Daily Wine News: Worker Safety

Posted by | Posted in Wine News | Posted on 05-04-2022

A worked hand harvesting grapes. (Wikimedia)

As the West learns to live with the constant threat of extreme heat and wildfire, wineries are adapting their vineyard practices with workers top of mind. Elisabeth Sherman reports on what these changes entail in Modern Farmer. “…making changes to harvest procedure, whether it’s a new type of tractor, higher pay or ceasing operations altogether until the vineyard cools down, are all worth it to make sure laborers can work in sustainable conditions.”

In the San Francisco Chronicle, Esther Mobley reports on how Bay Area vintners are turning to recycled water for vineyard irrigation. Building pipelines to carry this water can cost tens of thousands of dollars, but some vineyard owners say it’s worth it, and it’s cheaper than trucking in water.

Elsewhere in the Chronicle, Jess Lander remembers Jack Cakebread.

In Wine Enthusiast, Kathleen Willcox highlights wineries that offer unique treehouse wine tastings.

Deborah Parker Wong explores sustainability certifications in Wine Industry Advisor.

The New York Times’ Florence Fabricant highlights Joe Campanale’s new book, Vino: The Essential Guide to Real Italian Wine.

Chasity Cooper profiles Oregon’s Chevonne Ball in Imbibe Magazine.

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