Why "Green" Wine Is Catching On

From CBS News:

California Wineries Try To Set An Example Of What's Possible With Existing Technologies.

(AP) John Conover was looking for the best place to grow the Napa Valley's famous cabernet sauvignon grapes. Turns out the same southwest-facing, sunny hillside that gives him great grapes also raises a mean crop of solar panels.

"We wanted to be as green as we can be," says Conover, a partner in the Cade winery, which is on track for Gold certification under the U.S. Green Building Council's LEED (Leadership in Energy and Environmental Design).

Green wine is catching on.

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Champagne Is Good for Your Heart, Study Suggests -- But Only In Moderation

Champagne toast. (Credit: iStockphoto/Carolyn De Anda)

From Science Daily:

Science Daily (Dec. 31, 2009) — Research from the University of Reading suggests that two glasses of champagne a day may be good for your heart and circulation. The researchers have found that drinking champagne wine daily in moderate amounts causes improvements in the way blood vessels function.

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Banned Gouais Blanc Grape Is The Long-Lost Mother Of Champagne

From Times Online:

The Gouais blanc grape, disparaged for centuries as an inferior wine ingredient fit only for peasants, has been revealed as the mother of many of today’s finest and most sought-after varieties.

A genetic study has shown that Gouais blanc is the chief ancestor of modern grapes such as Chardonnay, the grape used to make Chablis and a component of Champagne, and Gamay noir, which is most famous as the mainstay of Beaujolais.

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Chardonnay Descendant Of 'Peasant' Grape

Chardonnay is still considered an unsophisticated wine and is generally shunned by the middle classes Photo: GETTY IMAGES

From The Telegraph:

Turning your nose up at chardonnay is nothing new claim scientists who found the grape is a descendant of a "peasant" variety banned by nobleman hundreds of years ago.

Despite it being one of the main ingredients of champagne, chardonnay is still considered an unsophisticated wine and is generally shunned by the middle classes.

Now scientists believe that the reason may be historical.

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How A Glass Or Two Of Champagne Really Does Lift The Heart

From The Guardian:

Fizz made with black grapes shares benefits of red wine for heart and blood circulation, scientists find.

Scientists are delivering some unexpected cheer this Christmas. They have found that a couple of glasses of champagne a day are good for your heart and blood circulation.

Nor, they believe, are the benefits limited to expensive fizz: cheaper alternatives such as cava and prosecco may offer similar effects.

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Bad Bottles Of Wine Can Be Used For Energy

Got a Bad Bottle? Not to worry, researchers can still salvage some
electricity from a vintage that's going bad. Jairo

From Popular Science:

A bad bottle can throw a wrench in your dinner party, but researchers in the U.S. and India say it could also lower your energy bills. Using the leftover vinegar and sugar in improperly fermented wine, those scientists are devising novel methods to turn wastewater from vineyards into electricity and hydrogen, cleaning the water in the process.

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How Global Warming Could Change The Winemaking Map

Photo: Members of the Vignerons Indépendants wine growers associated clinked their bottles to express concerns over the consequences of inaction on climate change. Alexandra Fleurantin / Greenpeace France

From Time Magazine:

Many Bordeaux winemakers are declaring 2009 the best vintage in 60 years, but Yvon Minvielle of Château Lagarette isn't celebrating. Like many vintners across France, Minvielle is feeling uneasy after another unusually warm summer and early grape harvest. "They say everything is going great in Bordeaux, but take a closer look," he says. Heat-stressed vines ripened at unequal rates this year, and only skillful picking spread over a full month allowed Minvielle to gather a mature crop.

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Wine Tastes Better In Blue Or Red Lit Rooms

From The Telegraph:

Wine tastes better if a room is backlit with red or blue ambient lights, a psychologist has found.

Drinkers' brains are tricked into thinking a glass of white wine is better and more expensive tasting when exposed to the red or blue background lighting than those in rooms with green or white background lighting.

And connoisseurs are warned to be wary of unscrupulous bar owners who try to pass off cheap plonk in trendy lit bars.

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Drinking Red Wine May Prevent Cavities

Even nonalcoholic red wine can offer the oral health benefits to consumers. iStockPhoto

From Discovery:

A toothbrush may not be handy at the holiday dinner table, but new research suggests moderate consumption of red wine helps to rinse teeth clean of bacteria during and after meals.

The findings, accepted for publication in the journal Food Chemistry, add to the growing list of health benefits associated with drinking wine. Prior research has linked moderate red wine intake with everything from improved longevity to diminished risk of cardiovascular and neurological diseases.

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Organic Wine-Makers Look to Greener Packaging

There are no bottles in these boxes of wine -- just wine and the plastic pouch that holds it. Boxing instead of bottling wine saves half the shipping weight (and associated carbon emissions) and keeps the product fresher longer. Bota Box

From Scientific American:

More and more wineries offer organic varieties to lower their eco-footprints. It's no surprise that they're looking at their product packaging's environmental impacts, as well.

With more and more wineries offering organic varieties to lower their eco-footprint, it’s no surprise that they’re looking at the environmental impacts of their packaging as well. The making of conventional glass bottles (and the corks that cap them) uses significant quantities of natural resources and generates considerable pollution. According to the U.S. Environmental Protection Agency, the process of manufacturing glass not only contributes its share of greenhouse gas emissions but also generates nitrogen oxides, sulfur dioxide and tiny particulates that can damage lung tissue when breathed in.

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Tension On The Grapevine: Trellis Tension Monitoring Offers Accurate Solution For Grape Growers

Trellis Tension Monitoring (TTM) assembly (center) in line with the main trellis wire in a wine grape vineyard. The row in the background also contains a TTM assembly (toward right). The metal post supports the vine at the left edge of the photo and is a normal part of this trellis system. (Credit: Photo courtesy of Julie Tarara)

From Science Daily:

Science Daily (Nov. 18, 2009) — Predictions of grape yields are extremely important to juice processors and wineries; timely and precise yield forecasts allow producers to plan for harvest and move the highly perishable grape crop from vine to processing efficiently. Until recently, wineries and grape juice processors have relied on expensive and labor-intensive hand-sampling methods to estimate yield in grape crops.

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The Ghost Wineries of Napa Valley

The Freemark Abbey is a fully functional ghost winery located in the
Napa Valley just north of St. Helena. Matt Kettmann

From The Smithsonian:

In the peaks and valleys of California’s wine country, vinters remember the region’s rich history and rebuild for the future

Atop Howell Mountain, one of the peaks that frame California’s wine-soaked Napa Valley, the towering groves of ponderosa pines are home to one of the region’s legendary ghost wineries. Born in the late 1800s, killed off by disease, disaster, depression, and denial in the early 20th century, and then laid to solemn rest for decades, La Jota Vineyard — like its countless sister specters found throughout the region — is once again living, breathing, and making world-class wine. And for those who care to listen, this resurrected winery has plenty to say about everything from America’s melting pot history and the long-celebrated quality of West Coast wine to strategies for sustainability and using the power of story to boost sales.

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Drink Culture: It's As Old As The Hills

From The New Scientist:

QUESTS don't come much more appealing than this. But while for most people the quest ends in the nearest bar, biomolecular archaeologist Patrick McGovern has gone much further. He has spent decades travelling the world and journeying back in time, scraping dirty crusts from ancient cauldrons, retrieving dribbles of liquid from sealed jars and extracting residues from the pores of prehistoric pots, all in the name of investigating the origins of ancient alcoholic beverages.

After he famously identified the world's oldest wine - a resinated grape wine found in two clay jars from the Neolithic village of Hajji Firuz in Iran, in 2004 he found an even older sample in China. At a 9000-year-old site called Jiahu on the banks of the Yellow river, he recovered the remains of grog made from rice, hawthorn fruit, grapes and honey. Another of his recent revelations is that the people of Central America got drunk on fermented chocolate, giving new meaning to the word chocoholic.

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Taste Test: The Biotechnology Of Wine

One of life's pleasures (Image: Carlos Navajas/Getty)

From The new Scientist:

Wine-making is one of the oldest and most influential forms of biotechnology. People have drunk wine down the millennia for all sorts of reasons: it provides a safer more nutritious alternative to water, a social lubricant, a mind-altering medicinal, a ceremonial drink or even a source of inspiration. Above all else, wine is one of life's great pleasures.

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Drink Responsibly: Which Is Better For The Planet, Beer Or Wine?

From Slate:

I'm hosting a dinner party next week, and I'll be serving both beer and wine alongside the meal. But it got me wondering: Which has the lower carbon footprint? Beer has to be kept refrigerated, which requires energy, but shipping wine in those heavy bottles can't be good for the planet, either.

It's hard to come up with a simple answer for this one, because so many factors affect the calculation: Where was your beverage made? What's it packaged in, and how did that package get to you? How was it stored at the point of sale? Accounting for all these variables can make your head spin, but the best available research suggests that parsing out the difference might not be worth the headache.

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English Wine Gets Help From Space

The system can help to optimise harvests, and hopefully wine quality

From BBC:

A number of English vineyards have signed up to make use of a satellite imaging service to boost harvests.

The satellite measures a vineyard's reflectivity in a number of colours in the visible and infrared.

The Oenoview system, first launched in France last year, analyses the images to determine vine leaf density, soil water content and grape bunch sizes.

The English Wine Producers trade group said that wines made using the system could be available as early as 2011.

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Link Between Alcohol And Cancer Explained: Alcohol Activates Cellular Changes That Make Tumor Cells Spread

Researchers have identified a cellular pathway that may explain the link between alcohol consumption and cancer. (Credit: iStockphoto)

From Science Daily:

Science Daily (Oct. 27, 2009) — Alcohol consumption has long been linked to cancer and its spread, but the underlying mechanism has never been clear. Now, researchers at Rush University Medical Center have identified a cellular pathway that may explain the link.

In a study published in a recent issue of Alcoholism: Clinical and Experimental Research, the researchers found that alcohol stimulates what is called the epithelial-to-mesenchymal transition, in which run-of-the-mill cancer cells morph into a more aggressive form and begin to spread throughout the body.

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Carbon Dioxide 'May Improve Taste Of Champagne'

It's all in the fizz-sensing cells found in the tongue Photo: GETTY

From The Telegraph:

Carbon dioxide in champagne bubbles may enhance the taste of the drink, scientists revealed today.

A team headed by Charles Zuker, a neuroscientist at Columbia University, found that taste-receptor cells in the tongue respond to carbon dioxide (CO2), the gas that gives sparkling drinks their fizz.

The work showed for the first time that the tongue's fizz-sensing cells are the same taste-receptor cells that detect sourness.

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Champagne Bubbles' Flavour Fizz

From The BBC:

It is champagne's bubbles which give the drink flavour and fizz, and glasses that promote bubbles will improve the drinking experience, scientists say.

Research shows there are up to 30 times more flavour-enhancing chemicals in the bubbles than in the rest of the drink.

Wine experts say the finding changes completely our understanding of the role of bubbles in sparkling drinks.

The study is reported in the journal Proceedings of the National Academy of Sciences (PNAS).

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Genetic Discovery Could Break Wine Industry Bottleneck, Accelerate Grapevine Breeding

From Science Daily:

One of the best known episodes in the 8000-year history of grapevine cultivation led to biological changes that have not been well understood – until now. Through biomolecular detective work, German researchers have uncovered new details about the heredity of Vitis varieties in cultivation today. In the process, they have opened the way to more meaningful classification, accelerated breeding, and more accurate evaluation of the results, potentially breaking a bottleneck in the progress of the wine industry.

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