiting of fine wine, buyers face another potential problem when assessing the purity of a bottle. To preserve the life of some of their wines, some winemakers will remove the cork from the bottle and blend in a small quantity of wine from a newer vintage in a process known as "reconditioning."

'Vine & Wine' at Coldstream Hills

2009-04-30T00:05:00.000-07:00

Coldstream Hills, one of the Yarra Valley's most award winning boutique wineries, has announced a new 'Vine and Wine Tour' for groups visiting their Cellar Door.

The 90 minute tour introduces wine lovers to the stylish and welcoming tasting room at Coldstream Hills and highlights all stages of wine making from the vine to the glass.

Groups are met by a wine educator at the Cellar Door and escorted through the picturesque amphitheatre vineyard to the Coldstream Hills Winery for a guided behind-the-scenes tour before joining their host on the Winemaker's Veranda for a structured tasting of the winery's exquisite cool-climate wines.

Coldstream Hills is located an hour from Melbourne. The 'Vine and Wine Tour' runs by request at 10am and 3pm daily for a minimum of 10 people and a maximum of 20 people or more by special arrangement.

Enjoy the High Country’s food and wine without adding to your waistline

2009-04-21T23:12:00.000-07:00

Two new food and wine tours - Pedal to Produce and Hedonistic Hiking - are now on offer in Victoria’s High Country.

These two ‘guilt free tours’ incorporate the best of the region’s produce with cycling and hiking to food and wine destinations within the scenic High Country region.

A self-cycle ‘gourmet’ tour which runs across Rutherglen, Beechworth, Glenrowan, Milawa/King Valley and Bright/Mt Beauty/Kiewa Valley, Pedal to Produce is inspired by the similar models that already exist very successfully in Europe. Cyclists pay $250 and are given a basket that attaches to the bike, a comprehensive map outlining the region’s farm gates/cafes/wineries and cycling routes and also a voucher booklet valued at over $150 with a diverse range of offers to collect along the way. The tour can be adapted to all levels of skill and fitness and hire bikes are also available.

Hedonistic Hiking have released a series of new four-day short break packages through Victoria’s High Country that offer luxury accommodation, fine dining, gourmet picnics, hiking and sightseeing.

Guests are accompanied by an experienced and knowledgeable guide and have access to a support vehicle should they wish to take a break from hiking. Tour itineraries include Bright and the Buckland Valley; Kiewa Valley and Bogong High Plains; the King Valley and Milawa Gourmet Region and Beechworth.

In addition to their short break packages, Hedonistic Hiking also have longer scheduled trips along the Great Ocean Walk and through the Victorian Alps; and offer day-long gourmet walking trips through the High Country.

USING THE RIGHT WINE GLASS

2009-04-16T06:05:00.000-07:00

The first element in enjoying wines is to nose the aromas to discover the diversity and complexity of the wines’ personality. Wine glasses can dramatically affect the aromas of the wines and your perception of the wine characteristics.

Wine glasses come in all shapes and sizes. They have been carefully designed for specific grape varieties and types of wines. So using the right wine glass is essential in enjoying wine.

CAFIA found wine adulterated by water

2009-04-07T02:01:00.000-07:00

The Czech Agriculture and Food Inspection Authority revealed wine of Hungarian origin at which laboratory analyses showed addition of water, at least of 52%. The wine in question was found in Kaufland. Namely, it was Rizling vlašský minöségi cuvée bor (dry white wine, batch L080610).

“At the present time, it is absolutely extraordinary detection. Adulteration of wine in such extent is socially very dangerous and naturally, the fine imposed by CAFIA will address this fact“, Jakub Šebesta, CAFIA Director General, said. “This case also confirms that such act is not worth of it. Already for 3 years, CAFIA has unique equipment working on the principle of nuclear magnetic resonance which can reveal adulteration very easily“, Šebesta added.

Besides this, Rizling vlašský also contained 2,7 times higher content of citric acid than permitted. The wine in question was bottled by Hungarian company Velezvin Kft. and in total, 1104 bottles were distributed to Kaufland by company RYWINE s.r.o. from Valtice. However, this batch was bottled both to bottles of 1l and 0,75l as well.

CAFIA banned further sale of this wine and ordered Kaufland to withdraw it from all its shops. In addition to this, CAFIA also notified responsible supervisory body in Hungary of this case.

Wine from Vrsac - synonym for quality

2009-03-31T04:52:00.000-07:00

Independent wine producer Milutin Stojsic from Gudurica near Vrsac set up a vineyard in 1991 not even dreaming that his Rhenish Riesling would become widely acclaimed and that his very wine would become a Serbian strategic export to world markets and a synonym for quality.

As part of the visit to the Vrsac region and the Serbia on the Right Track tour, Serbian Prime Minister Zoran Djindjic visited Gudurica, a village in the Vrsac municipality with 2,000 residents of 17 nationalities. Djindjic visited the 20,000 square metre wine cellar owned by Stojsic, where he sampled the Rhenish Riesling which was awarded a gold medal at the Novi Sad Fair. Djindjic spoke to his hosts on the problems they encounter and their successes in production.

"The future of the Vrsac region lies in production of wine, which has a long tradition and was recognised even at the Vienna Royal Palace, because only a product of the finest quality can provide an opening to the European and world markets," Djindjic said. "This region can be synonymous for good quality. That only means that houses in this region will not be washed-out any more, that roads would not be so narrow… that means that you will live much better. This is a good prospect which I think you have."

Djindjic also said that after a number of years Serbia has to start investing in something which is stable, of quality, and that represents a recognised brand.

"What's lacking in the world market is quality food with trademark," Djindjic said. "That is why this region is important - it has a tradition, a trademark and … you have something which you can turn into profit and make this region thrive off of it."

Djindjic then talked to students of the Vrsac Agricultural secondary school and explained the importance of revitalisation if wine-growing and wine production in that area. He added that the strategic direction of the Serbian government aims at producing the finest quality and recognised brands.

The discussions also covered the problems farmers encounter every day. Djindjic announced increased investments over the coming years in the cattle fund, which was decimated by mismanagement in the years of the previous regime.

Djindjic said that it is necessary to invest in production capacities because we must not let ourselves appear on world markets as exporters of raw material but rather of quality finished products. In order to lower prices Djindjic announced enlargement of the milk industry. There are presently 250 milk processing factories in Serbia which is too many for the domestic market.

"We want to reduce the scope of milk factories and to establish two or three large regional milk factories at most," said Djindjic. "As long as that does not happen our milk will be more expensive than in Slovenia, Croatia or Hungary. They pay greater purchasing prices but they have lower expenses for processing, packaging, transport, and retail, and there lies the difference in price."

Djindjic talked to the Agricultural school students on ecological problems and criteria Serbia will have to stick to in industrial and agricultural products if we want to enter the European Union.

"Our goal is to become a country which produces ecologically healthy and non-genetically modified products," Djindjic said. "Our only chance if we want to sell our products on global markets is to improve their quality… That is one of our strategic decisions."

The Rhenish Riesling produced by Stojsic represents a potentially strategic product because insisting on the quality which this wine has is half of the path to profit.

"The most important thing is to have an idea, knowledge and the finest quality," Stojsic explained as the secret of his success.

Berkeley Lab’s BEST Winery Tool Helps Reduce Energy and Water Costs

2009-03-23T03:16:00.000-07:00

BERKELEY, CA – California wineries now have an easy-to-use, computer based tool and a handbook to help them reduce energy and water costs, thanks to researchers at the U.S. Department of Energy’s Lawrence Berkeley National Laboratory (Berkeley Lab) and Fetzer Vineyards, with whom the lab worked to develop the tool.

“BEST (Benchmarking and Energy and Water Savings Tool) Winery” compares the performance of a target winery to a similar reference winery. The reference winery is very efficient, using state-of-the-art commercially available energy and water control technologies.

After evaluating how the target winery compares to the reference winery, the user can view the tool’s inventory of available efficient practices and technologies to select those that will save money, energy and water. BEST Winery is available as an Excel spreadsheet that can be run on any PC operating Windows 2000 or higher.

The Public Interest Energy Research Program of the California Energy Commission supported development of the tool, which is geared toward small-to-medium-scale wineries. It is available for free to all California wineries.

Why produce a tool targeted to wineries? The wine-making business is a significant one in the state. “California has 1,100 wineries that produce more than 500 million gallons per year, contributing about $33 billion to the California economy,” says Christina Galitsky, one of the report’s authors and a researcher in the Environmental Energy Technologies Division at Berkeley Lab. In 2000, California produced 565 million gallons, representing almost 92 percent of all the wine produced in the United States.

“A lot of the electricity used in winemaking goes to refrigeration for cooling and cold storage,” Galitsky points out. “The rest is mainly compressed air, hot water or electricity for pumping and the bottling line motors. Cleaning barrels and equipment requires hot water, and so does heating red wine ferments and yeast generator tanks.” And, as with other commercial facilities, enclosed areas for storage and processing require lighting, and many such areas are electrically cooled.

Wineries are also water-intensive enterprises. Their major water use areas are in the fermentation tanks, barrel washing, barrel soaking, bottling line, cellars, and crush pad. Many wineries have begun to use treated wastewater to irrigate vineyards or for landscaping, or they may use it for frost and fire protection or dust abatement.

“Energy and water costs have increased rapidly for wineries located in California,” Galitsky says, “and this has made energy and water efficiency improvement an essential part of the business. Our experience is that more than any other industry, winemakers have started to implement sustainable practices in viniculture and in their wineries.”

In the benchmarking process, either the energy or water performance of an individual plant is compared to a plant that represents “standard” or “optimal” performance, or the energy or water performance of a number of plants are compared to each other.

Benchmarking in BEST Winery compares an individual winery to a similar hypothetical optimal winery using energy intensity (energy use per unit of output) as its unit of measurement. BEST Winery applies to a wide range of facilities and compensates for differences in production.

Wine May Be Protective Against Esophageal Cancer

2009-03-17T02:38:00.000-07:00

One glass a day may lower risk for Barrett's, a precursor to disease, study finds.

Drinking a glass of wine a day may lower the risk of Barrett's esophagus, a condition that precedes esophageal cancer.

Barrett's esophagus, which affects about 5 percent of the population, occurs when heartburn or acid reflux permanently damages the lining of the esophagus. People with this condition are 30 to 40 times more likely to develop a type of esophageal cancer called esophageal adenocarcinoma. In the last 30 years, the incidence of esophageal cancer in the United States has increased 500 percent.

In this Kaiser Permanente study, researchers looked at 953 men and women in Northern California and found that those who drank one or more glasses of red or white wine a day were 56 percent less likely to develop Barrett's esophagus. Beer or liquor did not lower the risk, and the protective effect of wine didn't increased with higher consumption.

"The rate of esophageal adenocarcinoma in this country is skyrocketing, yet very little is known about its precursor, Barrett's esophagus. We are trying to figure out how to prevent changes that may lead to esophageal cancer," principal investigator Dr. Douglas A. Corley, said in a Kaiser Permanente news release.

The study was published in the March issue of Gastroenterology. Two other studies in the same issue of the journal reported similar findings. An Australian study found that people who drink wine were less likely to develop adenocarcinoma, and Irish researchers reported that drinking wine reduces the risk of esophagitis, an irritation of the esophagus that follows chronic heartburn and often precedes Barrett's esophagus and cancer.

It's not clear why wine may lower the risk of Barrett's esophagus. Researchers suggest it may be because antioxidants in wine neutralize the damage done by gastroesophageal reflux disease. Or it may be because wine drinkers typically have food with their wine, thereby reducing the potentially damaging effects that drinking alcohol alone can have on esophageal tissue.

The wine study is part of a larger Kaiser Permanente study led by Corley looking at the link between Barrett's esophagus and abdominal obesity and consumption of dietary antioxidants, fruits and vegetables. That study found that eating eight servings of fruit and vegetables a day and maintaining normal body weight can reduce the risk of Barrett's esophagus.

"My advice to people trying to prevent Barrett's esophagus is: Keep a normal body weight and follow a diet high in antioxidants and high in fruits and vegetables," Corley said. "We already knew that red wine was good for the heart, so perhaps here is another added benefit of a healthy lifestyle and a single glass of wine a day."

First-Ever National Study on Economic Impact of Wine & Grapes

2009-03-11T00:27:00.000-07:00

Washington DC - Congressmen Mike Thompson (D-St. Helena) and George Radanovich (R-Mariposa), co-chairs of the Congressional Wine Caucus, joined the Wine Institute, the National Grape and Wine Initiative, Wine America and the Winegrape Growers of America to release an unprecedented study on the impact of wine, grapes and grape products on the American economy.

“This landmark study confirms what we have known intuitively for a long time,” said Congressman Mike Thompson. “Grapes, wine, and other grape products are truly an economic catalyst with tremendous growth potential in all 50 states. Policymakers can maximize these economic benefits by supporting legislation that enhances the wine and grape-product industry. Our support will ensure that this all-American industry continues to produce superior products and provide a strong contribution to our economy.”

The study, produced by MKF Research LLC, found that U.S. wine, grape and grape-product industries contribute more than $162 billion annually to the American economy. The report also highlights the surging employment and tourism numbers, both of which are catalyzed by the growing U.S. grape and wine markets.

“The numbers are really impressive, but there are many other benefits from grapes that should be considered,” said Congressman Radanovich. “By maintaining the vineyards in the San Joaquin Valley and those throughout the nation, we help preserve our agricultural lands. Further, vineyards and wineries revitalize and support local economies in rural communities, account for over 1 million direct and indirect jobs and contribute over $129 million to charitable causes. As an added benefit, it is important to mention that grapes, grape juice and wine contain antioxidants, which improve health.”

"New York's wine and grape industry is increasingly important to the New York State economy," said Rep. Jim Walsh (R-NY). "High quality Finger Lakes wine and juices are gaining notoriety around the globe, and in addition to its strong impact on the agricultural sector, the Finger Lakes region is becoming an increasingly popular tourist destination."

The Congressional Wine Caucus is a bipartisan, bicameral coalition of U.S. Representatives and Senators with an interest in the grape and wine industries. The Caucus serves to highlight the many benefits of these strong industries.

Polyphenols

2009-03-05T01:38:00.000-08:00

Polyphenols are antioxidant compounds found in the skin and seeds of grapes. When wine is made from these grapes, the alcohol produced by the fermentation process dissolves the polyphenols contained in the skin and seeds. Red wine contains more polyphenols than white wine because the making of white wine requires the removal of the skins after the grapes are crushed. The phenols in red wine include catechin, gallic acid and epicatechin.

Polyphenols have been found to have antioxidant properties. Antioxidants are substances that protect cells from oxidative damage caused by molecules called free radicals. These chemicals can damage important parts of cells, including proteins, membranes and DNA. Cellular damage caused by free radicals has been implicated in the development of cancer. Research on the antioxidants found in red wine has shown that they may help inhibit the development of certain cancers.

Bothe-Napa Valley SP

2009-02-26T03:14:00.000-08:00

Most of the park is rugged, with elevations ranging from 300 to 2,000 feet. You will notice a pattern in the vegetation: the forests are on the north-facing slopes and in canyons, while south-facing slopes tend to be brushy; redwoods grow only near creeks or springs.

Plant life hides much of the park's geology, which is principally volcanic, but you can see a reminder of the area's violent geologic past in the volcanic ash cliffs of upper Ritchey Canyon.

The park is home to raccoons, gray squirrels, deer, foxes, bobcats, and coyotes to name a few, but they are sometimes difficult to spot because of their nocturnal habits and the heavy forest cover.

Dogs are restricted to the camp and picnic areas and must be leashed. They are not permitted on the trails or in the pool area. Dogs may not be left unattended and must be inside a vehicle or tent at night.

Several species of birds can be easily detected though, including the six kinds of woodpecker that inhabit the park. The spectacular crow-sized pileated woodpecker is one of them. On a more rare occasion a spotted owl can be found, perched high in a redwood tree.

Located by the entrance to the park is the Visitor Center. The Visitor Center and entrance station are open intermittently when staffing is available. Brochures (hiking maps) are also available by mail.

Next to the park's visitor center is the Native American Garden which displays some of the plants important to the first people of this area. Today, many of the same plants are used by the Wappo people. A guide for the garden is available by mail or in the visitor center to broaden one's understanding of the first people.

Near the day use/picnic area is the Pioneer Cemetery, resting-place of some of the original settlers of the Napa Valley. The cemetery is an interesting place to visit while on a day hike, and is currently under restoration to return it to its original, mid-1800's appearance.

Sonoma SHP

2009-02-09T04:04:00.000-08:00

State Historic Park

The historic, picturesque town of Sonoma is located in the heart of the beautiful Wine Country between Napa and Santa Rosa off Highway 12. Situated around a central plaza (the largest of its kind in California) filled with charming shops and restaurants, the city is home to Sonoma State Historic Park—site of the northernmost Franciscan Mission in California and birthplace of the California State Bear Flag.

Unlike most parks with a single plot of land and a continuous boundary, Sonoma State Historic Park is a scattering of historical attractions consisting of six midtown locations near Sonoma's Plaza. They are: Mission San Francisco Solano, the Blue Wing Inn, Sonoma Barracks, the Toscano Hotel, the Servants Quarters (the remains of La Casa Grande) and Vallejo's Home. Vallejo's Home is also called Lachryma Montis, and is less than a mile west of the Plaza. It was the estate of General Mariano Guadalupe Vallejo, Military Commander and Director of Colonization of the Northern Frontier.

The Best Michigan Wines Hang with the Best in the Country

2009-02-02T22:56:00.000-08:00

All over America, regional wines are growing in popularity, while the sales of California wines remain static. Are they really that good, or is this a craze fueled by local loyalties?

If you’re in the wine business, you know it isn’t local loyalty. Many people just can’t believe that Michigan wines are as good as their more famous cousins from California or Europe. Some of us remember a mere 25 years ago, when California wines were similarly dismissed by nearly everyone as being noticeably less fine than French wines.

Then in 1976, the Californians bested the French in the historic Stephen Spurrier wine tasting in Paris. Overnight, California wines were believable. Despite the fact that the winners were a few expensive, low-production wines, Americans went out in droves to buy whatever was on the shelves.

What few people realize is that in national and international competitions, wines from Michigan, Virginia, Texas, Connecticut, Missouri and New York regularly beat out wines from California and Europe.

Maybe we need one really big shootout amongst the best of the best to generate the respect that regional wines deserve. In the meantime, medals are quietly being awarded to home-grown Michigan wines at prestigious competitions around the country.

At the Tasters Guild International Wine Competition in March, more than 3,000 wines were evaluated over a four-day period. Michigan wines won 25 Gold Medals plus two Double Gold Medals. A Double Gold is awarded when two separate panels of judges unanimously agree on the Gold Medal status of a wine.

Not prestigious enough? The oldest and largest wine competition is the Los Angeles County Fair “Wines of the Americas” Competition. Here, on California’s home turf, the 2002 Tabor Hill Traminette was named Best of Class. In addition, Gold Medals went to the 2002 Tabor Hill Semi-Dry Riesling and the 2002 Chateau Grand Traverse Late Harvest Riesling.

An even more significant award recently came out of the International Eastern Wine Competition, sponsored by the prestigious Vineyard and Winery Management magazine. The 2002 Peninsula Cellars Semi-Dry Riesling was named Best White Wine of the competition, and Chateau Grand Traverse received a Double Gold for the 2002 Late Harvest Riesling.

Then, another shoe dropped. The San Francisco International Competition, perhaps the most prestigious of all the competitions, voted its Sweepstakes Award to Peninsula Cellars Semi-Dry Riesling. That wine and the Chateau Grand Traverse Semi-Dry Riesling both were awarded Double Gold Medals. This competition truly is international; these medals were awarded in head-to-head competition with the best of Germany, France, Italy, California and more.

Such awards have allowed Michigan wines to attract top wine professionals to judge at the Michigan State Fair Wine and Spirits Competition. Wines of the Americas competition organizer Bob Small was a judge in 2001, as was noted wine author Bob Thompson. In 2002, respected wine columnist Dan Berger and America’s only Master of Wine and Master Sommelier Doug Frost were easily persuaded to join the competition. This year, Berger will again be judging and will be joined by Maitre Sommelier René Chazottes from the exclusive Pacific Club in Los Angeles.

These judges join talent from within the state, including Master Sommelier Madeline Triffon, well-known retailer and auction commenter Dick Scheer, Tapawingo Wine Manager Ron Edwards, Master Sommelier Rick Rubel, and Detroit News Wine Report author Sandra Silfven. The superintendent of the competition is wine columnist and national judge Christopher Cook.

Napa Valley, Calif., School District Excited About Hybrid Bus

2009-01-27T02:29:00.000-08:00

The Napa Valley Unified School District has been using a hybrid diesel-electric school bus for nearly a year and has seen significant benefits. With the diesel-electric bus, the school district has been able to reduce its green house gas emissions and double the gas mileage it gets with the hybrid bus as compared to its diesel-only buses. As a result, the school district saves about $5,000 in fuel costs for the hybrid bus.

While most "diesel-only" powered school buses achieve an average of six to seven miles per gallon, Ralph Knight, transportation director at Napa Valley School District, was surprised to learn just how much fuel the hybrid diesel electric school bus could save.

"Fuel costs are a major concern to me," said Knight. "Cutting annual fuel costs in half for this bus is a major advantage -- both for taxpayers' wallets and for the environment."

The fuel efficiency of the hybrid bus was close to 13 miles per gallon -- nearly double the fuel efficiency of a typical diesel school bus.

Based on 13,000 miles the hybrid bus traveled during the 2007-08 school year, annual fuel costs for a standard school bus would be just under $10,000 at $4.87 per gallon. Conversely, fuel for the hybrid bus costs approximately $5,000 at the same price per gallon.

Traveling about 65 miles per day, the hybrid bus typically transports roughly 60 children each morning and 60 each afternoon through a mixed route of highway and city driving.

Even the community has started to recognize the impact the bus could have on the environment and are excited about it. "The children are excited to be riding one of the first hybrid school buses in the nation," said Knight. "The parents have also commented on the positive environmental benefits of the bus."

Drivers also enjoy driving the bus. To the driver, it operates similar to a standard school bus. However, the diesel engine receives assistance from an electric motor at certain points during acceleration and deceleration. The hybrid drive system on Napa Valley's bus is recharged by plugging it into a standard outlet at night or between morning and afternoon routes.

The word in the industry has gotten out. Knight says he has fielded calls from school districts all over the country asking him about the performance of this new bus.
"I've told them the truth," said Knight. "I'm very pleased with the hybrid school bus."

One of the other advantages of the bus hasn't really been "seen." The exhaust of the hybrid school bus is smokeless with dramatically reduced emissions compared to older buses operating in California. In fact, emissions of particulate matter have been reduced by up to 90 percent.

"There's a host of new technologies incorporated into the hybrid school bus that provide the improvement in fuel economy and reduction in emissions," said David Hillman, marketing director at IC Bus. "With a year of customer experience in Napa, and the additional experience gained from hybrid buses at customers throughout the U.S. and Canada, we have shown that hybrid technology is a viable solution for bus operators in North America. The volume provided by our current customer base has allowed us to reduce our prices by $30,000 to $40,000. We encourage further efforts to provide federal and state funding, such as the California Proposition 1B funds, to help offset purchase prices and provide the opportunity for more school districts and bus operators to implement this environmentally vital technology."

In the case of Napa's hybrid unit, PG&E provided $30,000 to help with the purchase of the plug-in hybrid school bus. An additional $30,000 to fund the bus was provided by the U.S. EPA through the Clean School Bus USA program and the West Coast Collaborative, a public-private partnership to reduce diesel emissions.

Schools in California can use funds allocated by Proposition 1B to direct toward the purchase of a hybrid school bus. Funding to districts to support hybrid purchases from Proposition 1B and distributed through the California Air Resources Board can be up to $40,000 per bus.

Bothe-Napa Valley State Park

2009-01-19T01:59:00.000-08:00

Redwood, Ritchey Canyon Trails

6.5 miles round trip with 1,200-foot elevation gain;
longer and shorter options possible

First-time visitors to this park typically arrive by accident, not design; they’ve just completed a tour of one of the renowned Napa Valley wineries and are looking for a place to picnic.

But if it’s the park’s proximity to wineries (just down the road are Beringer Vineyards, Charles Krug Winery and a dozen more) that ﬁrst lures travelers, it’s the park’s beauty that brings them back: Year-round Ritchey Creek shaded by redwoods and Douglas ﬁr, plus inspiring wine country views from Coyote Peak. The park is a particularly pleasant refuge in summer, because it stays cool when Napa Valley temperatures soar into the 90s.

During the 1800s, this land belonged to Dr. Charles M. Hitchcock of San Francisco, who built a second home called “Lonely” in 1872.

Life in the country seemed to have resulted in the ﬁerce independence of Hitchcock’s daughter, Lillie. An early feminist, she scandalized her social set by riding horseback astride, forcing her way into an exclusive men’s club, and winning poker games.

As a child, Lillie Hitchcock was rescued from a ﬁre that killed two of her playmates. As an adult, she was an enthusiastic booster of San Francisco’s ﬁremen. When she died in 1929, Lillie Hitchcock Coit left the city of San Francisco the money to build Coit Tower, a memorial to the city’s ﬁremen.

Reinhold Bothe acquired part of the Hitchcock/Coit estate and developed a resort, Paradise Park, with cabins and a swimming pool. The resort was popular during the 1930s, much less so after World War II. The state park system purchased Paradise Park from Bothe in 1960.

Best hike in the 1,900-acre park is an exploration of three mile long, fern-lined, redwood-shaded Ritchey Canyon. The redwoods sprouted from the roots of trees felled in the 1850s during the settlement of Napa Valley. The second-generation trees are thriving. Adding a magical touch to the forest scene are redwood orchids and trillium growing at the base of the redwoods.

Directions to trailhead: Bothe-Napa Valley State Park is located on the side of Highway 29 in the Napa Valley, ﬁve miles north of St. Helena, four miles south of Calistoga. Leave your car by the visitor center or at the horse trailer parking area just past the campground road turnoff where the trail begins.

The hike: The trail, which travels west beneath big leaf maple, madrone and oaks soon crosses a paved road and begins paralleling the road to the campground, as well as Ritchey Creek.

Beneath the tall Douglas ﬁr and redwoods grows a tangle of ferns, bay laurel and wild grape. After 0.5 mile, you’ll pass a trail on your right leading to the campground. A mile out, the forest thins and you intersect Coyote Peak Trail on your left.

Recently re-worked and re-routed Coyote Peak Trail climbs high and dry terrain and offers good views of Upper Ritchey Canyon, plus glimpses of the wine country and mighty Mt. Saint Helena.

As the path steepens, you’ll pass more big redwoods and ﬁr. About 1.5 miles along, you cross Ritchey Creek (usually an easy crossing except when rains swell the creek). This is a good turnaround point for the leg-weary or families with small children.

The trail continues up-canyon, crossing Ritchey Creek again and linking up with Upper Ritchey Canyon Trail. After passing a junction with Spring Trail, you climb above the forest into a brushy environment of manzanita and scrub oak, then dip back into the redwoods.

Three miles from the trailhead, your path forks. The main trail angles left, then climbs south to the park boundary.A better bet is the right fork, which leads over an old bridge to an 1885 homestead site, where plum and apple trees grow in a picnic-perfect clearing.

Return the same way, or take a slightly longer route back via either Spring Trail or Coyote Peak Trail.

CERRO ALTO CAMGROUND(CA), LOS PADRES NF -FS, CA

2009-01-16T23:41:00.000-08:00

Cerro Alto Campground located 7 miles east of Morro Bay on State Highway 41, and 7 miles west of Atascadero is a well-known Hiking and Mountain Biking paradise.The campground is an easy 7 mile drive away from Morro Bay beaches which offers wide sandy stretches, surfing, fishing, kayaking, windsurfing, sailing, scuba-diving and more. While the campground offers a serene, relaxed enviornment, both Morro Bay and Atascadero offer numerous dining opportunities, shopping, museums and other activities.For the wine coinsure, Paso Robles, quickly becoming known as a premier spot for Central Coast wines, is a short 20 miles away. Wine tasting tours are offered daily, or you can choose to create your own tour selecting from the numerous wineries located in the area.

Cerro Alto Peak (2,624') is the destination of Hikers, Bikers and Equestrians with its 360-degree view encompassing the Central California Coast and Inland Valley.Also great as a staging place for motorcyles or cars day trips, you can visit the quaint towns of San Luis Obispo, Cayucos, Harmony and Cambria. Spend time relaxing at the many day spas located in Avila Beach or Gover Beach. Ride off-highway vehicles on the beach at the famous Pismo Beach. Or visit the historic Hearst Castle and take one of the many tours that are offered to the public. The campground has 22 units. Each site has a picnic table, fire ring and most have a pedestal grill. There are 5 walk in sites.

Gov. Blunt, Ag Department Announce Missouri Wines to Join Tour of Missouri

2009-01-07T01:02:00.000-08:00

(JEFFERSON CITY, Mo.) – Gov. Matt Blunt and the Missouri Department of Agriculture today announced that Missouri wines will be along for the ride when the Tour of Missouri professional cycling race returns to the Show-Me State Sept. 8-14, 2008. The Missouri Wine & Grape Board is proud to return as a silver sponsor of the Tour of Missouri and introduce cycling enthusiasts from across the globe to Missouri’s world class wines and juices.

“The Tour of Missouri will highlight Missouri’s beautiful scenery, kind hospitality, great food and challenging cycling terrain,” said Gov. Matt Blunt. “Missouri has gained great economic benefits from the tour as we showcase the many destinations and products that our state has to offer and we are looking forward to another successful Tour of Missouri this year.”

Missouri wine country is a major feature of the 2008 Tour of Missouri. The challenging, scenic terrain of wine country, a favorite of both riders and spectators, is featured in stages five and six of the race. The course winds through river bottoms, up gentle hills and even through intense bluffs passing alongside vineyards and charming, historic wine country towns like St. James, Hermann and Augusta.

“Missouri wineries are gearing up for this year’s tour and look forward to the opportunity,” said Jim Anderson, executive director of the Missouri Wine & Grape Board. “Many wineries are hosting special events in conjunction with the race offering a variety of wines and juices for fans of the tour.”

Tour of Missouri fans will be able to experience Missouri wines at each stage of the race. Missouri wines and juices will be poured exclusively in the VIP hospitality tents at each start and finish city. Representatives from wineries across Missouri will be on hand to pour samples and talk about their award-winning products. In addition, the Missouri Wine & Grape Board will host a booth at several of the Health and Wellness Expo locations in start and finish cities.

Gov. Blunt recently highlighted the positive contributions Missouri wine makes to the state and economy with a visit to the Montelle Winery in Augusta. The winery’s 2007 Dry Vignoles was honored with this year’s Governor’s Cup Award, which was the third consecutive win for winery owner Tony Kooyumjian.

Napa Valley

2008-12-30T04:39:00.000-08:00

An undeveloped roadside overlook along Oakville Road affords views of the vineyards in central Napa Valley. To the east, the Yountville Hills are the low hills beyond the vineyards. The highlands along the eastern side of Napa Valley are part of the southeastern Clear Lake-Sonoma volcanic field. It formed from lava and ash eruptions along the developing San Andreas Fault system in the late Tertiary (roughly between 8 to 2 million years ago). The region still is experiencing geothermal heating, possibly best represented by the hotsprings in the Calistoga area at the north end of Napa Valley.

Wine by the glass bringing new visitors to Ontario wine country

2008-12-22T03:51:00.000-08:00

HILLIER—The Ontario government is helping bring more visitors to Ontario's wine regions by permitting the sale of single servings of wine for guests to enjoy as they tour a vineyard, announced Government Services Minister Gerry Phillips today.

Ontario is becoming known around the world for making top-quality wine,” Phillips said at The Grange of Prince Edward, a winery in Prince Edward County. “Wine makers asked for the government’s help to promote their products and improve tourism in the wine regions, and we listened.”

Regulations that came into effect earlier this month will allow wine and beer makers to apply for a licence from the Alcohol and Gaming Commission of Ontario to sell individual servings of their products at their manufacturing sites. The licence is aimed at helping wineries enhance the tour experience for their visitors and bring more visitors to Ontario’s wine regions. For example, a winery would be able to sell a glass of wine for guests to enjoy as they tour the vineyard, learning about the grapes, the wine making process and the finished product.

“Many great wines are produced in Ontario,” said Agriculture, Food and Rural Affairs Minister Leona Dombrowsky. “This program will better enable people to appreciate the quality and calibre of Ontario wines.”

Prince Edward–Hastings MPP Ernie Parsons added, “world-class wineries are bringing people to their vineyards, creating new tourism experiences and helping people learn more about their fantastic products. This program will do the same for Ontario’s wine regions.”

“Being able to buy wine by the glass will further enhance the experience for visitors touring Ontario’s picturesque wine regions. This announcement allows the public another opportunity to discover why Ontario VQA wines are being recognized around the world for their excellence,” said Wine Council of Ontario chair, Norm Beal.

“Ontario is growing some of the best grapes in the world,” said Grape Growers of Ontario chair Bill George Jr. “They’ve earned a reputation for excellence and this new initiative will help more people experience what’s growing in their own backyard.”

There are more than 100 wineries in Ontario located in the Niagara Peninsula, the Lake Erie north shore, Pelee Island and Prince Edward County. In the past six years, Ontario wines have been recognized with more than 125 international awards for excellence.

Food Scraps and Wine: An Agreeable Combination

2008-11-28T01:20:00.000-08:00

Fine wine and garbage aren't usually an appetizing combination, but a new venture by Jepson Prairie Organics brings the two together. Compost made from the food scraps of more than 1,500 food related businesses and thousands of residents in San Francisco is being used on vineyards throughout Northern California's wine country to enhance the quality of the soil.

Jepson Prairie Organics began making compost with food scraps from the city in 1997, and in 2002, a vineyard management company approached Jepson to purchase compost for use in its vineyards. More than 300 tons of food scraps are sent to Jepson's composting facility each day, and 12 vineyards are currently using Jepson's compost. The Organic Material Review has analyzed the finished compost and deemed it appropriate for use on organic farms.

Everyone involved in this project is excited about the program because it is one example of "closing the loop"—organics are taken from San Francisco tables, composted, put back into the soil, and returned to San Francisco restaurants as wine. Chris Choate, regional manager for compost facilities, says, "San Francisco likes the program because it shows how restaurants can do their part to divert waste from the landfills."

Linda Hale, vineyard manager at Madrone Vineyards, thought using Jepson's compost was a great opportunity. "Farmers are environmental stewards and must be careful with the soil," she notes. Using compost produced with food scraps allows the vineyard to help both the soil and the environment. Since it was so easy to get involved, Hale could see no reason not to take advantage of this opportunity.truck applying compost.

"Participating in this program is a win-win situation," agrees Darek Trowbridge, vineyard manager at Everett Ridge Vineyards and Winery. "The quality of the compost is better than what we used before, it is cheaper, and we are recycling a waste product." He attributes the good quality of the compost to the diverse feedstock. Trowbridge estimates a $5 to $10 savings per yard from using Jepson's compost at his vineyard since food scraps are seen as a waste product and therefore cost less than a new product. In addition, trucking costs less than transporting compost from afar. He thinks this program is a successful way to reuse some of the items society consumes.

Choate anticipates the partnership between Jepson and local vineyards will continue to thrive, as it is beneficial to the growers and the environment. There are no additional costs for growers, people are seeing the farm and city connection, and the program is right in line with current trend in the United States towards sustainable and organic agriculture.

Wine Tasting Safety

2008-11-10T21:03:00.000-08:00

A safe and enjoyable wine trail wine tasting begins with a designated driver. The sometimes busy, frequently narrow and windy, country roads that make so many of these wine trails interesting have enough hazards without alcohol impaired drivers. The designated driver could be someone in your party or you could take advantage of one of the many limousine services or private tour guides.

Many wine trails, such as the Westside Road out of Healdsburg, have a variety of scenery, farm animals and picturesque picnic areas for the enjoyment of the whole family. If wine tasting is an added benefit of a family day in the country then taking turns with one parent driving this time and the other the next is a great way to share the load. Every winery wants us to make it clear that drinking wine is an adult pursuit in our country. You and your drinking guests must all be 21 years old or older to partake in these glorious wines.

Another option is to just not swallow. Practice the five S's; see, smell, sip, swirl and spit. It's perfectly acceptable and all wineries will have a receptacle available for this purpose.

Many of the wine trails we profile don't have any place for you to buy food along the way so you may want to bring a picnic lunch. Most wineries don't open until 10 or 11 AM so have a good breakfast and call to make sure their tasting room is open. Plan your itinerary so that at lunchtime you end up at a winery that has a picnic area — we include picnic area availability in our articles. Be aware that any wine consumed at a winery picnic area must have come from that winery. Alternately you could plan your trip so you end up in town to eat in a timely fashion.

Michigan Sparkling Wines For Anytime

2008-10-14T01:22:00.000-07:00

From the experts at Wine Spectator and the Beverage Testing Institute to the person on the street, the word has spread that Michigan produces some of the best champagne-type wines anywhere. And they come in so many different styles that you will surely find something to enjoy. Let's start with the sparkling wines that have impressed the wine writers, then move on to those that are just good, clean fun.

Larry Mawby at L. Mawby Vineyards in Suttons Bay is Michigan’s most well-known maker of bubbly. He has a style for nearly every taste. One wine that gets a lot of attention – it was Best Sparkling Wine at the Michigan State Fair Wine and Spirits Competition – is Mille. This is a dry, vintage-dated sparkling wine made almost exclusively from Pinot Noir. A wine like this is sometimes called a “blanc de noir” because it is a white wine made from dark grapes. It is big and flavorful and very highly regarded by Champagne lovers.

Larry also makes a Blanc de Blanc that is very popular. As the name implies, this is made exclusively from white grapes – in this case, Chardonnay. This is a lighter and very attractive wine with a broad appeal.

Another top dry, vintage-dated sparkler is made by Bel Lago, near Cedar. Their vintage Brut is made from the more typical combination of both red and white grapes. Other dry Michigan fizzies that have been highly rated are Tabor Hill’s Grand Mark, Good Harbor’s Moonstruck, Round Barn Winery’s Artesia and Fenn Valley’s Premier Cuvee.

Several wineries make sparkling wine from Riesling grapes. These are dry but have the typical Riesling aromatic qualities. People who try them just love them. Look for versions made by Shady Lane Cellars and Chateau de Leelanau to complement your New Year’s buffet table.

Then there’s the fun stuff ... sparkling wines that are impossible to dislike.

Topping the list of the most popular holiday bubblies are Sparkling Raspberry and Passionate Peach from St. Julian. Even the experts are impressed – they have more gold medals than the U.S. Olympic Team. You get the true taste of the fruit and moderate sweetness. Just plain delicious.

Another very popular and more traditional fizzy is Carpe Diem from Chateau Chantal. This is mostly Chardonnay with just enough Pinot Noir to give it a lovely rose’ color. It is the best-selling wine at the winery.

Enjoy Missouri’s Wine Country On The Tour Of Missouri

2008-10-10T02:17:00.000-07:00

"Missouri is home to many exceptional wineries and the Tour of Missouri is a tremendous opportunity to showcase to the world a selection of Missouri’s award winning wines," Gov. Matt Blunt said.

At each of the finish cities on the Tour of Missouri, a feature of Missouri Wines will be present at the Health and Wellness Expo. Visitors of the Missouri Wines booth can join in games, win prizes, learn more about the state’s grapes and receive information regarding Missouri’s 72 wineries.

At each start city and the beginning of each day, race-goers with purchased 2007 VIP Hospitality experiences will be able to enjoy grape juices from Missouri wineries in the hospitality tents. At the finish city each day, a selection of award winning Missouri wines will also be available in the hospitality tents.

The Tour of Missouri will begin on Sept. 11 in Kansas City and will travel to Springfield, Branson, Columbia, Jefferson City, St. Charles and end in St. Louis on Sept. 16.

"The tour will lead fans through the heart of Missouri’s diverse wine country and go through Hermann on Saturday, Sept. 15," said Jim Anderson, executive director of the Missouri Wine and Grape Board. "We are excited for the opportunity for so many Missourians and tourists to see what Missouri’s diverse scenery, history and wine country is all about."

Queensland College of Wine Tourism

2008-09-26T00:11:00.000-07:00

Queensland's first specific wine training facility is currently being developed in Stanthorpe adjacent to the Stanthorpe State High School. This facility will over time provide training from entry to degree level for the Wine Tourism industry.

The centre will augment Stanthorpe State High School's existing infrastructure in the form of an established commercial vineyard and build on the established Wine Tourism training program currently offered to senior students.

Training delivery will be through a unique partnership of training providers including:

* Stanthorpe State High School,
* Southern Queensland Institute of TAFE
* Australian Agricultural College Corporation - Dalby Campus
* and the University of Southern Queensland

Taste Your Way Through Michigan's Scenic Wine Country

2008-09-21T23:25:00.000-07:00

Start planning your Michigan wine-tasting tour today with the newly released Michigan Wine Country magazine!

This complimentary magazine is published annually by the Michigan Grape and Wine Industry Council and features tour maps and information about Michigan's 40 wineries.

Learn about the delicious fruit wines and spirits made in Michigan; check out the extensive calendar of events to plan your fun for the whole summer; and discover Vintage Michigan-a club designed for Michigan wine enthusiasts that offers discounts at wineries, restaurants and retailers throughout the state.

Food Scraps and Wine

2008-09-18T05:21:00.000-07:00

"Participating in this program is a win-win situation," agrees Darek Trowbridge, vineyard manager at Everett Ridge Vineyards and Winery. "The quality of the compost is better than what we used before, it is cheaper, and we are recycling a waste product." He attributes the good quality of the compost to the diverse feedstock. Trowbridge estimates a $5 to $10 savings per yard from using Jepson's compost at his vineyard since food scraps are seen as a waste product and therefore cost less than a new product. In addition, trucking costs less than transporting compost from afar. He thinks this program is a successful way to reuse some of the items society consumes.

Choate anticipates the partnership between Jepson and local vineyards will continue to thrive, as it is beneficial to the growers and the environment. There are no additional costs for growers, people are seeing the farm and city connection, and the program is right in line with current trend in the United States towards sustainable and organic agriculture.

Red wine studies

2008-08-22T00:36:00.000-07:00

The cell and animal studies of red wine have examined effects in several cancers including leukemia, skin, breast and prostate cancers. Scientists are studying resveratrol to learn more about its cancer preventive activities. Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemopreventive agent in three stages of the cancer process: initiation, promotion and progression.

Research studies published in the International Journal of Cancer show that drinking a glass of red wine a day may cut a man's risk of prostate cancer in half and that the protective effect appears to be strongest against the most aggressive forms of the disease. It was also seen that men who consumed four or more 4-ounce glasses of red wine per week have a 60 percent lower incidence of the more aggressive types of prostate cancer.

However, studies of the association between red wine consumption and cancer in humans are in their initial stages. Although consumption of large amounts of alcoholic beverages may increase the risk of some cancers, there is growing evidence that the health benefits of red wine are related to its nonalcoholic components.

Wine Glossary N - S

2008-07-28T06:10:00.000-07:00

Natural wine. The product of the juice or must of sound, ripe grapes or other sound, ripe fruit (including berries) made with any cellar treatment authorized by subparts F and L of this part and containing not more than 21 percent by weight (21 degrees Brix dealcoholized wine) of total solids.

Nonbeverage wine. Wine, or wine products made from wine, rendered unfit for beverage use in accordance with §24.215.

Standard wine. Natural wine, specially sweetened natural wine, special natural wine, and standard agricultural wine, produced in accordance with subparts F, H, and I of this part.

Still wine. Wine containing not more than 0.392 gram of carbon dioxide per 100 milliliters.

Wine Terms

2008-07-25T23:12:00.000-07:00

Foreign wine. Wine produced outside the United States.

Formula wine. Special natural wine, agricultural wine, and other than standard wine (except for distilling material and vinegar stock) produced on bonded wine premises under an approved formula.

Fruit wine. Wine made from the juice of sound, ripe fruit (other than grapes). Fruit wine also includes wine made from berries or wine made from a combination of grapes and other fruit (including berries).

Under-vine management - Herbicides

2008-07-23T22:31:00.001-07:00

The main reason for managing the under-vine area is to reduce weeds, which take important water and nutrients from the vines. This is especially important in times of drought. Most growers spray herbicides, but there are other options.

Herbicides
Herbicides are a relatively inexpensive option and have the advantage of keeping the soil structure intact. Generally, a strip of broad-spectrum herbicide is periodically sprayed under the vines to about 0.5-0.75 m on either side of the vine row. Weeds should be sprayed before they seed to reduce the seed bank.

Take special care if systemic herbicides such as glyphosate (Roundup) are used during the growing season, as they may damage the vines. Remove all suckers and spray only in very calm conditions using a spray guard to prevent drift. Glyphosate is safe to spray in the vine dormant season, but only effective when weeds are actively growing.

Non-systemic herbicides such as Spray.Seed (paraquat + diquat) or Basta (glufosinate-ammonium) are safer for grape vines during the growing season. Be aware though that Spray.Seed is poisonous and special care is needed in handling and spraying operations.
If particular weeds are a problem, other options include Amitrole (amitrole + ammonium thioscyanate) and Illico (amitrole + glyphosate + ammonium thioscyanate). Additives such as Hammer (cafentrazone-ethyl) can also improve the effectiveness of knockdown herbicides against weed species that are harder to kill, like marshmallow and woody weeds. Pre-emergent or residual herbicides such as simazine and diuron are another option to provide longer-term weed control. However, these are not recommended for sandy soils, like those in the Granite Belt, where they may damage vines.

To reduce the possibility of herbicide resistance, it is a good idea to alternate between herbicides with different activity groups or to rotate herbicides with alternative methods of weed control. A list of herbicides registered for use in vineyards, can be downloaded from the Australian Wine Research Institute. Always read labels carefully before using any herbicide or other chemical product.

Alcohol Reduction of Wine

2008-07-22T22:18:00.000-07:00

When a bonded winery proprietor wishes to reduce the ethyl alcohol content of wine, certain processes are authorized by wine regulation 27 CFR 24.248, Processes Authorized for the Treatment of Wine, Juice, and Distilling Materials. The approved processes include Reverse Osmosis and the Spinning Cone Column.

Although these processes are used to facilitate the creation of a wine product, they must be conducted on Distilled Spirits Plant (DSP) premises. The wine may be transferred in bond to a DSP for processing and returned to the winery, or the winery proprietor may wish to have the process conducted at the winery facility.

If the alcohol reduction is to take place at the winery facility, the proprietor of the bonded winery must first qualify to alternate the use of bonded wine premises as a DSP. Once qualified to alternate the premises as both a winery and DSP, the alcohol reduction may be conducted on DSP bonded premises. When the process is completed, the space and equipment can revert to winery use.

Witches Falls Winery - Winemaker

2008-07-21T22:03:00.001-07:00

In turning a passion for drinking wine into a dedication to making it, Jon and his wife Kim have lived and worked in some of Australia's most well known wine districts, including the Hunter and Barossa Valleys. Jon and Kim now own Witches Falls Winery, a celebrated fixture in the Gold Coast's growing boutique wine district that offers visitors an educational experience through large windows that enable them to view all winemaking activities.

Jon sources the finest grapes from Queensland's well-known Granite Belt, a region of rich soil, cold winters and the high altitudes of Australia's Great Dividing Range. From the pruning, water and picking of the fruit Jon applies the same special ingredient of 'attention to detail' to the grapes when they reach the Witches Falls Winery, where he uses the latest technology to create a mouth-watering collection of wines.

Winemaker's pick

2008-07-20T21:34:00.001-07:00

In his almost 30 year career Mike Hayes has made award-winning wine at vineyards across Australia and New Zealand. A third generation viticulturalist and winemaker, Mike began his passion when chipping grapes for his father at the age of 15 years.

Mike blends traditional techniques with the O'Reilly Canungra Valley Vineyards' state-of-the-art technology. His invaluable experience in growing wine grapes in the Gold Coast's unique climate enables him to produce the best fruit in order to make the best wine.

The meticulous attention Mike pays to his grapes throughout each stage of the process may be in contrast to the vineyards' mission of 'celebrating the simple pleasures of life', but it seems to be working with O'Reilly's Canungra Valley Vineyards wines receiving a number of national and international awards since the vines were first planted in November 1998.

Regulation, structure and research

2008-07-17T21:35:00.000-07:00

Australia maintains national standards for wine that are administered by state and territory governments. Federal regulations focus on quality control. The Australian federal government assists the industry by improving the trade environment (redressing barriers to trade) and by improving the domestic economic operating environment. Policy issues are the province of the Australian Government Department of Agriculture, Fisheries and Forestry.

The Australian Wine and Brandy Corporation promotes and controls the export of wine and brandy. The Grape and Wine Research and Development Corporation is the body responsible for investing in grape and wine research and development, on behalf of the Australian wine industry and the Australian community.

Australia’s reputation as one of the most technologically advanced wine-producing nations owes much to the industry’s emphasis on research and development. Key research and development sources include the Australian Wine Research Institute, the Commonwealth Scientific and Industrial Research Organisation, the National Wine and Grape Industry Centre, state departments of agriculture and universities. A number of Australian universities and other tertiary education institutions offer courses in viticulture and oenology.

The peak industry body representing winemakers’ interests is the Winemakers’ Federation of Australia. It develops policies and programs to increase net returns to Australian winemakers. The Wine Grape Growers of Australia is the peak industry body representing the interests of grape growers.

What is Wine Industry Fund

2008-07-16T22:09:00.000-07:00

Industry funds have been established under the Primary Industry Funding Schemes Act 1998 to support those sectors of primary industry that want to raise their own funds for their own industry development activities.

Six wine industry funds currently operate in the following South Australian wine regions:
Adelaide Hills Langhorne Creek McLaren Vale Riverland Barossa Clare Valley In addition the SA Grape Growers Industry Fund has been established for the SA grape growing industry.

For each of the funds, the wineries act as collection agents for voluntary contributions made by grape growers and/or winemakers. The contributions are paid into a fund that is administered by PIRSA ('the Minister') and then paid by way of a grant to a body representing the fund contributors.

The wine economy

2008-07-15T21:48:00.001-07:00

In 2006–07, sales of Australian wine totalled approximately 1.23 billion litres: 449 million litres were sold domestically and 786 million litres were exported. Australian wine exports were worth $2.87 billion, which represented an increase of 4.4 per cent over the previous year.

Australia’s largest wine export market in 2006–07 was the United Kingdom (269 million litres, worth $977 million), closely followed by the United States (215 million litres, worth $856 million). Other leading destinations for Australian wines included Canada, Germany and New Zealand.

Wine production is a significant industry in Australia. It directly employs 28 000 people in both winemaking and grape growing (2006 Census) and generates related employment in the retail, wholesale and hospitality industries.

Tourism adds another dimension to wine’s importance in Australia. International and domestic tourism related to the wine industry accounts for an important share of Australia’s export earnings, employment and taxation income.

In 2006–07, the industry crushed 1.39 million tonnes of grapes to make 955 million litres of beverage wine. In 2007, the total wine grape vineyard area reached 163 951 hectares of bearing vines, and there were a further 9825 hectares of non-bearing vines. The area of bearing vines has more than doubled since 1996–97.

In 2006–07, the domestic market accounted for 36 per cent of total sales of Australian wine by volume. Table wines made up 84.9 per cent of local wine consumption, sparkling wines accounted for 8.8 per cent and fortified wines for 3.8 per cent.

The Australian wine story

2008-07-14T21:22:00.001-07:00

The first vines arrived with the first European settlers in Australia in 1788. Initially wines were produced in the coastal region around the fledgling settlement of Sydney. John Macarthur established the earliest commercial vineyard.

In 1822, Gregory Blaxland shipped 136 litres of wine to London, where it was awarded the silver medal by the forerunner of the Royal Society of Arts. Five years later, a larger shipment of Blaxland’s wine won the gold Ceres medal.

The planting of vines accompanied the spread of European settlement across the Australian continent, and by the beginning of the 20th century Australia was exporting some 4.5 million litres of mainly full-bodied dry red wines to the United Kingdom.

The end of the Second World War saw a rapid influx of migrants from Europe, who brought with them a strong culture related to wine. This provided an important impetus to the Australian wine industry.

However, it was the period from 1996 to 2007 that saw spectacular growth in exports, following rapidly increasing appreciation of Australian wines overseas. Major wine producers from abroad have invested in Australian wineries, and Australian companies have taken controlling interests in wineries in countries such as France and Chile.

Australia has some of the oldest grapevines in the world. Many of Europe’s established vineyards were destroyed by disease in the 1800s, and only the vines brought to Australia survived. In order to preserve these, Australian viticulturalists developed new vine management techniques, some of which are now used throughout the world. Australians have also invented ways to produce wines using fewer chemicals, and Australia is the home of the wine cask.

Hamiltons Wines

2008-07-13T21:40:00.001-07:00

Alongside the Marion Swimming Centre on Oaklands Road, the vines are older than all the vines in Paris. Frank Hamilton planted the Marion Vineyard there in 1905. Magill Estate in the east didn't come along until 1935. The Parisians replanted in 1947 after the original vines became a casualty of Nazi occupation during World War II. A small vineyard appeared in Melbourne in 1952.

Those dates make the vineyard in the middle of Marion almost certainly the oldest urban vineyard in the world. That’s the way it should be for three reasons:· Henry Hamilton planted the first vineyards in South Australia just down the road in the winter of 1838.· Marion was known as the garden of Adelaide before the postwar building boom took its toll. Almonds, fruit, vegetables and olives for export and city tables grew alongside the vines.· Heritage preserved. The Marion Vineyard was heading for the fast food wasteland before the residents stepped in to save it in the early '90s, and a modern day Hamilton was only too happy to help. The Council-owned, four-hectare vineyard is a living, wine-producing reminder of Marion's proud agricultural past.

Each year under the guidance of Dr. Richard Hamilton of Richard Hamilton Wines at McLaren Vale, it produces up to 300 cases of Hamilton Ewell Reserve Marion Vineyard Grenache/Shiraz in totally organic conditions. It is no token vintage, and is also sold in England and Singapore. It was named among Australia's top 100 Wines by Adelaide wine critic, Phillip White several years ago. The wine is only a small part of the company's business but Richard Hamilton is very keen to keep it going because it maintains the Hamilton family's relationship with their origins in Marion.

A fine drop

2008-07-10T21:39:00.001-07:00

In the spectacular Gold Coast hinterland, wine pioneers discovered a cluster of mesoclimates among the mountainous elevation that delivered the ideal conditions for Australian vineyards. Since its beginnings in the 1860s the Gold Coast's boutique wine region has been acclaimed with both national and international awards and is the wine of choice for some of Australia's most influential political leaders.

The Gold Coast's hinterland wine region offers the thrill of discovery to visitors who explore this growing industry. Wineries present educational experiences in wine making and the opportunity to purchase boutique wines, some of which are sold exclusively at cellar doors.

Some of the Gold Coast's wineries are housed in Queensland's oldest heritage buildings or in buildings that were transformed from grand old churches and nunneries. All of which are just a part of the unique experience offered.

Selection of Wine Cellar

2008-07-09T22:23:00.000-07:00

We have excellent wine buys to help us celebrate the coming summer season. This month we are having our American Wine Sale, there is no better time to stock up and save on your favorite wines with exceptional savings. Step outside into the sun, then you can step into one of our conveniently located NH Liquor and Wine Outlet Store locations and see what a collection of wine and spirits we have to offer you.

Our Cellar Select program is here! If you've ever felt overwhelmed with the amount of wine selections in our stores and have a difficult time choosing a wine, our highly successful Cellar Select Program is for you. Nicole Brassard and myself represent the wine buying team here at the NH Liquor Commission and we have created this exciting program for people just like you.

Our selections are always great values in whatever price echelon they are in. We think they are always delicious and well made wines, which typically, are from smaller boutique-like producers. This can mean the wines are interesting and somewhat rare, yet they remain affordable.

Please consult the list of stores which feature this program and visit one in your area soon. Cellar Select takes the guesswork out of buying a great wine. Whether you have just a budding interest or are an expert, we believe our Cellect Select wines will appeal to all. Try One Today!

Training Offered to Law Enforcement Agencies

2008-07-08T21:56:00.001-07:00

The Bureau of Enforcement's mission is to prevent underage people from acquiring age restricted products such as alcohol and tobacco, and to encourage the responsible sale and consumption of alcoholic beverages by adults thereby reducing the number of alcohol related incidents on our highways.

The Bureau of Enforcement is committed to providing superior education and training programs to the holders of liquor licenses, law enforcement personnel, parents, students and the general public. It is through our education and training efforts we move ever closer to achieving the Bureau's goals and serving the citizens of New Hampshire.

RED WINE AND PASTA SECRETS TO LONG LIFE

2008-07-07T22:15:00.001-07:00

“The key to a long happy life is red wine and pasta,” said 81-year-old Tina Langford, who retired Wed August 4 after 16 years as a cleaner with Herefordshire Council. Tina has been a cleaner at the Council’s Bath Street offices for the last 12 years and was the first cleaner there when the Council took over the building. She was presented with gifts and flowers as well wishers filled the conference room to wish her a happy retirement. “I’ve really enjoyed working here and will miss all the people I have come to know over the years,” she said.

“I’m not even sure I really want to retire yet,” she added. Tina was born in Italy and, after marrying a British Serviceman during the Second World War, she arrived by train with other war brides without being able to speak a word of English. After arriving in England Tina and her husband moved to Hereford where they settled and raised a family.

Wine grape production up despite drought

2008-07-06T22:39:00.000-07:00

Total Australian wine grape production is forecast to increase by 19 per cent to 1.67 million tonnes in 2007-08, as a result of improved growing conditions in key production areas, according to a new ABARE report Australian Wine Grape Production Projections to 2009-10 released today.

“Forecast production in 2007-08 is higher than early-season estimates because of greater than expected resilience of vines suffering from drought stress, and water purchasing by growers in drought-affected irrigation areas,” said Phillip Glyde, Executive Director of ABARE,

“Despite the better than previously expected outcomes, production will be well below the record 1.9 million tonnes achieved in 2004-05,” Mr Glyde added.

The greatest increase in production in 2007-08 is expected to occur in the cool-climate grape growing regions. Production increases in warm climate areas are forecast to be minimal because of ongoing scarcity of water for irrigation. In 2008-09, wine grape production is projected to increase further, to 1.78 million tonnes, but to remain constrained by water availability. Wine grape production is projected to reach 2.0 million tonnes in 2009-10, assuming a return to average seasonal conditions.

Brunello di Montalcino wine

2008-07-03T22:00:00.001-07:00

Brunello di Montalcino wine is a controlled appellation (DOCG) Italian wine that under Italian rules must be produced exclusively from Sangiovese grapes. The Alcohol and Tobacco Tax and Trade Bureau (TTB) has learned that some of the wine labeled as Brunello di Montalcino was produced from a blend of Sangiovese and other grape varieties and is therefore not entitled to the Brunello di Montalcino designation. This wine is mislabeled under both Italian and U.S. rules.

In order to ensure compliance with the provisions of section 105(e) of the Federal Alcohol Administration (FAA) Act, 27 U.S.C. section 205(e), CBP officials have the authority to withhold release from, or demand the return to, CBP custody of imported wine not covered by a proper certificate of label approval (COLA). Brunello di Montalcino is a foreign nongeneric name that is a distinctive designation of specific grape wines under TTB regulations at 27 CFR sections 4.24(c)(1) and 12.31(c). Brunello di Montalcino wine not made exclusively from Sangiovese grapes does not conform to the current requirements of Italy and is therefore also in conflict with TTB regulations at 27 CFR section 4.25(a)(2)(iii) and (e)(3)(iii). Thus, it is not covered by the COLAs that are currently issued.

Wine garden and farmer’s market offer alternative fair foods and beverages

2008-07-02T22:05:00.000-07:00

Wine and air conditioning create a relaxing combination, making the Illinois Wine Tent, located in the Heartland area at the Illinois State Fair, a popular location for fairgoers old enough to partake. On display in the tent are roughly 10 rotating wineries from around the state, each with glasses and bottles of wine available for purchase. Fairgoers also have the option of buying tickets for $1 each, which will allow them to taste a wine of their choice. Samples are roughly one ounce, said Brenda Logan, part-owner of Baxter’s Vineyards & Winery in Nauvoo, Illinois’ oldest winery, established after the Prohibition. Fairgoers who buy five tickets get a free complementary Illinois Wine glass.

“It’s a great opportunity to sample a lot of Illinois wines in one place,” she added. Baxter’s, which has been on display for over 10 years at the state fair, offers 11 wines from sweet and semi-sweet to dry and semi-dry. Bottles range from $10 to $16, and a glass of wine is $4. Logan said the most popular wines are the sweet wines, the Concord Wine and the White Sweet. She said the grapes used for their wine is grown in the Midwest and carefully selected as it is one of the most important steps in making good wine.

“The grapes determine the wine. If you have not-so-good grapes, then you don’t have good wine,” she said. “It starts with the grower.” Bruce Morgenstern, part-owner of Pheasant Hollow Winery, said that this sense of Illinois pride also applies to the wine business as a whole for him, which he calls a “cooperation.” “I have the entrepreneur drive: I want to be the best and sell the most,” he said. “But if the wines I’m selling are not your taste, I just assume that you go to another Illinois winery and find one that does.”

And, apparently, that attitude has worked. In a 2000 MKF economic impact survey, Illinois wineries made $20,000. Now they make nearly $230,000, Morgenstern said. That’s not all. In July 1999, Pheasant Hollow was the 16th winery to open in Illinois. Now, there are roughly 75 wineries in Illinois.“What other industry in Illinois has that kind of exponential growth?” he asked. “It’s just exploding.” At the Pheasant Hollow Winery exhibit, 11 wines are on sale, ranging from $11 to $16. Morgenstern offers a number of fruit-blended wines, one of which, the Midnight Medley, won the Illinois Grape Growers and Vintners Association’s Governor’s cup for best fruit-blended wine.

Pheasant Hollow Winery also offers the only sparkling wine in the tent, the Muscat de Canelli. The wine is also one of the only sparkling wines in Illinois, with Morgenstern adding that his company is the only winery that has the machinery to make sparkling wine. There may be another winery in the state that still does it by hand. “We are the only winery in the state capable of producing sparkling wine the way we do,” he said. “And we do it on purpose.”

Fairgoers visiting the Wine Tent will also find brochures and other hand-outs detailing other activities and tourist attractions located near the wineries. Located next door to the Illinois Wine tent is the Farmer’s Market, which features some of the finest produce from around the state, and, in the mean time, proves that fairgoers don’t have to go out of state to get the freshest fruit. “Local producers are just as good as anybody else,” said Harry Alten, chairman for the Illinois Specialty Growers.” If they’re in season, they may be even better.”

All the fruits for sale, except the peaches which came from a producer in Virginia, are produced in state. For example, the apple cider came from Tanner’s Orchard in Speer and Curtis Orchard in Champaign-Urbana and the sweet corn is produced at Twin Gardens Farms in Harvard. Also for sale is Illinois-produced cantaloupe and watermelon and healthier snack options including popcorn, the popular egg-on-a-stick, garden salads and vanilla ice cream. Apple cider slushes are also available, which Alten said is the most popular item because of the heat.

Needless to say, the Farmer’s Market’s produce is also some of the healthiest of food options at the fair and a great alternative for both the young and old. Alten relayed a story of a lady who came in with her 7-year-old son, who tried watermelon for the first time at the Farmer’s Market, a fruit he had previously didn’t like. “He thought it was fair food,” he said. “Now he likes watermelon. ‘I can’t believe it, he ate the whole thing!’ she told me.” All sugars in the produce are natural and the produce is not processed. Besides selling Illinois-produced food, the Farmer’s Market also informs the fairgoers about fresh produce in their area. The Prairie Bounty of Illinois, a handout that lists farmer’s markets throughout Illinois, offers fairgoers a chance to purchase fresh produce outside of the fair. Brochures are also available on local orchards as well.

Oenology: red wine procyanidins and vascular health.

2008-07-01T22:52:00.000-07:00

Regular, moderate consumption of red wine is linked to a reduced risk of coronary heart disease and to lower overall mortality, but the relative contribution of wine's alcohol and polyphenol components to these effects is unclear. Here we identify procyanidins as the principal vasoactive polyphenols in red wine and show that they are present at higher concentrations in wines from areas of southwestern France and Sardinia, where traditional production methods ensure that these compounds are efficiently extracted during vinification. These regions also happen to be associated with increased longevity in the population.

179:11 Holders of Beverage Manufacturer, Brew Pub, Beverage Vendor Importer, Wholesale Distributor, Beverage Vendor, Beverage Representative

2008-06-30T22:15:00.001-07:00

I. No holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vendor importer license, or beverage representative license shall sell, cause to be sold, rent, lend or cause to be lo aned, or give to any on-sale or off-sale licensee or to the owner of the premises on which the business of any on-sale or off-sale licensee is to be conducted any money, equipment, furniture, fixtures or property with which the business of any on-sale or o ff-sale licensee is to be conducted, nor shall any on-sale or off-sale licensee purchase, cause to be purchased, rent, borrow, solicit or accept from any holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage v endor license, beverage vendor importer license, or beverage representative license any money, equipment, furniture, fixtures or property with which the business of the on-sale or off-sale permittee is to be conducted, nor shall any holder of a beverage ma nufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vendor importer license, or beverage representative license install or service equipment, furniture, fixtures or property of any on-sale or off-sale lic ensee, except as may be designated by the commission.

II. There shall be no restriction on the number of off-sale licenses held by any person. No holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vendor importer license or beve rage representative license shall in any way contribute or pay any money or anything in lieu thereof to any on-sale or off-sale licensee, or the licensee's agent, or employees, or to any group, association, or organization thereof, including, but not limit ed to, payment for the placement, display or sale of any beverage. Nothing in this section shall prohibit any licensee from being a member of a club holding a permit or license under this title, nor prohibit the sale or purchase, for resale, of merchandis e or beverages for the conduct of the business of any on-sale or off-sale licensee. Nothing in this section shall prohibit a holder of a beverage manufacturer license, brew pub license, wholesale distributor license, beverage vendor license, beverage vend or importer license or beverage representative license from bringing such holder's own product from the storeroom of an on-sale or off-sale licensee to a warm shelf, display, refrigerated retail space, or refrigerated storage. Nothing in this section shal l prohibit the holder of a beverage manufacturers license, wholesaler distributor license, brew pub license, beverage vendor license, beverage vendor importer license, or beverage representative license from rotating, reorganizing, cleaning and resetting s uch holder's own product once the product is on an on-sale or off-sale licensee's warm shelf, or in an on-sale or off-sale licensee's refrigerated retail space, or refrigerated storage. Nothing in this section shall prohibit a wholesale distributor from d elivering beverages invoiced to an on-sale or off-sale retailer to the premises of a liquor/wine/beverage warehouse for storage, provided the retailer has met the provisions of RSA 179:49.

Output from BEST-Winery

2008-06-20T05:54:00.000-07:00

The Energy Intensity Index (EII) and Water Intensity Index (WII) show the performance of the actual winery relative to a benchmark winery that is based on the same winery using global best practice energy- and water-efficient technologies for each process step (as defined in BEST-Winery). The difference between the actual energy and water use and that of the reference or benchmark winery is calculated for each of the key process steps of the winery and then aggregated for the entire winery, calculated as an intensity per barrel or case of wine produced.
The EII and WII can be used to calculate the energy- or water-efficiency potential at the winery and can be used for evaluating winery progress in efficiency improvement. BEST Winery also provides an estimate of the potential for annual energy savings (both for electricity and fuel), energy costs savings, carbon dioxide (CO2) emission reduction, water, and water cost savings if the winery would perform at the same performance level as the benchmark winery. Once the EII and WII have been calculated, BEST Winery can be used to preliminary evaluate the potential for energy and water efficiency improvement, through the included interactive menu of opportunities. The menu is broken into different energy and water uses, totaling over 100 opportunities:
Water Efficiency (WE — Water)

Energy Efficiency — Refrigeration (EE-Refrigeration)

Energy Efficiency — Pumps (EE-Pumping)

Energy Efficiency — Compressed Air (EE-Compressed air)

Energy Efficiency — Motors (EE-Motors)

Energy Efficiency — Lighting (EE-Lighting)

Energy Efficiency — Hot Water and Heat Supply (EE-Hot Water)

Energy Efficiency — Other Fuels (EE-Other_fuels)

Energy Efficiency — Other Electric (EE-Other_electric)

Energy Efficiency — Cogeneration (EE-CHP)

Each of the sheets contains a menu of efficiency opportunities, including typical energy and/or water savings, capital costs and payback period for that measure. Potential applications can be filled in by the user to evaluate possible opportunities for the user's winery. Selected measures are added in a separate sheet to calculate a new potential EII and WII, as well as potential costs, savings, payback period and CO2 emission reduction potential.

Indy International wine awards announced National

2008-06-19T06:12:00.000-07:00

Indianapolis, IN - Over 3,600 wines traveled to Indianapolis for the nation's third largest wine competition, the Indy International, July 29-31 at the Indiana State Fairgrounds. Wines from seventeen countries as far away as Germany, Portugal, and South Africa were judged on appearance, aroma, taste, and aftertaste by fifteen panels of judges. In all, seventy-five judges flew in from as far away as California, New York, and Quebec to evaluate the wines.

Geyser Peak Winery, of California was awarded the Best of Show award, sponsored by American Airlines, for its 2003 Reserve Late Harvest Semillon. Best white wine honors went to Germany's Wegeler-Erben, 1997 Bernkasteler Doctor, and best red wine to Spero Winery from Denver, Colorado for their 1999 Vino`e Buono Zinfandel. The best commercial sparkling wine was awarded to Gloria Ferrer Champagne Caves for their 1995 Royal Cuvee. Josephs Estate Wines of Ontario took best dessert wine honors for a 1999 Niagara Peninsula Vidal Blanc Ice Wine. The last two categories, best fruit wine and best honey wine were awarded to Carousel Winery for a Cherry Wine and to Martins Honey Farm and Meadery of New York for their Traditional Honey Wine respectively.

"It is gratifying to see the INDY International's continued growth," says Vine, honorary chairman, "not only through the increased wine entries, but also in terms of new, high-profile wineries from around the world that are participating in the event." Indiana was well represented in the competition, with twenty-five of the state's thirty-one wineries entering. Hoosier wineries took home a total of three concordance gold medals, sixteen gold, sixty silver, and 101 bronzes. "The Indiana wineries went head to head with wines from throughout the world and brought home 180 medals," said Ellen Harkness, Competition Coordinator. "That is quite a feat for a smaller wine producing state and demonstrates that Indiana wines are of high quality."

The Indy has a special award division for "Indiana grown" wines. A wine must be composed of more than 85% Indiana grown fruit to be eligible. Huber Winery won the Hoosier grown hybrid wine category for their Lakeside White and the native wine category for their Niagara, while Chateau Pomije Winery received honors in the vinifera category for their Cabernet Sauvignon. Kapp Winery & Orchard was the Indiana Grown Fruit Wine Champion for their Persimmon table wine, sponsored by the Indiana Wine Growers Guild. The Indiana wine awards reception took place August 4 at "A Taste of Indiana Agriculture", an event held at the Indiana State Fairgrounds to showcase Indiana agricultural products, including its award-winning wines. The Indy International is sponsored by the Indiana State Fair and coordinated by the Indiana Wine Grape Council based at Purdue University.

Indy International wine awards announced

2008-06-18T00:36:00.000-07:00

Galena Cellars/Lawlor Family Winery of Illinois was awarded the Pacesetter Trophy: International Award of Excellence. This is Galena Cellars second consecutive year to win this honor which recognizes the brand winning the most awards at the competition. Galena earned 31 medals, including three concordance gold, eight gold, eight silver, and twelve bronzes. The Indiana State Fair Wine Competition began in 1973 as an Indiana-only event. The competition began admitting entries from across the world in 1992 under Richard Vine, PhD. "It is gratifying to see the INDY International's continued growth," says Vine, honorary chairman, "not only through the increased wine entries, but also in terms of new, high-profile wineries from around the world that are participating in the event."

Indiana was well represented in the competition, with twenty-five of the state's thirty-one wineries entering. Hoosier wineries took home a total of three concordance gold medals, sixteen gold, sixty silver, and 101 bronzes. "The Indiana wineries went head to head with wines from throughout the world and brought home 180 medals," said Ellen Harkness, Competition Coordinator. "That is quite a feat for a smaller wine producing state and demonstrates that Indiana wines are of high quality." The Indy has a special award division for "Indiana grown" wines. A wine must be composed of more than 85% Indiana grown fruit to be eligible. Huber Winery won the Hoosier grown hybrid wine category for their Lakeside White and the native wine category for their Niagara, while Chateau Pomije Winery received honors in the vinifera category for their Cabernet Sauvignon. Kapp Winery & Orchard was the Indiana Grown Fruit Wine Champion for their Persimmon table wine, sponsored by the Indiana Wine Growers Guild.

The Indiana wine awards reception took place August 4 at "A Taste of Indiana Agriculture", an event held at the Indiana State Fairgrounds to showcase Indiana agricultural products, including its award-winning wines. The Indy International is sponsored by the Indiana State Fair and coordinated by the Indiana Wine Grape Council based at Purdue University.

What is BEST-Winery?

2008-06-16T22:09:00.001-07:00

BEST-Winery is a software tool designed to evaluate the energy and water efficiency at a winery, and to help assess the environmental and financial impacts of potential improvement strategies. Given the necessary data, BEST-Winery calculates an energy intensity index (EII) and water intensity index (WII), performance indicators that compare the user's winery to a benchmark or reference facility, incorporating information about winery-specific process steps and characteristics affecting energy and water use and volumes processed by the winery. BEST Winery also allows the user to evaluate preliminary opportunities for energy and water efficiency improvement, to assess the impact on the performance of the facility, and to evaluate operation costs. This can help the user in developing a preliminary implementation plan for energy and water efficiency improvement.

As a spreadsheet-based tool, BEST-Winery is designed to be simple enough to be easily usable, yet sophisticated enough to provide credible results. One simple input page is followed by a more detailed optional input page, to allow the user to adapt to the sophistication she needs.

Wine-Specific Labeling

2008-06-14T00:50:00.001-07:00

The following must appear on a label in a single field of vision (i.e. can be viewed without having to turn the bottle), except for the Importer’s details, the Lot number, and allergenic ingredients.

Wine of “(Insert Country Name)”

Actual alcoholic strength

Nominal volume

Lot Number

Importer details (must include name of importer, local administrative area and member state) preceded by the word(s) “Importer” or “Imported by”

Allergenic ingredients (i.e. if wine contains sulphites)

Please note that wine variety and vintage may NOT be shown on labels of wine with non-geographical origin – only wine with a proper geographical indication may display such information.

LABELING REQUIREMENTS

2008-06-13T05:46:00.001-07:00

The following information must be present on the label

Name under which the product is sold: No trademark, brand name or fancy name may substitute the generic name but rather may be used in addition.

List of ingredients: preceded by the word "Ingredients", must show all ingredients (including additives) in descending order of weight as recorded at the time of their use in the manufacture and designated by their specific name. In the case of those products that may contain ingredients liable to cause allergies or intolerances, a clear indication should be given on the label by the word “contains” followed by the name of the ingredient. However, this indication will not be necessary provided the specific name is included in the list of ingredients.

Net quantity of pre-packaged beverage in metric units (litre, centilitre, millilitre)

Date of minimum durability consisting of day, month and year in that order and preceded by the words "best before" or "best before end" or the "use by" date for highly perishable goods.

Any special conditions for keeping or use.

Name or business name and address of the manufacturer, packager or importer established in the EU.

Place of origin or provenance

Instructions of use, where appropriate

Indication of the acquired alcoholic strength for beverages containing more than 1.2% by volume
Lot marking on pre-packaged beverages with the marking preceded by the letter "L".

Indiana wineries win gold marks at largest U.S. competition

2008-06-12T06:12:00.000-07:00

Wines from 17 different countries and 42 states poured into Indianapolis for the largest wine competition in the U.S. The Indiana State Fair Indy International Wine Competition had a total of 3,859 wines entered in the competition-271 of which were from Indiana. The Governor's Cup, awarded to the winery with the overall best quality, the Indiana Grown Hybrid Wine Champion and the Indiana Grown Native Wine Champion all were awarded to Huber Winery, of Borden, for its 2005 Vignoles and Catawba wines. The Indiana Grown Vinifera Wine Champion was awarded to Oliver Winery of Bloomington for its Creekbend Cabernet Sauvignon 2005. The Indiana Grown Fruit Wine Champion also was awarded to Oliver Winery for its Bean Blossom Hard Cider.

"Indiana is home to 32 wineries and is an important part of Indiana agriculture," said Ellen Butz, Purdue University wine specialist. "Hoosier wineries contribute more than $33 million to Indiana's economy." Not only did Hoosier wineries fare well, but the following wineries were recognized for product excellence.

Mission Hill Family Estate of Westbank, British Columbia, Canada was awarded the Best Of Show award, sponsored by American Airlines for its 2004 Five Vineyards Riesling Ice Wine. Best red wine honors went to California's Martin Family Vineyards, 2003 Martin Petite Sirah, and best white wine to Sileni Cellar Selections from New Zealand for its 2006 Marlborough Sauvignon Blanc.

The best commercial sparkling wine was awarded to Champagne Pommery, Reims, France for its 1998 Millesime Grand Cru champagne. Fosters Wine Estates of Australia took best dessert wine honors for its Trafford Tawny Port. Best rose/blush honors went to California's Harlow Ridge Winery for its 2005 Blush, Lodi. The V. Sattui of California was awarded for having the highest overall quality of wines entered. The last two categories, best fruit wine and honey wine were awarded to Cooper's Hawk Winery of Illinois for a Rhubarb wine and to Meadery of the Rockies of Colorado for its Guinevere.

Wines from countries as far away as Germany, France, Australia, New Zealand, Argentina and Italy were judged on appearance, aroma, taste, aftertaste and overall balance by a panel of sixteen judges. In all, 82 judges were brought in from as far away as California, New York and Quebec to evaluate the wines. Indiana award winners from the Indy International Wine Competition were honored August 2 at A Taste of Indiana Agriculture Wine Reception, attended by approximately 1,900 people.

Certification Requirements for Imported Wine

2008-06-04T06:14:00.001-07:00

Certification is a statement that the practices and procedures used to produce the imported wine constitute proper cellar treatment. The certification requirement emanates from Section 2002 of the Miscellaneous Trade and Technical Corrections Act of 2004, which amended section 5382(a) of the Internal Revenue Code of 1986. Section 5382(a) sets forth standards regarding what constitutes proper cellar treatment of natural wine. The Act added new certification requirements regarding production practices and procedures for imported natural wine. Grape wine containing 7 to 22 percent alcohol by volume from Argentina, Australia, Canada, Chile, and New Zealand. Grape wine containing 0.5 to 22 percent alcohol by volume from Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Poland, Portugal, Slovak Republic, Slovenia, Spain, Sweden, The Netherlands, and the United Kingdom are not subject to certification.

Michigan Sparkling Wines for Anytime

2008-06-01T23:33:00.000-07:00

Whether you call them champagne, bubbly or just plain fizz, they are just the thing for your New Year celebration, or any important event. Here are some sparkling ideas; and best of all, they come from right here in Michigan.

From the experts at Wine Spectator and the Beverage Testing Institute to the person on the street, the word has spread that Michigan produces some of the best champagne-type wines anywhere. And they come in so many different styles that you will surely find something to enjoy. Let's start with the sparkling wines that have impressed the wine writers, then move on to those that are just good, clean fun.

Red, White and Blueberry Pound Wine Cake

2008-05-30T22:06:00.000-07:00

1 pkg (10-3/4 ounces) frozen pound cake

Raspberry-Orange Sauce (recipe follows)

1 container (8-ounces) whipped cream cheese

3 tablespoons powdered sugar

2 tablespoons orange juice

1-1/2 cups fresh Michigan blueberries, divided

1 cup sliced fresh Michigan strawberries

Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.

To assemble cake:

Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice

Wine Industry Climate Information

2008-05-29T06:02:00.001-07:00

Queensland is well known as the Sunshine State. However, this image does not subtract from Queensland's suitability for growing and producing award-winning wines. Vine growth and development is influenced by temperature, rainfall, hail, wine and sunshine.

All are critical success factors when determining the use and value of the grapes/wine produced. The vineyard site should also be frost-free and have well-drained soils. Excessively fertile soils are not recommended and may only create excessive vigour.

The preferred climate should provide for cool and relatively dry weather during the ripening period (January, February and March). This cooler weather will allow for a slower ripening process that helps develop both fruit flavour and varietal character.

High rainfall will increase the likelihood of disease, both above and below the ground and may even cause berry splitting. Wine quality may be reduced if grapes are harvested at an earlier stage than optimal in the hope of avoiding rain damage.

Wine consumption In China

2008-05-27T02:54:00.001-07:00

China's interest in wine has grown steadily since the 1990s. With no wine tradition of their own, Chinese are adopting wine as a healthy, new, low-cost alternative to traditional drinks like imported Cognac or Chinese spirits. An expanding middle class, rising incomes, a growing interest in Western lifestyle and tastes, and better wine education have driven this rise in consumption.

In the past, wine was sipped, served as a shot or with a mixer, like spirits. But now Chinese are adopting more Western-style wine drinking and appreciation, and drinking wine has a strong, social status. While 80% of all wine consumed is red (it's perceived as healthier and red is the colour for good luck), white wine consumption is also slowly rising, especially in south China.

ABC Boards — United States, Canada, and Puerto Rico

2008-05-26T19:23:00.000-07:00

Following national Prohibition, the 21st Amendment to the Constitution provides states with broad powers and authority to regulate the sale and distribution of alcohol within their borders. (This is in addition to Federal requirements.) Each state created its own unique system of alcohol beverage control. There are two general classifications. “Control” states, 18 in number, are the sole wholesalers of distilled spirits, as well as the retailers in various ways in some of these States. “License” states, of which there are 32, do not participate in the sale of alcohol beverages and regulate through the issuance of licenses to industry members that do business within their states. (Control states also license those activities outside of the state’s direct involvement in the sale of alcohol beverages.)
In addition to meeting Federal regulations, individuals and businesses must meet each state’s individual laws and regulations. These state laws and regulations, which vary widely from state to state, may be more restrictive than Federal regulations and must be met in addition to Federal requirements unless the Federal law pre-empts the State law wherein they desire to do business. For example regarding pre-emption, the Government Warning label on alcohol beverages pre-empts the states from imposing a similar requirement. (See 27 U.S.C. section 216.) Likewise, the state may not authorize a bottle size for distilled spirits that is not also authorized at the Federal level.

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The Tourism department's role

2008-05-22T22:30:00.001-07:00

The department, through the Tourism Strategy Division assists the tourism industry to grow and develop in a responsible and sustainable manner to help stimulate business investment and job creation. The division aims to foster improved coordination and cooperation across government agencies and provides high level strategic advice to the Minister and Director-General on key issues impacting on the Government's relationship with the tourism industry.
The department's role in developing tourism includes:

working with other government agencies and the tourism industry to lead the implementation of the Queensland Tourism Strategy - a broad vision that will drive sustainable tourism development in Queensland over the next ten years fostering improved coordination and cooperation across government agencies developing targeted strategies to facilitate effective communication and consultation among government, industry and community stakeholders with an interest in developing the State's tourism industry continuing to influence a whole-of-government understanding of tourism, particularly as a priority growth sector on the government business agenda representing the tourism industry within Queensland Government forums. The Tourism Strategy Division has the overarching responsibility for coordinating, monitoring and reporting on Queensland Tourism Strategy initiatives. In fulfilling its role the department works closely with the statutory body Tourism Queensland, the Government's peak organisation for the development and marketing of Queensland tourism destinations.

Red, White and Blueberry Pound Cake

2008-05-21T21:43:00.000-07:00

1 pkg (10-3/4 ounces) frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1-1/2 cups fresh Michigan blueberries, divided
1 cup sliced fresh Michigan strawberries

Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.

Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake:Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.

Taste Your White Wine with Food

2008-05-20T00:05:00.001-07:00

When it comes to matching food with the appropriate wine, most of us are as bewildered as an octogenarian at an Ozzie Ozbourne concert. Be that as it may, if you follow some basic guidelines, it's not really that difficult to get a combination that works. In case this list does not make it to the refrigerator magnet ousting long expired pizza coupons or last year's Red Sox schedule, here are a few simple suggestions to help take the mystery out of food and wine pairing.

There's a reason spaghetti and meatballs tastes so good with a bottle of Chianti. The Italian's designed this wine for dishes like this one. High acids in tomatoes are complemented by a sharp acidic structure to Sangiovese, the grape largely used for Chianti. So, matching the wine to the region of the food is as sure a thing as a rainy day in Seattle.

Big food, food, big wines; lighter fare, lighter wines, sounds simple, but many people miss this one. They may like Merlot so they have it with everything: even white fish; which will actually make the wine taste metallic.

Lidl withdraws brand of red wine

2008-05-16T23:02:00.000-07:00

Supermarket chain Lidl has withdrawn some bottles of Australian Creston Bay Brand Cabernet Shiraz red wine from sale because of the high levels of sulphur dioxide in it. Sulphur dioxide, which can cause asthma attacks, has been found at up to 17 times the permitted level in this wine. This amount could trigger an attack in a person with asthma who uncorks a bottle and inhales the smell without even tasting the wine. Severe asthma attacks can be life-threatening. People with asthma should not open these bottles or drink the wine.

Anyone who has bought one of these bottles would probably realise that the wine is not fit to drink because the chemical gives off a strong, acrid smell. Drinking the wine is unlikely to have any harmful health effects on anyone who does not have asthma, but it would probably taste very unpleasant.

This wine, bottled in 2002 and priced at £2.99, was stocked at Lidl stores from October 10 this year. The bottles, which carry a picture of a kangaroo and a gum tree on the label, have now been withdrawn from sale. Only bottles with the year 2002 displayed on the rear label are covered by this warning.

The problem came to light after a consumer in Germany complained about the wine. Local authorities are being asked to ensure that the product is removed from sale at Lidl stores, which was the only outlet stocking it. Anyone who has one of these bottles should return it to the Lidl store where they bought it for a refund.

Effects of white wine

2008-05-15T23:54:00.000-07:00

The effects of three types of white wine (10% ethanol; pH 2.84-3.26), Coke (pH 2.45) and water (pH 8.03) on basal and food-stimulated gastric acid secretion in dogs were investigated. Water and Coke did not significantly modify acid secretion and gastrin release under basal conditions. By contrast, white wine or water +10% ethanol significantly increased acid secretion, with a tendency to elevate plasma gastrin concentrations. Acid secretion and gastrin release induced by a standard meal were not significantly modified by previous administration of Coke and water. In contrast, white wine and water +10% ethanol significantly increased food-stimulated total acid output, without changing plasma gastrin levels. It is concluded that Coke and water have only trivial effects on basal and on food-stimulated gastric acid secretion and gastrin release in the dog. The gastric stimulant effect of white wine is mainly related to its percentage of alcohol regardless of the slight differences in pH of the solutions.

Wine, Beer, Spirits Boost Breast Cancer Risk Equally

2008-05-13T05:58:00.000-07:00

"The majority of previous studies have found an association between alcohol and elevated breast cancer risk," said lead researcher Dr. Yan Li, an oncologist at Kaiser Permanente in Oakland, Calif. What hasn't been as clear, she said, is how much alcohol raises the risk and whether one type of alcohol boosts that risk more than another.

Li tackled those questions with Dr. Arthur Klatsky, an investigator at the Kaiser Permanente Division of Research in Oakland and a long-time researcher on the health benefits and risks of alcoholic beverages. Klatsky is due to present the team's findings Sept. 27 at the European Cancer Conference in Barcelona, Spain. The researchers first evaluated the drinking habits of more than 70,000 women, all members of the Kaiser Permanente HMO. The women had undergone health exams during the years 1978 to 1985. By 2004, more than 2,800 women had experienced a breast cancer diagnosis. Comparing the women's drinking habits to the incidence of breast cancer, the team found that women who drank between one and two alcoholic drinks a day increased their risk of breast cancer by 10 percent compared to light drinkers -- defined as those who drank less than one drink a day.

That risk rose as drinking rates increased. "The risk of breast cancer increased by 30 percent in women who drank three or more drinks per day" compared to light drinkers, Li said.
"What we are saying is, whatever your baseline risk is of getting breast cancer, by consuming alcohol you have this increment," Li said.

The risk of breast cancer in individual women varies greatly, Li said, depending on their family history and whether they are genetically predisposed due to mutations of the so-called breast cancer genes, BRCA-1 and BRCA-2.

In the general population, the lifetime risk of getting breast cancer is one in eight women, Li said. Based on the study findings, however, "if you drink three or more drinks a day, that risk -- rather than one in eight -- will be one in six," she said.

The increase in risk was similar no matter which type of beverage was typically consumed. "It makes no difference whether women drink wine, beer or liquor in terms of their risk of breast cancer," Li said. "It's the alcohol itself. And it's the quantity consumed that increases breast cancer risk."

The researchers didn't find any difference in risk between red and white wine, although some previous research has found red wine more heart-protective than white. That cardiovascular benefit has been linked to the presence of antioxidant flavonoids in red wine, especially one flavonoid called resveratrol.

Another expert familiar with the new study said the research adds some valuable information to what is known about breast cancer risk. Especially valuable -- because it is new -- is the information about all types of alcohol seeming to raise risk equally, said Coral Lamartiniere, a professor of pharmacology and toxicology at the University of Alabama at Birmingham.

Liquor Licensing Services

2008-05-08T05:50:00.001-07:00

The department’s Liquor Licensing Division regulates the sale and supply of liquor throughout Queensland with the aim of providing a framework that encourages the development of a dynamic liquor industry which embraces responsible practices.

The Liquor Licensing Division regulates the sale and supply of alcohol throughout Queensland with the aim of developing a dynamic liquor industry which embraces responsible business practices and responsible alcohol consumption.

The resveratrol consistency in red wine

2008-04-23T05:44:00.001-07:00

Resveratrol is a type of polyphenol called a phytoalexin, a class of compounds produced as part of a plant's defense system against disease. It is produced in the plant in response to an invading fungus, stress, injury, infection or ultraviolet irradiation. Red wine contains high levels of resveratrol, as do grapes, raspberries, peanuts and other plants.

Resveratrol has been shown to reduce tumor incidence in animals by affecting one or more stages of cancer development. It has been shown to inhibit growth of many types of cancer cells in culture. Evidence also exists that it can reduce inflammation. It also reduces activation of NF kappa B, a protein produced by the body's immune system when it is under attack. This protein affects cancer cell growth and metastasis. Resveratrol is also an antioxidant.

What have red wine studies found

2008-04-22T05:14:00.001-07:00

What are polyphenols and how it prevents cancer

2008-04-17T05:04:00.001-07:00