Serving Growing Ohios Grape and Wine Industry
Last January, January 6ththe official day of the polar vortex we experienced really damaging temperatures.Anywhere from around twenty below zero to about sixteen below zerowhere it killed the fruiting buds and it killed actual grape vines.And we've never experienced any damage like this before.And we've never we really didn't know the extentof the damage on the vines until April May in that time frame when we didn't see anybuds developing and even some of thetrunks cracked.
But the impact of that was dramaticwe have no crop at all in our vinifera and we grow varieties like Chardonnay, PinotNoir, Cabernet Franc, Rieslingand without any grapes, we were forced to buya lot of grapes. But it's had a huge impactas far as the grape production not to mention the actual wine losswhich is two or three years spanning. Because in some of the vineyardsthat will have to be replaced from the ground up
with new vines we will not get the first crop is three to four years out.So the impact is just dramatic and millions and millions of dollars.Actually in the viticulture program at Ohio Stateone of our focus of the research is cold hardiness of grapes.So really that's one of my expertise in this fieldof learning more about how grapes cope with freezing with cold in general.After this cold event our growers really needed a lot of help in terms of how to not onlyassess
the damage but also how to deal with the vinesthat are damaged. And we conducted a lot of workshops just toshow them how to prune the vines. Our relationship with Ohio State goes wayback in the 1980'sWe've had a long standing relationship with ongoing research in the wineryand in the vineyards. Currently with Imed Damiour research stems lately from the cold winter vortexwhere we've had a lot of the vines killed and damagedfrom the minus twenty degree temperatures.
Current research is kind of involved tothe extent of the damage to determine the actual damage andto have pruning studies done to see what was the best way to prunethese injured vines. We have not had temperatures that coldsince 1994 here and myself and a lot of the grape growershave not experienced this cold damage. So we need research to help uskind of figure out what's the next step and see what our future is in these vineyards.
Blue Wine Review Vino Azul Review
Welcome to Underneath the Bottle, my name is Michael. On this channel we have done a lot of controversial and crazy wine and food related things. But I think today, is going to top all the other tutorials! We are going to review Blue Wine! I haven't seen anyone do this yet. So I am not sure what to expect. So this is a whole new chapter. I know my Red and my whites, but ble wineé
Vino Casa Vital Azul MediterraNeO. *forgive my poor Spanish* It is a new wine that is trending on the market right now. It just got on sales this last friday in Norway It's sold out. and I am so lucky that I am sitting here with a bottle of it. aaand we are going to try it out, together.
I have mixed feelings about it. You knowé Drinking something that looks so artificial. I mean, to me, I want my wines to be natural. and made with as. .LLLL. little. ehm. additives as possible. and the color of this wine comes from pigments that they find naturally in Red wine. .or in Redblue skinned grapes.
So producing blue wine is not a one man show. There is also another Spanish based company called GIK Live they have a label named quot;Vino Azulquot; And they also add the pigments of the redblue grape skin. This company revealed that they also add indigotine, which is a plant based dye. I am picturing that they are doing the same thing. It is coming out on the same time. (From the same place) I am not going to die from drinking this.
.hopefully I mean it passed EU's health regulations towards. .food and beverages. soooo. I am not going to get poisoned. Stay Tuned For More! Let's open it, I am ready! Azul MediteraNeO! *again.sorry*
There is something inside of me that is like.not. pletely safe about it. Maybe it's like instinctsé *popp!* I can already smell the wine from where I am sitting. It smells sweet. Let's do the pour. This feels so wrong! Oh my Buddha!
Wine tasting LEALTANZA Edicion Limitada DOC Rioja
Welcome to Altanza winery! My name is NereaGuzman. I am the marketing and communication director at the winery. I'd like to introduce you one of our mostspecial wines: Lealtanza Limited Edition. Consists of only 42.000 bottles made withthe most quatlity harvest of our vineyards. It's a very pleasant wine with 92 points inthe prestigious Robert Parker's magazine quot;The Wine Advocatequot;. It's perfect to combine with intense and tasty foods. This wine presents vivid strawberry red colourwith a very special brightness.
It aged for 12 months in new french oak barrels and 6months in the oak wood vats of this room. In the nose it's very fruity with strawberryand blackberry bouquet. In the mouth it's a full wine with soft, silkyand nice body. We serve it at 15 C. It's ideal for drinking with friends.