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May 2013	Table of Contents: Predicting harvest date using berry sugar accumulation By Alain Deloire Mineral taste in wine, minerals in the vineyard � Are they connected? By Alex Maltman Cluster elongation to control bunch rot in winegrapes By Stan Grant
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, Beno�t 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 St�phane 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, Universit� 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 D�l�ris-Bou, Ann Dumont, and Jos� 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, Ram�n Mira de Ordu�a, 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, Universit� 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/ros� 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 Rh�ne 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
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