Practical Winery
65 Mitchell Blvd, San Rafael, CA 94903
phone: 415-453-9700 ext 102
email: Office@practicalwinery.com
BACK ISSUES
Limited supplies of back issues and reprints of articles are available. Orders can be placed by filling in the attached forms:

July 2014

Table of Contents:

Role of non-Saccharomyces yeasts in wine production
By Neil P. Jolly, Cristian Varela and Isak S. Pretorius

VINEYARD IRRIGATION MANAGEMENT
Good, Bad and Deficit
By Yun Zhang

Tools to Manage Élevage: Barrel Grain Analyzed Over Time
By Guillaume de Pracomtal, Marie Mirabel, Rémi Teissier du Cros and Anne-Charlotte Monteau

DRY CREEK VALLEY
Effect of lag phase thinning on Zinfandel
By Will Thomas, Nicolas Brunier, David Gates, Matthew Revelette, James Kennedy and Thibaut Scholasch

June 2014

Table of Contents:

Determining impact of hand or machine leaf removal on fruit quality
By Dr. Patty Skinkis

NIGHTTIME PLANT WATER LOSS
Unseen process for local/global water footprint and water balance estimates in grapevines
By Fuentes, Roberta De Bei and Stephen Tyerman

Closure selection and pH influence on red wine color and tannin during bottle aging
By Jacqui McRae and Paul Smith

Branding strategies in agricultural commodities
By Katja Loeffelholz

Branding your small vineyard
By Todd Newhouse

May 2014

Table of Contents:

Management strategies for drought conditions
By Stan Grant

Role of trace metals in wine ‘reduction’
By Marlize Viviers, Mark Smith, Eric Wilkes, Paul Smith and Dan Johnson

Mount Eden Vineyards expands with Silicon Valley Bank loan
By Cynthia Bournellis

April 2014

Table of Contents:

SPRING SAP FLOW
Role of soil moisture at bud break

By Hemant Gohil

Why ‘per acre’ spray dose calibration no longer applies
By Larry Whitted

Improving management of grape powdery mildew with new tools and knowledge
By Walter Mahaffee, Seth Schwebs, Francesca Hand, Doug Gubler, Brian Baily and Rob Stoll

Helpful guide to train tasting room staff, sales representatives
By Marnie Old

March 2014

Table of Contents:

ACQUISITION AND UTILIZATION
Optimization of limited water resources in irrigated vineyards

By Tony Proffitt and Mark Gibberd

IMPACT ON GRAPEVINES
Soil moisture and mineral nutrient status

By Michael Sipiora

Mating disruption of vine mealybug
By David Langone, S. Kaan Kurtural and Kent M. Daane

Practical common sense for winery management
By Stuart L. Scott

February 2014

Table of Contents:

Surface-renewal measurements of actual evapotranspiration
By Tom Shapland, Ph.D.

Minimum resale price policy, price-cutters
By Suzanne DeGalan

INTELLECTUAL PROPERTY
What’s trending and how to capture it

By Katja Loeffelholz

January 2014

Table of Contents:

Many faces of volatile thiols in wine—Passion fruit with a hint of mineral, some smokiness but kind of stinky
By Maurizio Ugliano, Jean-Baptiste Diéval, Stéphanie Bégrand, Stéphane Vidal, France

SMART VITICULTURE
Grapevine Trunk Diseases—A larger problem than ever posed by phylloxera?

By Dr. Richard Smart

COVER STORY
Ridge Monte Bello winery improvements

By Don Neel, Zach Domich, Peter Annunziato

OAK INSERTS
The effect of grain orientation on extraction of oak flavor compounds

By Kevin Crawford, Almon Benton, Alyssa Dreger, Department of Chemistry, University of Wisconsin-Oshkosh;
David Plumb, Alfred Grigg, Fine Northern Oak

Manipulating light in the fruit zone improves wine quality
By Katja Šuklje, Nico Gobler, Zelmari Coetzee, Klemen Lisjak, and Alain Deloire

OAK BARRELS
Functions and benefits of oak barrels for fermentation/élevage

By Nicolas Tiquet-Lavandier, Marie Mirabel, Taransaud Tonnellerie, Cognac, France

Nitrogen—Friend or foe of red wine quality?
By Markus Keller, Washington State University, Prosser, Wash.

Merlot and Cabernet Sauvignon wines—Impact of délestge with partial seed removal
By Bruce W. Zoecklein, Lisa M. Pélanne, Sandy S. Birkenmaier, Karen Reed

SULFUR DIOXIDE
The science behind this anti-microbial, anti-oxidant wine additive

By Pat Henderson, Senior Winemaker, Kenwood Vineyards, Kenwood, CA

MICROBES
Monitoring during fermentation

By Lisa Van de Water

SMART VITICULTURE
Thanks to Mark Kliewer for invaluable research

By Dr. Richard Smart

December 2013

Table of Contents:

2013 WINE INDUSTRY CEO SURVEY
What wine industry leaders think is important for the future

By Robert Smiley, Brian Syrett

Oregon Wineries: Best & Worst business decisions
By David Furer

November 2013

Table of Contents:

Conservation tillage of cover crops in vineyard soils to improve carbon sequestration and diminish greenhouse gas emissions
By Michael Wolff, Maria del Mar Alsina and David R. Smart

Western IPM Center speaks for growers during regulatory review of pesticides
By Steve Elliott

Q&A with five winery compliance veterans
By Ann Reynolds

October 2013

Table of Contents:

Why the dabate over nutrition labeling has little to do with nutrients
By John Trinidad, Dickenson Peatman & Fogarty

Effect of aeration treatments prior to/during fermentation
By Linda F. Bisson, Lauren A. Schwartzburg & Andrew L. Waterhouse

Vineyard irrigation, the Smart way
By Richard Smart

September 2013

Table of Contents:

FOOD SAFETY MODERNIZATION ACT
Inspections, compliance strategies and opportunities for comment
By Rebecca Anderson Smith

Deductibility of soil amendments
By L. Gregory Scott and David G. Pardes

Temecula Valley: A side of food with your wine?
By Elisabeth Deffner

New York wineries: Best & Worst business decisions
By David Furer

August 2013

Table of Contents:

VINEYARD OF THE FUTURE INITIATIVE
New and emerging technologies
By Sigfredo Fuentes, Roberta De Bei and Stephen D. Tyerman

Preventing spread of Lobesia botrana in grapes processed for winemaking
By Rhonda Smith, Monica Cooper and Lucia Varela

Nature of wine lees
By Bruce Zoecklein

Vine rebellion against imbalance
By Patty Skinkis

July 2013

Table of Contents:

Is there a need for improved vineyard assessment for fruit grading?
By Dr. Peter Dry, Dr. Mardi Longbottom and Marcel Essling, The Australian Wine Research Institute, Glen Osmond, Australia

Ecological diversity of yeasts to modify wine fermentations
By Dr. Kate Howell

How green is Willamette Valley?
By Neal D. Hulkower

Water balance of grape berries
By Yun Zhang and Markus Keller, Washington State University

Cool-climate solutions for high-vigor vines
By Dr. Richard Smart

June 2013

Table of Contents:

Using third-party providers to GROW wine sales
By John Trinidad, Dickenson, Peatman & Fogarty, Napa, Calif.

How much microbiology do winery personnel need?
By Lisa Van de Water, Vinotec

Guidance for assessing whether a new label approval is necessary
By Ann Reynolds

Wineries achieve control of mold growth
By Tina Vierra

May 2013

April 2013

Table of Contents:

GRAPEVINE RED BLOTCH
New technology identifies virus
By PWV Staff

COLD STABILITY OF WINE PART TWO
Evaluating cellar/laboratory methods
By Patricia Howe

Berry ripening and wine aroma
By Alain Deloire

Leaf spots not caused by insects or disease
By Fritz Westover and Jim Wolpert

GCoP improves viticulture outreach education
By Eric Stafne

SMART VITICULTURE
An extraordinary book
By Richard Smart

Winter 2013

DIGITAL EDITION:
CLICK HERE!

Table of Contents:

HALTER RANCH VINEYARD
Original design elements offer maximum flexibility
By Bill Sheffer

OAK INSERT STAVES
Measuring dose rates for wood pieces
By Andrei Prida, Benoît Verdier, Tonnellerie Seguin Moreau, France

POTASSIUM BITARTRATE/CALCIUM TARTRATE
Cold stability of wine
By Patricia Howe

Controlling oxygen at bottling to optimize post-bottling development of wine
By Maurizio Ugliano, Jean-Baptiste Dieval, Evdokia Dimkou,Jeremie Wirth, Veronique Cheynier, Rainer Jung, and Stéphane Vidal, Nomacorc, Geisenheim, and INRA

MICROBIAL BIOFILMS
Contamination source throughout the winery
By Michael S. Ramsey, David Mills

WINERY EQUIPMENT SHOWCASE

Proficiency testing for wine analysis – So you can be sure…
By Sue Caloghiris

New method to determine optimal ripeness for different white wine styles
By Alain Deloire, Professor, Viticulture & Enology Stellenbosch University, South Africa

2012 WINE INDUSTRY CEO SURVEY
Renewed optimism despite grape/labor shortages
by Robert Smiley, PhD, Director of Wine Studies, and Gabriel Froymovich, UC Davis Graduate School of Management

Virginia wineries: Best and worst business decisions
by David Furer

DEPARTMENTS

SMART VITICULTURE
China, an emerging global producer?
By Dr. Richard Smart

COMPLIANCE COUNSELING
Decoding wine label language
By Ann Reynolds, Wine Compliance Alliance

Fall 2012

DIGITAL EDITION:
CLICK HERE!

Table of Contents:

COVER STORY
Bottling line improvements boost efficiency at Jackson Family Wines
PWV Journal staff report

Oak ellagitannins concentration influences organoleptics of red wine
By Jean Michel, Michael Jourdes, Maria Silva, Pierre-Louis Teissedre, Universitè de Bordeaux

Greg La Follette: Scientific basis for minimalist winemaking
By Randy Caparoso

OAK AND COOPERAGE SHOWCASE

FREE RUN
My 30+ years as a barrel pimp
By Mel Knox

Vineyard/Winery tax savings opportunities
By L. Gregory Scott, David G. Pardes, PwC Private Company Services

What will it take to build online wine sales to a billion dollar channel?
By Deborah Steinthal, Scion Advisors

Social media giveaways and the California wine industry
by Robert Carrol, Bruce Copeland, Kate Hardy and Alison Torbitt, Nixon Peabody LLP

TEXAS WINERIES
Best and worst decisions
by David Furer

PROFESSIONAL SERVICES SHOWCASE

Biological tests assess vineyard soil health
By Dr. Belinda Rawnsley, SARDI

KEARNEY AGRICULTURAL RESEARCH AND EXTENSION CENTER
Creating interesting new wines from research grapes
By Jeannette Warnert, UC Davis Agriculture and Natural Resources

FREE RUN
Wine terrorists
By Ron Washam

SMART VITICULTURE
A commentary – Wine, Terroir and Climate Change
By Dr. Richard Smart

COMPLIANCE COUNSELING
Crushpad's compliance fallout: What it means for their custom crush clients
By Ann Reynolds, Wine Compliance Alliance

Summer 2012

DIGITAL EDITION:
CLICK HERE!

Table of Contents:

CLEAN GRAPEVINE MATERIAL
Russell Ranch Foundation vineyard is underway
By Michael Cunningham, Foundation Plant Services

Tracking lost irrigation water
By Eve-Lyn S. Hinckley, Institute of Arctic and Alpine Research, Boulder, CO

ALBARIÑO - CHARDONNAY
Modulating wine style with DAP
By Australian Wine Research Institute and co-authors

Sculpting wine’s aromatic profile through diacetyl managment
By Sibylle Krieger, Magali Déléris-Bou, Ann Dumont, and José Maria Heras, Lallemand

WINEMAKING SHOWCASE

Does your label help you stand out from the crowd?
By Paul Wagner, Balzac Communications

BRASSFIELD ESTATE
Wine labels survive the ice bucket test
By Tina Vierra

SWANSON VINEYARDS
Upscale wine features simple, approachable design
by Paula Sugarman, Sugarman Design Group

TURTLE RUN WINERY
New print process creates striking wine labels
by Dennis Mason

MOUNT AUKUM WINERY
Elevation and excitement evoked in label design
By Stacey Divine, Infuze Marketing

VIRGINIA WINEWORKS
Package design to match your demographic and environment
By Darcey Ohlin-Lacy, Watermark Design

CALIZA WINERY
Modern, yet elegant labels achieve differentiation
By Holly Jenkins

PACKAGING SHOWCASE

SWEET WINE
Consumers give the prompts – but are wineries listening?
by Tim Hanni, MW

ENERGY EFFICIENCY
Examining the true cost of delay
By Mike Corbett, Chris Pilek, Resource Solutions Group

BOOK REVIEW: PART II
Wine, Terroir & Climate Change
Reviewed By Brian Croser, TapaNappa Wines

When state/federal officials visit – Are you prepared?
By California Association of Winegrape Growers

Engaging and Managing Agencies – It Takes Two
By Rebecca Hopkins, Folio Wine Company, Napa, CA

SMART VITICULTURE
Scorecard on almost 50 years of progress
By Dr. Richard Smart

COMPLIANCE TRAINING
Website resource guide for winery compliance
By Ann Reynolds, Wine Compliance Alliance

Spring 2012

DIGITAL EDITION: CLICK HERE!

Table of Contents:

Controlling powdery mildew
By Wayne Wilcox, Cornell University, NY

Overcoming Fungicide Resistance
By Wayne Wilcox, Cornell University, NY

Resistance to fungicides in California populations of Erysiphe necator
By Doug Gubler, Plant Pathology Dept., UC Davis

APPLICATION OF HORTICULTURAL OIL
Two-year comparison: ripening parameters on treated/untreated Chardonnay grapes
By Laura Breyer, IPM Field Specialistk

Improvement of phenolic composition of Syrah
By Sean Pinnell, E&J Gallo Winery, and S. Kaan Kurtural, Department of Viticulture & Enology, Fresno State University

UC Davis seeks $2.8 million for rootstock facility expansion

2011 VIRGINIA VINEYARDS
Grower of the Year: Jeanette Smith
By Karen Batalo

2011 IPM Innovator Award to Gallo’s Sonoma Vineyards

Water, Soil, and the Vine
BOOK EXCERPT by Patrick Iland, Peter Dry, Tony Proffit, Steve Tyerman

Zinfandel— Commoner or Royalty?
FREE RUN by Jack Florence Sr.

Advancing the frontline against Brett
By Christopher D. Curtin, Anthony R. Borneman, Paul A. Henschke, Peter W. Godden, Paul J. Chambers, and Isak S. Pretorius, AWRI

Winning at Snakes and Ladders
By Chris Curtin, Anthony Borneman, Paul Chambers, and Sakkie Pretorius, AWRI

OENOCOCCUS OENI and LACTOBACILLUS PLANTARUM
Effects of MLF on red wine aroma and chemical properties
By Eveline Bartowsky, Peter Costello, Leigh Francis, Brooke Travis, AWRI, and Sibylle Krieger, Andrew Markides, Lallemand

Snapshot of shrinking wine bottle weights
FREE RUN by Dr. Christian Butzke, Purdue University

VINEYARD SHOWCASE

Why does a distributor take on a winery?
By Dr. Steve Goodman, University of Adelaide

Summer of Riesling
By Don Neel

IN-DEPTH LOOK AT JOHN GLADSTONES’
Wine, Terroir & Climate Change
BOOK REVIEW By Brian Croser, TapaNappa Wines, Australia

COMPLIANCE
New licensing for DTC wine sales in California
By Bahaneh Hobel and Michael Mann, Dickenson, Peatman & Fogarty

SMART VITICULTURE
Grapevine Trunk Diseases
By Dr. Richard Smart

Winter 2012

DIGITAL EDITION: CLICK HERE!

Table of Contents:

GRAPE JUICE AND WINE YEAST
Happy marriages and how to avoid getting stuck with the wrong partner
By Simon A. Schmidt, Simon Dillon, Yalumba Wine Company, and Radka Kolouchova, Paul A. Henschke, Anthony R. Borenman, Angus H. Forgan, Paul J. Chambers, and Isak S. Pretorius, AWRI

Pinot Noir: Passion, Patience, and Prejudice
By James A. Kennedy, PhD, Department of Viticulture & Enology, Fresno State University

POST-BOTTLING SPOILAGE
Who invited Brett?
By Adrian Coulter, Senior Enologist, Australian Wine Research Institute, Adelaide, SA, Australia

SO2 control/reduction – role of carbonyl compounds
By Nick Jackowetz, Erhu Li, Ramón Mira de Orduña, Cornell University, New York

Minerality — rigorous or romantic?
By Jordan Ross

2011 WINE INDUSTRY CEO SURVEY
Responding to change in the unknown global environment
By Robert Smiley, PhD, Director of Wine Studies and Gabriel Froymovich, UC Davis Graduate School of Management

In Memoriam: Ralph Kunkee

Vitis californica and hybrids as hosts for grapevine leafroll viruses
By Deborah Golino, Vicki Klaassen, Susan T. Sim, Gerald S. Dangl, Fatima A. Osman, Al Rwahnih, and Adib Rowhani, Foundation Plant Services, UC Davis

RUSSIAN RIVER WATERSHED
Growers file lawsuit opposing regulation of frost-protection water
FREE RUN by Aubrey A. Mauritson, Esq

View from the Vineyard
BOOK EXCERPT by Cliff Ohmart

To be Au Naturel?
FREE RUN by Nick Peay, Peay Vineyards

BRIAN CARTER CELLARS
Unusual choices pay off for boutique Washington winery
By Elisabeth Deffner

SUCCESSFUL TASTING ROOM
Alpha Omega Winery achieves big DTC sales
By Craig Root

FOUR WASHINGTON WINERIES
Best and worst business decisions
By Thomas G. Dolan

Washington State breaks three-tier mandates
FREE RUN by Angela Logomasini, Ph.D.

Wine in America: Law and Policy
BOOK EXCERPT by Richard Mendelson, Wendell Lee

SUPPLIER SHOWCASE
WINERY EQUIPMENT

SMART VITICULTURE
Separating premium from poor fruit
By Dr. Richard Smart

COMPLIANCE TRAINING
Success with wine shipping software
By Ann Reynolds

Fall 2011

DIGITAL EDITION: CLICK HERE!

Table of Contents:

Part Four – Perfect Storm: Predicting future trends / opportunities
By Deborah Steinthal, Scion Advisors, John Hinman, Suzanne DeGalan, Hinman & Carmichael

Distinguishing trademark from your geography
By Susan J. Latham, Esq., LL.M. (IP), Feldman Gale, PA, Miami, FL/Los Angeles, CA

SUPPLIER SHOWCASE
Professional Services

THE HOGUE CELLARS
Impact of bottle closures on wine style/shelf-life
By Co Dinn, Director of Winemaking, The Hogue Cellars, Prosser, WA, Jordan Ferrier, Winemaker, Constellation Wines, Woodbridge, CA

LITTORAI WINES
Building a gravity-flow winery in phases
By Larry Ferar, Principal,
Laurence Ferar and Associates, Inc., Portland, OR

Yeast/bacterial co-inoculation in red wine
By M. Azzolini, E. Tosi, P. Vagnoli, S. Krieger, and G. Zapparoli, Centro per la Sperimentazione, Vitivinicoltura, Verona, Italy

BARREL-AGED WINES
Olfactory perception of oak-derived compounds
By Andrei Prida, Tonnellerie Seguin Moreau, Z.I. Merpins, Cognac, France, Pascal Chatonnet, Laboratoire Excell, Merignac, France

SUPPLIER SHOWCASE
Oak Cooperage and Alternatives

Vine vigor affects fruit/wine chemistry
By Jessica Cortell, J. Cortell Consulting & Vitis Terra Vineyard Services, Amity, OR

SMART VITICULTURE
Consulting Mission Impossible?
Estimating wine quality before harvest

By Dr. Richard Smart

COMPLIANCE TRAINING
How to avoid most common TTB audit issues
By Ann Reynolds

Summer 2011

Table of Contents:

Beyond sunburn
By Rhonda Smith, UC Davis Sonoma Extension

Differential harvesting in winegrape vineyards
By S. Kaan Kurtural, CSU Fresno;
Robert L. Wample, Soil Topography Information;
and Russell Smithyman, Chateau Ste Michelle Estates

FIGGINS FAMILY WINE ESTATES
Using heritage to create a brand
By Joe Chauncey, Boxwood

BANKNOTE WINE COMPANY
Brand strategy delivers hand-crafted shelf appeal
By PWV Journal staff

CLEAR CHOICE AWARD WINNERS
Eco-friendly value brands
By Tina L. Vierra

Van Ruiten Family Vineyards
Redesign of flagship label reinforces perceived value
By Jeremy Trettevik, 6 West Design

Influence of back label text on consumer choice
By Simone Mueller, Larry Lockshin, and
Jason Blanford, University of South Australia

Developing fruit-driven wine styles through use of citrate-negative malolactic cultures
By Hentie Swiegers, Lars Bo Corfitzen, Mansour
Badaki, Kristine Bjerre, Annicka Bunte, Duncan Hamm,
Nicolas Prost, and Morten Hassing, CHR Hansen

Influence of yeast strain selection on successful malolactic fermentation
By Nichola Hall, Scott Laboratories

FIFTY TIPS FOR CELLAR RATS
How to get (and keep) a great job as a winery cellar rat or harvest intern
By Mary Baker

Performance of non-saccharomyces yeast during AF: Specific case of torulaspora delbrueckii
By Philippe Renault, SARCO;
Maryam Ehsani and Charlotte Gourraud, Laffort;
and Marina Bely, University of Bordeaux

FREE RUN
Wholesale abuse of the Constitution
By Angela Logomasini, Competitive Enterprise Institute

INDUSTRY NEWS
American Vineyard Foundation funds 26 viticulture/enology research projects in 2011

SUPPLIER SHOWCASE
Packaging
Winemaking Supplies

SMART VITICULTURE
In defense of conventional viticulture
By Dr. Richard Smart

COMPLIANCE TRAINING
Accessing real value in your compliance system
By Ann Reynolds

Spring 2011

Table of Contents:

NINER WINE ESTATES
Green design for red wine
By Tim Mark Woodle, AIA

Integrating canopy management with mechanization
By S. Kaan Kurtural, CSU Fresno

Inoculum detection to manage powdery mildew
By Walter Mahaffee, USDA, Oregon, Gary Grove,
Washington State University, and Rob Stoll, University of Utah

Seven sins of safety
By Amy Wolfe, AgSafe

SEE ALSO:
Controlling Heat Stress Risks
By Howard Rosenberg, University of California, Berkeley
from July/August 2009

Yeast’s impact on sensory quality of wine
By Karien O’Kennedy, Anchor Yeast, South Africa

Solar hot water – cost-effective solution for wineries
By Tina Vierra

LESSONS LEARNED IN CALIFORNIA
Invasive insect species
By David Headrick, Cal Poly State University

EUROPEAN GRAPEVINE MOTH, Lobesia botrana
Napa county experience and lessons, 2010
By Monica L. Cooper, Lucia G. Varela, and Rhonda J. Smith,
University of California Cooperative Extension

BOOK EXCERPT
The Science of Grapevines: Anatomy and Physiology
By Marcus Keller, Washington State University

Wine market segmentation based on taste sensitivity
By Virginia Utermohlen, MD and Tim Hanni, MW

FREE RUN
Downside of green – organic and conventional grapegrowing in 2010
By Jeff Prather

Defining sustainable viticulture from the practitioner perspective
By Matthew Hoffman, Mark Lubell, and
Vicken Hillis, University of California, Davis

SUPPLIER SHOWCASE
VINEYARD EQUIPMENT, SUPPLIES, SERVICES

SMART VITICULTURE
Reducing CO2, the REAL pollutant
By Dr. Richard Smart

Winter 2011

Table of Contents:

Controling the highs and lows of alcohol in wine
By Cristian Varela, Paul J. Chambers, Adrian Coulter, Peter R. Dry,
I. Leigh Francis, Richard Gawel, Richard Muhlack,
Paul A. Henschke, Creina S. Stockley, Markus J. Herderich,
Isak S. Pretorius, Australian Wine Research Institute

Identifying reserve-quality soils in vineyards
By Bryan Rahn, Coastal Viticultural Consultants

Accurate oxygen management at bottling
By Roberto Ferrarini, University of Verona, and Enrico Casarotti,
Enrico Nicolis, Sergio Ciocchetta, MBF S.p.a. Italy

Factors affecting wine closure selection
By Carlos Macku, Ph.D., and Kyle Reed, Ph.D., Dept. of Technical Services, Cork Supply Group

Sequential inoculation with a non-Saccharomyces yeast and a Saccharomyces yeast
By Celine Raynall, Forbes Wardrop, Anne Ortiz-Julien, Perrine Languet, and Ann Dumont, Lallemand

FAQs about oak aroma
By Erik Herve, ETS Laboratories

Carbon footprint of glass packaging
By Jay Scripter, VP of Sustainability, O-I

Meet a focused Riesling leader
By Eleanor & Ray Heald

Grape / wine marketing with new media, and return of the “Boomer”
By Bill Leigon, President, Hahn Family Wines

Wine pricing strategies in good times and bad
By Liz Thach and Steven S. Cuellar, Sonoma State; David Simpson, Mendocino Wine Company, and Tim Colgan, Treasury Wine Estate

University of California, Davis
New environmentally aware winery

SUPPLIER SHOWCASE
WINERY EQUIPMENT

Qualities of a great tasting room manager
By Craig Root

SMART VITICULTURE
Correct measurement of berry temperatures
By Dr. Richard Smart

November/December 2010

Table of Contents:

Chemical and sensory profile of barrels
heated by immersion prior to bending

By Andrei Prida, Tonnellerie Seguin Moreau
Jessica Drinkine-Magneux, Regis Gougeon,
David Chassagne, Université de Bourgogne, France

NO on H.R. 5034
Wholesalers fail to tell whole truth
By Angela Logomasini, Director of Risk and Environmental Policy,
Competitive Enterprise Institute, Washington, D.C.

OAK INSERTS
Grain orientation effect on extraction of oak flavor compounds
By Kevin Crawford, Almon Benton,
Department of Chemistry, University of Wisconsin
Alfred Grigg, David Plumb,
Fine Northern Oak

2010 WINE INDUSTRY CEO SURVEY
Responding to trends in a difficult market
By Robert Smiley, PhD, Director of Wine Studies, Michael Thomas, U.C. Davis

LETTER TO THE EDITOR
Welcome to the 21st century, TTB
By Kenneth Young, Sweet & Fortified Wine Assn.

Advances in grapevine virus research
By Judit Monis, Eurofins STA Laboratories, Fiona Constable, Department of Primary Industries, Australia, Nuredin Habili, Waite Diagnostics, South Australia

Carbon neutrality: The new black
By Malcolm Sutton

Ron Wicker – Environmental stewardship by Napa Valley grapegrower
By Don Neel

SUPPLIER SHOWCASE
OAK COOPERAGE AND
BARREL ALTERNATIVES

SMART VITICULTURE
Row orientation and sunburn
By Dr. Richard Smart

COMPLIANCE COUNSELING
A look back at 2010: Milestones and movement in winery compliance
By Rachel Dumas Rey

September/October 2010

Table of Contents:

METHOD FOR A COMMON LANGUAGE
Quantitative Descriptive Sensory Analysis
By Dr. D. Granes, L Pic-Blayteron, J. Negrel,
and C. Bonnefond, Institut Coopertif du Vin, Lattes, France

Basics of wine distribution law
By Marc Sorini, Will & Emery LLC Washington, D.C.

COVER STORY
Amador – Classic Zinfandel region growing for the future
By Linda Trotta

Monitoring fruit zone temperatures for optimum
grape and wine quality

By Erika Winter, Stephen Lowe, Nick Bulleid, David Braybrook, and Matt Aldridge

Human resources: One less thing to worry about
By Milan P. Yager, President / CEO,
National Association of Employer Organizations

LETTER TO THE EDITOR
A simple solution to California water issues
By Charles Barra, Barra of Mendocino, Mendocino County, CA

WINE MICROBIOLOGY
Anti-microbial agents – Wine microbe susceptibility is variable
By Robert Tracy

July/August 2010

Table of Contents:

SMART VITICULTURE
Open your eyes to improving wine quality
By Dr. Richard Smart

OPUS ONE
Innovations for quality enhancement
By Linda Trotta

X WINERY
Producing high-quality value wines
By Don Neel

Vineyard drives style options of Bouchaine Carneros Pinot Noir
By Eleanor & Ray Heald, Contributing Editors

FREE RUN
House bill threatens direct-to-consumer wine sales
By Charles Reidelbach & Rohan Shrikande Higgs, Fletcher & Mack LLP

SOKOL BLOSSER WINERY
Green packaging setbacks and success
By Tina Vierra

COVER STORY
Inspecting and monitoring glass and bottling
By Randall W. Baxendale,
Technical Services Director, Verallia North America

INDUSTRY NEWS
CAWG appoints new president
36 viticulture/enology research projects funded by AVF in 2010

Packaging Showcase

GNAUGHTY VINES
Screen-printed package launches new Delicato brand
By Tina Vierra

May/June 2010

Table of Contents:

ANDERSON VALLEY PINOT NOIR
Goldeneye commitment to stewardship
By Ron Verdier, Architect, AIA

Determining optimal cluster exposure in your vineyard
By James M. Meyers and Justine E. Vanden Heuvel, Cornell University, Ithaca, NY

SAUVIGNON BLANC
Impact of fining treatments on juice quality
By Paul K. Bowyer (Technical Manager, Laffort Australia),
Marie-Laure Murat (Lab Manager, Sarco, France),
and Virginie Moine-Ledoux (Research Director, Laffort)

GROWING SEASON DYNAMICS
Vine balance impact on methoxypyrazines
By Alan N. Lakso and Gavin L. Sacks,
NY State Agricultural Experiment Station,
Cornell University, Geneva, NY

FREE RUN
Achieving balance in wine country
By Jim Law, Linden Vineyards, VA

Maximizing aroma preservation in white/rosé wines
By Paul K. Bowyer (Technical Manager, Laffort Australia),
Marie-Laure Murat (Lab Manager, Sarco, France),
and Virginie Moine-Ledoux (Research Director, Laffort)

J. LOHR VINEYARDS & WINES
Water is the new Energy
By Tina Vierra

SUPPLIER SHOWCASE
WINEMAKING SUPPLIES

SMART VITICULTURE
Vine breeders; past, present, and future
By Dr. Richard Smart

March/April 2010

Table of Contents:

MONITORING, CONTROL, GRAPE DAMAGE
European grapevine moth, Lobesia botrana, in Napa Valley vineyards
By Lucia Varela, Rhonda J. Smith, Monica L. Cooper,
and Richard W. Hoenisch, University of California

Post-bottling oxygen management to reduce off-flavor
formation and optimize wine style

By Maurizio Ugliano, Mariola J. Kwiatkowski,
Brooke Travis, I. Leigh Francis, Elizabeth J. Waters
Marcus J. Herderich, and Isak S. Pretorius,
Australian Wine Research Institute

Variable vine spacing and micro-block
irrigation yield uniform fruit quality

By Jim Caudill

Why GWSS is not present everywhere in California
PWV staff report

Rootstock use and evaluation in Eastern North America
By Peter Cousins, USDA ARS, Grape Genetics
Research Unit, NY State Agricultural Experiment Station,
Cornell University, Geneva, NY

ENERGY EFFICIENCY SERIES
Jordan Winery upgrades reduce energy use
By Tina Vierra

SUPPLIER SHOWCASE
VINEYARD EQUIPMENT, SUPPLIES, AND SERVICES

Managing frost-damaged vines
By Glenn McGourty, Farm Advisor,
UC Cooperative Extension,
Mendocino County, CA

The case for double pruning
By Glenn McGourty, Farm Advisor,
UC Cooperative Extension,
Mendocino County, CA

18 years of all things Rhône
By Don Neel

January/February 2010

Table of Contents:

Fermenting red must in oak barrels
By Linda Trotta

MACPHAIL FAMILY WINERY
Producing artisan Pinot Noir in proficient workspace
By Ron Verdier, Verdier Architects

Premium fruit growing —
A deeply rooted Sangiacomo family tradition

By Merilark Padgett-Johnson,
Viticulture Coordinator, Santa Rosa Junior College

PERFECT STORM REVISITED (PART III)
Predicting future trends and opportunities
By Deborah Steinthal, Erica Valentine, and John Hinman

Redox redux — Probing wine’s anti-oxidative potential
By Clark Smith

Monitoring microbes during cellaring/bottling
By Lisa Van de Water

CLINE CELLARS
Five-panel back label offers recipe for brand building
By John Giesfeldt

Recycling realities of wine packaging
By Paul Smith

ENERGY EFFICIENCY SERIES
Wineries earn incentives to reduce energy on demand, Part II
By Tina Vierra

Sensory evaluation by consumers and experts
By Bibiana Guerra, UC Davis

FREE RUN
Lessons from global winemaking
By Zelma Long

Tasting room fallacies
By Craig Root

SUPPLIER SHOWCASE
WINERY EQUIPMENT

Top 10 reasons a marketing plan is failing
By Kurt Krause

SMART VITICULTURE
Stunning grape production book
By Dr. Richard Smart

November/December 2009

Table of Contents:

What causes a bud to produce a bunch or not?
By Devin Carroll

STORYBOOK MOUNTAIN VINEYARDS
Success with Zinfandel
By David Ostheimer

Oak chips or tannins for improving wine structure and color
By Paul Bowyer

ENERGY EFFICIENCY SERIES
Wineries earn incentives to reduce energy on demand, Part I
By Tina Vierra

How wineries choose packaging
By Stanley Gossett

2009 WINERY CEO SURVEY
Global recession effects on the wine industry
By Robert Smiley, PhD, Director of Wine Studies, UC Davis,
and Kelly Grogan

Skillfully plan strategies for 2010 success
By Hank Salvo

Effect of serving temperature on sensory attributes
of red and white wines

By Carolyn F. Ross and Karen Weller,
Department of Food Science & Human
Nutrition, Washington State University

SUPPLIER SHOWCASE
OAK COOPERAGE, BARREL ALTERNATIVES

SMART VITICULTURE
Mark Kliewer honored at International Symposium
By Dr. Richard Smart

September/October 2009

Table of Contents:

SILVER OAK CELLARS
Technology and brand legacy interwoven in new facility
By Tom Taylor and Matt Hollis

Carbon footprints of vineyard operations
By Eli Carlisle, David R. Smart, Joe Browde, and Andrew Arnold

Managing oxygen ingress at bottling
By Dr. Vincent O'Brien (AWRI), Chris Colby, and Mai Nygaard

SMART VITICULTURE
Grape prices and wine quality
By Dr. Richard Smart

SNOQUALMIE WINERY
Saving water in winery operations
By Tina Vierra

Preventing oxygen ingress in wine bottle closure trials
By Richard Gibson

Impact of oxygen level in wine at bottling
By R. Jung, M. Freund, C. Schüssler, and J. Seckler

Monitoring microbes during fermentation
By Lisa Van de Water

BOOK EXCERPT
From Demon to Darling — A Legal History of Wine in America
By Richard Mendelson

Test your Smoke Taint knowledge
By John Katchmer

Key elements for successful winery e-commerce strategy
By Leah McNally

GLORIA FERRER WINERY
Innovative co-branding and promotional program

PASOWINE.COM
Improved website benefits wineries/growers
By Tina Vierra

Mixing software and the Internet to reach customers
By Tina Vierra

SUPPLIER SHOWCASE
PROFESSIONAL SERVICES

FREE RUN
Great Eastern Wine: An inconvenient truth
By Jim Law, Linden Vineyards, Virginia

COMPLIANCE COUNSELING
New opportunities for tasting rooms, winery restaurants
By Rachel Dumas Rey

July/August 2009

Table of Contents:

New Equipment–Greater efficiency, lowered costs
By Don Neel

Nuances of temperature/climate in coastal California winegrowing
By Theo Csavas, Mark Greenspan, Daniel Roberts

Managing oxygen ingress at bottling
By Dr. Vincent O'Brien (AWRI), Chris Colby, and Mai Nygaard

Bottle closures, oxygen, and wine
By Richard Gibson

MERLOT AND CABERNET SAUVIGNON WINES
Impact of délestage with partial seed removal
By Dr. Bruce Zoecklein, Lisa M Pélanne, Sandy S. Birkenmaier; and Karen Reed

Compressed sulfur dioxide - pesticide or food additive?
By Patricia Howe

2009 UPDATE
Energy management

Controlling heat stress risks
By Howard Rosenberg, Cooperative Extension Specialist, UC Berkeley

Using directed breeding to improve yeast's temperature tolerance
By Charlotte Gourraud, Russell Robbins, and Phillippe Marullo

LIGHTWEIGHT GLASS
Reduced environmental impact, greater brand value
By Jim Caudill

Protecting your design — Message is the bottle
By J. Scott Gerien

SUPPLIER SHOWCASE
PACKAGING

IN MEMORIAM
Don Blackburn

SMART VITICULTURE
Making ICON wine: guidelines for vineyard management
By Dr. Richard Smart

WINE MICROBIOLOGY
Sanitary Design: a critical, underestimated component of winery sanitation
By Robert Tracy

May/June 2009

Table of Contents:

LangeTwins achieves SavingsByDesign
By Don Neel

SMART VITICULTURE
Shoot positioning made easy
By Dr. Richard Smart

Improving degree-day calculations
By Mark Battany, Viticulture/Soils Advisor,
UCCE, San Luis Obispo, CA

Vinification management for aromatic white wines
By Aline Martin and Nichola Hall

Protectable trademarks for packaging
By J. Scott Gerien,
Dickenson, Peatman & Fogarty, Napa, CA

VARIETAL REVIEW
California Rosé by design - Whole cluster pressing, not saignée
By Eleanor & Ray Heald

Risk control and alternatives - Pre-fermentation maceration in red winemaking
By Charlotte Gourraud and Marie-Laure Murat

UC researchers demonstrate potential use of pheromones in management of mealybugs
By Jocelyn Millar, Rebeccah Waterworth, Walt Bentley,
Kent Daane, Vaughn Walton, and Monica Cooper

Crisis Leadership - What has the global economic crisis wrought?
By Henry Work

Brilliant wines - in pursuit of clarity
By Bibiana Guerra,
Dept. of Viticulture & Enology, UC Davis

Strategies to obtain virus-free vines
By Mike Anderson,
Dept. of Viticulture & Enology, UC Davis

Applebee’s offers Ohio wines “in the neighborhood”
By Don Neel

SUPPLIER SHOWCASE
WINEMAKING SUPPLIES

March/April 2009

Table of Contents:

Unraveling the genetic code of wine yeast
By Anthony Borneman, Angus H. Forgan,
Paul J. Chambers and Isak S. Pretorius,
Australian Wine Research Institute

VARIETAL REVIEW
California white Rhône-style -Blending away classic blueprints
By Eleanor & Ray Heald

LAKE COUNTY
Environmentally-friendly practices, high elevation, and favorable climate reduce pest pressures
By Erica Lundquist and Glenn McGourty

GOT CONFLICT?
Build a high-performing team and a more productive business
By Rosemary Richardson, Scion Advisors

Clonal diversity of Zinfandel, Part II
By Nancy L. Sweet, Foundation Plant Services
and James Wolpert, UC Davis

ENERGY EFFICIENCY SERIES #1
Winery lighting upgrades
By Tina Vierra

MERLOT IN MADERA COUNTY
Impact of irrigation and canopy management on grapevine water, berry characteristics, productivity, and wine composition
By Amanda Roberts

FREE RUN
Business of quality
By John Marshall, Great River Vineyard & Nursery, Lake City, MN

SUPPLIER SHOWCASE
VINEYARD EQUIPMENT, SUPPLIES, AND SERVICES

WINE MICROBIOLOGY
Viable but non-culturable microbes — Stealthy wine spoilers?
By Robert Tracy with Bevan Skaalen

PERSONNEL POINT OF VIEW
Recessions do not last forever, but smart companies do
By Andrea Salvemini

JANUARY/FEBRUARY 2009

Table of Contents:

MERRYVALE VINEYARDS’ STARMONT FACILITY
Energy efficiency and sustainability
PWV Staff Report

Harness procedures for fermentor room safety
By Tina Vierra

SHAFER VINEYARDS
Whole berry destemming, sorting of red grapes

Sulfur dioxide - Science behind the
anti-microbial, anti-oxidant, wine additive

By Pat Henderson, Kenwood Vineyards

VARIETAL REVIEW
Paso Robles emerges as a Rhône zone
By Eleanor & Ray Heald

FIVE STEPS
Prepare your winery/brand to avoid becoming a fire sale
By Ellen Hunt

MARKETING DILEMMA
Balancing regionality with American Viticultural Areas
By Ray Johnson & Dr. Johan Bruwer

WHITE WINE MOUTHFEEL WHEEL
New tool to describe oral sensations elicited by white wine
By Gary J. Pickering

Clonal diversity of Zinfandel, Part I
By Nancy L. Sweet, Foundation Plant Services
and James Wolpert, UC Davis

INDUSTRY NEWS
Integrity Award to Karen Ross, head of
California Assn. Of Winegrape Growers (CAWG)

New nematode-resistant rootstocks released to nurseries
By Andrew Walker & Howard Ferris, UC Davis

SUPPLIER SHOWCASE
WINERY EQUIPMENT

SMART VITICULTURE
Pennsylvania - past, present, and future
By Dr. Richard Smart

WINE MICROBIOLOGY
Bottling - Last line of microbial defense
By Robert Tracy

COMPLIANCE COUNSELING
New TTB circular for alternating proprietors, Part II
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Is this economy managing your business?
By Carolyn Silvestri

NOVEMBER/DECEMBER 2008

Table of Contents:

COLORADO
Cultivating winegrapes at high elevation
By Doug Caskey, Norm Christianson,
Dr. Horst Caspari, Dr. Steve Menke,
and Brent Helleckson

Colorado Grown appeals to consumers seeking `local` wines
By Don Neel

CERTIFIED ORGANIC VITICULTURE
Spottswoode Vineyard cultivates green tradition
By Eleanor & Ray Heald

Temecula grapevines coexist with GWSS / PD
By Dr. Barry Hill, CDFA Senior Plant Pathologist

INTERNATIONAL RIESLING FOUNDATION
Consumer research leads to `Riesling Taste Profile`

Marketing to moving targets
By Kurt Kraus

2008 WINERY CEO SURVEY
Wine business strategies for a global industry
By Robert Smiley, PhD, UC Davis and Alison Crowe

Functions and benefits of oak barrels for fermentation/élevage
By Nicolas Tiquet-Lavandier, Marie Mirabel, and Dominique de Beauregard

SUPPLIER SHOWCASE
OAK COOPERAGE –
Barrels/Tanks
Barrel Alternatives

Learning to grow better wine
By Jim Law, Linden Vineyards

FREE RUN
Advocacy plays vital role in the wine industry's success
By Steve Adler

Best ways to handle difficult tour / tasting room situations
By Craig Root

WINE MICROBIOLOGY
2,4,6-TBA – Next 2,4,6-TCA in U.S. wine industry
By Robert Tracy

COMPLIANCE COUNSELING
New TTB circular for alternating proprietors
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Go for the goal
By Shelley Brott

September/October 2008

Table of Contents:

Leafroll virus threatens California vineyards
By Nancy Sweet,
Foundation Plant Services, UC Davis

VARIETAL REVIEW
Albariño - Spanish white gains U.S. foothold
By Eleanor & Ray Heald

2008-2009 STATE OF THE WINE INDUSTRY
Effective marketing/sales strategies determine success
By Rob McMillan,
Silicon Valley Bank

PG&E studies electrodialysis for cold stability
By Steve Fok, PE

INDUSTRY NEWS
250 attend first international O

2
inWines™ conference on oxygen management

SUPPLIER SHOWCASE
PROFESSIONAL SERVICES

National Grape and Wine Institute aggressively pursues
sustainability agenda

By Sharon L. Melmon

WINE MICROBIOLOGY
Instituting a winery sanitation program
By Robert Tracy

SMART VITICULTURE
History repeats itself with grapevine breeding
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
Leadership in action
By Shelley Brott

July/August 2008

Table of Contents:

Oxygen ingress into bottled wine
By George Skouroumounis and Elizabeth Waters,
Australian Wine Research Institute

RODNEY STRONG VINEYARDS
Accumulation tables overcome unstable tapered bottles
By Ben Garvey

Wineries continue struggle with direct-to-consumer shipping laws
By Robert A. Cocchia and Megan Duma Meacham,
McKenna Long & Aldridge LLP

HACCP PLAN
Winemakers check sulfur-like off odors
By Bruce Zoecklein, Virginia Tech

SCOTT HARVEY WINES
Through trial and error, a virtual winery in the making
By Deborah Steinthal

Sustainable approaches to viticulture and winemaking
By Bibiana Guerra, UC Davis

INDUSTRY NEWS
Wine/grape research funding 2008

IN MEMORIAM
Robert Mondavi
By Tina Vierra

Three weed species have developed glyphosate resistance
By Lisa Lieberman

Performance of drip irrigation systems - Time changes everything
By Ron Brase and Stephen Neal

TWO MOUNTAIN WINERY
Next generation, new packaging
By Tina Vierra

GRGICH HILLS ESTATE
Employing 100% winery-direct strategy in California
By Liz Thach, Sonoma State University

KENWOOD VINEYARDS
New look for an old performer
By Tina Vierra

SUPPLIER SHOWCASE
Packaging

WINE MICROBIOLOGY
Cost of reactive wine microbe management
By Robert Tracy

COMPLIANCE COUNSELING
Hospitality compliance guidelines for California wineries
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Management metrics: It's in the numbers
By Anne Heron

May/June 2008

Table of Contents:

Nitrogen management - critical for wine flavor and style
By Maurizio Ugliano, Paul A. Henschke, Markus J. Herderich,
and Isak S. Pretorius,
Australian Wine Research Institute

OBSTACLES / STRATEGIES FOR SUCCESS
Ownership transitions in the wine industry
By Rob McMillan and Deborah Steinthal

Does California have the capacity to compete in 2010?
By George M. Schofield

Stoller high-tech achieves small ecological footprint
By Ernest R. Munch

Is the 3-tier system a bad idea?
By Kurt Krause

INTERVIEW WITH DR. ANDY WALKER, UC DAVIS
Development of grapevines resistant to Pierce's Disease
By Ken Freeze

SPRING MOUNTAIN VINEYARD
UC Berkeley introduces beneficial insects to control vine mealybugs
By Jack Heeger

UCCE releases costs of growing grapes

CALIFORNIA, FRANCE, ITALY
Chardonnay clonal development, Part II
By Nancy L. Sweet, Foundation Plant Services,
University of California, Davis

SUPPLIER SHOWCASE
Winemaking Supplies

SUPPLIER GRAPEVINE

WINE MICROBIOLOGY
Human health concerns associated with wine microorganisms
By Robert Tracy

SMART VITICULTURE
Vines, wines, and more heat
By Dr. Richard Smart

COMPLIANCE COUNSELING
Self-distribution for wineries
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Successful talent acquisition
By Anne Heron

March/April 2008

Table of Contents:

GRAPE AND WINE TANNIN
Are there relationships between concentration, variety, quality, and consumer preferences?
By P.A. Smith, M.D. Mercurio, R.G. Dambergs, I.L. Francis, and M.J. Herderich Australian Wine Research Institute

Future of the wine industry - Climate Change Science
By Kimberly Nicholas Cahill, and Christopher B. Field, Stanford University and Carnegie Institution for Science

VINEYARD MECHANIZATION
Achieving consistent quality and yield

By Don Neel

IN MEMORIAM
Napa County viticulture adviser, Ed Weber

SMART VITICULTURE
The third plague? Syrah red leaf disorder
By Dr. Richard Smart

Chardonnay clonal development in California, Part I
By Nancy L. Sweet, Foundation Plant Services University of California, Davis

18 key areas - Safe tractor operation

SUPPLIER SHOWCASE
Vineyard Equipment, Supplies & Services

WINE MICROBIOLOGY
Common solutions/unique alternatives Prevention/ management of wine spoilage microorganisms
By Robert Tracy

SUPPLIER GRAPEVINE

COMPLIANCE COUNSELING
Preparing for a TTB visit
By Rachel Dumas Rey

January/Febuary 2008

Table of Contents:

Five ways to finance solar energy installation
By Tina Vierra

VARIETAL REVIEW
Cabernet Sauvignon - Crafting accessible and balanced blends
By Eleanor & Ray Heald

LODI RULES
Certified wines enter the market

By Cliff Ohmart

Woollaston Winery blends into rural New Zealand landscape
By Laurence Ferar

JOSEPH PHELPS VINEYARDS
New fermentors for gentle handling
By Tina Vierra

Testing for grapevine diseases in the vineyard
By Judit Monis, PhD

SUCCESS STRATEGY FOR A SATURATED MARKET
Wine label design
By Paul Wagner, Janeen Olsen, & Liz Thach

AUSTRALIAN BOOK EXCERPT
Precision viticulture technologies improve pruning efficiency
By Tony Proffitt

Are you selling 1,000 cases online?
By Deborah Steinthal & Paul Mabray

Top 10 reasons I will click away from your website
By Kurt Krause

BRASSFIELD ESTATE WINERY
Grapes received with care and efficiency
By Tina Vierra

SUPPLIER SHOWCASE
Winery Equipment

INDUSTRY NEWS
UC Davis gives Awards of Distinction
to Karen Ross, Jerry Lohr

By John Stumbos

SMART VITICULTURE
UC Davis reply: National Grape Registry
By Dr. Richard Smart

WINE MICROBIOLOGY -NEW-
Achieving desired wine quality and style is a balancing act
By Robert Tracy

COMPLIANCE COUNSELING
Avoid the ten most common compliance errors
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Fire, aim, ready
By Anne Heron

November/December 2007

Table of Contents:

Cleaning/disinfection of oak barrels and oak adjuncts with high-power ultrasonics
By Andrew Yap, Vladimir Jiranek, Terry Lee, Paul Grbin, Mark Barnes, and Darren Bate

MICRO-OXYGENATION
Current theory and applications
By Bruce W. Zoecklein, Enology-Grape Chemistry Group Virginia Tech

MICRO-OXYGENATION
Innovation for the winemaking toolbox
By Henry Work

VARIETAL REVIEW
Rancho Zabaco offers three tiers of Sonoma County Zinfandel
By Jack Heeger

COVER STORY: QUAIL'S GATE WINERY
Winegrowing in British Columbia/Success of Old Vine Restaurant

By Don Neel

Wine business leadership strategies in a global economy
By Robert Smiley, PhD, and Timothy Keller University of California, Davis

ROEDERER ESTATE
Maturing Reserve wines in oak casks
By Millie Howie

SUPPLIER SHOWCASE
Oak Cooperage

SUPPLIER GRAPEVINE

SMART VITICULTURE
Are you keeping up with the ASEV Journal?
By Dr. Richard Smart

COMPLIANCE COUNSELING
When is a winery not a winery?
By Rachel Dumas Rey

PERSONNEL POINT OF VIEW
Reaping the benefits of bilingual training
By Jay Manriquez


September/October 2007


Table of Contents:

COVER STORY
Solar irrigation - Water delivered by the sun

By Tina Vierra

VARIETAL REVIEW
Pinot Noir - Individual expressions from Los Carneros
By Eleanor & Ray Heald

COVER CROPS
Alleyway cover crops have little influence on Pinot Noir performance in Willamette Valley vineyards

By Rebecca Sweet and R. Paul Schreiner
Oregon State University

COVER CROPS
Recent research - Covering the vineyard floor
By Bibiana Guerra

COVER CROPS
Evaluation of the impact of in-row practices on multiple aspects of wine grape production
By L. Bettiga, R. Smith, M. Cahn & L. Tourte
U.C. Extension, Salinas, CA

COVER CROPS
Evaluation of long-term impact on multiple aspects of wine grape production
By L. Bettiga, R. Smith, M. Cahn & L. Tourte
U.C. Extension, Salinas, CA

SMART VITICULTURE
Albariño, that's what's new!
By Dr. Richard Smart

VERJUS REDUX
Wineries rediscover an ancient use for culled grapes
By Bo Simons

Leaf removal strategies for Pinot Noir
By Nicolas Cantacuzene

SUPPLIER SHOWCASE
Professional Services

PERSONNEL POINT OF VIEW
When it comes to hiring, look at the forest
By Jay Manriquez

FROM SOIL TO WINE
Influence of climate on rootstock selection
By Dr. Daniel Roberts

July/August 2007

Table of Contents:

CORO MENDOCINO
Small but growing classic Consorzio

By Millie Howie

HUDSON VINEYARDS
Custom farming yields high-quality grapes
By Jack Heeger

COVER STORY
What the label says about your wine

By Skye Hallberg & Ron Woloshun

Hosted services model for winery websites
By Ron Kreutzer

Influence of available water and salinity on rootstock selection
By Daniel Roberts & Alfred Cass

INDUSTRY NEWS
"Napa Valley" is first non-European geographical
indicator registered by EU

By J. Scott Gerien

Climate Change: Observations, projections, and implications
for viticulture and wine production

By Gregory V. Jones,
Southern Oregon University

Oxygen transmission through different closures into wine bottles
By Paulo Lopes, Cédric Saucier, Pierre-Lois Teissedre, Yves Glories

Trellising to manage canopy for improved wine quality
By Bryan Rahn

Brand identity with "aquarium" labels
By Dean Brightman

JetBlue Airways matches fun foods, quality wines for passengers
By Millie Howie

SUPPLIER SHOWCASE
Packaging

AVF wine/grape research funding – 2007

Irrigation is banned in France, isn't it?
By Peter Dry,
University of Adelaide, Australia

FREE RUN
Enough is enough
By Mike Dunne

FREE RUN
Confessions of a wine writer – Men I have known
By Janice Fuhrman

PERSONNEL POINT OF VIEW
Are your employees engaged? Your success depends on it!
By Jay Manriquez

SMART VITICULTURE
Unilateral cordons make vine training easy
By Dr. Richard Smart


May/June 2007


Table of Contents:

"WHO" AND "WHERE" OF WINE
Geographical branding

By J. Scott Gerien

COVER STORY
Merging function and sustainability in a bright, daylit Oregon winery
By Joe Chauncey

IMPACT OF ETHANOL STRESS
Developing indicators of wine yeast performance

By Simon A. Schmidt, Tina Tren, Paul J. Chambers, Markus J. Herderich, Isak S. Pretorius,
Australian Wine Research Institute

Climate is changing in North Coast grape growing region
By Zac Robinson,
Mendocino Winegrape & Wine Commission

INDUSTRY NEWS
Nine policy issues that will affect your business in the next decade
By Robert Koch, President & CEO,
Wine Institute

Grape and Wine Tannins -
Production, Perfection, Perception

By James Kennedy, Oregon State University;
Simon Robinson and Mandy Walker, CSIRO;
Glen Osmond, CRC for Viticulture

Strategies to improve Merlot productivity
By Susan van Goor, Thomas Atkin, Chris Kjeldsen,
Sonoma State University;
George Buonaccorsi, Beringer Fosters Estates

SUPPLIER SHOWCASE
Winemaking Supplies

SUPPLIER GRAPEVINE

PERSONNEL POINT OF VIEW
So I've joined your winery...now what?
By Anne Heron

SMART VITICULTURE
Consumer wine preference and vineyard management
By Dr. Richard Smart


Mar/Apr 2007


Table of Contents:

COVER STORY
Improving air quality

By Joe Browde,
California Sustainable Winegrowing Alliance

BLAME THE WINERY? BLAME THE VINEYARD?
Common defects of wine and their sources

By Linda Bisson,
U.C. Davis

Understanding and controlling Botrytis

By Wayne F. Wilcox,
Cornell University

BARREL ALTERNATIVES

Right oak for your wine style
By Jeff Murrell

Factors affecting the influence of oak chips on wine flavor
By J.I. Campbell, A.P. Pollnitz, M.A. Sefton, M.J. Herderich,
I.S. Pretorius,
Australian Wine Research Institute

Vine nutrition can be limited by poor soil properties
By Alfred Cass

INDUSTRY NEWS
New online registry for grape varieties
By Amy Rafferty,
U.C. Davis

SUPPLIER SHOWCASE
Vineyard Equipment
Supplies & Services

2006 California Grape Crush Report

SUPPLIER GRAPEVINE

FROM SOIL TO WINE
Site characteristics and rootstock selection
By Dr. Daniel Roberts

PERSONNEL POINT OF VIEW
What did you expect?
By Anne Heron


Jan/Feb 2007


Table of Contents:

COVER STORY: SCHEID VINEYARDS
Blending efficiency with quality

By Tim Ryan

Integrity Award to James Trezise, NY Wine & Grape Foundation
By Millie Howe

Selling wine to experienced sommeliers

By Ron Edwards, MS

BURGUNDY & OREGON

Two generations making Drouhin Pinot Noir
By Conde Cox

Wild falcons rule pest birds
By Valerie Saxton

Quantifying erosion rates for various vineyard management practices
By Heather Shepherd

AVF 2006 SURVEY
Top grape/wine research priorities


Is your headspace vacant?
By Vincent O'Brien and Richard Gibson

Measuring oxygen ingress during bottling/storage
By George Crochiere

HACCP-LIKE APPROACH
Quality points program for wine production
By Ken Fugelsang

Vine and planting options for vineyard development
By Fred Peterson

CARDIOPROTECTIVE ABILITIES OF GRAPES
No whine with white wine
By Dipak K. Das and Sumi Das

PILOT NURSERY PROGRAM 2006
New CDFA Program offers better GWSS control
By Tina Vierra

Advantages of tipping tanks in New Zealand
By Henry Work

RUSSIAN RIVER WINE ROAD SURVEY
Do tasting rooms ask guests to pay?
By Millie Howe

SUPPLIER SHOWCASE
Winery Equipment

2006 PROGRESS REPORT
California Sustainable Winegrowing Program


SMART VITICULTURE
Scott Henry with a twist
By Dr. Richard Smart

FREE RUN
Wine business strategies for a global industry
By Robert Smiley, PhD

PERSONNEL POINT OF VIEW
Outsourcing your HR functions
By Karen Petit

FROM SOIL TO WINE
Rootstock characteristics
By Dr. Daniel Roberts

 


Nov/Dec 2006


Table of Contents:

Falcon label salutes sustainability and wine quality
By Millie Howie

VALUE OF CARDINAL ZIN?
Avoiding branding's cardinal sins
By J. Scott Gerien

American oak barrels find their niche

By Henry Work

VARIETAL REVIEW

Sauvignon Blanc's zingy style—Pleasing arbiters of taste
By Eleanor & Ray Heald

COMPARISON
Three most common methods to measure vine water status

By Kay Bogart

HIGHLIGHTS OF ICVG 2006 MEETING
Advances in research: Grapevine viruses
By Nuredin Habili and Judit Monis

INSIGHTS INTO BETTER TASTING ROOM
Gold medals + serving food at Eberle Winery
By Craig Root

Chandon crown-caps étoile
By Millie Howe

SUPPLIER SHOWCASE
Oak Cooperage—barrels, tanks, inserts


SMART VITICULTURE
Terroir and science
By Dr. Richard Smart

FROM SOIL TO WINE
Rootstock selection—Is there a rational approach?
By Dr. Daniel Roberts

PERSONNEL POINT OF VIEW
Avoiding common hiring mistakes
By Karen Petit


Sept/Oct 2006


Table of Contents:

Leading Pierce's disease researcher retires
By Ken Freeze

Performance of 18 crop species in high elevation North Coast vineyard
By Glenn McGourty, Steve Tylicki, Julie Price, Jim Nosera

Assistance Dog Institute smells success in vine mealybug detection
By Wayne Mitchell, Pamela Hogle

Making wine shows and festivals productive
By Paul Wagner, Janeen Olsen, Liz Thach

Rhône Rangers reach out to trade/customers
By Johanna Rupp

APPROACHES, SCIENCES, AND EXPLANATIONS
You said Terroir?
By Warren Moran

COVER STORY
Lynmar Winery—Above (and below) the vineyard
By Douglas Thornley

Does wine really pair with cheese?
By Eleanor & Ray Heald

Wine and Grape research receive $2.5 million funding
By Ken Freeze

SUPPLIER SHOWCASE
Professional Services

SMART VITICULTURE
Wine growing to improve quality of Cabernet Sauvignon
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
To train or not to train, that is the question
By Andrea Salvemini


July/August 2006


Table of Contents:

Smaller loads reduce risk of back injuries during harvest
By James M. Meyers, John A. Miles, Julia Faucett, Fadi Fathallah, Ira Janowitz, Rhonda Smith, Ed Weber

"Extended" winegrape ripening
By Stan Grant

HITTING THE TARGET
Using data tools to reach the right markets

By Tina Vierra

Living with mealybugs, vine and otherwise

By Laura Breyer

New dynamics of wine packaging
By Joel Quigley

Improved bottling productivity
By Don Neel

Barnwood lassoes western look
By Millie Howie

BACTERIAL NUTRITION
Key to successful malolactic fermentation
By Didier Théodore, Sibylle Krieger, Ann Dumont, Peter Costello

Innovations in grape receiving
By Andy Woehl

SUPPLIER SHOWCASE
Packaging


Private aircraft pays off for Central Coast grower
By Robert Goldsmith

SMART VITICULTURE
Future of the wine sector
By Dr. Richard Smart

WINE WORDS
Small is where the growth is
By Millie Howie

WINE WORDS
Jazzing up wine appeal
By Millie Howie

PERSONNEL POINT OF VIEW
Increase your possibilities with 360-degree feedback
By Andrea Salvemini


May/June 2006


Table of Contents:

RUNNING HOT AND COLD
Grapegrowing and Winemaking in contrasting climates
By Brian Croser

COVER STORY
Form follows function, marrying a winery with the landscape
By Stephen Lapp

CHATEAU MONTELENA
Balanced soils play vital role in high-quality wines

By Jack Heeger

Mechanization and Terroir, Are they compatible?
By Stefano Poni

Software tools for sales/financial management
By Tina Vierra

PART II
Do corks breathe? Origins of post-bottling sulfides
By Alan Limmer

SHOWCASE
Winemaking Supplies

Wine patrol combats expensive restaurant wine

Critical-habitat "banks" protect endangered species

By Renee L. Robin, Lilly Santaniello

SMART VITICULTURE
A cool Cool Climate Symposium
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
You say tomato, I say tomate
By Mimi Lemanski


Mar/Apr 2006


Table of Contents:

Record-keeping requirements for FDA Bioterrorism Act
By Doug Campbell

Persistence of vegetal characters in winegrapes and wine
By Kay Bogart & Linda Bisson

PART 1
Do corks breathe? Origin of post-bottling sulfides

By Alan Limmer

Sulfur-free powdery mildew control in Alexander Valley
By Mark Greenspan

Fertilizer efficiency for winegrape vineyards
By Stan Grant

Wine machines help manage vine injury in winter
By Gene Sigel

OVERVIEW
2005 Pierce's Disease Research Symposium
By Kim Waddell

SHOWCASE
Vineyard Equipment, Supplies & Services

PERSONNEL POINT OF VIEW
Leading through change
By Shelley Brott

SMART VITICULTURE
Getting savvy about Sauvignon Blanc
By Dr. Richard Smart

 


Jan/Feb 2006


Table of Contents:

Lodi Rules certification advances sustainable winegrowing
By Clifford P. Ohmart, Christian P. Storm, Charles M. Benbrook

Integrity Award to Bob Steinhauer
By Millie Howie

BOUCHAINE VINEYARDS CASE STUDY
Transforming your wine business from good to great
By Deborah Steinthal

Which mealybug is it, and why should you care?
By Rhonda Smith, Lucia Varela

Tipping Malbec shoots to improve set and yield
By Bibiana Guerra

Redevelopment of Alexander's Crown Vineyard

By Carol Caldwell-Ewart

California winery ensures wine quality with new crossflow filter installation
By Don Neel

AVF and UC streamline research grant process
By Ken Freeze

A simple coherent model for direct-to-consumer winery sales
By Paul Kronenberg

CAKEBREAD CELLARS
New technology for planning/tracking vineyard data
By Tina Vierra

INSIDER TIPS
Selling wine to restaurants
By Tina Vierra

Wine Industry members participate in two-year Agricultural Leadership program
By Amy Christensen

NATIONAL CLEAN PLANT NETWORK
Clean vines for healthy vineyards
By Mark Chien, Deborah Golino

SUPPLIER SHOWCASE
Winery Equipment & Cooperage Index

SMART VITICULTURE
Terroir reconsidered

By Dr. Richard Smart

PERSONNEL POINT OF VIEW
"Ooops...I did it again" (How to not manage performance)
By Shelley Brott



Nov/Dec 2005


Table of Contents:

U.S. WINE MARKET LIBERALIZATION BY 2015
Perfect storm forming

By John Hinman, Deborah Steinthal

Farming Vignoles for consistency of quality
By Carol Caldwell-Ewart

Eliminating formation of hydrogen sulfide by Saccharomyces

By Angela Lee Linderholm and Linda F. Bisson

Risk management for wineries
By Chuck Hussey

Agriculture Research Service meets National Grape & Wine Initiative
By Mark L. Chien

COVER STORY
High Valley vineyard yields 13 grape varieties

SUPPLIER SHOWCASE
Professional Services

PERSONNEL POINT OF VIEW
Are you the "dream" teammate?
By Shelley Brott

SMART VITICULTURE
Vigor mapping in vineyards
By Dr. Richard Smart

 


Sept/Oct 2005


Table of Contents:

Risk management for vineyards
By Chuck Hussey

INSIGHTS INTO BETTER TASTING ROOMS
Kunde Winery & Vineyard's tasting room manager, Jody Stewart
By Craig Root

SPRING MOUNTAIN VINEYARDS
Gobelet trellis gains favor
By Jack Heeger

COVER STORY
Nitrogen — friend or foe of wine quailty?

By Marcus Keller

COMPLEAT WHOLESALE MARKETER
How to succeed in wine sales by really trying
By Jack Heeger

PART II
Winemaking
Pinot Noir in Russian River Valley

By Don Blackburn and Nicolas Cantacuzene

Do wild turkeys eat wine grapes?
By Ryan Mathis and Tom Hughes

GPS/GIS improves vineyard management efficiency
By Tina Vierra

Alexander Valley Vineyards revamps label
By Tina Vierra

Six strategies to reduce packaging costs
By Mike Carter

SHOWCASE
Vineyard Supplies & Services

FREE RUN
California Style
By Karen MacNeil

PERSONNEL POINT OF VIEW
Fostering individual excellence
By Anne Heron

SMART VITICULTURE
Primer on growing quality winegrapes
By Dr. Richard Smart

 

 


JULY/AUG 2005


Table of Contents:

Mealybugs and grapevine leafroll disease
By Deborah Golino, Susan Sim, Rayman Gill, Adib Rowhani

Smarter solar energy
By Tina Vierra

RHONE-STYLE WHITE WINES
Storming past sensory gatekeepers
By Eleanor & Ray Heald

COVER STORY
BOTTLING UNDER SCEWCAPS

Quality control issues for premium wines

By Henry Work

Anderson Valley Pinot Noir and Sense of Place
By Ted Lemon

Winegrowing of Pinot Noir in Russian River Valley
By Don Blackburn, Nicolas Cantacuzene

WINERY/WHOLESALERS RELATIONSHIP
Ten don'ts to increase sales
By Michelle Rowell

ANAPHYLACTIC SHOCK
Bee sting allergies in the vineyard
By Wells Shoemaker

SUPPLIER SHOWCASE
PACKAGING

EMPLOYEE SAFETY
Protect workers from heat emergencies
By Doug Price

Wine librarians report history
By Bo Simon

SMART VITICULTURE
California spared from little stinker?
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
Keeping the best
By Anne Heron

 


MAY/JUNE 2005


Table of Contents:

FREE RUN
Vote Yes on PD/GWSS referendum
By Ben Drake, Jim Richards, Bobby Koch

SUSTAINABLE BUSINESS
Benefits of energy auditing for your winery
By John Garn


COVER STORY
Designing biodiverse, pest-resilient vineyards through habitat management
By Miguel A. Altieri, Clara I. Nicholls, Luigi Ponti, & Alan York

WINERY/WHOLESALER RELATIONSHIP
Ten "do's" to increase sales
By Michelle Rowell

GRAPEGROWING
Vine balance drives grape quality
By Eben Archer & J.J. Hunter

Buttery attribute of wine — diacetyl desirability, spoilage, and beyond
By Eveline J. Bartowsky & Paul A. Henschke

Integrated irrigation of California winegrapes: Part II
By Mark Greenspan

SHOWCASE
WINEMAKING SUPPLIES

Quality and convenience drive wine packing innovations
By Joel Quigley

SMART VITICULTURE
Modern wine pioneers in cold climates
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
Can you hear me now?
By Anne Heron

   


MARCH/APRIL 2005


Table of Contents:

Generic Marketing: Winners & Losers
By Steve Burns

SMART VITICULTURE
Scrutinizing hang-time trend
By Dr. Richard Smart

Marketing insight for a small winery
By Carol Caldwell-Ewart

Integrated irrigation of California winegrapes
By Mark Greenspan

BARREL STORAGE ALTERNATIVES
Choosing wine barrel racks
By Henry Work

COVER STORY
Mechanized leaf removal shows good results
By Tina Vierra


Improving grapevine productivity — Mitigating Armillaria root disease
By Dr. Kendra Baumgartner & Amy E. Warnock


WATER & WINE
Regulation of vineyard and winery development and operation in California’s North Coast counties
By Christopher J. Carr & Janelle E. Kellman

INNOVATIONS & OUTLOOK
Integration of grapevine training systems and mechanization in north-central Italy
By Cesare Intrieri & Stefano Poni

SUPPLIER SHOWCASE
EQUIPMENT & IRRIGATION

PERSONNEL POINT OF VIEW
Effective use of performance reviews
By Anne Heron

 

The following are BACK ISSUES of Practical Winery & Vineyard Magazine from January/February 1990 to the current issue. If you would like to see the contents of previous magazines and/or a more detailed account of the contents of all issues, please look at our Editorial Index.

 


JANUARY/FEBRUARY 2005


Table of Contents:

Research update — Grapevine trunk diseases in California
By W.D. Gubler, P.E. Rolshausen, F.P. Florent, J.R. Urbez, T. Voeggel, G.M. Leavitt, & E.A. Weber


Pruning without pain
By Tina Vierra


VARIETAL REVIEW
Innovative New Zealand Pinot Noir
By Eleanor & Ray Heald

FOOD & WINE
Balancing act with Pinot Noir
By Johanna Rupp

Cuvaison Winery — Flexibility with movable fermentors and catwalks
By Matt Hollis

Multiple benefits in vineyard erosion control
By Dawn Stimson & Kris O’Connor


Intra-row vineyard spacing / soil management — Long-term field trial results with Cv. Pignoletto
By C. Intrieri, I. Filippetti, G. Lia, E. Colucci, & S. Poni

How to win media coverage
By Tom Wark

WINERY DESIGN
Expansion at Leonetti Cellars
By Laurence Ferar

Napa Valley — Exploring geology’s effect on terroir
By Jonathan Swinchatt

Advancing sustainable winegrowing practices — Part II: Pest Management

SUPPLIER SHOWCASE
WINERY EQUIPMENT & COOPERAGE

SMART VITICULTURE
Warmer vineyards ahead
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
Empowering employees through goal-setting
By Anne Heron


NOVEMBER/DECEMBER 2004


Table of Contents:

SUCCESSFUL BUSINESS
Growing profits by getting smaller
By Deborah Steinthal


BARREL PROFILING
Helping winemakers attain quality and consistency
By Dr. Jim Swan

CALIFORNIA ASSOCIATION OF WINEGRAPE GROWERS/WINE INSTITUTE
Advancing sustainable winegrowing practices

WINEMAKING
Assessing red wine astringency
By Douglas O. Adams, James F. Harbertson, & Matthew S. Reid

WINERY ACCOUNTING
Analyzing wine production costs
By Jeff Sully, Dr. Terry Lease, & Jon P. Dal Poggetto

PERSONNEL POINT OF VIEW
Successful change
By Anne Heron

SMART VITICULTURE
Vineyard design — the best way
By Dr. Richard Smart


SEPTEMBER/OCTOBER 2004


Table of Contents:

WINE MARKETING
Build brand equity — Prune your portfolio
By Deborah Steinthal

Cover cropping systems for organically farmed vineyards
By Glenn McGourty


SUSTAINABLE BUSINESS

Wineries offered rebates for energy efficiency
By Tina Vierra


COVER STORY

Walter Schug’s passion for Pinot Noir
By Jack Heeger

SMART VITICULTURE

Psychological — not physiological — ripening?
By Dr. Richard Smart

PERSONNEL POINT OF VIEW
Beware the impulsive hire
By Anne Heron


JULY/AUGUST 2004


Table of Contents:

10 steps to successful winegrape marketing
By Mary Baker

Controlling glass quality at your winery
By Richard Dobscha

WINEGROWING
Vineyard netting — Keeping birds at bay
By Paul Michalczyk

Coro Mendocino — Zinfandel blends promote wine region
By Tina Vierra


Flavor ‘scalping’ by wine bottle closures — ‘Winemaking’ continues after bottling
By Dimitra Capone, Mark Sefton, Isak Pretorius & Peter Høj

WINEMAKING
Looking in all the right places — Eliminating TCA from sources other than corks
By Henry Work

Take care of your equipment: Pre-harvest maintenance basics
By Tina Vierra

Total cost analysis of wine closures
By Tom Atkin, PhD & David L. Sharp

Red wines and long-term development — Ready to bottle with screwcaps?
By Tyson Stelzer

SMART VITICULTURE
Beauty, Viognier, and Smart-Dyson at R.H. Phillips
By Dr. Richard Smart


MAY/JUNE 2004


Table of Contents:

WINEGROWING
Avoiding “green” characters in Cabernet Sauvignon
By Erika Winter

GRAPEGROWING
Syrah in California – Decline or Disorder?
By Mark Battany, Adib Rowhani & Deborah Golino

VARIETAL REVIEW
Dry Creek Valley Zinfandel – Producers opt for single-vineyard style
By Eleanor & Ray Heald

Vine Mealybug — Formidable pest spreading through California vineyards
By Kent Daane, Ed Weber & Walt Bentley


2003 San Simeon Earthquake— Lessons learned along the faultline
By Joshua Marrow, PE

SMART VITICULTURE
Syrah Disorder – New worry for California vineyards?
By Dr. Richard Smart


MARCH/APRIL 2004


Table of Contents:

Progress toward reduced-risk pest management
By Jennifer Campos & Minghua Zhang

FISH-FRIENDLY FARMING
Unique green certification program for grapegrowers
By Laurel Marcus


Improved wastewater treatment at Hess Collection Winery
By Larry W. Moore, Ph.D., P.E., DEE

MICRO-OXYGENATION
Lessons from a decade of experience
By Don Blackburn

LAND STEWARDSHIP
Dynamic vineyard management pays off
By Eleanor & Ray Heald

Enhancing tasting room service to drive revenue
By Liz Thach, Ph.D. & Janeen Olsen, Ph.D.

Advantages of electrostatic sprayers
By Doug Price & Keith Horn

SMART VITICULTURE
Successful irrigation in Monterey County
By Dr. Richard Smart


JANUARY/FEBRUARY 2004


Table of Contents:

Trellising vines produce reserve Zinfandel
By Ken Young

ASEV 2003 VITICULTURE PAPER
Sunlight and temperature effects on Merlot berries
By S.E. Spayd, J.M. Tarara, D.L. Mee & J.C. Ferguson

SANTA YNEZ VALLEY
Cabernet Sauvignon cultivates a foothold
By Eleanor & Ray Heald

Looking to the sun for renewable enery
By Tina Vierra


New choice for tartaric stability
By Don Blackburn & Carl DiManna

Sutter Home Winery —Thirty years of White Zinfandel
By Jack Heeger

SMART VITICULTURE
Dr. Konstantin Frank, Vinifera pioneer in the eastern U.S.
By Dr. Richard Smart


NOVEMBER/DECEMBER 2003


Table of Contents:

Determining wine prices
By Helene Bombrun & Daniel A. Sumner

Seduced by a second glass — Exploring Cafaro’s Bordeaux-style blends
By Eleanor & Ray Heald

What is your lender thinking?
By Tina Vierra


Recreating Chalone Vineyard
By Casey Young

Sustainable composting in the vineyard, Part II
By Will Brinton & Alan York

SMART VITICULTURE
Integrated canopy management with Dr. Nick Dokoozlian
By Dr. Richard Smart


SEPTEMBER/OCTOBER 2003


Table of Contents:

Understanding use of nitrogen by yeast
By Linda Bisson & David E. Block, UC Davis

PART I – BASICS OF THE PROCESS
Sustainable composting in the vineyard


Mechanized retrieval of grape boxes reduces worker injury
By Penny Hastings


Wineries Down Under turn to screwcaps
By Tina Vierra

Overcoming stuck and sluggish fermentations
By Gordon Specht, Lallemand

SMART VITICULTURE
Mechanization: California agriculture’s future
By Dr. Richard Smart


JULY/AUGUST 2003


Table of Contents:

AVF-FUNDED RESEARCH
Zinfandel Heritage Vineyard Update
By James A. Wolpert & Michael M. Anderson


EARLY DEFICIT IRRIGATION
Reading vines to manage wine quality
By Carol Caldwell-Ewart

DESIGN BY BARBARA HOM
A rainbow spectrum of flavors
By Millie Howie

Phenolic Extraction in red wine production
By James A. Kennedy & Catherine Peyrot des Gachons

Microbullage at Bonny Doon Vineyard
By Randall Grahm

Twists and turns: Wineries retool for screwcaps
By Tina Vierra

SMART VITICULTURE
Remote sensing in vineyards
By Dr. Richard Smart


MAY/JUNE 2003


Table of Contents:

AMERICAN VINEYARD FOUNDATION
Seeking partnerships — Broad cooperative effort helps AVF move research forward
By Tina Vierra

Potential solar radiation in a VSP trellis at 38� N latitude
By Stuart B. Weiss, Ph.D., David C. Luth, & Bibiana Guerra, Ph.D.

VARIETAL REVIEW
Pinot passion from California’s Central Coast
By Eleanor & Ray Heald

Strategies to control pocket gophers
By Paul Michalczyk

WINERY DESIGN
Winemaking on the rocks – Ravenswood
By Deirdre Booth & Steve Martin

Limiting barrel room losses through tight humidity control
By Drew Robb

Sulfur dust exacerbates Pacific mite outbreaks
By Michael J. Costello & Catherine E. Albers

TEN LEVERS to promote financial agility and profitability
By James D. Bielenberg, CPA & Liz Thach, Ph.D.

SMART VITICULTURE
“V” is for white and warm
By Dr. Richard Smart


MARCH/APRIL 2003


Table of Contents:

Grappling with mealybugs in California vineyards
By Carig Macmillan & Kris O’Connor

Strategies to control powdery mildew
By Wayne F. Wilcox


AVF-FUNDED RESEARH
Flavor formation during grape juice fermentation
By Susan Ebeler

Reaping benefits of cover cropping in a Central Coast vineyard
By Merilark Padgett-Johnson

Maximizing safety in confined spaces
By Tina Vierra

VARIETAL REVIEW
Mourvèdre earns a serious look
By Eleanor & Ray Heald

SMART VITICULTURE
The mother of all scorecards
By Dr. Richard Smart


JANUARY/FEBRUARY 2003


Table of Contents:

Crafting delicious Meritage red wines
By Eleanor & Ray Heald

INSIDER TIPS
Saving money on cooperage
By Henry Work


VARIETAL REVIEW
Tempranillo acquires New World presence
By Eleanor & Ray Heald

Ridge creates world’s largest straw bale building
By Eliza Roatch

WHY AND HOW
Encouraging beneficial AM fungi in vineyard soil
By Kendra Baumgartner

Building a better barrel stack
By Joshua Marrow

BETTER TASTING ROOMS
Easy methods to attain customer feedback
By Craig Root

SMART VITICULTURE
Hang the hang time!
By Dr. Richard Smart


NOVEMBER/DECEMBER 2002


Table of Contents:

Wildlife activity along creek corridors
By Jodi Hilty & Adina Merenlender


Ravenswood – Exploring nuances of Zinfandel
By Rhoda Stewart

VARIETAL REVIEW
Malbec sparkles as Andean vineyard jewel
By Eleanor & Ray Heald

Thinking outside the agricultural box
By Karen Ross


WINERY LABORATORY QUALITY
Things to consider when purchasing equipment
By Sue Weeks

SMART VITICULTURE
Vineyard stars in the eastern U.S.
By Dr. Richard Smart


SEPTEMBER/OCTOBER 2002


Table of Contents:

Grape bunch exposure and aroma development
By Dr. Erika Winter

VARIETAL REVIEW
Site-driven Oregon Pinot Noir — Multiple factors ramp up wine quality
By Eleanor & Ray Heald

FOCUS: PIERCE’S DISEASE
Struggle against Pierce’s disease in Temecula
By Bo Simons


Biological control of glassy-winged sharpshooters
By Bo Simons


Turing the tide on glassy-winged sharpshooter — Management in Temecula Valley
By Raymond Hix, Nick Toscano, Rick Redak, & Matthew Blua


Ecological viticulture - Promise of agroecology
By Dr. Andrew Lorand

When diffuse sunlight works best
By Juliet Bergavist, Nick Dokoozlian, & Nona Ebisuda

Salad with wine? Why not?
By Catherine Fallis

SMART VITICULTURE
Central Coast report on Smart-Dyson trellis
By Dr. Richard Smart

WINERY LABORATORY QUALITY
Measuring, maintaining, and troubleshooting pH
By Sue Weeks


JULY/AUGUST 2002


Table of Contents:

VARIETAL REVIEW
Pinot Blanc blazes Oregon wine trail
By Eleanor & Ray Heald

Understanding grape berry development
By James Kennedy

Labels redesigned to boost brand awareness
By Carol Caldwell-Ewart

Fermentation advice for making dry wine from late harvest fruit
By Linda Bisson

Managing diacetyl levels during malolactic fermentation and beyond
By Eric Johannsen

WINERY LABORATORY QUALITY
Surviving harvest in a wine laboratory
By Sue Weeks

SMART VITICULTURE
Yield limits for vineyards — mandated inefficiency?
By Dr. Richard Smart


MAY/JUNE 2002


Table of Contents:

Balanced soil fertility management in wine grape vineyards
By Stan Grant

VARIETAL REVIEW
Refining the art of Pinot Noir
By Eleanor & Ray Heald

Brettanomyces bruxellensis occurrence, growth, and effect on wine flavor
By Torey Arvik & Thomas Henick-Kling

Electrical safety in the winery
By Ken Arthur

Barrel inspection criteria
By Henry Work


SMART VITICULTURE
Triumph of Scott Henry Trellis
By Dr. Richard Smart


MARCH/APRIL 2002


Table of Contents:

Importance of soil texture to vineyard management
By Thomas J. Rice


Managing mites — The good, the bad, & the enigmatic
By Laura Breyer & Nick Frey

VARIETAL REVIEW
Alto Adige and Friuli, Italy: What drives top Prinot Grigio winemaking?
By Eleanor & Ray Heald

SMART VITICULURE
Mechanical pruning: Where are the engineers?
By Dr. Richard Smart

WINERY LABORATORY QUALITY
Doing it right: Case study of Meridian Vineyards
By Sue Weeks


JANUARY/FEBRUARY 2002


Table of Contents:

Improving winery lab performance
By Christian Butzke


Laboratory testing for grapevine diseases
By Ed Weber, Deborah Gollino, & Adib Rowhani


Sustainable viticulture in Switzerland offers global model
By Eleanor & Ray Heald

Creating a regional visitor center
By Craig Root

VARIETAL REVIEW
Fine-tuning Syrah
By Eleanor & Ray Heald

Improvements in vine identification
By Jack Heeger

SMART VITICULTURE
Spanish varieties: The next trend
By Richard Smart

WINERY LABORATORY QUALITY
Doing it right: Case study of St. Francis Winery
By Sue Weeks


NOVEMBER/DECEMBER 2001


Table of Contents:

Keeping wine on the congressional agenda
By Millie Howie

VARIETAL REVIEW
Designing a prestige cuvée
By Eleanor & Ray Heald

Irrigation of winegrapes in California
By Larry E. Williams


SMART VITICULTURE
Do not blow up your irrigation schedule with the pressure bomb!
By Richard Smart

WINERY LABORATORY QUALITY
Basics of Lab Design
By Sue Weeks


SEPTEMBER/OCTOBER 2001


Table of Contents:

Leaf canopy structure and vine performance
By M. Carmo Vasconselos PhD. & Steve Castagnoli


VARIETAL REVIEW
Marsanne blazes pioneer trail
By Eleanor & Ray Heald

Sonoma County:
Diverse geology/soils impact wine quality
By W.H. Terry Wright, PhD.

SMART VITICULTURE
Fruit exposure – Desirable in hot climates?
By Richard Smart

WINERY LABORATORY QUALITY
A quality experience…
By Sue Weeks


JULY/AUGUST 2001


Table of Contents:

End of the American farm or simply a new beginning
By John Ikerd, PhD

In search of optimal grape maturity
By Linda Bisson


Do-it-yourself aerial reconnaissance
By Mike Porter

Crafting red wines with style
By Eleanor & Ray Heald

VARIETAL REVIEW
California touts new-age Port-style wines
By Eleanor & Ray Heald

SMART VITICULTURE
Spirit of Temecula
By Richard Smart

WINERY LABORATORY QUALITY
People — The laboratory’s most valuable resource
By Sue Weeks


MAY/JUNE 2001


Table of Contents:

Improving sulfur management
By Joe Browde & Cliff Ohmart


California Winegrape Pest Management Alliance — International perspective on young vine decline
By Michael Porter

International perspective on young vine decline
By Micheal Porter

VARIETAL REVIEW
Grappling with terroir realities of Russian River Valley Chardonnay
By Eleanor & Ray Heald

Impact of TDMLs on California’s Central Coast
By Lizanne Wheeler & Patrick Brown

WINERY LABORATORY QUALITY
Proficiency testing —Support groups for laboratories
By Sue Weeks

SMART VITICULTURE
Training vines for profit
By Richard Smart


MARCH/APRIL 2001


Table of Contents:

Tax pitfalls of pre-productive vineyard costs
By Jim Coleman

Cabernet Sauvignon winemaking: Managing wine quality
By Brooks Painter

Decreased spraying improves quality, nature, and bottom line
By Bill Petrovic and David Rosenthal


Spreading the wealth via employee stock ownership
By Jack Heeger

New Fetzer winery utilizes e3 design
By Tim Mark Woodle

Impact of TMDLs on California viticulture
By Lizanne Wheeler & Patrick Brown

VARIETAL REVIEW
Rousanne gains California enthusiast
By Eleanor & Ray Heald

SMART VITICULTURE
GSM or GSO? Gene technology in the wine industry
By Richard Smart

WINERY LABORATORY QUALITY
Why you should write your own methods and how to do it
By Sue Weeks


JANUARY/FEBRUARY 2001


Table of Contents:

Wine library launches winefiles.org
By Bo Simons

Climatic indicators guide site selection
By John Gladstones

Robert Mondavi Winery: Creating a winery to match a vineyard
By Carol Caldwell-Ewart

Labor Guide available to winegrape growers
By Anne Chadwick

Creating a wine to match a vineyard
By Carol Caldwell-Ewart

VARIETAL REVIEW
Place defines character of Old Vines Zinfandel
By Eleanor & Ray Heald

A different approach at Mohr-Fry Ranches
By Millie Howie

Future of Syrah in California
By Barry Bergman

Part I: Finding and keeping high-quality tasting room staff
By Craig Root

SMART VITICULTURE
T.V. Munson — Unknown viticulturalist is an all-American hero
By Richard Smart

WINERY LABORATORY QUALITY
Equipment calibration
By Sue Weeks


NOVEMBER/DECEMBER 2000


Table of Contents:

Fifty years of research at the world’s largest winery
By Arthur Caputi, Jr.


VARIETAL REVIEW
Crafting Sauvignon Blanc — Vineyard diversity impacts wine style
By Eleanor & Ray Heald

Callaway Wines go on "Coastal Standard Time"
By Andrew Hidas

Defining the inimitable Marlborough style
By Eleanor & Ray Heald

Unlocking secrets in Bordeaux
By John Salvi

Sustainable farming for quality grapes at Robert Sinskey Vineyards
By Susan Diane

SMART VITICULTURE
Sameness in wines — a developing problem?
By Dr. Richard Smart

WINERY LABORATORY QUALITY
Measure your performance every day using standards and duplicates
By Sue Weeks


SEPTEMBER/OCTOBER 2000


Table of Contents:

Lemelson Winery: Building a gravity-flow Pinot Noir facility
By Laurence Ferar


VARIETAL REVIEW
Northern Rhône Syrah: Assessing soil influence
By Eleanor & Ray Heald

SMART VITICULTURE
Ken Volk’s GDC System
By Dr. Richard Smart

WINERY LABORATORY QUALITY
Method validation — Making sure it works in your laboratory
By Sue Weeks


JULY/AUGUST 2000


Table of Contents:

Grappa comes of age
By Eleanor & Ray Heald

Rethinking the wine shipper — "Your Silent Sales Force"
By Carol Caldwell-Ewart

VARIETAL REVIEW
California Grappas: Aromatic, flavorful, complex
By Eleanor & Ray Heald

Understanding creative marketing
By Jim Murphy

Consistency of Quilceda Cabernet
By Stan Clarke

Fermentation’s wild side in Oregon
By John Schmitz

SMART VITICULTURE
Yield and quality? The eternal tension
By Dr. Richard Smart

WINERY LABORATORY QUALITY
Quality management during vintage
By Sue Weeks


MAY/JUNE 2000

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Table of Contents:

Balancing Yield and Quality: Close spacing on Oakville soils
By Jordan Ross

Windbreaks mitigate climate
By Don Neel


VARIETAL REVIEW
Crafting California Barbera
By Eleanor & Ray Heald

Farming the Douro’s steep mountainsides
By Eleanor & Ray Heald

Grape seed tannins: Impact on red wine
By Dr. James Kennedy

Five-step irrigation schedule: Promoting fruit quality and vine health
By Stan Grant

Imagery technology meets vineyard management
By Jamie Carothers

CAL OSHA ergonomics standard: What does it mean to vineyard employees?
By James Meyers et al


SMART VITICULTURE
Growing young vines in tubes
By Dr. Richard Smart

Economic benefits of Laboratory Quality Management
By Sue Weeks

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MARCH/APRIL 2000

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Table of Contents:

Lessons from publicly owned wine companies
By George Schofield

Oak root fungus on grapevines
By Kendra Baumgartner & David M. Rizzo, Department of Plant Pathology, University of California, Davis

Trademark basics to protect your label
By Beth Berk

How vine spacing impacts water use and root development
By Eben Archer, Department of Viticulture & Oenology, University of Stellenbosch, Matieland, South Africa

Best business practices in the Northern California wine industry
By Armand Gilinsky, Jr., PhD, Richard L. McCline, PhD, & Robert Eyler, PhD

VARIETAL REVIEW
Fragrant in many styles — that's Muscat!
By Eleanor & Ray Heald

SMART VITICULTURE
Oregon vineyards aLIVE
By Dr. Richard Smart

WINERY LABORATORY QUALITY
The first step, Part I
By Sue Weeks


JANUARY/FEBRUARY 2000

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Table of Contents:

Use of ozone for winery and environmental sanitation
By Dr. Brian Hampson

California winegrowing, Australian style at Southcorp Wines
By Eleanor & Ray Heald

Useful lifespan of new barrels; risk related to use of old barrels
By Nicholas Vivas, Nathalie Saint-Circq de Gaulejac

Economics of vineyard design: Trellising, vine and row spacing
By Stan Grant

VARIETAL REVIEW
Mt. Veeder: Cabernet with Altitude
By Eleanor & Ray Heald

SMART VITICULTURE
Vineyards of the future
By Dr. Richard Smart


NOVEMBER/DECEMBER 1999

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Table of Contents:

PWV EXCLUSIVE SALARY SURVEY
Wine industry employees benefit from economic boom
By Pat Fetzer, Motto, Kryla & Fisher, LLP

Balancing quality & yield: Impact of vine age, clone, and vine density
By Jordan Ross

Enologix: Cutting edge wine analysis
By Eleanor & Ray Heald

Creating building blocks for cuvées at Iron Horse Vineyards
By Eleanor & Ray Heald

VARIETAL REVIEW
Pinot Gris/Pinot Grigio: What's in a name?
By Eleanor & Ray Heald

SMART VITICULTURE
Winemaking in the vineyard
By Dr. Richard Smart


SEPTEMBER/OCTOBER 1999

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Table of Contents:

How winemakers in Burgundy reconcile a strong tradition and new technologies
By Vincent Gerbaux, engineer, ITV, Beaune, France

Evaluation of Cabernet Sauvignon: Three vine spacings and two trellis systems in the Oakville District, Napa Valley
By Don Williams & Richard Arnold, Robert Mondavi, Inc.

VARIETAL REVIEW
Intense flavors characterize Syrah/Shiraz
By Eleanor & Ray Heald

Vineyard expansion: Complying with environmental regulations
By Thomas E. Fraser

SMART VITICULTURE
Vineyard site selection
By Dr. Richard Smart


JULY/AUGUST 1999

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Table of Contents:

Artesa — Reinventing Cordorniu Napa
By Millie Howie

Liming of vineyard soils
By Dr. Thomas J. Rice, Cal Poly State University, San Luis Obispo, CA

Facing the reality of earthquakes
By Joshua M. Marrow

Ten commandments of wine package design
By Lee Nordlund, Delicato Vineyards

VARIETAL REVIEW
Merlot — Intensity by design
By Eleanor & Ray Heald

Will this ship ever leave Port?
By Richard Mendelson & Michael Maher

SMART VITICULTURE
Trees in vineyards
By Dr. Richard Smart


MAY/JUNE 1999


Table of Contents:

Tax deferral of combined vineyard and winery operations
By L. Gregory Scott

Rapid propagation of grape planting stock
By M. Andrew Walker & Deborah Golino

Quality & Yield, Part II: How quality and yield are related within a growing region
By Jordan Ross

Managing quality in a winery laboratory
By Gregory Edwards

Dealing with silt in a micro-irrigation system
By Lizanne E. Wheeler & Patrick D. Brown

Selling wine in winery restaurants
By Millie Howie

VARIETAL REVIEW
Viognier — Stylish Rhône sinks roots in California
By Eleanor & Ray Heald

Twelve ways to turn off part-time workers
By Phillip M. Perry

Minimizing your risk
By Carolyn Silvestri

SMART VITICULTURE
Viticulturists, the real winemakers
By Dr. Richard Smart


MARCH/APRIL 1999


Table of Contents:

Wine industry economic pitfalls: Part IV— Unreasonable expectations
By George Schofield

Equipment/barrel leasing: A powerful financial tool
By Carol Caldwell-Ewart

Conquering fear and boredom of vineyard leasing
By Dick Lemon

Gallo of Sonoma reduces red grape maceration
By Susan Diane

Farming Chardonnay clones to the optimum at Chalk Hill Estate
By Eleanor & Ray Heald

Gypsum injection into vineyard drip systems
By Lizanne E. Wheeler & Patrick D. Brown

VARIETAL REVIEW: Stags Leap District
Growing distinctive Cabernet Sauvignon
By Eleanor & Ray Heald

Balancing Yield & Quality: Part I
By Jordan Ross

SMART VITICULTURE
Vineyard quality assurance — Why not?
By Dr. Richard Smart


JANUARY/FEBRUARY 1999


Table of Contents:

Kendall-Jackson boosts capacity by 30% with new Monterey winery
By Don Neel

Wine industry economic pitfalls: Part V — Inordinate use of debt
By George Schofield

Efficacy testing of Eutypa chemical and biological control candidates with DNA-based diagnostics
By Nancy Irelan, Doug Gubler & Richard DeScenzo

Testing room insights from Barry Wiss, Sutter Home Winery
By Craig Root

VARIETAL REVIEW
Achieving intensity in Sauvignon Blanc grapes
By Eleanor & Ray Heald

Producing high-quality Sauvignon Blanc grapes
By Carolyn Dempsey

Managing phosphorus deficiency in vineyards
By R. Stanley Grant

SMART VITICULTURE
Considering consumer health in planting decisions
By Dr. Richard Smart


NOVEMBER/DECEMBER 1998


Table of Contents:

Wine industry economic pitfalls: Part IV — Misunderstanding capacity
By George Schofield

What are your water rights?
By Janet K. Goldsmith

Making food wine friendly
By Eleanor & Ray Heald

Compost & mulch: Investing in vineyard health
By Christy Porter

VARIETAL REVIEW
Chambourcin & Chancellor: Delicious reds in the eastern U.S.
By Eleanor & Ray Heald

How GIS can help vineyard devlopment
By Jamie Carothers

SMART VITICULTURE
Another disease looming?
By Dr. Richard Smart


SEPTEMBER/OCTOBER 1998


Table of Contents:

Stalking "ferocious" lactobacilli
By Charles G. Edwards

Wine industry economic pitfalls: Part III — Dependence on large wholesalers
By George Schofield

Economics of replanting Eastern U.S. vineyards
By Gene Sigel

Restructuring to focus on Zinfandel at Seghesio
By John Carter

VARIETAL REVIEW
GRENACHE
translates well to Barossa Valley & California
By Eleanor & Ray Heald

Grape insect pest management for the next century
By Wyatt W. Cone

Don't miss the tax implications
By Mark Battersby

SMART VITICULTURE
Scott Henry trellis is a success
By Dr. Richard Smart


JULY/AUGUST 1998


Table of Contents:

Wine industry economic pitfalls: Part II — Growth by sales volume versus price
By George Schofield

Mediterranean tannin management
By Domenique Delteil

VARIETAL REVIEW
New World red Rhônes express regionality
By Eleanor & Ray Heald

SMART VITICULTURE
Canopy management at San Bernarbe Vineyards
By Dr. Richard Smart


MAY/JUNE 1998


Table of Contents:

What you should know about wine & good health
By R. Curtis Ellison, MD

Young grapevine decline in California
By Heather Scheck, Stephen Vasquez, W. Douglas Gubler, & Diane Fogle

International establishment & defense of appellations
By Richard Mendelson

Avoiding theft in the tasting room
By Craig Root

Traditional cave design using modern techniques
By Laurence Ferar

Is it really Syrah?
by Alex Sas

Sustainable viticulture in Mendocino County
By Millie Howie

Biologically integrated farming in Lodi-Woodbridge
By Greg Belloni

VARIETAL REVIEW
Sangiovese experiences exponential growth
By Eleanor & Ray Heald

On target with cause-related marketing
By Millie Howie

SMART VITICULTURE
Vineyard rejuvenation
By Dr. Richard Smart


MARCH/APRIL 1998


Table of Contents:

Formation of lime scale in vineyard drip irrigation systems
By Lizanne E. Wheeler & Patrick D. Brown

Are phylloxera feeding on 5C rootstock in Europe?
By Andrew Walker, Jeffrey Granett, Amir Omer, Hong Lin, Laszlo Kocsis, Astrid Forneck & Matthias Porten

Balancing vines for superior Cabernets at Joseph Phelps Vineyards
By Eleanor & Ray Heald

Make way for Rosé!
By Eleanor & Ray Heald

VARIETAL REVIEW
Why not Rosé?
By Eleanor & Ray Heald

Something for every customer at Stone Hill
By Carol Caldwell-Ewart

Tasting room insights from Claudia DiClemente, Kenwood Vineyards
By Craig Root

SMART VITICULTURE
Partial root-zone drying
By Dr. Richard Smart


JANUARY/FEBRUARY 1998


Table of Contents:

Ozone: the versatile sanitizer

New construction improves wine quality at Gallo of Sonoma

Maintaining your micro-irrigation & filtration system
By Lizanne E. Wheeler & Patrick D. Brown

Leaf sap Brix & leafhoppers in vineyards
By Mark A. Mayse, Kip R. Green & William A. O'Keefe

Wine industry public relations: Part II — Getting the PR message across
By Rusy Eddy

VARIETAL REVIEW
Cynthiana/Norton: The reliable red
By Eleanor & Ray Heald

Fetzer & Hyatt partner in Oak & Smoke
By Millie Howie

Duxoup — A winery built for two
By Millie Howie

Building teams among Hispanic workers
By Trula M. LaCalle

SMART VITICULTURE
Chardonel anyone?
By Dr. Richard Smart


NOVEMBER/DECEMBER 1997


Table of Contents:

Celebrating Zsigmond Teleki
By Karoly & Laszlo Bakonyi, Laszlo Kocsis & Andrew Walker

Wine industry public relations — What is PR?
By Rusty Eddy

Start up or succession: Choosing the right entity
By Ron Larson & Michael Schinner

How far do you filter irrigation water?
By François M.K. Van der Spuy & Dennis Hansen

VARIETAL REVIEW
Growing sensually expressive Pinot Noir
By Eleanor & Ray Heald

SMART VITICULTURE
Fletcher's fantastic lyre
By Richard Smart


SEPTEMBER/OCTOBER 1997


Table of Contents:

How row orientation and trellising affect growth, yield, quality and dry matter partitioning in Chardonnay vines
By C. Intrieri, O. Silvestroni, B. Rebucci, S. Poni & I. Filippetti

Acidity, pH, & potassium for grapegrowers
By Christian E. Butzke & Roger B. Boulton

VARIETAL REVIEW
Blending unique reds from Bordeaux varietals
By Eleanor & Ray Heald

SMART VITICULTURE
Vineyards of the next millennium
By Richard Smart


JULY/AUGUST 1997


Table of Contents:

Developing wine flavor in the vineyard
By Zelma Long

Seismic safety for the wine cellar
By Joshua Marrow, Dr. Satwant Rihal, & Dr. Abraham Lynn

Planting/redeveloping vineyards with hi-tech tools
By Ken Freeze

Guide to visual analysis of corks
By Michelle Bowen, Paul Wagner, & Perry Teaff

VARIETAL REVIEW
Spotlighting Chardonnay vineyard designates
By Eleanor & Ray Heald

SMART VITICULTURE
Choosing a trellis system — revisited
By Richard Smart


MAY/JUNE 1997


Table of Contents:

Boeger excels at hillside grapegrowing
By Eleanor & Ray Heald

Field performance of Zinfandel — Primitivo clones in a warm climate
By Dr. James A. Wolpert

Why winegrowing starts with people
By Don Blackburn

Beckstoffer Vineyards: Crafting balanced vines for quality wines
By Don Henfling

MLF in barrel impacts red wine style
By Eleanor Heald

VARIETAL REVIEW
How many ways to skin a Zin?
By Eleanor & Ray Heald

Effect of malolactic fermentation in barrels and tanks on red wine composition and quality
By Nicolas Vivas, Aline Lonvaud-Funel, Yves Glories & Monique Augustin

SMART VITICULTURE
Smart-Dyson looks sweet
By Dr. Richard Smart


MARCH/APRIL 1997


Table of Contents:

VARIETAL REVIEW
Cabernet Franc goes solo
By Eleanor & Ray Heald

SMART VITICULTURE
Soil mapping: The key to wine quality
By Dr. Richard Smart


JANUARY/FEBRUARY 1997


Table of Contents:

What is a cool climate?
By Andrew G. Reynolds

VARIETAL REVIEW
Pinot Blanc demands consumer attention
By Eleanor & Ray Heald

Ensuring Quality in Corks from Portugal
By Mike Miller

How many barrels are needed in barrel trials?
By John P. Towey & Andrew L. Waterhouse

Coating agents for corks
By K.C. Fugelsang, Devin Callaway, Tamiko Toland & C.J. Miller

SMART VITICULTURE
GDC works wonders
By Dr. Richard Smart


NOVEMBER/DECEMBER 1996


Table of Contents:

VARIETAL REVIEW
Merlot corners red wine niche

VARIETAL REVIEW
Semillon shuns partner image
By Eleanor & Ray Heald

Success with vine shelters
By Graham Due

SMART VITICULTURE
Tight spacing — The right way to go?
By Dr. Richard Smart


SEPTEMBER/OCTOBER 1996


Table of Contents:

Cabernet Sauvignon: Seven clonal selections evaluated
By James A. Wolpert, Amand N. Kasimatis, & Paul S. Verdegaal

Toxic fermentations products — A cause of stuck fermentation
By Robert K. Mortimer, Bénédicte de Carmejane, & John Quinones

VARIETAL REVIEW
Making quality decisions for Oregon Pinot Noir
By Eleanor & Ray Heald

What, where, and how of a sensory evaluation program — Part III
By Barbara Lindblom

Blending efficiency with tradition in Burgundy
By Laurence Ferar

SMART VITICULTURE
Cabernet & Chardonnay make way for Shiraz & Verdelho
By Dr. Richard Smart


JULY/AUGUST 1996


Table of Contents:

Sensory analysis of cork — sniffing out cork taint problems
By Michelle M. Bowen

Managing beneficial insects in the vineyard
By Gladys Horiuchi

VARIETAL REVIEW
Long Island Merlot strives for regional identity
By Eleanor & Ray Heald

Why, where, and who of a sensory evaluation program
By Barbara Lindblom

Deficit irrigation in theory & practice
By Michael Porter

How different grape & juice treatments influence wine quality
By Dr. Rainer Jung, Geisenheim Research Institute

SMART VITICULTURE
Tribute to Nelson Shaulis & his GDC
By Dr. Richard Smart


MAY/JUNE 1996


Table of Contents:

Wine microbiology evolution
By Ralph Kunkee

Physiology of grape leaf ageing as related to improved canopy management and grape quality
By Stefano Poni, Cesare Intrieri

Effective thinning
By Andrew Reynolds

VARIETAL REVIEW
Perfecting Pinot Gris in the U.S.
By Eleanor & Ray Heald

Managing oxygen in white wine production
By Michael Westrick

Practical production tool: Filtration analysis
By L.A. Berg, Todd Ziemann, Martin Maxwell

SMART VITICULTURE
What are grape flavors for?
By Dr. Richard Smart


MARCH/APRIL 1996


Table of Contents:

Making premium kosher wine
By Scott Clemens

Rediscovering Petite Sirah
By Eleanor & Ray Heald

What is Petite Sirah?
By Carole Meredith

Addressing micronutrient requirements
By Michael Porter

SMART VITICULTURE
Cordon or cane pruning?
By Dr. Richard Smart


JANUARY/FEBRUARY 1996


Table of Contents:

Powdery mildew controlled with fewer fungicide applications
By Ed Weber, Dr. Doug Gubler & Ashley Derr

Clonal selection methods in Italy
By Franco Mannini

Training supervisors pay off
By Carolyn Silvestri

VARIETAL REVIEW
Barbera offers exciting versatility
By Ray & Eleanor Heald

SMART VITICULTURE
Integrated Production — New buzz words?
By Dr. Richard Smart


NOVEMBER/DECEMBER 1995


Table of Contents:

Profitability in the wine industry
By George Schofield

Energy incentives for wineries
By Don Henfling

Creating a dosage
By Ray & Eleanor Heald

SMART VITICULTURE
World class vineyard in Sonoma County, CA
By Dr. Richard Smart


SEPTEMBER/OCTOBER 1995


Table of Contents:

Franciscan wines express terroir
By Eleanor & Ray Heald

Diagnosing vineyard problems
By Amand N. Kasimatis

Chateau Cyberspace: Wine-related resources on the internet
By Bo Simons

VARIETAL REVIEW
Exploring diviersity in Sonoma County Merlot
By Eleanor & Ray Heald

SMART VITICULTURE
Is birthing a classic wine getting easier?
By Richard Smart


JULY/AUGUST 1995


Table of Contents:

Dealing with late-season vine stress problems
By Michael Porter

Semilon/Chardonnay wines — a unique balance
By Eleanor & Ray Heald

Creating raptor habitat in your vineyard
By Greg Tatarian

SMART VITICULTURE
Row orientation in vineyards
By Dr. Richard Smart


MAY/JUNE 1995


Table of Contents:

Yeasts isolated from spontaneous fermentations of grape musts in California & Italy — a genetic investigation
By Robert K. Mortimer

Barn owls in the vineyard — Nature's rodent-control specialists
By Greg Tatarian

New method to assess wine quality
By L. McCloskey, S.P. Arrhenius & M.Sylvan

Viognier — Meeting vineyard & cellar challenges
By Eleanor & Ray Heald

Are you losing crop to Inflorescence Necrosis?
By Glen L. Creasy

It pays to act a little crazy, or — What it really takes to sell wine
By Penelope Wisner

SMART VITICULTURE
Mechanization & labor in vineyards
By Dr. Richard Smart


MARCH/APRIL 1995


Table of Contents:

Yield estimation for wine grapes
By Sara Spayd & Robert Wample

Costs of vineyard development & operation
By Mike Fisher

Water management in California's North Coast
By Michael Porter

Russian River Valley Pinot Noir — A regional style emerges
By Ray & Eleanor Heald

SMART VITICULTURE
The South is coming (to a bottle shop near you)
By Dr. Richard Smart


JANUARY/FEBRUARY 1995


Table of Contents:

Field performances of 6 Chardonnay clones
By James Wolpert, Amand Kasimatis & Ed Weber

Assuring cork quality: A sampling guide
By K.C. Fugelsand, D.J. Callaway, M.M. Osborn & C.J. Muller

Viognier — a taste of the future
By Alan LeBlanc-Kinne

Sangiovese — no limit to variations
By Eleanor & Ray Heald

Using oak successfully: Dispelling the "over-oaked" myth
By Gary Baldwin

American white oak — Is it time for a regional classification system?
By Dave Miller & G.S. Howell

SMART VITICULTURE
World's best vineyard practices
By Dr. Richard Smart


NOVEMBER/DECEMBER 1994


Table of Contents:

"In vitro" culture & green-grafting — New rapid propagation
By Jean Marie Barillere, Alain Collas, Tim Graves & Daniel Roberts

Winemakers discuss Chardonnay essentials
By Eleanor & Ray Heald

Washington Lemberger — A wine whose time has come
By Stan Clarke

SMART VITICULTURE
Dancing girls in California vineyards — Introducing the Smart-Dyson Ballerina
By Dr. Richard Smart


SEPTEMBER/OCTOBER 1994


Table of Contents:

Expectations for reserve-style Sauvignon Blanc/Semillon
By Eleanor & Ray Heald

Trouble-shooting guide: Management of malolactic fermentation
By Sibylle A. Krieger

Understanding the disease — Rupestris stem pitting
By Ed Weber & Deborah Golino

SMART VITICULTURE
Importance of remaining flexible
By Dr. Richard Smart

WINE & HEALTH
The Mediterranean Diet: Wisdom or circumstance?
By Wells Shoemaker


JULY/AUGUST 1994


Table of Contents:

Adventurous promotion — Fetzer Vineyards & Rusty Pelican
By Millie Howie

Cover crops for California's north coast vineyards
By Glenn McGourty

Shiraz & Syrah in Australia & United States
By Eleanor & Ray Heald

Debunking ten myths — Part II: Making your tasting room profitable
By Mark Kendziorek

Effects of rootstock & spacing on root distribution
By Lisa D. Morano & W. Mark Kliewer

SMART VITICULTURE
To terroir or not to terrior — That is the question
By Dr. Richard Smart


MAY/JUNE 1994


Table of Contents:

Complying with the American Disabilities Act
By Carolyn Silvestri

Cabernet Sauvignon — Production for approachability
By Eleanor & Ray Heald

What is sustainable winegrowing?
By Carole Taines

Soil fertility: Part II — Vine nutrition, diagnosis & treatment
By Michael Porter

Fenestra Winery — Consumers are true fanatics
By Millie Howie

SMART VITICULTURE
Which trellis system for my vineyard?
By Dr. Richard Smart


JANUARY/FEBRUARY 1994


Table of Contents:

Soil fertility — Management of soil micro-organisms & organic matter
By Marc Buchanan

Is French-style American oak the wave of the future?
By Carol Taines

VARIETAL REVIEW
Gewurztraminer — Fragrant wine of Alsace
By Eleanor & Ray Heald

Understanding the safety compliance maze
By Carol Morrill

SMART VITICULTURE
Choosing a trellis system
By Dr. Richard Smart


NOVEMBER/DECEMBER 1993


Table of Contents:

A closer look to understand phylloxera
By Lucie T. Morton

VARIETAL REVIEW
Stylistic versatility of Vignoles
By Eleanor & Ray Heald

Sanford Winery — Managing costs profitably
By Carol Caldwell-Ewart

Focused hiring — Reference checking, making a decision & extending offers
By Carolyn Silvestri

SMART VITICULTURE
Introducing the Smart-Dyson trellis
By Dr. Richard Smart


SEPTEMBER/OCTOBER 1993


Table of Contents:

History of European phylloxera
By Lucie T. Morton

Freemark Abbey focuses on Cabernet Sauvignon
By Eleanor & Ray Heald

Red wines — To filter or not?
By Gary Baldwin

Focused hiring — Interview techniques that truly tell
By Carolyn Silvestri

SMART VITICULTURE
Two golden rules of viticulture
By Dr. Richard Smart


JULY/AUGUST 1993


Table of Contents:

Are they ripe yet?
By Andrew G. Reynolds

VARIETAL REVIEW
Carneros — Unique home for Merlot
By Eleanor & Ray Heald

Laboratory analysis — What are the actual costs?

Focused hiring — Navigating the legal maze
By Carolyn Silvestri

SMART VITICULTURE
Vine age — Does it really effect wine quality?
By Dr. Richard Smart


MAY/JUNE 1993


Table of Contents:

Canopy decisions affect fruit quality & vine performance
By Charles E. Edson & Gordon S. Howell

Pierce's disease — Part II: Epidemiology & control
By Alexander Purcell

Malolactic fermentation — Exclusive PWV survey
By K.C. Fugelsang & B.W. Zoecklein

Minimizing TCA potential
By Bruce Scott

VARIETAL REVIEW
Pinot Noir — Shedding its formidable reputation
By Eleanor & Ray Heald

FOOD & WINE
Pinot Noir — Versatile varietal for food harmonies
By Eleanor & Ray Heald

Focused hiring — Successful sourcing & evaluation
By Carolyn Silvestri

SMART VITICULTURE
Diagnosing problem canopies
By Dr. Richard Smart


MARCH/APRIL 1993


Table of Contents:

Pierce's disease — History & current status
By Alexander Purcell

Crown gall disease on grapevines
By Thomas J. Burr

Leafroll disease of grapevines
By Ed Weber, Deborah Golino & Adib Rowhani

VARIETAL REVIEW
New York Riesling — Positioned for eclipse
By Eleanor & Ray Heald

Value pricing — What does it mean?
By Mike Fisher

Focused hiring: Identifying the ideal candidate
By Carolyn Silvestri

SMART VITICULTURE
Canopy management — Why bother?
By Dr. Richard Smart

WINE & HEALTH
Exploring the mystery of resveratrol
By Andrew L. Waterhouse


JANUARY/FEBRUARY 1993


Table of Contents:

Canopy management improves a Sonoma vineyard
By Dr. Richard Smart

Sterling concepts of successful vineyard design
By Daniel Roberts

How to work with a vineyard consultant
By Eddy Szyjewicz & Nancy Rosner

Chardonnay — Fruit complexity directs winemaking
By Ray & Eleanor Heald

Dirt-based approach guides changes at Chalk Hill Winery
By Carol Caldwell-Ewart

Protecting winery assets — Effective insurance solutions, Part II
By Gail McGiffin, Doug Dowling, Carolyn Unger, & Ron Quickel

Catering to Chardonnay
By Ray & Eleanor Heald

Savoring Sonoma red wine & lamb
By Rosina Wilson

How to double/triple brand visibility
By Gracelyn Guyol

Building a winning winery/distributor team
By Daniel Wilson

Nurturing tasting room sales
By Trudy Kramer


NOVEMBER/DECEMBER 1992


Table of Contents:

Frost protection in vineyards
By Robert Steinhauer

DNA Fingerprinting — What is the true identity of your grapes?
By Carole Meredith

Murphy-Goode-Ready — Growing a profitable brand from Sauvignon Blanc
By Millie Howie

Protecting winery assets — Effective insurance solutions, Part I
By Gail McGiffin, Doug Dowling, Carolyn Unger & Ron Quickel


SEPTEMBER/OCTOBER 1992


Table of Contents:

VARIETAL REVIEW
Semillon — Winning the singles match
By Eleanor & Ray Heald

Grapevine importation revived at FPMS
By Susan Nelson-Kluk

Viroids in grapevines — A threat or opportunity?
By J.S. Semancik, J.A. Szychowski, & J.A. Wolpert

WINE & HEALTH
Does alcohol make people chubby?
By Dr. Wells Shoemaker


JULY/AUGUST 1992


Table of Contents:

SUCCESSFUL WINERY
Preston chooses flavor over fashion
By Eleanor & Ray Heald

VARIETAL REVIEW
Valley of Zin
By Eleanor & Ray Heald

Biochemistry of yeast growth
By Peter Bell

Western grapeleaf skeletonizer discovered in Napa
By Ed Weber

Using parasitism to control WGLS

WINE & HEALTH
The good, the bad, & the drugly
By Dr. Wells Shoemaker


MAY/JUNE 1992


Table of Contents:

Traditional BRUT sparkles in California
By Eleanor & Ray Heald

Successful preperation — Yeast
By K.C. Fugelsang

Successful perperation — Malolactic bacteria
By Lisa Van de Water

Complexities of sulfite use in wine
By Don Henfling

Evolution of a Chardonnay winemaker
By Scott Clemens

Good food enhances consumer image of non-vinifera wine
By Doug Frost


MARCH/APRIL 1992


Table of Contents:

Achieving complexity & ageability in 100% Cabernet Sauvignon
By Eleanor & Ray Heald

History of Teleki rootstocks & origin of 5C, SO4
By M. Andrew Walker & James A. Wolpert


JANUARY/FEBRUARY 1992


Table of Contents:

Grape powdery mildew update on disease & control
By Dr. Douglas Gubler

California vintners go PORTside
By Eleanor & Ray Heald

Fine wine needs a savvy banker
By Carol Caldwell-Ewart


NOVEMBER/DECEMBER 1991


Table of Contents:

Fanleaf in the vineyard
By D.A. Golino, A. Rowhani, & M.A. Walker

Performance of VR hybrid rootstocks in fan leaf-invested Napa Valley vineyard
By J.A. Wolpert, M.A. Walker, & E.P. Vilas

How does oak barrel maturation contribute to wine flavor?
By M.A. Sefton

Defining Chardonnay quality
By Brian Croser

Making your political voice heard
By G.M. "Pooch" Pucilowski


SEPTEMBER/OCTOBER 1991


Table of Contents:

Viticultural practices to minimize phylloxera threat
By Jeffrey Granett, John DeBenedictis, & Ed Weber

Wine libraries of California
By Bo Simons

Methods/styles — Three Châteauneuf-du-Pape estates
By Robert W. Mayberry

Vinification of mountain-grown Cabernet Sauvignon
By Eleanor & Ray Heald

Microporous crossflow filtration


JULY/AUGUST 1991


Table of Contents:

Cork taint in wine
By T.M. Lee & R.F. Simpson

Cork tastes — The source & query
By Jean-Michel Riboulet

Michigan wines strive for regional identity
By Eleanor & Ray Heald

Sangiacomo Vineyards offers varied grape flavors
By Julie Morrison


JULY/AUGUST 1991


Table of Contents:

VARIETAL REVIEW
Merlot — Seduction of softness
By Eleanor & Ray Heald

Integrated viticulture in eastern Switzerland
By Paul Skinner

Lighting for the winery: Part II
By Ken Arthur

WINE & HEALTH
Lead me not into temptation
By Dr. Wells Shoemaker

FREE RUN
Shaping a new political landscape
By James Tresize


MARCH/APRIL 1991


Table of Contents:

VARIETAL REVIEW
Taming & complexing the Sauvage
By Eleanor & Ray Heald

Phylloxera & rootstock experiences in Australia
By John Winthrop

Techniques for vineyard water management
By Charles Krauter & Keith Striegler

Round Hill — A tiered brand image
By Eleanor & Ray Heald

WINE & HEALTH
Wine & the heart — New information & old hypocrisy
By Dr. Wells Shoemaker


JANUARY/FEBRUARY 1991


Table of Contents:

Underground sculpture — Wine caves
By Rhoda Stewart

Influence of environment on wine evaporation from barrels
By Richard M. Blazer

VARIETAL REVIEW
Chenin Blanc — Stylistic similarities
By Eleanor & Ray Heald

Evolution in Burgundian viticulture
By Don Blackburn

WINE & HEALTH
Leaded premium — End of an empire
By Dr. Wells Shoemaker


NOVEMBER/DECEMBER 1990


Table of Contents:

David Bruce Winery — Maverick winemaking includes "WCRF"
By Eleanor & Ray Heald

What separates winners from losers?
By Jon Dal Poggetto

Eutypa dieback disease
By James A. Wolpert & Edward P. Villas


SEPTEMBER/OCTOBER 1990


Table of Contents:

Bouillie Bordelaise — The other gift from Bordeaux vineyards
By Richard Figiel

WINE & HEALTH
Ethyl Carbamate & wine
By Dr. Wells Shoemaker


JULY/AUGUST 1990


Table of Contents:

Laurel Glen is small & thriving
By Ray & Eleanor Heald

Risk-taking at Shenandoah Vineyards
By Ray & Eleanor Heald


MAY/JUNE 1990


Table of Contents:

VARIETAL REVIEW
Gewürztraminer winegrape quality
By Eleanor & Ray Heald

Monoterpenes key to Gewürztraminer winegrape quality
By Andrew G. Reynolds

Current status — Killer yeast
By K.C. Fugelsang & George Clayton Cone

Lighting for the winery
By Ken Arthur

Protecting water quality in Oregon
By Bill Phillips & Jim Knutson

WINE & HEALTH
Moderation — The true temperance
By Dr. Wells Shoemaker


MARCH/APRIL 1990


Table of Contents:

Sur Lie — Ageing white wine on the lees
By Ray & Eleanor Heald

Earthquake preparedness
By Bill O'Brien

Yield versus quality — A new perspective
By Carole Taines

WINE & HEALTH
Dustin' earthman or keep your nose clean
By Dr. Wells Shoemaker


JANUARY/FEBRUARY 1990


Table of Contents:

Rhône varieties & Rhône styles
By Robert W. Mayberry

Grape-challenges along Lake Erie
By Ray & Eleanor Heald

Coping with brettanomyces
By Stan Hock

Correcting acidity in amateur-winemaking
By Eli Shulman

WINE WORLD
Building brands on appellations
By Ray & Eleanor Heald

WINE & HEALTH
Tempers & temperance in France
By Dr. Wells Shoemaker