Dna

    Valpolicella & Prosecco: The Pendulum Swings to Premiumization in the Veneto

    Sue and I recently returned from a week in Northern Italy as guests of the Valpolicella Consorzio. We joined a small group of multinational wine bloggers to test out a nifty new wine tourism app (available as free download for Android and Apple mobile devices) and visit a number of wineries and winemakers.

    7 readers - By Mike Veseth/ The Wine Economist

    Tasting Report: Rosso Montefalco and Montefalco Sagrantino, 2014 Releases

    Welcome to Montefalco, “the balcony of Umbria” in the backyard of Tuscany. Montefalco is a relatively little-known wine region in the U.S., known primarily as the birthplace and home of Sagrantino, a grape that thrives in the hills of this area. Sagrantino (from “sacrament,” called thusly because dried Sagrantino grapes have been used by monks to produce raisin-based wines fo ...

    6 readers - By Christopher Null/ Drinkhacker.com

      Review: Glenfiddich Excellence 26 Years Old

      Drinkhacker.com - - 6 readers - Review: Glenfiddich Excellence 26 Years Old 2014’s autumn of whiskey releases continues with this new release from Speyside’s Glenfiddich, a permanent addition to the distillery’s portfolio. Nothing fancy here: Glenfiddich Excellence 26 Years Old is aged entirely in American oak ex-bourbon casks, with no finishing.

      Must a wine be true to or representative of its type?

      TomBarrasWineCommentary - - 5 readers - Lettie Teague’s 10/23/14 Wall Street Journal article on Pinot Grigio—specifically the high quality, northern Italian producers—brought to mind an experience I had some time ago with a California version of Pinot Grigio. After swirling, sniffing and sipping, I quickly checked the label to verify what I just tasted.

      Are Genetically Modified grape vines ever going to be good for wine?

      Wine Blog - - 5 readers - Let’s consider if Genetically Modified grape vines are ever going to be good for us… In order to do that, we have to look at studies that are being done independently, many of which are happening outside of the United States, as regards other crops. It’s also important to note that a study handed off to a university through a grant program by a corporation might as well r ...

      Wine of the Week 22 – Croatian specialities

      Quentin Sadler's Wine Page - - 5 readers - Dubrovnil from the south. Earlier in the year I was judging in a wine competition in Dubrovnik. I have been meaning to write about it ever since as the whole experience was quite wonderful. The place itself completely lives up to expectations and fully deserves its reputation as one of the great destinations.

    The latest about Dna

      Is the Cannon Closed Or What Does it Take for New Crosses to Become Classic Varieties?

      … of Sauvignon Blanc and Cabernet Franc likely sometime in the 17th century. It took close to 400 years for Cabernet to become the king that it is. That’s not exactly a rapid rise to fame but if one was to graph acres planted over those 400 years, the exponential growth that Cab has seen over the past 50 year probably made the previous 350 look like a flat…

      5 readers - By Nova Cadamatre

      Are Genetically Modified grape vines ever going to be good for wine?

      …, North Dakota, Boulder, Colorado, San Francisco and more.” (24th August 2014): Ecologist ~ Cancer deaths double in Argentina’s GMO agribusiness areas Cancer Deaths Double in Argentina’s GMO Agribusiness Areas: A report by the Ministry of Health in Córdoba, Argentina reveals that deaths from cancerous tumours are double the national average in areas…

      5 readers - By Jo Diaz/ Wine Blog

      Wine of the Week 22 – Croatian specialities

      … or overworked about this, the merest hint of raisins shows we are tasting a wine from somewhere with lots of sunshine and there is plenty of seductive spice as well as dark cherry fruit and touches of chocolate. At just 12.5% alcohol the wine is very easy to drink, but has good depth of flavour and a very Mediterranean feel. It would be brilliant…

      5 readers - By Quentin Sadler's Wine Page

      Must a wine be true to or representative of its type?

      … of typicity also becomes quite relevant and important to you. For those of you now rolling your eyes in exasperation or disbelief, or have not already hit the delete key for this article, please hang on for the close to this rant. In the 10/31/14 Wine Spectator issue James Laube noted that the bulk-style production of Charles Shaw wines, (aka Two…

      5 readers - By TomBarrasWineCommentary

      Yeast odd-balls: Trying to understand flor

      … the subject of 34 studies published in the American Journal of Enology and Viticulture. Even still, how and why flor come and go isn’t something we understand well, and neither is what exactly makes flor yeast flor in the first place. Wine microbiology research is often very local: researchers study the vineyards and wines near them (they’re convenient…

      4 readers - By The Wine-o-scope

      New Jersey Wineries Are Bringing Home The Bling.

      … are all organic,” he continued. “We don’t need pesticides because our grapes are all genetically modified. The pesticides have been genetically implanted into the grape’s DNA. We call it GMO, Genetically Modified Organic.” “I’ve never heard of that before,” I replied. “Yeah, we made it up so we could market our wines to tree huggers. And for the wine…

      4 readers - By Don Carter/ winesnark.com

      DNA tests don’t do anything, or, how to read wine science news

      …Yesterday, a headline appeared in my email inbox, courtesy of Wine Business Monthly’s daily run-down, that read “DNA tests defeat wine barrel fraud.” About four different reactions crossed my mind more or less simultaneously. 1. I doubt it. Sounds like journalist hype. 2. Took them long enough; haven’t we had that technology for awhile now? 3. DNA…

      4 readers - By The Wine-o-scope

      Review: Glenfiddich Excellence 26 Years Old

      … in the company’s permanent collection to be entirely aged in ex-bourbon casks. While it’s got Glenfiddich DNA through and through, this is a powerful spirit from the Speyside giant. The nose is intense with fruit — pears, apricots, and a dollop of orange blossom honey to sweeten things up. Fairly light oak notes emerge here as well. The body…

      6 readers - By Christopher Null/ Drinkhacker.com

      Forza Friuli!

      … where cool northern air currents interact with the warmth of the Adriatic to foster conditions in which grapes ripen slowly and achieve a more natural balance. The Perusini estate in Gramogliano is modest compared to its neighbors but is credited with reviving Picolit, the region’s passito style wine. It is Ribolla, however, that is their premier…

      4 readers - By Pennsylvania Vine Company

      Do You Have a ‘Common Palate’ for Wine?

      … Many scientists believe that our sense of taste could be hard-wired into DNA. Not only has science proven that some of us have higher taste sensitivity, but it has also shown that even differences in our saliva can alter the way we perceive certain tastes, such as bitterness. Despite our many differences, there is a style of wine that most…

      2 readers - By Madeline Puckette/ Wine Folly

      Grapevine Red Blotch Disease Threatens Pinot Noir & Other Grapes

      …Grapevine Red Blotch Disease Threatens Pinot Noir & Other Grapes As vintners recover from a harried, compact 2014 harvest, and concern themselves with the vestiges of a continuing drought, there is apprehension about a new threat. An aggressive virus producing Grapevine Red Blotch Disease (GRBV) is now widespread in California vineyards…

      4 readers - By PinotFile