Daily Wine News: Water & Wine

Posted by | Posted in Wine News | Posted on 10-04-2011

In the Financial Times, Jancis Robinson reviews Jamie Goode’s Authentic Wine.

“Making a gallon of California wine, by various estimates, requires anywhere from a few dozen gallons of water to a few hundred. Most of that water goes toward irrigation. But some goes to the winery itself and comes out as waste.” And that creates some problems. (H/T: Eric Asimov.)

Donkey & Goat, the warehouse winery on Fifth Street in Berkeley, is “in full crush mode.” Tracey Taylor has the details in BerkleySide.

Tina Caputo, editor of Vineyard & Winery Management in California, recently tagged along with a group of British journalists to Hush Heath Estate – a boutique producer of rosé sparkling wines – while visiting London. She was impressed!

When we think about India, we think about “IT solutions, Bollywood, the ‘spicy’ Indian cuisine, and Taj Mahal” – not wine. In Palate Press, Prateek Arora looks at the past, present, and future of wine in the world’s biggest democracy.

“Do you ever second-guess yourself about which wine will work best with your meal?” With its new iPhone app, the California Wine Club can help you pick out wines to “enjoy with everything from steak to fried Twinkies.”

Redwood Valley’s Silversmith Vineyards is crowd-sourcing this year’s winemaking decisions on Facebook. Check out his video:

Comments (2)

  1. Re Jancis Robinson’s book review: having worked in the food industry for a large company, it doesn’t surprise me there would be very few wine-related patents. Anyone who has a patentable process/product in the wine industry (as opposed to wine peripherals) would be more likely to want to keep it a trade secret rather than patenting it — unless they’ve got a lot of time and money, that is. A patent gives anyone knowledgeable enough a reasonable road map on how to do or make whatever it is. If it’s really good you have to fight off copycats, which is time-consuming and expensive.

    Trademarks, or registered certifications, on the other hand, abound in the wine industry. I had no idea that biodynamic was a registered certification of Demeter, and Demeter USA says you can’t use the term unless you’re Demeter certified (Demeter USA, even if the wine comes from overseas).

  2. Tom – Re: Your second point (that biodynamic is a registered certification of Demeter, and you can’t use the term unless you’re Demeter certified), I’d love to see an investigative journalist (myself, if I have the time) do some real digging into the implications of this. Biodynamic isn’t a phrase sanctioned by any government body, of course — nor is it some nonprofit group of, well, anything. It’s a for-profit company slapping stamps of approval on certain wineries.

    Isn’t it feasible that if a winemaker forgets to fill the cowhorn with manure, he could just “pay” for his sins and get the certification anyway?