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Britt Karlsson & Per Karlsson, BKWine

BKWine Brief nr 202, June 2020

It’s great to have access to all this wine information… But watch out! Most things we want to know about today, we can google in a few seconds. It’s terrific and it’s hard to imagine life without access to a search engine. All those things that we look for and that pop up when we […]

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Spring flowers in the Domaine Gayda vineyards

The EU presents ambitious plans for organic farming

At the end of 2019, the EU introduced a comprehensive environmental program called “The European Green Deal” to make EU agriculture sustainable. Now, Commissioner Stella Kyriakides has announced certain goals that have been set up as part of this work. One goal is for organic agriculture to reach at least 25% of the total area […]

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An old vine with Cabernet Sauvignon in the Medoc, Bordeaux

Cabernet Sauvignon: The World’s Most Popular Grape Variety | Britt on Forbes

Cabernet Sauvignon is now the grape variety with the biggest acreage in the world Cabernet Sauvignon has long been responsible for some of the world’s most talked-about, appreciated and expensive wines. In Bordeaux, it is worshipped. In the 1990s, when California and other New World countries introduced Cabernet to wine drinkers around the world, the […]

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Organic wines at Canet Valette in Saint Chinian

Large increase in organic wines in Europe

Between 2012 and 2017, the organic wine surface increased dramatically in Europe. In Italy, it increased by 84% and in Spain by 32%. Italy now has 106,400 hectares of organic vineyards, of which 30% is under conversion. 16% of the Italian vineyards are thus organic. Spain has 113,400 hectares, which is 12% of the Spanish […]

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Yeast fermenting the must

Wine without sulphites if you choose the right yeast

Some people see red when they hear someone say “added yeast”. But that does not prevent most wine producers from choosing cultivated (selected) yeast over wild yeast. There are over 200 varieties of Saccharomyces cerevisiae on the French market. Every year, new yeast strains are launched. And every year the Institut Français de la Vigne […]

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Glera grapes harvested for prosecco in Veneto, Italy

Prosecco rosé is launched

It was expected. The strange thing is that it didn’t happen until now. Prosecco producers are now authorized to make prosecco rosé. Something many have long waited for. A prosecco rosé is made by adding 10 to 15% of red wine from the Pinot Nero grape. The process is otherwise the usual one with a […]

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Hopwine virtual wine fair

Virtual wine fairs and trade shows, here to stay?

This year, most major trade shows have been cancelled or postponed. The virus made it impossible to visit Prowein, Vinitialy, VieVinum, Bordeaux, etc., in the same way that regular wine tastings on premise have almost completely ceased. Wine tastings soon transitioned to the net, ie virtual wine tastings where you sit at home and taste […]

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Britt Karlsson & Per Karlsson, BKWine

Are consumers paying lip service or is it a paradigm shift? | New Brief out, #201 | The Wine & Wine Travel Newsletter

Is the consumer just paying lip service in the enthusiasm for environmentally friendly and sustainability? Or are we approaching a paradigm shift? Temperature control is one of the most important technological improvements ever in the wine world. Other technologies have also in various ways improved the wines and simplified the production. Robots are bottling and […]

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Britt Karlsson & Per Karlsson, BKWine

BKWine Brief nr 201, May 2020

Is the consumer just paying lip service in the enthusiasm for environmentally friendly and sustainability? Or are we approaching a paradigm shift? Temperature control is one of the most important technological improvements ever in the wine world. Other technologies have also in various ways improved the wines and simplified the production. Robots are bottling and […]

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The Atawere Valley in Marlborough, New Zealand

Pressure chamber will help New Zealand wine growers to irrigate at the right time

Many wine regions are doing research to better understand the challenges posed by climate change. In the recently inaugurated Bragato Research Institute in Blenheim, Marlborough, in New Zealand, 84 small fermentation tanks and a lot of other necessary equipment, some in miniature format, will enable various research projects for both viticulture and vinification. After two […]

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A vine leaf attacked by mildiou (downy mildew)

Reduced spraying in the vineyard with the help of viscosity

The idea seems brilliant. The company De Sangosse has developed a new product, a so-called adjuvant, named LE 846, whose viscous and liquid properties help to reduce the spraying by a quarter against downy and powdery mildew, two difficult fungal diseases. This adjuvant will reduce the amount of fungicide remaining in the air. There will […]

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Cordon simple pruning

Large-scale viticulture, how does it work?

How is it possible for some wines to cost so little? Is it about mass production, about advanced industrialization? A new project run by Anivin de France, the association of producers of Vin de France, in collaboration with the research institute Institut Français de la Vigne et du Vin, shows how to mechanize more efficiently […]

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