L'Aventure Winery的动态

Leaf plucking in vineyards is important for several reasons. It helps improve air circulation, sunlight exposure, and minimizes disease risk. These factors contribute to better grape ripening, enhanced flavor development, and overall grape quality of wine. Leaf plucking can indeed contribute to the thickening of grape skins and increase polyphenolic compounds like anthocyanins and tannins. By exposing grapes to more sunlight through proper leaf removal, it enhances skin thickness and encourages the production of these compounds. This, in turn, can positively influence the color, structure, and flavor complexity of the resulting wine. #vineyards #viticulture #thewildyeast #nzwine #newzealand #grapes #pinotnoir #chardonnay #martinborough #wairarapawine https://lnkd.in/gQBSvtzH

Is there a more exciting sight when driving into a vineyard than seeing the vines heavy with all the clusters of grapes? Well, without sufficient concentration of zinc in the soil that would not be possible. Zinc is essential for normal leaf development, shoot elongation, pollen development, and the cluster of fully developed fruit. Zinc deficiency has been a known issue in the California Vineyards since the early 20th century, being particularly common in the San Joaquin Valley. The San Joaquin Valley contains 151,000 acres of vineyard, making it the largest wine region in California. #zinc #wine #zincfertilizer #vineyard #internationalzincassociation

In case you wonder why I do this work.

The Magic of Truffles: From the Ground to Your Plate ?? As a Truffle Expert, I'm constantly amazed by the world of truffles! These elusive fungi have a fascinating journey from underground to our tables, and the science behind them is mind-blowing. Did you know that truffles are the fruiting bodies of underground fungi that form symbiotic relationships with trees like oak and hazelnut? It takes years for them to mature underground before they're ready to be harvested. Even the best truffle farmers can only achieve a 30-50% success rate in growing these delicate delicacies! But it's not just about how they grow. The flavors and aromas of truffles are the result of complex chemical reactions. They contain hundreds of volatile organic compounds that give them their unique, earthy, and sometimes garlicky profiles. As we uncover more about truffles, I'm excited to see how advancements in science will shape the future of this industry. Let's chat about the fascinating science behind these culinary gems! #Truffles #Mycology #Mushrooms #CulinaryScience #FoodFacts #Food #Delicacy Truffle Innovation in the Kitchen ?? Truffles are not just for shaving over pasta anymore! Chefs and food producers are constantly coming up with creative ways to use these prized ingredients. Have you tried the new truffle-infused olive oil from Sabatino Tartufi? It's a game-changer, adding a rich, earthy flavor to everything from salads to roasted vegetables. And if you want a truly unforgettable experience, check out the "Truffle Explosion" dish from Osteria Francescana - a ravioli filled with a runny truffle-infused custard that bursts with flavor in your mouth! These innovative dishes are just the beginning of what's possible with truffles. I'm always on the lookout for new and exciting truffle-based products and dishes. Let me know if you have any favorites to share! #TruffleRecipes #Innovation #FoodTrends #ChefCreations The Truffle Market: Trends and Predictions ?? As a Truffle enthusiast, I'm closely following the trends in the global truffle market. It's a fascinating industry with a lot of potential, but also challenges. Climate change, pests, and disease are affecting truffle yields in traditional regions like Italy and France, leading to increased interest in cultivating truffles in new areas. At the same time, demand for truffles is soaring, especially in emerging markets like China and Japan. Prices are rising, and some varieties are now selling for thousands of dollars per pound. Industry experts predict that the truffle market could exceed $6 billion by 2027, presenting both opportunities and challenges. It's an exciting time in the world of truffles, and I'm curious to hear your thoughts on where this industry is headed! #TruffleMarket #GlobalTrends #FoodIndustry #EconomicForecast Contact [email protected] https://trufflekings.co/ ??

This past weekend was National Rose Day, here are 5 tips for enjoying ours! 1. Rosé wine is best enjoyed at a temperature between 44 and 55°F (7 and 12°C), which is a bit warmer than the ideal temperature for white wine. 2. Placing Rosés in the fridge overnight can extend their freshness and keep them looking vibrant. 3. Once opened, a bottle of Rosé wine can stay fresh for two to five days in the fridge if it is resealed with the original cork or screw cap. 4. The ideal glasses for serving rosé are tulip-shaped or stemless. 5. Rosé is versatile and pairs nicely with a variety of foods, such as barbecue meats, grilled chicken or fish, roasts, and vegetables. https://lnkd.in/gdgYhsfU

Weather conditions and market responses are creating a patchwork landscape across Europe's bulk #wine regions. While some areas register minimal frost damage and long-awaited rainfall, others brace for potential price increases due to lower harvests elsewhere. https://lnkd.in/d64e8cgC #BulkWine #BulkWinePrices #WineBusiness #WineIndustry CIATTI Company CIATTI EUROPE

Harvest for Couce Vineyards is all about low quantity and high quality. During veraison the fruit clusters are reduced to 1 cluster per branch that improves the concentration which helps us later on to the harvest the best grapes possible. This takes the average vineyard yield per acre to around 1500 kg/acre. At that moment we know we have an impeccable raw material to start the production process. Tannins, sugar, acid and ripeness are the main characteristics we take into account when it comes to deciding the harvesting moment. Every time a new vine is planted, you need to wait between 3 and 5 years before its grapes are good for wine production. Ours were planted in 2011 and we started with Couce Vineyards in 2020. #argentinewine #argentinomalbec #Mandala #crescentmoon #YinandYang #MalbecMendoza #HighEndWines #UcoValley #BoutiqueWinery #notimeforbadwine #joy #wineandbusiness #Mendoza #Ucovalley #Loschacayes #CVineyards #CVwines #malbec #CouceVineyards #malbecworldday #Betterfortheworld

With tying down now complete, there are plenty of other jobs to be getting on with. Taking soil samples has been today’s task, so we can track major and micro nutrients and identify any deficiencies. We will also see data on the overall level of organic matter; the CEC, or an indication of the soil’s capacity to retain nutrients; and the Carbon to Nitrogen ratio, indicating soil health. The other striking feature of these cores is the range of colours - all from the same block, but the lighter shade showing the chalk that is much closer to the surface at the top of the slope. And that is one of the significant features and characteristics of #squerryes wines. #Englishsparklingwine #englishvineyard #englishwine #kentvineyard #vineyardmanager #livingthedream

Global Plant Genetics and 2 leading European wine grape nurseries (#Mercier, France and Provedo Spain) recently had 2 days in London to discuss the development plans for the 2 new grape rootstocks and 5 new wine grape varieties. ? The background - in 2019 GPG took a significant position in the European wine industry protecting and managing 2 new grape rootstocks GRN1 & GRN 3 both bred by University of California, Davis. These 2 grape rootstocks have resistance to a large number of nematodes and particular excitement is in the control of Fan Leaf Virus which is a significant problem in high value growing regions such as Reims, Sant Emillion and the Rhone Valley. The 5 new grape varieties all have resistance to Pierce disease. Pierce Disease is a strain of Xylella which?destroys vineyards in some parts of the world. Pierce Disease is estimated to cost the Californian wine industry $100m per year. This disease has already been identified in Europe and so far contained but remains a real threat. In the portfolio, we have 3 reds camminare noir, paseante noir?and errante?noir and 2 whites ambulo blanc and caminante?blanc. These are 2 incredibly exciting areas for the future of the wine industry. #WineIndustry #WineInnovation #London #Spain #France #California #DiseaseResistant #WineGrapes #GrapeRootstock #Grapes #HorticultureInnovation #Europe #GrowingRegion

Naked barley American Single Malt. For over 100 years, the @umntwincities was at the forefront of 6-row barley breeding in the United States, helping meet the demands of brewers and distillers alike. Then, seemingly overnight, the industry shifted its preference to 2-row, leaving a century’s worth of research in the dust. I remember our transition away from 6-row at Schell’s was quick. The slight bump in extract no longer justified the rougher, more astringent flavor profile that came from using 6 row. But that was beer. I was excited when I heard that the U had developed a naked 6 row barley variety- MS10S4111-01 that had been malted by our friends @vertical.malt. We produce all of our American Single Malt whiskies with an on grains fermentation, and there is definitely a tannic quality that comes from the extended husk contact time that takes time to age out. Naked barley eliminates that completely. It behaved more like malted wheat during fermentation, and the flavor profile coming off the still was incredible. All the character of malted barley, but softer and silkier with no tannic astringency whatsoever. I’m excited to see how this ages, and definitely see us planting more of this variety in the spring time. #americansinglemalt #6rowbarley #malt #experimental #distilling #fermentation #gogophers