Flora makes up 55% of the blend in the Schramsberg Crémant Demi-Sec.

In the San Francisco Chronicle, Esther Mobley delves into the history of the Flora grape, used by Schramsberg Vineyards to make sparkling wine. “Flora was one of many brand-new grape varieties bred at UC Davis in the mid-20th century by one of its legendary viticultural professors, Harold Olmo. To create Flora, Olmo crossed two European grapes, Semillon (a white grape found mainly in Bordeaux) and Gewurztraminer (a white grape found mainly in Alsace). Like many other genetic crossings, Flora was intended to inherit desirable traits from each of its parents — in its case, the honey-like notes of Semillon and the intensely floral aromas of Gewurztraminer.”

Winemakers in Provence are on red alert after hailstorms blazed a trail of destruction across the region over the weekend, reports Martin Green in Decanter.

In SevenFifty Daily, Sophia McDonald highlights seven new AVAs being proposed in nontraditional winegrowing states like Ohio, Vermont, and Tennessee.

What does the future hold for the wine world? Food & Wine’s Ray Isle asks around.

In the World of Fine Wine, Rod Phillips explores the quality of Pinot Noir in Canada.

A groundbreaking biofungicide, developed by UK firm Eden Research PLC, has gained regulatory approval in New Zealand to help fight botrytis in its Sauvignon Blanc, reports Sarah Neish in the Drinks Business.

In Vinous, Eric Guido explores the “boundless diversity” of Paso Robles wine.