Wine Quality Consultants "Thackrey, 62, did not study winemaking and is disdainful of the modern science of enology. Nonetheless, his wines are among the most sought-after in California because of their bold, complex flavors and their intriguing tendency to change dramatically in the glass.
"Science is asking the wrong questions," he says. "A winemaker is not asked to make scientific decisions. You're there to create a pleasure. You don't have to get a degree in food science to be a chef."
Bruce Zoecklein looks at the use of yeast as a fining agent to increase body and soften the phenols in red wine.
In this excellent PWV article the use of cover crops is discussed in great detail.
André Lurton invented a mechanical sorting machine that does the same work in one hour, that ten people can do in a day.
Chlorine products and even chlorinated water are becoming passé in the modern winery. Paul Franson looks at the alternatives in this VWM article.
A team of scientists recently reconstructed spring and summer temperatures in Burgundy from 1370 using climate and phenology data.
VinoVenue, a wine bar in San Francisco, is selling more than 100 wines in tasting quantities, from an automated dispenser.
The Woochi wine encyclopaedia is a free online resource for all wine related subjects. The content is constantly being updated.
A 132-litre bottle of Cabernet Sauvignon was recently auctioned at Southeby's.
"Business success didn't occur quickly, but everyone pitched in. Daughter, and winery president, Vanessa Robledo remembers that in the mid-1980s, others thought they were abusing the children by making them work. “My father was often criticized because at a very young age the five oldest children would be working in the vineyards, pruning, tying, suckering, and pulling off leaves. After school or on weekends, we knew it was our responsibility to go to work."
Some of the great names in the Californian wine business sat around the table sharing their knowledge. Years of experience in one article.
A recent seminar held by Vinquiry highlighted the origin of nasty sulphur containing compounds in wine.
With the renewed hype over Brettanomyces, questions are being asked about the effect micro-oxygenation can have on these yeasts. Oenodev did some interesting research on the subject.
If some winemakers have to be honest their answer should be, "I don't care". This article lobbies for the distinction between table wines (food friendly wines) and social wines (show wines).
The urban myth has it that some winemakers have been long aware of the fact that samples left on the counter overnight, that contain the most fruit flies in the morning, are often the best. Be it as it may researchers are now using proteins from fruit flies and nematodes to distinguish wine quality.
An interesting article pertaining to the hoo hah surrounding sulphide in wine.
Novel techniques are being used to continuously monitor fermentation.
Hanzell recently had to make big changes to get rid of TCA in their cellar.
"Other steps taken included changing the winery's water source and adding a UV filter; installation of all new hoses, rubber gaskets and silicon bungs; twice sanding the exterior of more than seventy French barrels; and moving all wood pallets outside."
Mealybug is becoming an increasing problem in many vineyards. To fight these pests you have to know them.
Ted Riedger examines the pros and cons of fermenting different varieties together.
Sainsbury's have been working with Sabaté for two years to develop a system to rid natural corks of TCA. The results are apparently impressive and the system known as "Diamond" uses super critical CO2 to free the corks from the nasty odour.
To prevent crop losses French vineyards are now installing electric heaters.
Scientist have finally identified the genes that are responsible for the colour of grapes. They hypothesise that all grapes where once black.
Researchers are using 4mm square devices that act as a network to measure wind speed and direction, temperature, light, humidity, soil moisture and dampness of the leaves.
Wineries are starting to advertise their wine's carbohydrate content to lure health conscious consumers.
"The soil is dominated by clay with high water retention, rich in potassium, magnesium and organic nitrogen, with a balanced pH range of 6.2-6.8. Franco fertilizes every two to three years with potash, zinc and boron, and likes to use slow-release nitrogen to fight stem necrosis. He uses foliar sprays of potassium and boron to help vines access soil nutrients, and finds calcium applications give a tougher skin texture to resist botrytis. He applies the calcium two to three times post-veraison"
German wine producer, Schloss Vollrads, is soon moving half of its production to glass corks. The system they will be using is the Vino-Lok closure that consists of a glass bung surrounded by a plastic membrane.
Following an international conference on grape quality specifications at UC Davis, Vinovation has published this analysis technique on their website.
Leo McCloskey has a few tricks up his sleeve. With his computerised system he can quite accurately predict the outcome of a tasting by analysing the wine.
The technique of micro-oxygenation is being refined all the time and this article gives fresh insight.
An advertising campaign by Bulgarian producer Boyar Estates is inspiring a new hairstyle. Hair salons in London are apparently overflowing with people requesting this trend.
Francis Ford Coppola and George Lucas recently released the 2002 Skywalker Ranch Viandante del Cielo Marin County Chardonnay. Viandante del Cielo translates to "Skywalker" in Italian.
An inventor discovered a way to get rid of cork taint in wine with a specially designed bottle-top pump.
"In 1991 the first still wines, 2,000 cases of Carneros Chardonnay and 2,000 cases of Carneros Pinot Noir, were released. Today, they are producing an average of 15,000 cases of each, with more room to grow. Newer releases include merlot and syrah."
An Australian company has pioneered a new plastic tank that is permeable to oxygen. The tank passively micro-oxygenates the wine and so doing lowers the need for oxygen dosing.
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Vinquiry recently held a seminar devoted to the subject of mouthfeel in wines. The article also includes the mouthfeel wheel and input from industry gurus.
Stuck fermentation is sometimes the result of too high fructose/glucose ratios and is particularly problematic with some cultivars and at high sugar levels.
Newworldwinemaker.com homepage for more articles
A new fining agent that is extracted from the skins of a deep-sea fish is showing a lot of promise in the wine industry.
Also read the extract on Pinot Noir fining
A South African company has started making ice cream with the health benefits of wine. Flavours include 'Chardonnay Grape with Fig & Honey - Reserve 2004' and 'Blackberry & Cherry Pinotage Limited Edition 2004’
Bonny Doon amazed an audience of 285 people with it's spectacular "Born to Rhone' show. The show featured anti-Chardonnay, anti- Napa and pro Rhone varietal songs.
Hangover cures are dime a dozen, but few really work. This article explores some of the common alternatives.
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Wine Quality Consultants
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