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Get To Know Argentina Wine | Wine Folly

If you love Malbec, Argentina is your ultimate wine region. But that’s not all the Argentina has to offer! See the full guide here: https://argentina.guides.winefolly.com/

Spanning out from Mendoza, you’ll find a wide array of Argentinian specialties from robust and age-worthy Cabernet Sauvignon to delicate and floral white wines made with Torrontés.

What makes Argentina’s wines so unique is the influence of the landscape on its wines. For example, many of Argentina’s top vineyard sites sit next to Andes Mountains at very high altitudes. It’s this influence from the mountains and sun conditions that makes Argentina’s wines so unmistakable.

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When decision-makers consider implementing Internet of Things (IoT) solutions, they typically want assurance that their investments will pay off and that service providers’ offerings will meet or exceed their needs. 

Reading IoT case studies can show business leaders what’s possible and help them make more confident choices about when and how to implement the technology.

These studies below show how the IoT opens diverse possibilities for businesses, helping them meet current and future goals. 

5 IoT case studies

1. Improving Insights at a Vineyard

Industry: Agriculture

Use case: Applying the IoT and data analytics to track statistics from fields and equipment across the complete grape-growing process. 

Outcome: Deep Sky Vineyards has locations in Arizona and Argentina. Business leaders wanted a better way to oversee operations after a broken valve caused a flood. The company used a Google Cloud IoT solution that caused a 75% reduction in human error costs. Since the technology gives water flow and soil moisture metrics, it raised crop efficiency by 50% by preventing adverse conditions that could cause rot. 

Cloud technology also allowed pushing over-the-air updates to remote devices. That convenience allowed the vineyard to maintain visibility over its sites and use the latest software versions. 

2. Streamlining Contactless COVID-19 Testing

Industry: Health care

Use case: Building pods for contactless COVID-19 testing

Outcome: As the coronavirus spread around the world, it became critical to care for people without putting providers at unnecessary risk. For example, one Italian hospital used robots to take patients’ vitals. In this IoT case study, Microsoft Azure’s cloud and IoT solutions allowed for creating contactless testing stations in less than two months.

The solutions served as stations where people could drive or walk up to a window for their tests. The portability allowed setting up testing centers in remote locations or anywhere they’d most likely reach the most at-risk groups. 

The testing pods have computerized translation services to help non-English speakers as well as artificial intelligence (AI) cameras that ensure everyone wears masks. 

IoT innovations: 85 Top IoT Devices

3. Minimizing Labeling Errors During Automotive Production

Industry: Manufacturing

Use case: Using smart cameras and machine learning (ML) to help team members apply the correct regulatory labels to vehicles in a factory. 

Outcome: Since the IoT can alert people to issues before they cause outages, manufacturing and industrial brands are particularly interested in its potential. It can bring attention to faulty equipment and also reduce human errors. Brands under the Volkswagen Group umbrella must apply 25 different labels during vehicle production, and each one has more than 2,000 variations based on country specifics. 

Amazon Web Services (AWS) provided a cloud-based IoT solution that uses machine learning, automated cameras and IoT apps to identify label errors and alert workers to the issues.

The labels are in several languages, but this method translates them into an employee’s native tongue. Volkswagen Group representatives reported that this process improvement reduced the complexity of workers’ tasks and led to an overall improvement in vehicle quality. 

4. Enhancing the Management of Solar-Powered Trash Receptacles 

Industry: Waste management

Use case: Using IoT and the cloud to improve oversight of solar trash cans in a given location or community. 

Outcome: BigBelly Solar relied on Telit to develop a better way for people to manage waste disposal points. This IoT case study caused an 80% reduction in management costs and gave customers a browser-based console for better visibility. The associated cloud functionality also facilitated remote diagnostics if a particular trash can malfunctioned in a customer’s network. 

Moreover, an authorized party could use the cloud interface to remotely update a garbage receptacle’s software, keeping it functioning smoothly. BigBelly Solar has compacting and non-compacting versions. This technology works with both kinds to verify the fullness level of a given container, saving waste managers from having their staff members make unnecessary trips to check it. 

5. Narrowing the Digital Divide to Facilitate Learning

Industry: Education

Use case: Bringing reliable internet access to the 70% of students in a Texas school district who did not have it at home. This approach also created secure outdoor access points. 

Outcome: The COVID-19 pandemic caused a quick shift to remote learning for many students around the world. This IoT use case involved using products from Cisco’s IoT line to extend the school’s internet access into the homes of children who needed it to continue their studies. 

After first testing this method by bringing dependable, private Wi-Fi to one cluster of houses, the school district’s leaders decided to roll out the technology to eight other groups of residences in the area. The people who worked on this project are developing a blueprint for use across the country, helping kids connect beyond the COVID-19 pandemic. 

Oscar Rico is the school district’s executive director of technology. He explains his drive to find a solution, saying, “When your family can afford internet, you can get up, log in, and do your schoolwork from home. But 70% of our students don’t have internet access at home. Maybe some have access to a parent’s cell phone with unreliable internet. But I knew most would be sitting at a makeshift desk, working their way through a pile of paper. I wanted to find a way to change that.”

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In recent decades, consumers have become increasingly conscious of how our food is produced, and the local, sustainable food movement has moved into the mainstream. Many Americans have transitioned to plant-based diets as awareness mounts about factory farming and harmful large-scale agricultural practices like synthetic pesticide use, soil depletion, and harmful runoff from fertilizer-laden fields.

Yet, wine – a product of major importance in culture and cuisine – is largely left out of this conversation, although its environmental impact is significant. In France, where wine production accounts for only 3% of agricultural land, 20% of the country’s pesticide use occurs on vineyards, according to Decanter. Conventional vineyards are mostly monocultures that depend on intensive pesticide and fungicide use, thousands of pounds of which are used on California vineyards each year. Greenhouse gases are emitted from harvesting machinery, and CO2 as a byproduct from the alcoholic fermentation process employed by many winemakers.

Finding sustainable, environmentally-conscious wines takes some know-how, including some skepticism and caution about greenwashing. The FDA doesn’t regulate certifications or terminology on wine labels, unlike many other foods, and there’s no ingredients label on a bottle of wine.

The four main, recognized wine labels to look for are organic, biodynamic, natural, and sustainable. In general, organic wines avoid synthetic ingredients, biodynamic wines are created with a more holistic approach, natural wines use minimal processes and additives, and sustainable wines reduce waste and emissions. However, each of these terms is much more nuanced.

Organic

Like other food products with the USDA Organic label, organic wineries use no synthetic fertilizers, pesticides, or insecticides in their fields. This official label indicates that the vinification processes (AKA winemaking) was organic, employing no sulfites – which help preserve the wine and kill bacteria – that aren’t naturally occurring, and fermenting with only certified organic yeast.

The USDA also has a “made with organic grapes” label, which means the grapes themselves were grown organically, but the winemaking process itself wasn’t organic, and small amounts of sulfites and non-organic yeast might have been added.

This official government label is widely recognized for its rigorous certification process for farms, and is a trusted indicator of the practices used on wineries.

Biodynamic

Founded by Rudolf Steiner, biodynamic agriculture is a holistic approach to farming, taking into account the entire ecosystem and mixing the spiritual with the scientific. This kind of regenerative farming focuses on revitalizing degraded soil, increasing biodiversity, and sequestering carbon to reverse climate change. For example, a biodynamic farm might raise honeybees, maintain vegetable gardens, compost, and engage in other practices that benefit the whole farm ecosystem. Biodynamic farming is somewhat spiritual as well, and base planting/harvesting schedules on the lunar phases of the moon.

Like its organic counterparts, biodynamic winemaking doesn’t utilize synthetic chemicals, and there is a similar difference between biodynamic wine and grapes grown biodynamically: the former means that the winemaker used biodynamically-grown grapes and didn’t add yeast or make other adjustments to the product, while the latter means that the grapes themselves were grown biodynamically, but the process itself wasn’t necessary biodynamic (AKA the fermenting process might have utilized yeast additives, etc.).

The nonprofit organization Demeter certifies biodynamic wines and vineyards, and unlike most other wine certifications, the biodynamic label is recognized globally.

Natural

By its most basic definition, natural wines use the least possible amount of additives, chemicals, and technological processes; a natural wine in its purest form would be made from solely fermented grape juice, unlike conventional wines that often have added sugars, colors, stabilizers, and even animal additives like fish bladder and egg whites. While not necessarily made with organic or biodynamic grapes, many natural winemakers follow similar standards and use no chemical inputs.

The natural wine-production process harkens back to a more traditional way of making wine, employing no artificial practices like filtration, mechanical separation, etc. The absence of sulfites is a common attribute of natural wine, although small amounts (10-25 parts per million, as opposed to the 350 allowed in conventional wines) are usually considered acceptable in vintner circles. Given the lack of sulfites and filtration processes, the stability of the wine is often different; it might look cloudier as well, but many wine-lovers claim the taste is superior to conventional wine. Unlike the U.S., Europe has its own official natural wine label.

Sustainable

“Sustainable” wine is somewhat of an umbrella term with multiple certifications underneath it. Sustainable wineries tend to reduce waste and greenhouse gas emissions while conserving water, but the chosen practices are left up to the farmer.

The Certified California Sustainable Winegrowing (CCSW) label is one of the most widely recognized, issued by the California Sustainable Winegrowing Alliance for California wines, which account for 81% of all wine produced in the U.S. The vineyard, winery, or both can be certified, all of which are delineated with different labels. Considerations include pest, waste, and water management, as well as employee rights.

LIVE (Low Input Viticulture and Enology) Certified is another recognized label for wineries in the Pacific Northwest, which looks at the attributes of a region and make rules based on the unique conditions of that area; for example, some land-use practices might be permitted in an arid region but not in a wetter one. Headquartered in Lodi, California, where 1/5 of California grapes are grown, the Lodi Roles certification has many standards for its wines and wineries, including the Pesticide Environmental Assessment System (PEAS), which considers the impact of pesticides on the ecosystem and vineyard workers. Labor is a main consideration of the SIP (Sustainability in Practice) certification as well.

So, how do you identify truly environmentally-conscious wine?

Many wine stores have separate sections for environmentally-conscious wine, which is a good place to start. When perusing the aisles, look for the above certifications/labels; keep in mind that organic is an official, highly-regulated label in the U.S., unlike the other three, although they do tell consumers about the values and practices of a vineyard or winery.

Certification is often a lengthy, expensive, and complicated process; becoming a certified-organic farm takes three years and can cost upwards of $1,000. Some vineyards might not have the time or resources to become certified, but still follow the same standards as those that are. Do your own research about wineries to find out what their practices are; some that are uncertified might even go further than those that are when it comes to environmentally-friendly practices and ethical labor standards.

If possible, look for wines local to your region (that is, if you live in a wine-producing state). Like local food, wines produced nearby require much less transportation and your business contributes to the local economy.

Environmentally-conscious wines can be just as delicious as conventional wine, if not more so! Check out Food and Wine’s list of 10 Planet-Friendly Wines for recommendations to get started.

Linnea graduated from Skidmore College in 2019 with a Bachelor’s degree in English and Environmental Studies, and now lives in Brooklyn, New York. Along with her most recent position at Hunger Free America, she has interned with the Sierra Club in Washington, DC., Saratoga Living Magazine, and Philadelphia’s NPR Member Station, WHYY.

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Reed and Steinbach Funeral Home

Lee Kent Robinson

Lee passed away on Thursday, November 4 at Pine Run Health Center. He was born in Abington, PA to the late William and Edna Selner Robinson. The family spent some years in Point Pleasant, PA while living the majority of their lives in Doylestown, PA.

Lee married Clara Farber in December of 1957. Both Lee and Clara were 1954 graduates of Central Bucks High School. They raised their family in Bedminster Township, PA and lived there until a 2006 move to the Vineyards in Pennsburg, PA, finally settling in the Pine Run Retirement Community in Doylestown, PA in 2016.

Lee could light up a room with his smile – a smile that emanated love and happiness throughout his life and stayed with him during the recent years burdened with Alzheimer’s disease. He was devoted to his large family and proudly put the special moments of his children and grandchildren at the center of his life. His friends were equally treasured.

Lee had work experience at FMC – Link Belt and Penn Engineering prior to entering Arbonite. Over the years at Arbonite, he continued studies at Lansdale School of Business, Sales Development Institute and Philadelphia Textile Institute. He was involved annually with the Liberty Bell Program for NACE. He wrote professional papers and was active in NACE and NTTC. He represented the company at trade shows throughout the states. In his more than 30 years of employment at Arbonite, Lee built solid, respectful relationships with his clients.

Lee was an outstanding athlete. Recently his most active pursuits were golf and fly fishing. He had been an active member of Trout Unlimited being concerned with the conservation of Pennsylvania’s trout streams. His athletic career in high school was highlighted by his winning of the 880-yard run at the state championships in track. He was a letter winner in five sports: football, basketball, volleyball, baseball and track. He was inducted into the inaugural class of the CB/CBW Athletic Hall of Fame in 2000.

Lee was an assistant track coach at Delaware Valley College in the early 80’s. He was involved in the community with the organization of the Deep Run Valley Sports Association where he coached for many years. He was inducted into the Deep Run Valley’s Hall of Fame in 2000.

Lee was a loyal American. He was proud to have attended the U.S. Naval Academy in Annapolis, MD and recalled this experience as one of the most meaningful of his life.

Lee is survived by his wife, Clara, four children, ten grandchildren and two great-grandchildren. Scott and Dina of Katy, Texas; children, Mia, Sasha, and Nikki. Jeffrey and Susan of Upper Black Eddy, PA; children, Madison, Anna, and Will, Madison and Sean’s sons, Kellan and Brady. Karen and Paul Ciccotto of Newtown, PA; children, Paul and Nick. John and SonSun of Union Grove, AL; children, Kimberly, her husband, Bix, and Tylor, his wife, Kate.

Services and interment will be held at a later date.

In lieu of flowers, memorial contributions in Lee’s name may be made to: Alzheimer’s Association, 225 N. Michigan Ave., Fl. 17, Chicago, IL 60601 (https://act.alz.org).

Reed and Steinbach Funeral Home, Doylestown

www.reedandsteinbach.com

Posted online on November 06, 2021

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If you’re in Lisbon, it’s worth joining the long line of people queuing at patisseries to buy the famous Portuguese custard tart, Pastéis de Nata. “They go very well with coffee and cinnamon,” says Portugal’s Tourism Minister Rita Marquès.

Despite COVID-19 decimating tourism, the minister is very optimistic about Portugal’s future; “People’s perceptions of the country are of a friendly, inclusive and authentic place, but its also being perceived as fashionable, innovative, and modern. And this is this creates a wow effect,” says Marquès.

“If you are a repeat customer you’ll always have the chance to discover new things”.

This “wow effect” is attracting Digital Nomads to the country and Portugal is supporting this.

“We have a very competitive fiscal framework,” and this enables people to “not just have fun or holidays, but to work from here and this is amazing,” she adds.

Discovering inner Portugal

According to Marquès, the COVID-19 crisis provided an opportunity for people to discover inner Portugal.

“So if you are fond of adventures, hiking and biking, you can go to places such as Alentejo or the Douro Valley”.

Alentejo on Portugal’s southwest coast is one of the least-developed, least-populated regions in western Europe. While in the north, the Douro Valley is a UNESCO World Heritage site and one of the oldest demarcated wine regions in the world.

“Here you can discover the beautiful terraced vineyards where the port grapes are grown and go on a cruise,” she says.

What are the travel restrictions for Portugal?

If you are travelling from the UK or EU to mainland Portugal and are fully vaccinated you just have to carry your EU Digital COVID Certificate or equivalent.

“You don’t need to take tests on the way in, just comply with the rules and social distancing,” says Marquès.

All passengers need to fill a Passenger Locator Card and if you aren’t vaccinated you will need to take an RT-PCR Test 72 hours before boarding, or a Rapid Antigen Test, 48 hours before boarding.

You don’t need to wear a mask indoors anymore, “but if you want to do it, just do, it’s up to you. We are coming back to normality or at least what we thought was normality”.

“One year ago we were the first country in the world to launch a sanitary seal, and we trained people working in the industry, we had a lot of workshops, seminars and meetings with guests, so they understood the rules,” adds Marquès.

“We’re trying to provide an excellent experience at the end of the day, we don’t want to jeopardise these experiences because of COVID-19”.

Should I visit Portugal in 2022?

Portugal is a “pretty convenient location to get to and excellent value for money” according to Marquès.

“You’ll find nice weather, nice wine and nice beer as well. If you’re a golf lover, we have good courses”.

Portugal is also ” the queen of city breaks,” she says.

“You can go to Lisbon, or Porto for wine. If you are a golf lover or a surf lover, then head to the Algarve or Madeira. Or in Nazaré in the centre of the country, you will find nice waves”.

Which islands are Portuguese?

“As for islands, we have Madeira and Azores, which is a hot spot this year as we have good connections with the island.”

Set in the middle of the Atlantic you can have “a huge, genuine, authentic experience, especially if you are an adventure lover”.

Where can I drink wine in Portugal?

Porto isn’t the only destination for wine lovers in Portugal.

“I like Alentejo from the south of the country or the stronger wine from central Portugal called Marialva. For dessert wine, obviously Port from the north is very good and even Madeira”.

Portugal is “one of the best destinations as far as wine is concerned,” according to the minister, which is why their latest campaign pairs wine with everything from adventure, music, art, wellness and discovery.

When is the best time to visit Portugal?

Portugal has good weather all year round, even in October or March, “there are so many good spots to discover” says the minister.

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NEWS | FEATURES | PREVIEWS | EVENTS

originally published: 11/04/2021

(JACKSON, NJ) — Six Flags Great Adventure hosts a Holiday Wine Fest on Saturday, November 13 and Sunday, November 14. You can sample from 12 New Jersey wineries, get a head start on your holiday shopping and enjoy a tasty treat from our Holiday Feast. The festival takes place each day from 12:30pm-5:30pm inside the Merry Market Place near Justice League: Battle for Metropolis. Holiday Wine Fest event ticket plus a Theme Park Admission or Season Pass/Membership is required by all guests to access the festival. 

All wineries will have bottles for sale with complimentary wine pickup service available. Any bottles that do not get sent to wine pickup must be consumed within the festival area or brought back out to your vehicle before you re-enter the main area of the theme park. 

Participating wineries include: Wagonhouse Winery, Villari Vineyards, The Vintner’s Wife, Valenzano Winery, White Horse Winery, Plagido’s Winery, DiMatteo Vineyards, Cedar Rose Vineyards, Salem Oak Vineyards, Blue Cork Winery, Villa Milagro Vineyards, and Tomasello Winery.

Vendors include: Hectic Moon, Crystal Things Heal, The Bacon Jams, Touchstone Crystal, Gracie Moo Candles, Hats & Stuff, Cutco, Bellachica, Minimalist Boutique, Butter Me Up, Pappardelle’s Pasta, B.Baths, Cynful Bliss, Wine Bling Shop, Obcec’d, The Well Dressed Bottle, It’s All About You, Daydream Creations, The Hangover Pretzel Company, Jerky Jams, and A & A Dips.

All tickets MUST be pre-purchased online. General Admission (Non-Season Pass/Membership Holders) = $44.99 Festival Package – Includes theme park admission and samples from all participating wineries on either November 13 OR 14. Must be 21 or older and show valid ID to sample. No exceptions. $10.00 Safari Drive Thru (optional) – Discount admission to our Safari Drive-Thru before you come over to the park for the festival and DOES NOT INCLUDE wine sampling Season Pass Membership Holders. $24.99 Wine Fest Sampling – Includes samples from all participating wineries on either November 13 OR 14.  Must be 21 or older and show valid ID to sample. No exceptions.

 

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Sampling glasses are not included in the Holiday Wine Fest tickets. To follow proper safety protocols, disposable sampling cups will be issued at each tasting station.

Event Safety Protocols:   

* A limited amount of tickets will be available for purchase and are expected to sell out

* Guests will enter the main theme park entrance before going through our security checkpoint

* Must be 21 or older to sample

* Must present a VALID ID to receive a sampling wristband – NO EXCEPTIONS

Prohibited Items:

* Food, beverages, coolers and grills may not be brought into the park. The only food exceptions are for food allergies and infant food, in non-glass jars.

* Tents, lawn chairs and folding chairs

* Aerosol cans – with the exception of sun screen, bug spray & hygiene products

* Glass bottles

* Knives, bottle openers or chains

* Selfie sticks, monopods, and similar devices

* While food and drink are prohibited, you may enter the park with an empty refillable drink container.

Six Flags Great Adventure is located at 1 Six Flags Blvd in Jackson, New Jersey.

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LIVERMORE — A proposal to create a 1.5-acre outdoor marijuana farm on Tesla Road near Livermore raised immediate questions about crime, water use and general odor.

But a new question arose. Can the pungent smell of marijuana grown on fields adjacent to vineyards be absorbed into grapes and taint the wine made from them?

“That concern is not based on total nonsense,” said Anita Olberholster, cooperative extension specialist in enology at the UC Davis Department of Viticulture and Enology. “Nobody knows. But scientifically, it is possible that there is a potential impact.”

Olberholster said the introduction of cannabis among established grape farms could possibly affect people’s livelihoods. California’s grape and wine industry is a $31.9 billion industry with 637,000 acres of wine grapes planted.

Following news about a proposal to create a marijuana farm on Tesla Road near Livermore, the Tri-Valley Conservancy is working on a policy regarding cannabis farming in South Livermore.

“We are carefully gathering information from other wine regions and UC Davis to help determine our position on the issue,” said Mark Triska, who leads the Land Conservation Committee for TVC. “Given TVC’s mission to promote economically sustainable vineyards and orchards, we are concerned with any crop that may have a detrimental impact on Livermore Valley Wine Country and the South Livermore Valley Area Plan.”

Olberholster — who completed a research proposal to study marijuana’s potential impact on grapes — cited data from the University of Adelaide in Australia that showed it is possible that terpenes, the aroma compounds responsible for cannabis odor, could be absorbed into grapes. Researcher Dimitra Capone found the terpenes from eucalyptus trees planted near Australian vineyards affected grapes if they were within 50 meters

Olberholster said she’s been trying to conduct similar research.

“The grape growers in Santa Barbara County have been very worried about the impact of the hundreds of acres of cannabis right next to some of their premium wine regions,” she continued. “We have been urging the board of supervisors there to fund an environmental study to determine the potential impact of cannabis odor on grapes. It may or may not have an impact, and even if it does, we can probably determine a safe distance between cannabis and grapes. This will depend somewhat on the specific site and weather conditions, of course. But still, I think there is an easy solution, if we can just study the potential issue.”

Oberholster said terpenes biosynthesized into wine grapes during the growing and winemaking process could “change the character of the wine significantly.”

“If one terpene or a combination of terpenes overpowers the wine, making it one-dimensional or imparting unpleasant characters to the wine, the wine may be considered tainted,” she said. “Furthermore, absorption of terpenes on the wine grapes could be over the full growth period of the wine grapes, which is several months from pea size to maturity. Thus, a build-up effect is possible within the wine grapes, but needs to be investigated.”

Although federal law continues to make it illegal to use, possess, grow and sell marijuana, voters in California decriminalized the adult-use of marijuana for non-medical purposes and established state regulations for commercial production in 2016. Alameda County updated its code in 2018 to allow permitted cannabis cultivation operations in the unincorporated areas. In Oregon, legal commercial production of cannabis has been in effect for more than five years. Growers must obtain proper permits and adhere to state size limits.

In Oregon last year, two wine growers failed to convince a judge that their crops would be damaged by the scent of an adjacent marijuana operation.

The Associated Press said Yamhill County Circuit Court Judge Cynthia Easterday ruled that Smera Vineyard and Maysara Winery failed to meet the burden of proof to justify blocking the Wagner family from growing and processing its crop.

Calling it a difficult and close decision, Easterday said that while the potential for the smell of marijuana to taint grapes raises “a threat, a risk, and concerns, there is insufficient proof at this time by a preponderance of the evidence that it will damage plaintiffs’ current or future agricultural products.”

The federal case, filed by the Momtazi family, which sold its grapes to the Maysara Winery, is set to go to trial as soon as this month. The Momtazi family alleges that one of its repeat customers cancelled an order for six tons of wine grapes because it contained grapes grown on the section of their property adjacent to the cannabis farm. The customer, the lawsuit said, “believed it was likely the notoriously pungent stench generated by marijuana had contaminated the wine grapes and would adversely influence the wine made from such grapes.”

The lawsuit said the Momtazi farm was unable to market and sell grapes grown adjacent to the cannabis farm because of buyers’ concerns of contamination and has diminished the property value of their vineyard.

The federal lawsuit alleges the cannabis operation violated the Racketeer Influenced and Corrupt Organizations Act, or RICO, because federal law prohibits marijuana operations and sales. The farm, the lawsuit said, is a criminal operation.

Growing cannabis indoors is an option, Olberholster said, but it is more expensive.

In Santa Barbara, Carpinteria Valley residents filed lawsuits against cannabis farmers, saying the pungent odor emitted from their greenhouses wafted over their homes and schools. Some said it caused headaches and breathing problems.

“I was told that tasting rooms in Santa Barbara County had to close because the cannabis smell was so strong, and no one could smell the wines,” Olberholster said. “The smell happens mostly at bloom and processing but can be very strong.”

In August, the Santa Barbara Coalition for Responsible Cannabis signed an odor-control agreement with the Cannabis Association for Responsible Producers to install $20,000 carbon filtration systems on their greenhouses to keep the odor from spreading, the website, Noozhawk.com, reported.

Olberholster said Lake and Mendocino counties have not experienced issues with their cannabis farms, but the cultivation sites are smaller and longer distances from vineyards.

A study could determine what that distance should be, she said.

“I think cannabis and vineyards can coexist,” Olberholster said. “All we need to do is find the parameters.”

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LODI, Calif.–(BUSINESS WIRE)–The Lodi, Calif., winery that makes Hook Or Crook Cellars has added a 22-year-old Napa Valley brand to its portfolio, representing the first acquisition for the family-owned winery. Thomas Allen Wine Estates announced today it has closed on its acquisition of the inventory and brand of Provenance Vineyards, previously owned by Treasury Wine Estates.

In a simultaneous transaction, the Provenance Vineyards real estate in Rutherford, Calif., was acquired by Napa Valley luxury wine producer Far Niente Family of Wineries and Vineyards.

“Adding a Napa Valley brand to our portfolio is a meaningful acquisition for our winery,” said Allen Lombardi, who has been in the wine business for the past 20 years and is founder and president of Thomas Allen Wine Estates. “The word provenance means origin or a sense of place, and that mindset aligns well with our company’s core values of family, determination and work ethic. We are proud to bring Provenance Vineyards back to its roots as a family owned and operated brand.

“As a premier Napa Valley brand, Provenance Vineyards adds significant national distribution and strategic depth to our portfolio, and complements our flagship Hook Or Crook Cellars brand,” adds Lombardi. Hook Or Crook Cellars is known for its impressive yet affordable Lodi-appellated wines.

Today, Provenance Vineyards includes Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and Rose, all Napa appellated. It also includes Fortitude Cabernet Sauvignon, the premier expression from exclusive Napa vineyards.

The Bank of Stockton and Block & Block LLP advised Thomas Allen Wine Estates on this transaction. The purchase price was not disclosed.

Zepponi & Company served as the exclusive financial advisor to Treasury Wine Estates Americas Company.

About Provenance Vineyards

Provenance Vineyards produces premier wines that highlight the individuality, personality and complexity of Napa Valley’s best vineyards and growing regions, including Carneros, Diamond Mountain Estate, Howell Mountain, Rutherford and Yountville. The brand name pays respect to “the place of origin,” which is the focus for its wine. For more, follow @provenancevineyards on Facebook, @provenancewine on Instagram, and visit ProvenanceVineyards.com.

About Hook Or Crook Cellars

Based in Lodi, Calif., Hook Or Crook Cellars is known for its impressive and consistent wine profiles at an affordable price. A Thomas Allen Wine Estates brand, Hook Or Crook Cellars lives up to its name with a daring and creative determination to make highly-rated, California-appellated wines that are easy to drink and under $12/bottle. For more, follow @HookOrCrookCellars on Facebook and Instagram, and visit HookOrCrookCellars.com.

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The damaging blend of high temperatures at the beginning of the year and late cold spells, symptomatic of climate change, is a catastrophe for the viticultural world. Already felt by winegrowers over the past several years, the phenomenon will only intensify. The planet is getting warmer, but the vine is paradoxically dying of cold. As a result of human activity, the probability of frosts during the growing season has increased by 60 %, and the disaster of last April is likely to be repeated regularly in the years to come. In 2021, Champagne’s winegrowers suffered a yield loss of nearly 30 % due to frost, while mildew claimed another 25 to 30 %. At the end of fall, plants enter a dormant period, which lasts until around the end of December, when they start preparing for the next growing season. With global warming, vegetation growth occurs earlier than before, and while the leaves can recover after a late frost, the fruit generally does not. The climate is becoming increasingly unstable, with a multiplication of extreme events and unprecedented sequences. In 20 years, grape ripening has advanced by 15 to 20 days. In the past, good years could make up for the occasional bad seasons with extreme weather conditions, but now they’re much more frequent. 

Moët & Chandon’s Mont-Aigu vineyards

Photo courtesy of Moët & Chandon

With the viticultural sector suffering, Moët & Chandon, the best known, best-selling and most consumed champagne around the globe boasting the largest estate in Champagne today with 1,200 hectares of vineyards, insists on playing a leading role in preserving nature and reducing its carbon footprint, deeply aware that it has to safeguard the terroir and ecosystem that nourish its vines. Hoping to serve as a model for sustainable practices for other Maisons in the Champagne region, the brand originally established by Claude Moët in 1743 and today owned by the LVMH Group is also helping its winegrowing partners to obtain sustainable viticulture certification. I discuss with agronomist and winemaker, Stanislas Milcent, in charge of quality, food safety, environment and research and development for Moët & Chandon, about the House’s strategy and goals concerning sustainability.

As a 278-year-old brand focused on savoir-faire and luxury, is the 21st century all about sustainability?

The Champagne region is a precious territory and the only place where champagne is made. Founded in 1743, the leaders of Moët & Chandon have always believed that the exceptional quality of our champagnes owes much to the precious nature and soil that nurtures its grapevines. It’s the very source of our champagnes, and the heart of our success. Moët & Chandon has the largest estate in the Champagne region with 1,200 hectares of vineyards. With the distinction of being the largest landowner comes a great responsibility: that of caring for the soil and its natural ecosystem, of learning from nature and establishing a true connection with the land. The House’s commitment to preserving this natural environment has always been an integral part of our quest for excellence. From fighting the phylloxera plague in the late 19th century – when the whole region was under severe threat due to a microscopic insect attacking the roots of the vines – to using more sustainable viticulture practices and reducing our own impact on the environment, Moët & Chandon has always relied on science to preserve nature. Our vision for the 21st century is to continue to ensure and develop the excellence of our champagnes, and simultaneously reduce our Maison’s environmental footprint.

Protecting biodiversity in the Moët & Chandon vineyards

Photo courtesy of Moët & Chandon

What changed in the year 2000 that prompted you to commit to sustainability? Is this because of the expectations of environmentally-conscious champagne buyers where you are responding to changing consumer demands, or a decision that came from the brand itself to ensure its future survival?

Our commitment to the preservation of nature and our vineyards for future generations has always been part of our House’s philosophy. In 2000, we took the decision to accelerate to sustainable viticultural practices because we could not stand by and watch the impact of climate change. Even if small, we had to make our own contribution to preserve our natural environment. Our push towards sustainability was in no way influenced by our consumers, as it is the House’s belief that this is the right thing to do and the way to carve out a better future for nature and champagne.

What exactly does it mean to have obtained double sustainable viticulture and high-quality environmental certification in 2014? What were the criteria?

Our Maison has been committed to sustainable viticulture since 2000. This vision became a reality in 2007 when Moët & Chandon obtained ISO-14001 certification for all its sites and activities. Then in 2014, Moët & Chandon obtained a double sustainable viticulture and high-quality environmental certification throughout its estate. This certification, verified by the independent organization Ocacia, has 99 criteria that range from soil and plant nutrition to management of vines and waste management. Today, the House’s immediate goal is to support our community of over 2,000 winegrowing partners to obtain the same certifications so that together, Champagne’s exceptional terroir may be preserved for all. Our teams at Moët & Chandon have been working over the last 15 years to find the most efficient and sustainable practices to reduce the use of herbicides in our vineyards to finally become entirely herbicide-free since the end of 2020.

1940-1950: Portrait of Emile Moreau, vineyard manager, and his assistant, Andre Simon, at Fort … [+] Chabrol

Photo courtesy of Moët & Chandon

In what ways have you been protecting the biodiversity of your lands and investing in science?

Soil preservation is key for us, as it contributes to the conservation of biodiversity and the coexistence of life with landscape elements such as trees. On top of our 1,200 hectares of vineyard, we have 469 hectares that are fully dedicated to the preservation of biodiversity with woodland hedges, forests and ponds. Each is a biodiversity reserve in itself that contributes to fighting diseases and reducing water stress and temperature. With regards to science, Moët & Chandon has always relied on innovation to preserve nature and improve the excellence of our champagnes. In 1900, Raoul Chandon de Briailles, a sixth-generation descendant of Claude Moët, founder of the House, established the École Pratique de Viticulture Moët & Chandon, later called Fort Chabrol, as both a school of viticulture and oenology and a research institute with a mission to develop scientific grafting techniques and to share its know-how of vine-growing practices. In 1966, the House became the first producer in Champagne to invest in stainless-steel vats to improve processes of wine fermenting, ageing and storage in its cellars. Today, we continue this tradition from Fort Chabrol by reappropriating our wine-growing practices. We have created a conservatory to preserve the biodiversity of our grape varieties. On the oldest plots, we found more than 900 vines of old Pinot Noir or Chardonnay, for example, to set aside and preserve for the future, providing our successors and all the other champagne Maisons the keys to the environmental challenges they might face in the future. It is, in a sense, a vast archival library of the vineyard!

Describe the green technology in which you’ve invested since 2012 for your production and distribution processes.

Since 2012, our Maison has taken important steps to reduce its own carbon footprint by investing in green technology. We became Champagne’s first company to invest in electric straddle tractors to use in viticulture. Our fleet counts 12 electric tractors, offering driving flexibility and low noise levels with daily fuel savings, which help to reduce green-house gas emissions. Today, the House recycles 99 % of its waste and uses close to 100 % green electricity, which together contribute to reducing its carbon footprint not just throughout the region, but also well beyond Champagne.

A Moët & Chandon electrical tractor in the vineyards

Photo Charles Lafon

Are you ahead or behind of the competition in terms of sustainability? Do you wish to become the benchmark in this field? What are the main challenges?

As the leader in Champagne, we have the responsibility to do everything in our power to preserve nature and set an example for the whole region. In this spirit, Moët & Chandon inaugurated in 2012 a new facility dedicated to winemaking: an amazing benchmark in terms of sustainability and high technology. Located in the village of Oiry close to Epernay, Mont-Aigu became France’s first site awarded with the label of “High Environmental Quality”, and serves as an ultra-modern “cuverie” designed with the utmost respect for the environment and in step with modern norms of energy efficiency, allowing the House to reduce its carbon footprint and lessen its water usage.

Do you also encourage independent growers in the region to shift their farming towards sustainability by working as a mentor of sorts, offering consultant advice? Why is it important for the wine world to adopt healthy agricultural practices?

Moët & Chandon doesn’t work alone; we collaborate with more than 2,000 winegrowers and winegrowing cooperatives throughout Champagne. The Maison helps partners to become individually certified in sustainable viticulture, for example by conducting training sessions for winegrowers. We have also set up a collective certification in sustainable viticulture processes. The idea is to allow winegrowers with small or medium vineyards to be certified, thanks to reduced and mutualized costs and an improved frequency of audits. As of today, 20 % of the overall estate of our 2,000 wine-growing partners (approximately 848 hectares) is certified as sustainable viticulture.

Moët & Chandon Grand Vintage 2013

Photo courtesy of Moët & Chandon

How much are you spending on R&D for sustainability? What does making the transition entail in terms of changes to farming and production practices, and has it been easy?

We just built a new R&D center, which represents a budget of €20 million, excluding equipment. This facility will enable us to adapt to the challenges of climate change and evolving consumer expectations. Thanks to the work of our teams partnering with an ecosystem of institutes and universities, we will address topics such as microbiology to select and adapt our yeasts and bacteria and changing raw materials (more sugar, less nitrogen), while delivering the best quality for our finished products. We will also work on grape varietals and rootstocks to adapt to climate change and with better resistance to mildew, for example. We are also working on CO2 sequestration in the field, looking for cover crops in the vines that would enhance the life in the soil.

How have the tastes of your champagnes changed since you adopted sustainable practices? Is there a noticeable change?

No noticeable difference can be perceived in the taste of a champagne made from grapes cultivated through sustainable practices. Nevertheless, we believe it is the right approach to preserve our terroir. We are confident our consumers expect this from our Maison and appreciate our refined champagnes even more, knowing that their favorite drink has been crafted respecting its very source: nature.

Stanislas Milcent, Quality and Environment Director at Moët & Chandon

Photo courtesy of Moët & Chandon

What are your thoughts on organic and biodynamic viticulture? Will you one day transition to this?

Certifications and labels, like the organic label, are all positive ways to protect nature. We are inspired by these approaches. They all contribute to shaping the sustainable viticulture of the future. At Moët & Chandon, we firmly believe in the certification of sustainable viticulture for its global vision. However, looking for any solution to promote environmental protection, Moët & Chandon is converting 10 hectares – already under sustainable viticulture in Champagne certification – to organic certification. Started in 2017, this test is managed by our winegrowers liaising with the new R&D center. Its goal is to evaluate the risks and opportunities at each step of the process from the vineyard to the finished product, through the key milestone of tasting by our panel of winemakers. Simultaneously, we are also exploring biodynamic ways of working in a few plots with the same state of mind. These projects are part of a global policy to explore all the ways to protect nature and our terroir.

What are Moët & Chandon’s future plans?

Moët & Chandon is constantly exploring and experimenting to preserve the natural balance of the Champagne terroir. We are interested in innovations such as biocontrol (plant protection methods based on the use of natural mechanisms) or soil covered with plants. However, it’s fundamental to understand that the results of every method depends on the climate, the terroir and the level of pests. It is therefore necessary to constantly review the model, observe and conduct small-scale tests in order to learn, act and move forward. This is Moët & Chandon’s approach in its quest to preserve nature.

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Pizza Amoré (Photos courtesy of M&T)

Tue, Aug 31st 2021 05:40 pm

Online marketplace connects local businesses to new customers, communities

M&T Bank is featuring more than 50 of its business clients throughout seven states and Washington, D.C., on an online marketplace designed to connect the businesses to new customers and communities. 

The “M&T Virtual Spotlight Shop” allows visitors of the bank’s website to easily access the online retail portals of businesses from Richmond, Virginia, to upstate New York. Visitors can search the businesses by region or category, shop their merchandise online, and learn more about their commitment to helping their communities thrive. 

A press release stated, “The ‘Virtual Spotlight Shop’ is another way M&T, one of the nation’s most active small-business lenders, is demonstrating support for its communities and their local businesses – many of which were forced to adapt to new ways of operating because of the COVID-19 pandemic.”

Eric Feldstein, M&T’s head of business banking, said, “M&T is a bank for communities – including the communities of local businesses throughout the areas we serve that have shown remarkable resilience and determination to serve their customers during the pandemic. We want to support their recovery and growth by exposing them to the nearly 10 million visitors our website gets each month.”

Businesses featured in the “M&T Virtual Spotlight Shop” include bakeries and breweries, restaurants and retailers, pizza parlors and hair salons, art galleries and bookstores. Many of them are the businesses that line the main streets of towns and neighborhoods throughout the Northeast and mid-Atlantic.

Among the businesses in the “Spotlight Shop” are:

√ Althea’s Almost Famous, a Black woman-owned catering business inspired by the flavorful cooking of the owner’s Jamaican grandmother;

√ Arcay Chocolates, a Washington, D.C., shop owned by an internationally acclaimed Venezuelan chocolatier;

√ Funk Brewing, a craft brewery launched by a brother-in-law team that now has two taprooms in Elizabethtown and Emmaus, Pennsylvania, and distributes to seven states in the region;

√ Muddy Creek Soap Company, a woman-owned handmade soap and bath products retailer in West Reading, Pennsylvania;

√ Off the Beaten Path Bookstore, a family-owned independent bookstore in Lakewood;

√ Om Nohm Bakery & Café of Fredonia, a gluten-free bakery founded by a mother who learned to prepare a variety of foods for her children with dietary restrictions;

√ Sleeping Bird Coffee, a mobile coffee truck-turned-specialty coffee shop that serves espresso, pastries, sandwiches and more from its location in Wilmington, Delaware;

√ Pizza Amoré, a classic Buffalo Pizzeria featuring wood-fired pizza and wings; and

√ Orange Tree Inn, a family-owned-and-operated Niagara Falls restaurant famous for its homemade soups, beef on weck and Friday fish fry.

This is the third consecutive year M&T has featured some of its business clients in a “Spotlight Shop” – but the first it’s been open to businesses throughout M&T’s footprint. The bank tested the concept in Baltimore the previous two years.

In 2019, M&T launched its “Spotlight Shop” in a modular pop-up shop located in downtown Baltimore that featured 12 local retailers rotating through the space every two weeks for six months. Last year, M&T moved the “Spotlight Shop” online – a pandemic-inspired adaptation of the original concept – and again featured more than a dozen of its Baltimore-area business customers, including Boordy Vineyards, a 76-year-old family-owned business that returns to the “Spotlight Shop” for its third year.

“Boordy Vineyards has enjoyed a productive relationship with M&T Bank for three-and-a-half decades,” said Robert DeFord, president of Boordy Vineyards. “M&T has always been responsive to our needs, providing timely capital to allow us to take advantage of opportunities for growth. I cannot overstate how important this relationship has been for the success of our family business.”

Learn more about the “M&T Virtual Spotlight Shop” by visiting mtb.com/spotlightshop or following @mandt_spotlight on Instagram.

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