Mark Norman

Potato emergence problems: A practical and detailed guide for growers

12

In today's Lodi Wine post on "What is Lodi terroir?"(https://lnkd.in/g35-zu3f), we dive into the primary soils and topographies differentiating each of Lodi's seven nested appellations (i.e., officially recognized American Viticultural Areas). #lodiwine #lodiwinecountry #terroir #loditerroir

7

Shrimp vs. Prawn: Key Differences You Should Know ✅🦐🦐 Shrimp and prawns are often used interchangeably in the culinary world, but they have unique biological differences that set them apart. While they may look similar, shrimp and prawns come from different suborders: shrimp belong to Pleocyemata and prawns to Dendrobranchiata. This distinction affects their anatomy, habitat, and even culinary usage. #Anatomy: Shrimps have lamellar (plate-like) gills and two pairs of claws, while prawns feature branching gills with three pairs of clawed legs, giving them a longer, straighter body form. Additionally, their body segmentation differs: shrimps’ body segments overlap, creating flexibility, while prawns have straighter segments that don’t overlap. #Habitat: Shrimps inhabit both saltwater and freshwater environments, often found in coastal and estuarine areas. Prawns, however, prefer warmer freshwater habitats, which further contributes to their distinction. #Culinary Usage: Interestingly, size and region often dictate how these crustaceans are labeled in cooking and markets. Larger specimens are frequently called “prawns,” while smaller ones are referred to as “shrimp,” despite their actual species classification. This overlap in terminology can lead to confusion in recipes and seafood selections. So, next time you’re at a seafood market or restaurant, you’ll know that what’s labeled a “prawn” or “shrimp” might reflect its size or local preferences rather than true biological differences. #Seafood #Shrimp_Vs_Prawn #Culinary_Science #Food_Facts #Biology

268

46 Comments

(MLF) [there are those who argue the conversion of malic acid to lactic acid by bacteria is technically not a #fermentation, but I digress already....] ❗ prevent oxidation of wine during (MLF) ❗ ✔ yes, that is right.... #EBX810 Fermentation Tannin (see comment below ⬇) EBX - Solutions de Tannins Oenologiques Dose Rate 5gm/ hL #EBX810 added after pressing to ensure structure and stability during (MLF) 🤠 => some leftovers from a previous sales life: use an effective bug and feed it! watch the pH! use an anti-oxidant wo sulfites! (One day we will discuss #EBXProtect, but not today 😥) Flexcube West Nicholas M. Karavidas Joe Lutomske #Enotools Fermentation Collaboration Hillary Eales FermForge Brian CHEESEBOROUGH Stéphane RADOUX (our fearless leader 🤴) EBX - Solutions de Tannins Oenologiques #USAmedee

8

2 Comments

Perspective | Biodynamic wine has roots in pseudoscience, but the proof is in the bottle https://lnkd.in/dZUk-tfY

2

Terroir in the Wine World: A Catch-All Concept  and Yet an Important One 😎 Terroir is a concept, not a scientific discipline. There are multiple definitions of the concept of terroir, along with numerous diverse publications and comments on the topic of wine terroirs in relation to wine typicity. For more on this, by visiting https://oeno-one.eu/ you'll find a wealth of publications and conference proceedings covering aspects such as vine and grape physiology, climate, terroir, and wine typicity. For the definition of wine terroir, it's recommended to refer to the OIV - International Organisation of Vine and Wine Terroir Definition: https://lnkd.in/dvynYq9e Wine typicity is another topic that stirs up plenty of discussion and debate! Why not use the definition of wine typicity offered by sociologists: "typicity is an agreement on taste"! For more clarity, it's suggested to talk about the aromatic profiles of wines! 🍷 One of the favorite discussion topics around the concept of terroir is the idea of producing a unique wine from a combination of soil, climate, and grape variety. But that’s not the case! 🤔 In fact, even from the same vineyard plot, by modifying cultivation practices (such as leaf removal vs. the microclimate of the grape clusters, irrigation vs. the belief that great wines can’t be made in dry terroirs), and especially by altering the harvest date, it’s possible to obtain different aromatic profiles in the wines. (Let's not forget that aroma precursors in grapes don’t come from the soil or rocks, and that yeasts play a significant role in shaping the aromatic profile of wines, highlighting the vital roles of growers and winemakers) 💪 The attached figure shows an example of the evolution of the aromatic profile of wines from a white grape variety (in this case, Chenin Blanc, cultivated in a warm terroir near Stellenbosch). Harvests were carried out at 7-day intervals, and sensory analysis clearly shows that, from the same vineyard plot with identical winemaking methods, it’s possible to obtain three different wine styles (in collaboration with Distell, South Africa, 2012). Of course, the soil (notably its mineral, nitrogen, and water content) and climate play an important role in determining the wine’s potential quality. Lastly, it has been observed that the aromatic profiles of wines evolve within the same wine region—and this has always been the case. In recent years, however, climate change has had an influence, making the concepts of terroir and wine typicity "unstable" or at least "evolving." In short, we haven’t heard the last of this topic ! 😉

59

3 Comments

Check out this thought provoking post from Mr Schulz

9

Today’s Substack chapter from my upcoming book Culinary Approach to Wine In Restaurants addresses the phenomenon of minerality in wines. #terroir #MINERALITY #vineyardsoil #vineyardclimate #wineminerality

7

FUN FACT: Within a single vineyard, different sections or plots can exhibit varying microclimates, resulting in grapes with distinct characteristics. Winemakers leverage this diversity to create complex and nuanced wines by carefully selecting grape varieties and matching them to specific terroirs within the vineyard. For example, grapes grown on a south-facing slope may receive more sunlight and warmth, resulting in ripe fruit with concentrated flavors and higher sugar levels. In contrast, grapes grown in cooler, shaded areas or at higher elevations may retain more acidity and develop more delicate flavors. The next time you enjoy a glass of wine, consider the intricate interplay between terroir and grape variety that went into creating its distinctive flavor profile! #copyeditor #proofreader #copyediting #proofreading #writer #editor #writersofinstagram #editing #bookeditor #copywriter #writingcommunity #contentwriter #writerlife #contentwriting #writerscommunity #indiepublishing #editorsofinstagram #publishing #authorsofinstagram #author #freelancewriters #developmentaleditor #indieauthor #authorlife #grammar

3

DRAMATIC RISE IN PESTICIDE RESIDUE IN WINE Official data analysed by a non-profit organisation has suggested a big jump in the proportion of wine that contains multiple pesticide residues. According to findings by the Pesticides Action Network (PAN), government data suggests a more than three-fold increase in pesticide residue has occurred, rising from 14% in 2016 to 50% in 2022. The data comes from the Expert Committee on Pesticide Residues in Food (PRiF)’s report covering the official testing programme on wine from the Department for Environment, Food and Rural Affairs’, which revealed that residues of 19 different pesticides were found in the 72 wines samples tested, including nine chemicals that are carcinogenic. Read more: https://lnkd.in/e7M_8D_i By James Evison, The Drinks Business Pesticide Action Network UK Pesticide Action Network (PAN) Europe The Expert Committee on Pesticide Residues in Food (PRIF), Department for Environment, Food and Rural Affairs #pesticideresidue #pesticide #pesticides #chemicals #carcinogenic #residue #environment #wine #wineindustry #winemarket #uk #organicwine #organic

6

🍇 Despite the challenges brought on by drought, the Virginia wine industry is seeing positive outcomes for its wine grape harvest. 🍷 The lack of rain, similar to Mediterranean climates, reduced disease pressure on the vines, allowing for better fruit ripening. Winemakers note that while early-season rainfall is important for vine growth, the mid-season water deficit helps shift the vines from vegetative growth to fruit ripening, leading to improved grape quality. With ideal weather conditions in recent weeks, including warm days and cool nights, the region is experiencing optimal conditions for flavor and acid retention in the grapes. This suggests that #Virginiawines from this season will be of exceptional quality. Although dry weather can present challenges for other crops, timely rains, like those brought by the remnants of Hurricane Debbie, helped alleviate concerns of drought stress. As climate change continues to impact weather patterns, #Virginia wine growers may face the need for irrigation solutions, especially for young vines with smaller root systems. More at www.Somm.Site. #wine #business #learning #wineeducation #sommelier #management #hospitality #innovation #career

2

Vineyard Update: The old adage that the “wine is made in the vineyard” is true in so many ways. The plant, the root stock and the terroir combine to give the charateristics that you eventually taste in the bottle. Cornell University has a great article that includes information on grape plant root growth. https://lnkd.in/eKg9ejhs. The surface area of grape plant roots is 10x the surface area of above ground leaf area. More rain is on the horizon in the coming week. Stress on the vines has been thought to improve the quality of the wine, however the timing and severity of the stress seem to be most important. This is why every vintage is unique. DM me or let me know in the comments if there is something you’d like to see in future vineyard updates.

40

3 Comments

Riverland Wine generated some very useful information on the area of vineyards impacted by frost (well done to RW on getting this information collected so quickly). The data was generated by Deep Plantet using NIR. While the data still needs to be ground truthed, it suggests that 52% of all blocks in the region have been impacted by frost. Of this number, 18% of all blocks have been significantly impacted and 34% have had low to high vegetation decline. It's important to note, the grape varieties that have experienced the greatest damage are those that have early bud break, such as Chardonnay. This potentially suggests the losses in the Chardonnay crop for the 2025 vintage could be very significant. There is approximately 20,000 Ha of vineyard in the Riverland (Ref: SA wine Grape Crush 2020). To try and understand the financial impacts of the recent frost events, using the information collected so far, is could be assumed that 25% (my low ball guess) of the total vineyard area in the Riverland has been significantly impacted. Applying an estimated grape price of $400/t at 30t/Ha (assuming Chardonnay is the grape variety mostly impacted), I'm estimating the total crop loss is 150,000 tonnes with a value of $60M. According to the ABC, the losses in tourism revenue across the entire Murray River (not restricted to the Riverland) during the recent floods was $130M. The estimated $60M is limited to the Riverland only and is purely a loss of income from direct grape sales. No consideration has been given to other knock on losses, which will be alarming. I am surprised by the limited local, State and National government concerns regarding this nature disaster. If the direct and indirect losses caused by frost across the Riverland, Barossa, Griffith, Clare & Padthaway are accumulated, I'm guessing the number would be very depressing. Please note these are my assumptions of the frost events. I encourage corrections, reflections & comments

45

7 Comments

What wine is - agricultural -inherently sustainable -inherently low spray -inherently encouraging of healthy biodiversity What FDA endorsed food products are -(D) none of the above If the wine industry is concerned about the bad press surrounding alcohol consumption, perhaps it’s time to attack the low hanging fruit represented lab produced processed food industry. The USDA encourages the growth of “food” that causes massive health issues, thereby generating greater pharmaceutical revenue. It’s a closed circuit, and it’s killing people. Wine is made from a natural product that leaves more in the ground than it takes from it. Wine creates ambient social environments that improve mental health. Responsible wine consumption lowers blood pressure and reduces stress and anxiety. If we were to add the amount of money the United States spends medicating and treating people decimated by processed food consumption, then there would be no argument at all about the comparative health risks of wine. Offense over defense. It’s time to direct the conversation and state the obvious.

34

2 Comments