Daily Wine News: Biodynamic Alto Adige

Posted by | Posted in Wine News | Posted on 10-15-2021

Vineyards in Alto Adige. (Wikimedia)

Valerie Kathawala explores Alto Adige’s burgeoning biodynamic movement in SevenFifty Daily. “Biodynamic practices—from intensive composting to work with teas and preparations tailored to the individual needs of a particular plot of land—build moisture-retaining soils, resilient vines, and ecosystem stability, all of which are already critical needs in Alto Adige, where some of the highest growing-season temperatures in all of Italy are routinely recorded.”

Wine ingredient labeling is coming to the EU, reports Jeff Siegel in the Drop. “The project, called U-Label, will use QR codes on wine and spirits bottles. Scan the code, and you’ll be taken to a website that lists ingredient and nutrition information for the product.”

In VinePair, Rich Manning explores the importance of selecting the right trees to make wine barrels. “Low-quality barrels stem from bad wood, which comes from inferior trees. This subpar lineage can greatly disrupt a winemaker’s ability to shape a wine’s character to match their desired results.”

The San Francisco Chronicle’s Esther Mobley reports on the changes California announced to ease the thorny problem of fire insurance for vintners and farmers.

Warming temperatures over the past 60 years have led to increased wine quality, but a new study looking at sugar and color content in grapes indicates the industry may be facing trouble if trends continue, according to collaborative research out of the University of California, Davis, and University of Bordeaux.

In Insider, Heather Schlitz highlights the ways in which the lives of vineyard owners and winemakers are far more unglamorous and unpredictable than you’d think.

For Wine Anorak, Treve Ring explores Canada’s Wine Islands. “Marine swept and volcanic-borne, the Wine Islands are an unofficial name for the collective of wineries on Vancouver Island and the Gulf Islands, off the southwest coast of Canada. After decades of experimentation, much by hobbyist farmers, the region has quickly matured in viticulture and viniculture.”

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