Joe Roberts, 1 Wine Dude nationally-recognized wine blogger, tasted through several Pennsylvania wines in August 2012. This summary provides some insight into his perception of Pennsylvania wine quality and ideas for continued growth.
Many winemakers ask me questions with regards to potassium sorbate (more commonly known as "sorbate") and how effective it is as a wine preservative. The following link is an Enology Blog entry from the University of Minnesota goes into depth with regards to the use of sorbate and how it may (or may not) be helpful to use in a wine.
This is part one of a two-part series. Part one focuses on specific points and studies that Alain discussed during his visit to the eastern U.S. Part two emphasizes practical applications of those points and how to utilize the information from Alain’s talk in a vineyard or winery.
There's still more time to enter your wines for the Women's Wine Competition! Registration closes on September 7th with judging on September 18th and 19th. Please click on the link for more information.
Sarah at Galen Glen Winery is selling their 2006 Wilmess Press. Details on the press and information for inquiries is provided below.
An article from Wines and Vines describing tax deductions specific for wineries.
A short article on renaming Cornell's 'GR-7' variety.
Written by Pennsylvania's leading historians Hudson Cattell and Linda Jones McKee, this is a tell-all book of Pennsylvania's wine industry history. A valuable resource for everyone in the U.S. wine industry. Please click on the link for purchasing information.
Looking for a short how-to video on how to conduct analysis like pH, TA, or SO2? Well, look no further! Cornell now features 5-minute YouTube videos on basic wine analysis. Click on the link to go to the 5-Minute Wine School video listing!
Expertly judged by women...For women wine buyers Judging: September 18-19, 2012 Entry Deadline: August 9, 2012
Dr. Alain Razungles is a professor of enology in the prestigious enology and viticulture program at the University of Montepellier (France). He is a progressive leader on the influence of white wine aromatics. Please join us for this 2 day seminar, led by Dr. Alain Razungles, on July 26 and 27, 2012.
Cornell is hosting a 1 week viticulture and enology program (July 22-27) for those looking into starting their own winery or for ways to enhance their existing production. Please visit the link for more information.
In a recent wine tasting that mimicked the legendary 1976 "Judgment of Paris" tasting, judges from France, Belgium, and the U.S. evaluated established French wines versus those wines grown and produced in New Jersey. The results were interesting! As New Jersey is a neighbor to Pennsylvania, the results of this competition may provide some insight into where east coast wines rank on a global level.
A brief article on how wineries are utilizing Facebook to drive sales and Twitter to capture market attention.
Summaries regarding the recent 2012 PA Wine Marketing & Research Board Research Summit are now available. Please see the Workshop/Seminar Summaries section in "Wine Production" on this website for the enology review, or www.pawinegrape.com for the viticulture review.
Penn State Extension is offering a two-day marketing and social media short course, July 23 and 24, designed specifically for Mid-Atlantic wineries. Owners, operators, and winery staff should sign-up for the event to learn how to better meet their customers’ wants and desires in the tasting room as well as online. Participants can register for one day or both days. Cost is $40 per day.
A short look of Penn State Extension Enology's program in honor of National Wine Day.
Ever wonder how your wines fare amongst the Millennial Generation? Here's a chance to find the answer! Registration ends May 8th, 2012.
Wines & Vines features an article on Pulsair Technology. A pulsair system uses large bubbles to gently aerate and mix a tank. This method is used for various tasks, including cap management and combining blends. Pulsair technology is seen as a worthy tool for all winemakers as a substitute for pump-overs during fermentation of red wines.
This Wines & Vines article on sulfur dioxide additions is very useful for today's winemaker. The article explains the use of sulfur dioxide additions as a method of preservation with anti-microbial and anti-oxidative effects throughout the winemaking process. Clark emphasizes the differences of green juice and brown juice for white wine production, as it might be advantageous to use one over the other.