Forbes.com: New Mondavi wine to tap value-brand consumers
“It’s a smart move for them (Mondavi) to capitalize on the demand in that end of the market,” said Marc Engel of The BRS Group, a San Rafael, California market research and consulting firm. “In this economy, there is ‘value chic’. … Why spend $6 or $7 when you can spend $2 for something that’s good?”
It’s harvest time! This article from Whidbey Island Winery in Washington
Joining the Crush: “At 8:30 in the morning, a light layer of fog hangs over the Whidbey Island Winery. A dozen or so pickers kneel in the dirt alongside tall rows of green grapes, clipping off bunches and tossing them into buckets that soon are brimming with fruit. “
Sun ripens grapes and powers operations at Pennsylvania winery
“For John and Alice Weygandt, the most important environmental factor at their Chester County winery has everything to do with the sun.” read
Nevada’s first full-production vineyards and winery to open near Minden
As pioneers in grape growing in Nevada, the Halbardiers found many obstacles in their path – high elevation, alkaline soils, short growing seasons, solar radiation, cold winters, low humidity and scarce water.
It appears commercial-quality, premium wines can be produced from grapes grown in Nevada, but it’s uncertain whether winemaking would be economically feasible here, said Grant Cramer, a biochemistry professor at UNR.
Could this be as good as Resveratrol? Researchers at UC Davis have discovered new compounds in wine skins called saponins, which could reduce the LDL (bad) cholesterol in the body. Saponins are already found in Olives and Legumes, but weren’t known to be in wine.
To see if saponins were present in wine, the researchers tested six freeze-dried wine samples — two whites and four reds from California. They found highest levels of saponins in the Zinfandel (about 87 milligrams per liter) and the Pinot Noir (43 mg/l), followed by the Syrah (24 mg/l) and the Cabernet Sauvignon (22 mg/l). Lower levels were found in the whites: Chardonnay had 12 mg/l and Sauvignon Blanc had 8 mg/l. The difference between the reds and the whites is probably because red wines are fermented in contact with the grape skins.