Two common bacterial diseases growers encounter in the vineyard, discussing causes and management options for each.
[Information based on DipWSET D1 material]
DipWSET Theory: Dealing with Fungal Diseases
Six common fungal diseases growers encounter in the vineyard, discussing causes and management options for each.
[Information based on DipWSET D1 material]
DipWSET Theory: Vine Propagation
[Information based on DipWSET D1 material]
Planting a new vineyard, replanting an old vineyard—where does that new vine material come from? There are a couple different options growers have, each with their own benefits and downfalls. Let’s take a look…
DipWSET Theory: Wine 101: Must Clarification
categories: Wine
This is specific to white wine making. Between the press-stage and alcoholic fermentation, the juice of the white wine grapes can be clarified. The goal: reduce the amount of suspended solids, produced from grape skins, seeds, and even stems.
This is an optional winemaking technique, as some winemakers may choose to retain all (or a higher percentage of) solids to increase the wine’s texture, astringency, and even add some flavors/aromas. The higher the level of solids, however, the less of the more fruity aromas will be available in the resulting wine. As such, the technique of lees aging is more commonly used on non-aromatic grape varieties, like Chardonnay. Although, some aromatic grape varieties may see some lees aging, just with a smaller percentage of said lees.
Typically, however, when we think of our more aromatic varieties, like Sauvignon Blanc, or the more subtle-fruited varieties, like Pinot Grigio, it’s a more common winemaking technique to clarify the must. NOTE: Some level of solids are needed, as those skins, seeds, stems provide needed nutrients required by yeast for the fermentation process. (See Nutrients Needed.) Do not over-clarify.
Here are the key ways in which to clarify grape must…
This Week’s Latest Wine Headlines: July 4—July 10
Alright cool kids, here’s what’s going on. The Napa Valley Register reports that Napa has shutdown indoor dining and entertainment. According to the Press Democrat, Sonoma will probably (and in my opinion hopefully) soon follow suit. The number of COVID cases in both counties are rising. The number of people who seem to care are not—check out the below pieces from wine-searcher and HuffPost on how that’s affecting our hospitality workers. (Spoiler: not well.)
But if you want some “good” COVID-related news, read Decanter’s article detailing how the UK chancellor is putting schemes in place to help the hospitality industry; Wine Spectator takes a look at the successes of the Spanish wine industry.
For those in California prepping for harvest, the Wine Institute has established a “COVID-19 Harvest Protocols Workbook,” aimed to help you with those efforts. Stay safe out there.
Don’t forget to scroll down to the Blogs. There’s a lot of good stuff up this week. I’m calling out Amber LeBeau again for her well-written piece on creating a more racially inclusive wine industry.
Another interesting anecdote: Tim Atkin’s author Andy Neather and Vinous author Neal Martin seem to be talking to each other this week. The topic: climate change—and how it’s positively affecting the English wine industry.
Oh, also, take a look at the curious (and potentially delocious?) Shiraz-Pinot Noir blends (I know!) discussed by Young Gun of Wines.
There’s loads more so, scroll through, read some educational pieces, but please do check out some of the fun bits as well.
Cheers.
