Daily Wine News: How AI Saved a Winery

Posted by | Posted in Wine News | Posted on 12-07-2017

Palmaz Vineyards' gravity-flow and gravity-finish subterranean winery, the Cave. (Source: Palmaz Vineyards)

Palmaz Vineyards’ gravity-flow and gravity-finish subterranean winery, the Cave. (Source: Palmaz Vineyards)

In Bloomberg, Larissa Zimberoff reports on how artificial intelligence helped save Palmaz Vineyards during the wildfires in California wine country. “Palmaz says his homegrown temperature-tweaking AI at his family’s vineyard saved at least $10 million worth of wine…”

Tim Atkin reflects on how wine has become a luxury product over the last decade. “Provenance and authenticity are a large part of this, but so is scarcity… most fine wine has an identifiable sense of place and, just as importantly, is still made by human beings. Does that explain its growing popularity?”

“It has been almost two weeks (at time of writing) since a French website alleged that a Bordeaux wine trader had managed to pass off more than 400,000L of Languedoc wine as Bordeaux… I have struggled to find a single major wine news source that has followed this up…” In Wine-Searcher, Oliver Styles looks at the bigger picture of wine fraud.

“Vineyard 48 wasn’t the cause of many of Long Island Wine Country’s problems. It was the result,” writes Lenn Thompson in the Cork Report. “So the question now becomes what can and will the industry do to change the culture it has helped cultivate?”

In Purple Pages, Chris Hardy of Charles Sydney Wines reports that the Loire 2017 harvest shows early promise.

Grape Collective talks with Bruno Paillard about his winemaking philosophy and going organic in Champagne.

W. Blake Gray shares a few notes from PinotFest. “I was thinking, wow, the West Coast is really doing great things with this grape… Then I ran into a sommelier and wine instructor I have known for years, and she was shaking her head.”

In Forbes, Tom Mullen explains why he thinks Crus du Beaujolais wines deserve renewed attention.

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