- Author: Penny Leff
This time of year, most farmers don't get much sleep. Tomatoes, pears and peaches often ripen in the Sacramento Valley faster than the harvest crews can pick them, even working 12-hour days. But this is also the season that some farmers are happy to show off their farms to visitors, inviting guests to enjoy the delightful flavors and beauty of the harvest in a pause from the bustle. UC Cooperative Extension hosts an online agritourism directory and calendar, www.calagtour.org, to help Californians find farms and ranches to visit. Here are a few upcoming opportunities for summer fun on California farms, pulled from the calendar:
- Plumas County...
- Author: Ann King Filmer
California's drinking age of 21 prohibits many undergraduate students from learning critical skills early in their academic careers — sensory skills that they will need when they move on to jobs in the multimillion-dollar winemaking, brewing, and food industries.
Not until students turn 21 can they taste the wine and beer they make and learn to assess its sensory quality. Learning the characteristics of a wide assortment of good (and not-so-good) wines and beers is an important component of winemaking and brewing. Having to wait until their junior or senior year to learn these skills is a disadvantage for these students.
Legislation (AB 1989) has been proposed by California Assemblyman Wesley Chesbro (D-North...
- Author: Ann King Filmer
While many of us cherish the mystique of popping a wine cork, screw caps are becoming more commonplace in the wine industry. Half a century ago, screw caps were associated with cheap rotgut wine, but now they have replaced corks in many premium wines and at many of the world’s best wineries.
Wine bottles are sealed primarily in three ways — natural corks, synthetic corks or screw caps. All have their advantages and disadvantages, and most certainly their proponents and opponents. While synthetic corks never gained much of a foothold in the wine industry, screw caps are being studied more frequently for their efficacy and quality.
While screw caps were originally thought to be airtight, resulting in the...
- Author: Jeannette E. Warnert
Nearly half of the 55 unusual winegrape varieties in a plot at the UC Kearney Agricultural Research and Extension Center in Parlier displayed enough promising characteristics to prompt a cooperating vintner to make 25 small lots of wine.
The research at Kearney is designed to expand the wine industry’s options in the San Joaquin Valley, currently California’s top grape growing district in terms of production, but lowest in terms of price.
“Most of the popular wine varietals – Merlot, Cabernet Sauvignon, Chardonnay – are at their best in somewhat cooler climates. So we are looking for grapes that make superior fruit in warm climates,” said
- Author: John Stumbos
A new winery, brewery and food-processing complex began operations this fall at UC Davis. Part of the Robert Mondavi Institute for Wine and Food Science, the technologically sophisticated facilities will be used to teach students, conduct research, and solve practical problems related to foods, beverages and health.
The south wing of the new complex is home to the August A. Busch III Brewing and Food Science Laboratory, which includes the brewery, general foods-processing plant and milk-processing laboratory. The complex’s north wing houses a new teaching-and-research winery. The complex is adjacent to a 12-acre teaching-and-research vineyard and across a courtyard from the departments of Food Science and Technology,...