By Gary J Pickering Sorting, clarification and heat treatments are among the most successful options Green, vegetal flavors in wine are typically associated with fruit that has not achieved the desired level of ripeness. Often such wines suffer from other quality issues linked to grape immaturity, including high acidity, poor color and lack of varietal aroma. Thus, green flavors in wine are almost universally rejected by consumers. The exception…
By Gary J. Pickering, Cool Climate Oenology and Viticulture Institute, Department of Biological Sciences, and Department of Psychology, Brock University (St. Catharines, Ontario, Canada) (Author e-mail: gary_pickering@brocku.ca) This text was first published by the Journal of Wine Research, 2008, Vol. 19, No. 1, and is edited and reproduced here with kind permission of the publisher, Routledge Journals, Taylor & Francis group [tandf.co.uk.]…
By Joe Chauncey, Boxwood, Seattle, WA Chris Figgins, owner/winemaker for Leonetti Cellar and son of Leonetti founders Gary and Nancy Figgins, is creating a brand and identity for a new family of companies. He is expanding the family’s interests beyond wine into luxury food products that pair well with their wine offerings. As the CEO/Director of Winemaking and the creative head of this new company, he asked Boxwood to become a member of his tea…
…Grapegrower Winemaker 527: 71-75. 26. Pedersen, A., C. Johansen, M. Grønbaek. 2003 “Relations between amount and type of alcohol and colon and rectal cancer in a Danish population based cohort study.” Gut 52 (6): 861-867. 27. Pickering, G.J., D.A. Heatherbell, M.F. Barnes. 1999a “The production of reduced-alcohol wine using glucose oxidase treated juice. Part I. Composition.” Am. J. Enol. & Vitic. 50 (3): 291-298. 28. Pickering, G.J., D.A. He…
By Walter Mahafee, Research Plant Pathologist, U.S. Department of Agriculture, Corvallis, OR, Gary Grove, Professor, Washington State University, Prosser, WA, Rob Stoll, Assistant Professor, University of Utah Grape powdery mildew (caused by Erysiphe necator) often develops explosively and can result in significant yield and quality losses, despite your best efforts. The threat of quality losses often leads to a low risk prophylactic regimen rat…
…Vally, H., A. Carr, J. El Saleh, and P. Thompson. 1999 “Wine-induced asthma: A placebo-controlled assessment of its pathogenesis.” J. of Allergy & Clinical Immunology 103, 41-46. 5. Mira de Orduña, R., J.P. Osborne, G.J. Pickering, S.-Q. Liu, and G.J. Pilone. 2002 Acetaldehyde metabolism in malolactic bacteria and its effect on bacterial growth. In: Les Entretiens Scientifiques Lallemand: Proceedings of the International Lallemand Expert Sym…
…ransmitted through closures on the composition and sensory properties of Sauvignon Blanc wine during bottle storage.” J. Agric. Food Chem. 57, 10261–10270. 19. Blake, A., Y. Kotseridis, I.D. Brondle, D. Inglis, I.M. Sears, G. Pickering. 2009 “Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.” J. Agric. Food Chem. 57, 4680−4690. 20. Silva, A., M. Lambri, M.D. De Faver…
…r responsiveness.” Food Quality & Preference, Vol. 21, pp. 774–783. 6. Sherman, S. and T. Tuten. 2011 “Message on a bottle: The wine label’s influence.”Intrl. J. of Wine Business Res. 23 (3): 221–234. 7. Thomas, A. and G. Pickering. 2003 “The importance of wine label information.” Intrl. J. of Wine Marketing, Vol. 15 No. 2, pp. 58–74. 8. Wilson, I. and Y. Huang. 2003 “Wine brand naming in China.”Intrl. J. of Wine Marketing, Vol. 15 No. 3, pp….
By Dr. Christian Butzke, Professor of Enology, Purdue University Global Warming and GMOs There was a time when the term “carbon footprint” only evoked images of my Odor-Eaters. Not anymore! According to the Harpers Wine & Spirits Trade Review and in a deal brokered by the organization (that is always good for a hearty laugh), the International Organization of Vine and Wine (OIV, pronounced Oy vey) — “wine producers, suppliers, logistics fi…
…arbecue so we will host limo drivers or concierges or other tasting room staffs. I personally cook for them. I believe that this involvement on our part is crucial in maintaining a high-profile friendship. CR: You know Gary Eberle at the very successful DTC Eberle Winery in Paso Robles. He does the same thing. I think that visitors or staff from other tasting rooms are really touched and impressed to see the president or owner cooking for…