Posts Tagged: wine
Help name the newest grapes from the Cornell University Grape Breeding Program!
It’s hard to come up with new winegrape names-they have to be unique, distinctive, and descriptive, look good on a wine bottle, and meet a variety of complicated legal specifications that you don't even want to think about.
Even more important, you have to like the grape and its name- because we hope we’ll be seeing the varietal name on wine bottles in the near future!
So the Cornell University Grape Breeding Program is challenging YOU- the wine industry-to help us name our two newest wine grapes.
If you’d like to try your hand at naming grapes, take a look at the variety descriptions and photos for NY-76.0844.24 (white) and NY-95.0301.01 (red) below. Be as creative as you like, keeping in mind that names have to be unique-no reruns- and should be designed to sell varietal wine. Send as many creative names as you can think of to Bruce Reisch at email@example.com by July 27, 2012, and they will be placed on "the list" for reveiw. Cornell University will do the all the legal footwork to check for trademark violations and such, compile a shortlist of possibilities, and release a name for each when they have been selected! If your grape name(s) is/are chosen, you will be acknowledged at the variety introduction and any publicity related events. (Sorry, no cash award- but just think of the lasting glory and fame!)
Thanks for your help, and we look forward to seeing your creative names!
Meet the Grapes
NY-95.0301.01 is a red wine selection, and will be the first introduction to originate from the “no-spray” portion of the Geneva breeding program. It’s highly resistant to both downy and powdery mildews, making it a good choice for sustainable or organic growers. The wine is dark red with little or no hybrid character, and exhibits moderate body, good structure, and blueberry on the palate.
NY-76.0844.24, a white wine selection, ranks very high for winter hardiness and productivity. The estimated temperature of 50% primary bud kill in mid-winter is –17 F, and cold damage to trunks is rare. Wine quality is excellent, showing aromatic characters that panelists compare to Gewürztraminer or a citrusy Muscat.
A new winegrape variety trial at the University of California's Kearney Agricultural Research and Extension Center in Parlier may help local vintners add a touch of distinction to San Joaquin Valley wines.
At the recently held Kearney Grape Day (August 16, 2011), UC Cooperative Extension viticulture specialist James Wolpert introduced growers to the 55 unusual varieties from Portugal, Spain, Italy and France being evaluated at the research center, located south of Fresno. But don't expect to see these exotic red and white wine varietals - such as Corvina Veronese, Forastera, Trebbiano Toscano and Petit Manseng - on wine labels any time soon.
The research aims to give vintners blending varieties that will make San Joaquin Valley wines with familiar names more interesting. Vintners may use up to a quarter of their grape volume to impart distinctive color, flavor and structure to a varietal wine without calling it a blend. Grapes being studied at Kearney may one day add a certain flavor note - such as cherry, tannin, black pepper or citrus - to fine San Joaquin Valley wine.
Wolpert, who is based at UC Davis, said the study represents the widest range of varieties evaluated in a public San Joaquin Valley trial in more than a generation. Characterization of the fruit composition is taking place in variety evaluations in Europe, however, such information rarely includes growing data, an important factor for Valley farmers.
"High levels of color and tannin cannot compensate for a variety whose yield is far below the economic threshold," Wolpert said.
The first Wine and Raisin Grape Mechanical Harvest Safety Training is set for July 27 from 8:30 a.m. to noon at the C.P.D.E.S. Hall in Easton, located at 172 W. Jefferson Ave., Fresno.
The free training for farm employees and supervisors will increase awareness and improve safety in the field during mechanical wine and raisin grape harvest. Trained participants are expected to pass the information on to the individuals they supervise.
“This is an excellent opportunity to prepare employees for a safe harvest season for Fresno County’s number one crop, grapes and raisins,” said Fresno County Farm Bureau Executive Director/CEO Ryan Jacobsen.
Participants will take part in breakout sessions, including: heat illness prevention standards and OSHA regulations; harvester safety; tractor safety and maintenance; and California Highway Patrol (CHP) on-road safety requirements and PG&E safety standards.
For more information, or to RSVP, please contact the Fresno County Farm Bureau office at 559-237-0263 or firstname.lastname@example.org
The current California Grown ad campaign highlights grape growers from the San Joaquin Valley and Central Coast in addition to other California family farmers.
California Grown ad found in Sunday papers across the State.
Raisin grower, Monte Schutz farms 350 acres in Caruthers CA. In addition to farming raisin grapes Monte is also active in the raisin industry, serving as Chairman of the Board of the Raisin Bargaining Association and Vice-Chairman of the Raisin Administrative Committee.
Also highlighted is Jerry Lohr, who farms 3,700 acres of wine grapes on the Central Coast and makes wine under the J. Lohr label. In addition to making wine, Jerry is a strong advocate for the wine industry, serving on several boards including; Wine Institute, Monterey County Winegrowers Council, the Monterey County Vintners & Growers Association, the Paso Robles Vintners and Growers Association and the National Grape and Wine Initiative.
You can learn more about the California Grown campaign and other California family farmers here.
Scientists from UCLA's Cotsen Institute of Archaeology are participating in a cave excavation in southern Armenia. Since 2007, they have unearthed a 6000+ year-old wine-making facility, complete with a fermentation vat, a wine press, storage jars, drinking vessels, and remnants of grape seeds and vines. Gregory Areshian, assistant director of the Cotsen Institute and co-director of the excavation, recently published his work in the Journal of Archaeological Science. Areshian suggest that the production of wine was used to honor the dead.
Read more about the findings in the National Geographic article.
Old Winery-Photograph by Gregory Areshian