Posts Tagged: wine
California farmers all over the state invite you to visit, shake off the city, learn a little and enjoy your holiday shopping the old-fashioned way; direct from the growers of winter fruits and creators of small-batch treats to fill your gift baskets. Here is a sample of some day-trips the whole family can enjoy:
Mountain Mandarin Orchard Days - Placer County - December 15 & 16, 2018
mandarin trail and join the Mountain Mandarin Growers' Association (MMGA) members at their groves on the third weekend in December for Orchard Days. They have loads of family fun in store.
Visit the Mandarin Growers Map page to find the groves closest to you and for a list of Orchard Days activities at each ranch. The fun includes artists, crafters, and mandarin product sampling including oils, sauces, honey, juice, cakes, fudge and spreads. You can also visit with Santa, visit farm animals, get your face painted and pick your own mandarins. Learn more
Holiday Santa Tour and Sanrio Village - Tanaka Farms, Orange County - December 15 & 16, 2018
You will also have the opportunity to take photos with Santa and other farm-themed holiday sets while enjoying the gorgeous view. The wagon will then transport you back down to the festival grounds where you can continue the winer fun and photo opportunities. After the tour, take a "Walk through the Seasons" in a meandering corn maze filled with Hello Kitty & Friends decor celebrating each of our harvest seasons, all leading to the Sanrio Holiday Village, specially decorated for the holidays. Learn more
Holidays Along the Farm Trails - Sonoma County - various activities until January 1, 2019
Along the trail, you can tour a creamery, taste wine and cider, and watch a jam-making demo. Visitors must register (for free) to receive the list of participating destinations and offerings in the interactive online map. CLICK HERE TO REGISTER.
Music at the Mill - Seka Hills Olive Mill & Tasting Room - Capay Valley, Yolo County - December 15, 2018
The Séka Hills Olive Mill & Tasting Room showcases the agricultural bounty of the region and is a destination for artisan goods and delicious locally sourced fare. Visitors are treated to scenic views of the surrounding orchard and rolling blue hills that inspired the name Séka Hills.
The Tasting Room is located inside the 14,000 square foot olive mill facility, offering an insider's view of how the Tribe's olives are grown, milled and finished into world-class, award-winning Séka Hills extra virgin olive oils. Guided tours and tastings offer visitors a chance to experience the growing line of fine agricultural products from the Yocha Dehe Wintun Nation that now includes olive oils, wines, honey, beef jerky and seasoned nuts. Learn more.
Did you know that, in order to designate a wine as "Suisun Valley", 85 percent of the grapes used to make the wine must have been grown within the Suisun Valley AVA? When you tour Suisun Valley during this Aniversary Celebration you are helping to support the vintners and growers that are behind a very special area. The Anniversary Celebration "Tasting Pass" is a one day pass to taste the wines and other offerings around the Suisun Valley AVA at participating locations. By buyint a ticket to the Anniversary Celebration, attendees will be able to waive the normal tasting fees at the eleven participating locations and enjoy a fun day with friends and family.
Tickets are $20 in advance, $25 at the door.
Click Here to Purchase
Explore the Cheese Trail of California
CheeseTrail.org, the California Cheese Trail map and the California Cheese Trail app - promotes artisan cheesemakers and family farmers. It's the only project/website that connects people to the cheesemakers, their tours, cheesemaking classes and cheese events throughout California.
Check the map to design your own tour or pick one of various regions, find a tasting, class or cheese event near you, find cheesemaking supplies, private classes, online cheese sales, and the latest blog!
Find the Cheesemakers here.
Find many more opportunities to visit California farms, ranches and vineyards on the UC Agritourism Directory and Calendar of Events: www.calagtour.org.
This time of year, most farmers don't get much sleep. Tomatoes, pears and peaches often ripen in the Sacramento Valley faster than the harvest crews can pick them, even working 12-hour days. But this is also the season that some farmers are happy to show off their farms to visitors, inviting guests to enjoy the delightful flavors and beauty of the harvest in a pause from the bustle. UC Cooperative Extension hosts an online agritourism directory and calendar, www.calagtour.org, to help Californians find farms and ranches to visit. Here are a few upcoming opportunities for summer fun on California farms, pulled from the calendar:
- Good Humus Peach Party (Yolo County) - Every year on the first Saturday in August, Jeff and Annie Main, owners of 20-acre Good Humus Produce, hold a celebration to give thanks for the year's fruit harvest. They invite you all to come out, see the farm, have a refreshment and enjoy all that Good Humus has to offer. This is a pot luck party; guests are asked to bring a dish to share and their own plates, silverware and cups. No cost, but donations are welcomed. The Mains will provide peach pies, peach ice cream, peach salsa, peach pizzas, and more. You are invited to come early and be part of the experience of making all the peachy fun food. Other activities include a treasure hunt, farm tours, stock tank dipping, music and neighborly chat. Saturday August 6, 1 p.m. - 11 p.m. Learn more
- Tomato Sauce Party at Eatwell Farm (Solano County) - It's time to join in on the tradition. Let's get canning! Learn more and buy tickets here
- Grape Days of Summer (Placer County) - Celebrate PlacerGROWN — local wine, local food, local agriculture. Take a self-guided tour of up to 20 wineries, taste foothill wines and enjoy a unique and educational experience at each stop on the Placer County Wine Trail. Saturday & Sunday, August 6 & 7, 11 a.m. to 5 p.m. WHERE: Placer County Wine Trail - Auburn, Lincoln, Loomis, Meadow Vista, Newcastle & Rocklin. Activities: Learn About Wine & Wine Making • Live Music at Some Locations • Food at Every Winery • Barrel Tastings • Vineyard Tours • Vertical Tastings • . . . and more! Tickets: Weekend Pass - $45.00, Sunday Only - $25.00/person, Designated Driver - $10.00/person website, more info
- Wine and Produce Passport Weekend (Sacramento River Delta) - Just minutes from Sacramento and Elk Grove, along scenic CA Hwy 160, Delta Farm and Winery Trail members will open their farms and wineries to the public. Farms are open from 9:00 a.m. to 5:00 p.m. and wineries from 11:00 a.m. to 5:00 p.m. During Passport Weekend, enjoy farm tours, local wine tastings, farm equipment www.deltapassport2016.eventbrite.com. Each visitor over 21 will receive a wine glass at their first winery stop. sacriverdeltagrown.org/
- Good Land Organics Coffee Tour (Santa Barbara County) - The tour will be lead by Good Land Organics owner and grower, Jay Ruskey. You will be welcomed with fresh coffee, freshly made juice and seasonal fruit. Jay will give an overview of the coffee research collaboration that has been conducted with the assistance of the University of California Small Farm Program. He will then lead you on a moderate level hike where Ruskey will explain the dynamics of new crop adaptation and integration of organic tree fruit agriculture. The walk will website, reservations
Learn about more farms, ranches and adventurous fun at www.calagtour.org.
Not until students turn 21 can they taste the wine and beer they make and learn to assess its sensory quality. Learning the characteristics of a wide assortment of good (and not-so-good) wines and beers is an important component of winemaking and brewing. Having to wait until their junior or senior year to learn these skills is a disadvantage for these students.
Legislation (AB 1989) has been proposed by California Assemblyman Wesley Chesbro (D-North Coast) that will allow students, ages 18 to 21, enrolled in winemaking and brewery science programs to taste alcoholic beverages in qualified academic institutions. The students can taste, but not consume — which means they must learn the professional practice of spitting during the tasting process.
“Winemakers taste wine daily during harvest to quickly make critical decisions as the winemaking is underway,” Waterhouse said. “Our students need to start learning this skill here, with our guidance. And, they also have to get over the embarrassment of spitting — after every taste.”
Chik Brenneman, the UC Davis winemaker, said that the bill, if passed, “will allow students to move on to the sensory program a lot sooner, before they've finished most of their winemaking classes. Earlier sensory training will help them when they go to work in the industry.”
NBC Bay Area, “If you don't have the experience of what wine tastes like as it's being made, then you're completely missing a critical skill, which you then have to learn on the job.”
If the legislation passes, it will benefit enology and brewing students at UC Davis, which is the only University of California campus to offer undergraduate degrees in viticulture and enology and in brewing science (an option within the food science major).
While parents of college students may worry that the bill will open the door to widespread drinking, Waterhouse and Brenneman both noted that the focus of the bill is so narrow that its impact will benefit a limited number of students, and that it's unlikely to lead to excessive drinking. They say that the over-21 students routinely spit what they're tasting in a standard industry manner, and that “drinking” in class is not a problem.
With passage of this bill, which is backed by the University of California, the state will join 12 other states that have allowed this educational exemption for students.
- California legislative information on AB 1989
- NBC Bay Area: Reality check: Bill calls for underage tasting on college campuses, Feb. 27, 2014
- Bill by Wes Chesbro would allow underage beverage students to sip; PressDemocrat.com, Feb. 28, 2014
While many of us cherish the mystique of popping a wine cork, screw caps are becoming more commonplace in the wine industry. Half a century ago, screw caps were associated with cheap rotgut wine, but now they have replaced corks in many premium wines and at many of the world’s best wineries.
Wine bottles are sealed primarily in three ways — natural corks, synthetic corks or screw caps. All have their advantages and disadvantages, and most certainly their proponents and opponents. While synthetic corks never gained much of a foothold in the wine industry, screw caps are being studied more frequently for their efficacy and quality.
While screw caps were originally thought to be airtight, resulting in the unpleasant aroma of hydrogen sulfide inside some sealed wine bottles, screw caps have been developed with different levels of permeability. Most aluminum Stelvin caps are lined with a polyvinylidene chloride–tin foil combination (Saran-Tin), or a polyvinylidene chloride–polyethylene mix (Saranex); each yielding different permeabilities, and chemical and taste profiles in the wine.
Research is weighing the value of screw caps on wine quality and consumers’ ability to taste differences in wine bottled with a cork or a screw cap.
Andrew Waterhouse, professor in the Department of Viticulture and Enology, is examining Sauvignon Blanc wine quality during aging, and consumers’ ability to taste differences such as oxidation in wine capped with natural cork, synthetic cork or screw caps. The UC Davis research team includes John Boone, a radiologist, and David Fyhrie, a biomedical engineer — both professors in the UC Davis School of Medicine — who will work with Waterhouse to analyze the corks, the wine color and oxidation of the wine.
The study, which will be completed next year, is not touted to give a definitive answer to the best type of wine closure, but it will, according to Waterhouse, give winemakers reliable information on which to judge the type of closure that works best on their wines. (Watch Waterhouse explain the study in a video.)
An earlier study at Oregon State University, and reported in ScienceNews, said that consumers could not discern a difference in Pinot Noir and Chardonnay wines capped with natural corks or screw caps.
Perhaps what merits future study is the type of linings in screw caps. As screw caps continue to gain a foothold in the wine industry, it’s reasonable to assume that additional research on cap linings will produce additional options for winemakers, resulting in high-quality wines with greater longevity.
Based on research studies and wine experts’ judgments, here are some advantages and disadvantages of different types of wine closures:
- Traditionalists claim that "real" corks allow healthy gas exchange for flavorful wine
- Some claim that good sources of natural cork are dwindling
- Not all natural corks are alike, resulting in variable cork properties
- Higher chance of “corked” wines and trichloranisole (TCA) taint
- Considered expensive and unpopular with consumers
- Many synthetic corks let too much air into the wine bottle
- They’re often difficult to remove from the bottle, and to re-cork the bottle
- Less chance that wines will be “corked,” and probably fewer tainted wines
- Some say that air-tight screw caps are “suffocating” to wines
- Corks and screw caps? Can wine consumers taste the variation? UC Davis study
- Wine corks are going: the screwcaps are winning. HubPages
- Cap or cork, it’s the wine that matters most. ScienceNews
- Great wines under cork and screw cap. Forbes
- Corks vs. screwcaps. Total Wine & More
- Chateau Margaux corks a problem with a screw cap. The Wall Street Journal
- 7. Cork vs. screw cap: what’s all the fuss about? Imbibe Liquid Culture
Nearly half of the 55 unusual winegrape varieties in a plot at the UC Kearney Agricultural Research and Extension Center in Parlier displayed enough promising characteristics to prompt a cooperating vintner to make 25 small lots of wine.
The research at Kearney is designed to expand the wine industry’s options in the San Joaquin Valley, currently California’s top grape growing district in terms of production, but lowest in terms of price.
“Most of the popular wine varietals – Merlot, Cabernet Sauvignon, Chardonnay – are at their best in somewhat cooler climates. So we are looking for grapes that make superior fruit in warm climates,” said Matthew Fidelibus, UC Cooperative Extension specialist in the Department of Viticulture and Enology at UC Davis.
Fidelibus is supervising the production at Kearney of winegrape varieties that were collected from countries such as Spain, Greece and Italy, where the climate mimics the valley’s hot days and warm evenings. In the research plot, the vines exhibit a wide range of vigor, productivity and fruit quality.
While Fidelibus is gathering data on each variety’s yield potential, cluster architecture, amenability to mechanization and other viticultural characteristics, winemaker Constellation Brands is monitoring the winegrapes’ potential to produce distinctive, flavorful California wines.
“We need a breakthrough variety,” said Oren Kaye, a research and development winemaker at Constellation Brands. “Many of the wines we produced showed significant promise.”
Currently, 80 percent of California wine is made from fewer than 10 types of winegrapes, with the most popular white being Chardonnay and the most popular red Cabernet Sauvignon.
Kaye says the market is ripe for something new, perhaps Fianio, a white wine with a fresh, young style evoking flavors of melon and grapefruit, or the stylistically unique Marselan Noir, a red wine with bright cherry flavor that pops.
“Millennials own tomorrow,” Kaye said. “They are more accepting of things that are new, as long as it is good. At a restaurant, they think nothing of pulling out a smart phone to look up a wine they haven’t heard of before.”
Fidelibus comments in the video below about a recent tasting event that featured four winegrape varieties from the Kearney trial: