Restructuring of a vineyard and planting
Grubbing up Vineyard Plots
Selection of plots to be potentially uprooted
Is the parcel of good economical value?
Are the plots healthy?
Is the overall current health status problematic for the vineyard?
What Plot to Grub Up Next and When
How to determine the uprooting order
What is an ideal average annual percentage to grub up?
How to determine removal frequency?
Receiving, preparing and planting vines
What type of vine to choose?
Which season is best for replanting?
What are good seedling preparation practices?
Maintaining young vines
Protecting young vines
When should you replace young vines that did not recover from transplanting?
Choosing and Installing a Trellising System
Types of stakes to install
Metal wire, anchorage, and spacers
Restructuration of the surroundings, soil and subsoil
Setting up a drainage system
Tilling and outlining the new plot
Soil rest duration
Soil cover: biomass production and soil protection
Choice of cover crop(s)
The fertilization plan
Plant Material Choice
Selecting a varietal
Which grape varietals are allowed in the AOC?
Which grape varieties are suitable to the plot's soil type?
What is the plot's environment like?
If several varietals are possible, how do you choose one?
Specific vine choice
Massal selection or clonal selection?
Clone selection criteria
Experiment findings: Massal selection of Cabernet Sauvignon
Which rootstocks are best adapted to the plot’s soil type?
Examples of the thought-process
Experiment results: Rootstalk comparisons
Selection of the graft type
Selection of plant traits
Should the plants be treated with a hot water treatment?
Should the vines have mycorrhizae?
Planting method choices
Guidelines for planting options
In which direction should the rows face?
Choosing the vine trunk's shape
What is the optimum height for a vine trunk?
What type of foliage structure is possible?
What pruning type is best adapted to the chosen trellising system?
Pruning and other winter tasks
What pruning methods are used on the properties?
What is the best way to maintain the flow of sap?
Results of late pruning trials at Château Latour
Additional Winter Tasks
Vine shoot management
Preparing for replacement planting
Bending and attachment of the vines
Management through tillage
Different tools and their application
How should tilling be organized?
Weed management using plant cover or mulching
What the effects of mulching on the soil and the vine?
What types of mulching are availible and best-suited to the circumstances?
The deterioration rate of mulch
Weed management using grass cover crops
What is a grass cover crop?
Why consider planting a grass cover crop?
When should grass cover be avoided?
Should the plot be partially or fully covered with grass?
Establishing a natural spontaneously grown grass cover
Implementing a sown grass cover
Establishing the grass cover
What is debudding?
When should it be carried out and can it be paired with another task?
How is debudding conducted?
What is desuckering and what is its purpose?
When is it carried out and can it be combined with another task?
Can some shoots be left on the vine?
Thinning or removal of secondary growth
What is thinning and what purpose does it serve?
Is it necessary for every plot?
What does lifting the vines involve?
How many times is lifting carried out and how long does it take?
What does tying involve?
What are the constraints associated with tying?
Trimming and Topping
What is topping? How is it different from trimming?
What is the purpose of trimming and topping?
When should the first trimming be carried out? When generally should topping and trimming be carried out?
What are the risks of trimming at the wrong time or too intensively?
What is the maximum desirable foliage height?
What type of trimming machine should be used? How many rows can be trimmed at once?
An alternative technique: vine braiding
Alternatives to traditional espalier trellising
Vines trained on stakes
What is leaf thinning?
What criteria should be applied when making leaf thinning decisions?
When should leaf thinning be carried out ?
What leaf thinning methods are there?
Trials to determine the impact of leaf thinning on the bunches' microclimate
What is the purpose of bunch thinning?
Should thinning be carried out systematically?
How many people are needed to carry out thinning at the véraison stage?
How aggressive should thinning be?
Disease and pest management
Fungal disease management
Oidium or powdery mildew
Phomopsis dieback or excoriosis
Wood disease and virus management
Black wood or Stolbur phytoplasma
Esca or Black Measles
Black Dead Arm
Grapevine fanleaf virus (GFLV)
Black foot disease
Green leafhopper or vine leafhopper
Flavescence Dorée leafhopper
European Grapevine Moth (Lobesia botrana) and Vine Moth (Eupoecilia ambiguella)
Blister mite or grape bud mite disease
Spotted-wing drosophila (Drosophila suzukii)
Non-chemical alternatives for pest and disease control methods
Alternative methods to fight pest and diseases
Plant extracts used to complement treatments
Treatment equipment and practices
Types of treatment equipment in winegrowing
Different types of sprayers
Different types of nozzles
Good treatment practices
Selecting appropriate equipment for the type of treatment
Correctly calculating doses
Personal safety precautions
Checking settings and inspecting equipment
Taking weather conditions into account
Choice of sprayer and settings
How many sprayers are necessary to treat a vineyard?
Filling and rinsing tanks
The importance of the type of tractor adjustment for sprayer operation
Frequency of treatments
What is the TFI?
What doses are taken into account?
How to decide when to re-apply a treatment
Example: Treatment preparation at Château Latour
General information regarding fertilization
What is the difference between a fertiliser and a soil improver
What are the main mineral elements and the consequence of deficiencies?
Types of analyses used when decision making
Petiole and leaf blade analysis
Analysis of branches
Rationale for liming
Is it necessary to lime this year?
Which liming product should be used?
How much product is required?
What are the steps to follow when liming?
Choosing to add fertiliser or soil improver
What are the criteria when choosing between a fertiliser and a soil improver?
Selecting the properties of soil improvers and fertilisers
Determining the quantity of soil improvers and fertilisers to apply
Decision-making review: order of priority of the parameters to be corrected
Why is replacement planting necessary?
What is the "normal" annual replacement planting percentage for a plot?
How often should replacement planting be carried out?
Preparation for replacement planting
When is the best time to remove diseased vines?
What is the best time of year for replacement planting?
Determining the number of replacement vines to order
What is the procedure for making the planting holes?
Choice of plant material
Plant material requirements for replacement planting
Good practices for replacement planting
Before using young grapevines
Two-step replacement planting: an alternative approach.
How should vines be protected after replacement planting?
Different regeneration techniques
Managing Climate Extremes
How can hailstorms be detected?
What preventive measures can be taken against hail?
What are the best practices after a hailstorm?
What are the different types of frost?
How are vines affected by frost?
What are the symptoms of frost damage?
What preventive measures can be taken against frost?
What are good practices after a frost?
Flooding or heavy rain
What are the consequences of flooding/heavy rain?
What preventive measures can be taken against floods and heavy rain?
What are good practices after flooding or heavy rain?
What damage can heatwaves cause to vines?
What preventive measures can be taken against heatwaves?
What are good practices after heatwaves?
What are the consequences of a severe water deficit?
What are the current regulations in production areas?
What types of irrigation systems are there?
When is irrigation necessary? What criteria should be taken into account?
Irrigation management tools
When is the best time to irrigate?
How much water is needed?
Alternatives to irrigation
Determining harvest order
Berry maturity evaluation tests
Defining varying degrees of maturity
Monitoring the progression of technological maturity
Monitoring the progression of phenolic maturity
Feedback from experimentation: impact of the harvest date on aromatic profile
Tasting the berries
The benefits of tasting and evaluation criteria
Is it advantageous to harvest based on different aromatic profiles?
Where is the best place to taste the berries?
Volume management and personnel logistics
Determining volumes and/or yields
Defining a daily harvesting rhythm
Criteria for choosing a blend of plots or plot-based vinification depending on vatting facilities
Vinification of an individual plot or a batch of plots with similar identities
A possibility of blending according to several criteria
Several vinification styles for the same batch
Adapting to real volumes: managing partially filled vats
Consideration of the overall health of the vineyard
Is the Botrytis cinerea fungus present?
What is the upcoming weather forecast?
Are the berries showing any symptoms of withering?
Arrival of the harvest: determining the quality criteria to be respected
Options to ensure optimum health
Preventing the development of Botrytis before the harvest
Sorting in the vineyard during the harvest
Sorting in the winery
Maintaining daily targets during the harvest
Ensure easy access to the grapes
Additional time when several rounds of picking are required
Adapting the daily picking schedule to the vineyard's characteristics
Options for preserving the bunches' integrity and their qualitative potential until vatting
The optimal moment to harvest
Types of harvest containers
Storing the grapes before processing
Stem treatment and the possibility of using the entire harvest
The impact of stems on the wine
A variable percentage of stems determined according to several criteria
Berry treatment options at vatting
Vinification tank filling process
Managing the unexpected
Is the vat homogeneous and representative at this stage?
What subsequent analyses are relevant?
Basic inputs in the vinification process
Management of available nitrogen
Use of indigenous yeasts for fermentation
Use of selected yeasts for fermentation
Oxygen management from vatting to post-fermentation maceration
Choice of extraction procedure
What compounds are of interest for extraction?
Is a cold pre-fermentation maceration necessary?
Is bleeding necessary?
What types of extraction are possible?
What guiding principles can be applied to extraction?
Management of problems during alcoholic fermentation
Practices to minimize the risk of defects during fermentation
What to do in the event of sluggish or stuck fermentation
What to do if an odour of ethyl acetate or acetic acid is detected prior to fermentation
What to do if signs of reduction appear
How long and at what temperature should post-fermentation maceration take place?
Is further pumping over / punching down possible or required?
What types of analysis can improve decision making?
Is there a risk if malolactic fermentation begins while the wine is still macerating?
Detailed explanation of white wine vinification
What is malolactic fermentation?
What reactions take place during malolactic fermentation?
What conditions influence malolactic fermentation?
Selecting a bacterial inoculant and application method
What is the wine's profile?
If the decision is to inoculate, what is the procedure to follow?
Container selection for MLF
Management and monitoring of MLF
Monitoring malic acid levels
What can be done if MLF is sluggish?
Treatment of wine at the end of malolactic fermentation
Is it necessary to clarify the environment?
Is it advisable to chill the wine?
Run-off and pressing of red wines
Choice of free-run method
Choosing the run-off method
Wine treatment following run-off
Choice of red wine pressing methods
Overview of pressing
What are the differences between horizontal and vertical presses?
Choosing the correct pressure and duration
Deciding the separation between pressing stages
Is it necessary to inert the wine during pressing?
Selecting a container for pressed wine
Should direct reincorporation be implemented?
Is it necessary to control the pressed wine temperature?
What volumes are needed to separate and work with the press wines in the best way?
Should pressed wines be clarified before barrelling?
Tasting pressed wines: evaluating quality
What criteria should be used to taste press wines?
When are the press wines blended?
Methods to improvement press wine quality
When should sulphites be added before MLF?
Should micro-oxygenation be applied to press wines?
Can new barrels be used to age press wines?
Can oenological inputs be used to protect press wines?
Is stirring the fine lees possible in press wines?
Choosing a wine ageing method
Possible ageing methods and their benefits
Benefits of ageing in vats
Benefits of barrel ageing
Benefits of ageing in amphorae
What ageing method is suitable for which type of wine?
Choice of ageing conditions
Temperature and humidity
Determining the length of the ageing period
Criteria for blending selection
Examples of blending methodology
Barrel characteristic selection
Choice of wood grain type
Choice of wood origin
Choice of drying time for staves
Choice of toasting
Choice of barrel volume
Choosing the percentage of new wood
Matching the wood to the wine
What are the criteria for defining a wine's profile?
Barrel preparation prior to use
What is the procedure to ensure that barrels ordered comply with requirements?
What are the preparatory steps prior to the initial filling?
Wine operations during the ageing process
Stirring of the lees
Overview - Oxygen fundamentals
Oxygen during ageing
What effect does oxygen have on wine?
Management of dissolved gases
Antioxidants and oxidation catalysts
Oxygen intake caused by wine operations during the ageing process
Characteristics of containers regarding wine's exposure to oxygen
Ageing in barrels
Ageing in vats
Ageing in amphorae
Microbiological monitoring during ageing
Review of microorganisms that cause wine defects during wine ageing
Theoretical overview of factors influencing the appearance of microorganisms
Analytical means for monitoring spoilage microorganisms
Procedures in case of contamination
Preparation of wine prior to bottling
Different filterability measurements for a wine
Adapting different clarification methods to the wine's requirements
What are the existing filtration systems and their features?
Adjustments to wine after filtration
Managing bottling supplies
Quality control of bottles
Choice and quality control of stoppers
What materials are available and what are their characteristics?
Selection of cork batches and quality control
Management of the bottling process
Bottling system quality control
Monitoring bottle filling
An encyclopedia of vine-growing and wine-making ressources
Molecule reminiscent of cloves. It is also produced by B. Bruxellensis but its content is generally 8 times lower than that of 4-ethyl-phenol. Detection threshold of 100 µg/L in wine.
Molecule with a distinct scent like that of a stable, horse sweat, and/or leather when present in wines. Produced by B. Bruxellensis. Detection threshold of 500 µg/L in wine.
They are organic or mineral substances which clean by dissolving stains. They have a relatively low pH (<6).
Corresponds to the sum of all free and salified acids. In wine, the predominant acid present is acetic acid.
Actronony describes a plant's tendancy to direct the sap towards the shoot tip thereby encouraging the development of terminal buds.
More commonly known as a 'weed', a plant which grows somewhere naturally without having been intentionally planted. Usually the winegrower does not desire its presence as it can compete with the vines.
This refers to the absorption of water by the plant's roots. When the plant is very deep-rooted, or if there is clay which stores water so the vine can assimilate it over a long period of time, there will be a steady water supply. On the contrary, the water supply is likely to be more irregular in shallow soils without deep roots and if the soil structure does not have a good buffering capacity.
Also known as a rod or a lignified shoot, a long wood with 3 or more buds.
A base or alkaline product is a substance which has a high to very high pH (>10) and gets rid of stains and dirt by breaking them down and making them soluble. Soda is a strong base and is generally used to clean the vats.
Traditionally, this involves stirring the lees with a stick, but it can also be carried out using a paddle or any type of object that creates a vortex or sets the lees into constant motion.
This describes the tendancy of a soil to form a crust on its surface after rainfall. This surface crust limits water permability and drainage thereby increasing risks of water erosion.
Black Dead Arm is a wood disease that has been attributed to a fungi of the Botryosphaeriaceae family, it has long been confused with Esca because of the degree of similarity between their symptoms.
Bicarbonate of soda (also known as sodium bicarbonate or sodium hydrogen carbonate) is a white powder with the chemical formula NaHCO3 and it is used as cleaning agent. It has antibacterial, antimicrobial and antifungal properties and is also a disinfectant.
This tillage action loosens the top few centimetres of the uppermost soil layer - known as the first horizon - to encourage deep root growth. A light superficial tilling is often carried out by machine when the soil is prepared for planting.
This is an expression that defines the absence of lenticels on one or both ends of the cork. They are thus smooth and without defect allowing a better legibility of the marking, ensuring the absence of dust.
This acronym stands for 'Ramial chipped wood', woodchips that are made from the young growth of vines (branches and shoots) which are ground up and then used on the soil surface as mulch. Generally, it is best to use wood from these young growths that measures no more than 7-8cm in diamater as it will better humificate the soil once applied. This type of wood is rich in lignin, a polymer which is slowly decomposed by fungi. It can also cause a nitrogen deficency.
The C/N ratio (Carbon/Nitrogen mass ratio) is an indicator of the mineralization rate for organic matter. When this ratio is very high (>15), it means that mineralization is slow. This can be due to a lack of nitrogen and/or to a low degradation activity (soil lacking in vitality). When this ratio is between 12 and 15, it means that the mineralization of OM is correct When this ratio is lower than 12, it means that mineralization is very fast: soil vitality is very high and/or a likely excess of nitrogen and an organic matter deficit.
The Cation-Exchange Capacity is a measure of how many cations can be retained in the soil water. The CEC varies according to the type of soil : it is likely be higher in clay than in a sandy soil. The CEC can loosely be likened to the soil's "food store".
The area on the shoot between the last bud and the cut.
A vine leaf discoloration which can range from a pale green to a yellowish white. This discoloration is essentially due to a deficiency in one or more of the elements essential to the proper fonction of photosynthesis. Causes can be to due a lack of iron, magnesium, nitrogen or manganese.
CC= K/Q0 Where Q0 = the initial flow rate (If Q0 is high then 1/Q_0 is low, the match between the wine and the filter media is good) And K = the increase of the filtered volume in time (If K is high, the clogging factor is more important)
A mixture of clay and humus (the stable part of organic matter) which binds cations and makes them available for the plant in the soil water.
Of conical shape/ when discussing vats of varying degrees of conicity, this means that according to the manufacturer, they can have a different angle.
A renewal spur or short shoot on which there are two free buds maximum.
This refers to a natural hazard which occurs after flowering, when some flowers drop off or "shatter" and are not fertilised. If some flowers do not set fruit, there is a corresponding loss of production and yields are reduced. Climatic conditions can have an impact on the success of fruit set.
GVFL is a viral disease characterized by the progressive weakening of the vine. In the spring, vegetation languishes, the branches are deformed in a "zig-zag" pattern and the internodes become shorter. The shape of the leaves is altered, growing in often an asymetric form and their teeth are deformed.
Also known as Brassicaceae. The most distinguishing feature of this plant family is its ability to assimilate large quantites of potassium and phosphorus. Consequently, they limit the loss by leaching of elements vital for the vine. Cruciferae also have a positive effect on soil structure at some depth.
A tank generally located in the vat house or outside, which contains the wine to be filtered and then bottled. When bottling occurs far from the vat house, these tanks provide the suitable volume containers to hold the wine to be connected to the bottling system.
One of the components of the bottling apparatus. The tank volume can vary but still allows the wine to flow into the spouts. It should be noted that the volume of these tanks is increasingly smaller on the newer versions of such machines.
This is a type of semi-deep tillage. It can effectively break up hardpans that form in the upper soil horizons. It works best at a depth of 20-30 cm and this can be achieved with a cultivator.
This is a product which removes greasy stains. These products can give the impression that rinsing has been poorly carried out as foam forms on the rinsing water.
This product removes red stains as well as limescale that builds up inside tanks.
This product is used to remove and get rid of limescale and chalky deposits which build up on a tank's inner surface.
It is a cleaning product with surfactant characteristics, which, like soap, removes dirt.
Also called dryland farming or aridoculture, is the opposite of "wet-farming" where crops are irrigated in arid or semi-arid environments. A full spectrum of farming operations exists to facilitate moisture retention thereby achieving an optimal crop cultivation.
This technique involves the removal of lateral shoots and it is frequently practiced at the same time as leaf-thinning.
The berries are burnt by the sun's rays. This can occur naturally during episodes of intense heat and sunlight and can be exacerbated if the leaves are thinned out late in the season.
This is an alphabetic scale which describes the different phenological stages of grapevines. The scale starts with the letter A for "winter bud" or "scaled bud" and finishes with the letter O for "leaf abscission". Other numerical scales also exist.
An act of draining to separate the wine from the marc, specifically the wine that drains is called free run wine. Once removed from the vat it is placed in a separate vat or directly barreled. The marc will then be decanted and pressed.
A group of tannins commonly present in wood and notably oak used in the ageing of wine. This group includes, but is not limited to, castalagin, roburins and vescalagin. These tannins have a strong antioxidant properties.
Laterals are secondary shoots which grow off the current season's principal shoot. They can be fertile, producing grapes from a secondary flowering, and will develop further when the tip of the principal shoot is cut back. This is a summer pruning method known as topping, tipping or hedging.
A grapevine wood disease brought about by several fungal agents (P. chlamydospora, P. aleophilum and F. mediterranea), which, if it manifests itself in its slow-progessing form, can be treatable, whereas if the infection is acute it is incurable.
Etiology is the study of the causes and factors that make a disease. Etiology's application in viticulture allows a better understanding of contamination mechanisms regarding fungi, notably mildew or powdery mildew.
A type of grapevine decline disease characterized by it's development within the vine's trunk by the lignicolous fungus Eutypa lata. It is incurable and considerably reduces the vine's production potential.
This phenomenon occurs when soil microorganisms, finding their own nitrogen supply to be insufficent, use nitrogen in the soil to break down organic matter, which is richer in carbon than nitrogen (especially when mulched with RCW). Consequently, there is a nitrogen shortage in the soil and this can be dangerous for some crops such as the grapevine, should they also be deficient in this element.
Characterized by the yellowing of the vine's leaves caused by phytoplasma, using the leafhopper, Scaphoideus titanus as its vector. The disease has drastic consequences leading to the overall wilting of the vineyard.
This corresponds to Baggiolini phase I and it is a crucial phenological stage, as the petal caps are shed revealing the stamen and the pistil.
Malolactic fermentation: the transformation of malic acid into lactic acid by lactic bacteria. The outcome of this transformation correlates to a lower acidity and increases the aromatic complexity of the wine.
A fungus can be designated by its perfect or sexual form (teleomorph) or by its imperfect form (asexual or anamorph). It is also possible that one of the two forms is no longer found in nature.
This is the limit in mm of impregnation of the wood by a wine.
Gramineae or Poaceae is a family of plants known as grasses. They sprout inbetween the rows and have an impact on the surface soil structure yet do not compete with the vines.
The ratio of canopy height-to-row spacing (distance between two rows) should ideally be between 0.6 and 0.8. It is an indicator of the rate of photosynthesis for trellised vines.
3-isobutyl-2-methoxypyrazine is the most important compound of the pyrazine family responible for green pepper aromas in wines made from some grape varieties such as Cabernet Sauvignon and Fer.
When pieces of the heating furnace fall into the liquid glass then solidifys creating a brittle area. It can cause a severe risk of breakage and is thus a major defect.
IC= (t400ml) - (2*t200ml) Where t400ml is the time needed for 400 ml of wine to flow through the membrane at constant pressure (2 bars) And t200ml is the time needed for 200 ml of wine to flow through the membrane at constant pressure
A technique whereby an inert gas - or mixture of gases (nitrogen, CO2, argon) - is used to fill the headspace of a given vessel (a tank for example) and displace the oxygen. Consequently, this decreases the risk of oxidisation of the must and limits the proliferation of spoilage microorganisms.
A measure of the responsiveness of a material to temperature variations. For example, wood and concrete have a better thermal inertia than stainless steel
Some insects are vectors, carrying diseases or viruses from plant to plant (their life cycles coincide). Typically they are insects that feed on the vines using piercing-sucking mouthparts which transmit the pathogen and thereby infect the plant.
The Chlorosis Potency Index is a ratio of active limestone (%) to assimilable/feasibly extractable iron (mg/kg). It is an indicator of iron chlorosis risk. Below 10, the soil is considered to be weak on a chlorotic scale. When this indicator is over 60, the soil is highly chlorotic.
The Skin Permeability Index, also defined by the acronym SPI, is one of the two methods to evaluate skin maturity evolution. As the grape ripens, the skin becomes thinner and the wall structure degrades little by little making skin tearing more likely. The permeability is measured in Aw units and ranges from 0.96 for a film with little or no degradation to 0.86 for a degraded film that dilates easily.
Leguminosae or Fabaceae are more commonly called leguminous plants. This family of plants is known for its ability to fix nitrogen from the atmosphere and the soil. They are used in viticulture as secondary cover crops, which are mainly planted inbetween the rows. When the legume dies, it releases stored or 'fixed' nitrogen into the soil as it decomposes and this is taken up by the vine.
A type of pore which forms from the vine's bark and crosses into the cork with a "trench" like shape, which adds roughnesses. This allows gas exchanges between the tree, for example, the cork oak, and the atmosphere.
This is a type of leaching and occurs when rainfall carries solid, non soluble substances from the soil towards the underground water tables. These substances are numerous and varied. Sometimes we refer to leaching from clay or silt particles.
A seedling has emerged when the cotyledons become visible on the soil surface.
It is one of the principal components of wood which secures the plant's stability and impermeability. Lignin is mainly broken down by funghi, but as it is quite resistant it decays slowly, making it an ideal material for mulch (RCW is rich in lignin).
This occurs when rainwater carries dissolved partciles, for example phytosanitary products or nitrates, downward into the underground water supply.
These are the plant's responses to one or several stressful situations (water shortage, drought, green pruning) and they may manifest themselves in a number of ways: for example, frequent topping may prompt a more vigorous growth of secondary shoots or green harvesting may result in heavier remaining berries. Usually this compenstation effect is limited to about 30% of the plant's activity.
A wooden board obtained by cutting a log in the direction of the medullary rays. Staves used together form the framework of a future barrel.
A ripening defect where the already fertilized grapes abort. The result is clusters with normal sized berries and much smaller berries. The millerandage can be distributed in a scattered way within the cluster or can be present in the whole cluster.
3-Methyl-2,4-nonanedione is an aromatic molecule responsible for aromatic notes such as prune, stone fruits or aniseed depending on its concentration. It is a marker for red wines that have undergone premature oxidation.
Organic Matter (OM) usually sits between 0.5 - 3%. It is made up of carbon-based compounds of animal or plant origin that come from decaying vegetation and humus. Sufficent organic matter is essential for maintaining healthy soil and structure.
Pre-fermentation cold soaking is a type of maceration which takes place at a low temperature before the alcoholic fermentation begins. It can be carried out on white or red grapes. The duration as well as the temperature (min 5°C) are variable.
This acronym stands for "Normalized Difference Vegetative Index". It is an indicator which varies between -1 and 1 and is obtained by remote sensing. It can be used to map vineyards and monitor the vines active growth and productivity.
Small parasitic worms that are vectors of the Grapevine fanleaf virus.
This assesses the ability of a material to be rid of dirt or stains. It depends on the surface condition of the material in question, for example a smooth surface like that of stainless steel is less likely to attract dirt than a coarse surface like rough concrete. However, the cleanability also depends on the material's state of wear and tear (scratches, the lining detaches...) and its set up - sharp angles and lack of access makes it more difficult to clean a vessel.
This concept is defined in many different ways by the scientific community but it usually is taken to mean the position or role of an organism, species or population in an ecosytem and how this species meets its survival needs within this environment. It also describes the ecological interactions between species and how in turn they alter and affect their ecosystem.
Fruit set corresponds to stage J on the Baggiolini scale and follows the flowering. This phenological stage is associated with the swelling of the ovaries further to successful fertilisation.
The bud(s) that develop at the base of a cane or spur. Often non-fruting in Vitis Vinifera, these buds are not counted.
An ovoid tank is an egg-shaped tank with no corners.
The purpose of trellising is to support the grapevine and enable the vine-grower to shape its growth trajectory. It is achieved by attaching the trunks and possibly the canes using several wires and ties. Trellising aims to improve production quality as well as yields by maximising leaf exposure to sunlight.
These are non-fruiting shoots that grow on the grapevine trunks. These shoots are unwanted and frequently removed as they drain energy and divert the sap flow from the developing fruit. However, if well-positioned, they can be used as replacement shoots to correct grapevine spacing.
It is a product which coats the surface of stainless steel tanks protecting their exterior from corrosion and wear and tear.
Penetrometry measurement is one of the two criteria used to evaluate skin maturation. As a grape ripens the skin becomes thinner and the wall structure begins to break down little by little which makes the skins more prone to tearing. The thickness of the skin can be measured with a penetrometer, the data can range from 1.2 kg for thick skin to 0.4 for a thin skin which would therefore be more sensitive to Botrytis.
The hydrogen potential also refered to as pH measures the hydrogen ion quantity in a must solution. More simply, the pH measures the acidity of a solution. At full maturity, the pH is between 3 and 4, sometimes more depending on the grape varietal and the climatic conditions.
A microscopic aphid originally from the eastern United States which attacks the roots of grapevines. In the late 19th century it arrived in Europe devestating vineyards.
They are parasites without cell walls that multiply in the plant, specifically in the phloem.
Generally old vines of a different grape variety from the one that is predominantly planted on one plot. For example, the instance of a few older Merlot vines on a Cabernet Sauvignon plot.
An auxiliary organism is defined by the AFPP as an animal, predator or parasite which, by its way of life, contributes to the destruction of pests potentially harmful to crops and play an important role in Integrated Pest Management.
All the measures taken for disease prevention. The prophylactic methods available to viticulturists are many and varied, ranging from the removal of dead wood and roots to avoid grapevine trunk diseases, to leaf-thinning, as the removal of excess leaves can reduce fungal disease pressure.
The carbon-to-nitrogen (C:N) ratio is a ratio of the mass of carbon to the mass of nitrogen in a substance. This indicator allows better understanding of decomposition rates regarding organic matter in the soil. When it is high, >14, nitrogen decomposes slowly, whereas when it is <8, the decomposition rate is too fast, suggesting high rates of activity of soil microorganisms.
The water retained by the soil, which forms a film on the dry soil in turn used by the vine.
Rinsing / Cleaning / Disinfection
Acronym of the ratio which describes the relationship between the Available Water Capacity and the Soil Water Storage, also known as Field Capacity or Water Retention Capacity. The SWS refers to the volume or quantity of water held in the soil or soil horizon after the excess has drained away, in other words, it refers to the maximum amount of water the soil can hold, which may or may not be available to the plant. The buffering capacity of a soil depends on the soil's make up (particle size, texture, structure...), the finer the texture of the soil, greater is the surface area in contact with water: a clayey soil with have a higher buffering capacity than a sandy soil.
A decision-making tool using a criteron-based rating system to help a company resolve multiple issues. In viticulture, for example, for a given plot of land, a score is assigned to every criterion (heterogeneity, vigor, disease, etc.) on a previously defined scale. The score (or total sum) obtained for this plot under study is compared to a threshold or average value and/or to the scores of the other plots in order to establish the final classification.
A product that captures ions and metals, to prevent them from precipitating and forming deposits on tank walls.
External Leaf Area refers to the surface area of leaves exposed to the sun and it is measured in square meters.
Molecular fraction of free SO2. This form is the most active and its value varies according to the temperature, the pH and the TAV.
The fraction of sulfites bound to other wine molecules such as sugars or aldehydes.
Sulfites not bound to other molecules that are free to protect wine from the effects of oxygen and or microorganisms.
The sum of the free SO2 and combined SO2.
The soil is drained when all the water (especially rainwater) that fills the empty spaces (gaps) and the soil's macropores has drained away by gravity. It is no longer saturated and is then retained in the form of a liquid film easily accessible by the roots.
A deep decompacting operation using the fissuring principle. Carried out with the subsoiler (straight tooth gear attachement) or with the Ripper (curved tooth gear attachment), it is also possible to work with curved blades. Subsoiling will be efficient to break deep massive horizons, up to 60cm approximately.
Racking consists of transfering the wine from one storage container (barrel or tank) to another. The objective is to eliminate any lees that have accumulated on the bottom as well as oxygenate the wine.
Any type of stress that is imposed on a plant as the direct result of an environmental change. Examples of an abiotic stress correspond to any of the following: mineral deficiency or excess, heavy rainfall, hail storms or heat waves.
A stress that is applied to the plant resulting from the actions of a living organism on a seperate living organism. For instance, biotic stress caused by a pathogenic organism's actions that lives on a vine.
Temperature, Mechanical action, Concentration, Action or contact time. These are the four elements crucial to maintain proper hygiene.
A tool with a spiral-shaped head making it possible to drill holes in the soil ranging from a few centimeters to a few dozen centimeters in depth. Generally used for soil analysis, but its also suitable in instances of planting / complantation.
TCA (2,4,6 trichloroanisole): is the molecule responsible for a corked wine. The molecule is characterized by a cork odor, wet cardboard or damp cellars. TCA is synthesized from chlorophenols and requires certain chlorinated molecules to be present, often caused by poor hygiene practices or cleaning products that contain chlorine.
Green pruning or summer pruning is comprised of different actions carried out in the vineyard during the active vegetative growth period, such as pinching back, topping, desuckering, de-stemming, as well as leaf thinning or cluster thinning.
Sorting line automation of the cellar grape reception area is increasingly being developed for manually or mechanically harvested grapes. Such equipment allows visual sorting, specifically using cameras, lighting and electronic systems to visualize the entire harvest to make a qualitative selection (leaf rejection, pink berries...).
Grape caterpillars, also known as grape berry moths, are the caterpillars of the Eudemis and Cochylis moths. Their larvae attack grapes, penetrating into the berries to eat their contents.
Vmax = (t2-t1)/(t2/V2-t1/V1) Where t1 and t2 are two units of time defined by the user, usually 2 and 5 minutes respectively And V1 and V2 are the volumes respectively flowed during the times t1 and t2
No-Treatment Zone: When the plot is located in a riparian zone, near a school, a public place and health or homes, a minimum safety distances of 10 meters must be respected when any vine treatments are being applied in a non-enclosed area over aerial parts of the plants.
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Kit includes RH300 humidity meter, external temperature probe, 33% and 75% humidity calibration standards, and batteries. The meter simultaneously displays relative humidity, air temperature and dew point or wet bulb. Can also measure external temperature measurement using the temperature probe supplied in the kit. Compact meter is ideal for field applications. Unique sensor cap closes to protect to protect meter during storage. Advanced features include data hold, selectable auto power off, and MAX/MIN/Average reading. The meter can be calibrated in the field using the 33% and 75% humidity bottles supplied in the kit. A hard case is included for storing the calibration bottles when not in use.


Orange County Virginia has some of the largest farms located in central Virginia. The topography of the land ranges from mostly rolling to fairly level and is ideal for cattle and grain operations. Many beautiful equestrian estates can be found in Orange County as well.
Visit the current inventory of farms for sale in Orange County. With hourly updates OrangeCountyVaFarms.com isthe most current source of farms for sale in Orange County Virginia! To access additional information as well as maps for a specific farm, click on the photo.
Contact us today to begin your search for your perfect farm in Virginia!


Lecture 13: Plant Sex
1. The life cycles of angiosperms and other plants are characterized by an alternation of generations, in which haploid (n) and diploid (2n) generations take turns producing each other.
Plant biologists distinguish between complete flowers, those having all four organs, and incomplete flowers, those lacking one or more of the four floral parts.
A bisexual flower (in older terminology a perfect flower) is equipped with both stamens and carpals.
All complete and many incomplete flowers are bisexual.
A unisexual flower is missing either stamens (therefore, a carpellate flower) or carpels (therefore, a staminate flower).
A monoecious plant has staminate and carpellate flowers at separate locations on the same individual plant.
For example, maize and other corn varieties have ears derived from clusters of carpellate flowers, while the tassels consist of staminate flowers.
A dioecious species has staminate flowers and carpellate flowers on separate plants.
For example, date palms have carpellate individuals that produce dates and staminate individuals that produce pollen.
2. Plants have various mechanisms that prevent self-fertilization
Some flowers self-fertilize, but most angiosperms have mechanisms that make this difficult.
The various barriers that prevent self-fertilization contribute to genetic variety by ensuring that sperm and eggs come from different parents.
Dioecious plants cannot self-fertilize because they are unisexual.
In plants with bisexual flowers, a variety of mechanisms may prevent self-fertilization.
For example, in some species stamens and carpels mature at different times.
Alternatively, they may be arranged in such a way that it is unlikely that an animal pollinator could transfer pollen from the anthers to the stigma of the same flower.
The most common anti-selfing mechanism is self-incompatibility, the ability of plant to reject its own pollen and that of closely related individuals.
If a pollen grain from an anther happens to land on a stigma of a flower on the same plant, a biochemical block prevents the pollen from completing its development and fertilizing an egg.
The self-incompatibility systems in plant are analogous to the immune response of animals.
The key difference is that the animal immune system rejects nonself, but self-incompatibility in plants is a rejection of self.
Recognition of self pollen is based on genes for self-incompatibility, called S-genes, with as many as 50 different alleles in a single population.
If a pollen grain and the carpels stigma have matching alleles at the S-locus, then the pollen grain fails to initiate or complete the formation of a pollen tube.
Because the pollen grain is haploid, it will be recognized as self if its one S-allele matches either of the two S-alleles of the diploid stigma.
Although self-incompatibility genes are all referred to as S-loci, such genes have evolved independently in various plant families.
As a consequence, the self-recognition blocks pollen tube growth by different molecular mechanisms.
In some cases, the block occurs in the pollen grain itself, called gametophytic self-incompatibility.
In some species, self-recognition leads to enzymatic destruction of RNA within the rudimentary pollen tube.
The RNAases are present in the style of the carpel, but they can enter the pollen tube and attack its RNA only if the pollen is of a self type.
In other cases, the block is a response by the cells of the carpels stigma, called sporophytic self-incompatibility.
In some species, self-recognition activates a signal transduction pathway in epidermal cells that prevents germination of the pollen grain.
Germination may be prevented when cells of the stigma take up additional water, preventing the stigma from hydrating the relatively dry pollen.
3. Double fertilization gives rise to the zygote and endosperm
The union of two sperm cells with different nuclei of the embryo sac is termed double fertilization.
Double fertilization is also present in a few gymosperms, probably via independent evolution.
Double fertilization ensures that the endosperm will develop only in ovules where the egg has been fertilized.
This prevents angiosperms from squandering nutrients in eggs that lack an embryo.
4. The ovary develops into a fruit adapted for seed dispersal
5. Evolutionary adaptations of seed germination contribute to seedling survival
The length of time that a dormant seed remains viable and capable of germinating varies from a few days to decades or longer.
This depends on species and environmental conditions.
Most seeds are durable enough to last for a year or two until conditions are favorable for germinating.
Thus, the soil has a pool of nongerminated seeds that may have accumulated for several years.
This is one reason that vegetation reappears so rapidly after a fire, drought, flood, or some other environmental disruption.
6. Many plants clone themselves by asexual reproduction
7. Sexual and asexual reproduction are complementary in the life histories of many plants
Many plants are capable of both sexual and asexual reproduction, and each offers advantages in certain situations.
Sex generates variation in a population, an asset in an environment where evolving pathogens and other variables affect survival and reproductive success.
Seeds produced by sexual reproduction can disperse to new locations and wait for favorable growing conditions.
One advantage of asexual reproduction is that a plant well suited to a particular environment can clone many copies of itself rapidly.
Moreover, the offspring of vegetative reproduction are not as fragile as seedlings produced by sexual reproduction.
Seeds, the product of sexual recombination, may lie dormant under an extensive clone produced by asexual reproduction.
After a major disturbance (fire, drought, for example) kills some or all of the clone, the seeds in the soil can germinate as conditions improve.
Because the seedlings will vary in their genetic traits, some plants will succeed in competition for resources and spread themselves as a new clone.
8. Vegetative propagation of plants is common in agriculture


Click here to read on how to prepare igbo native soup for your different occasions which everyone has one native soup or the other. but to prepare one could be a pinch on the neck. here we shall relieve you on the difficulties of preparing your native soup.
People of different tribes may have same or different delicacies of their native soup. the sumptuousness depends on how informed one is on making the soup. Below we shall discuss clearly on how to prepare native soup .
What You Need to Know About Achi
The botanical name for achi tree is “Brachystegia eurycoma”. Achi is a common tree that grows mainly in the south eastern part of Nigeria. It is well known because normally the tree grows so tall and huge enough. it has many branches and plethora leaves (though not broad). It can easily be found in a swamp area. it is hardly been get down by wild fire due to its tallness. it withers during dry season; regenerates flowers and succulent leaves. after which it will begin to bear fruits (annually). The fruit will get matured towards the harmattan season.
During this season, the fruit together with the seed dry up and disperse. It can also be plucked when noticed to have been matured. the seed of Achi is however called “Mkpuruachi“.
How To Prepare Achi Soup
Achi soup cannot be prepared until the following processes are carried out;
- Go to any achi tree and pluck the fruits.
- Set the fruits under the sun for proper drying.
- After few days of drying it, hit it one after the other so that the Mkpuruachi would disperse.
- Put some amount of sand into a pot and add some quantities of the achi seed and then place it on fire.
- Keep frying until you observe the epicarp of the seeds swollen.
- Separate the seeds from the sand and put the seed into a bowl of water for at least four hours and at most twelve hours.
- by the time the epicarp of the seed would become so soft for removal, take the dicotyledonous part and grind to its smoothness.
Set for soup making? Yes.
This time you are almo9st done for your food. the soup can be best enjoyed with vegetables like pumpkin leave (ugu), garden egg (anara) and oha.
The following items below can best suite the preparation of the soup. depending on the number of seeds. If 50 seeds; use the under listed quantities.
- 1 bunch of pumpkin leave (well chopped)
- 5 fresh yellow pepper blended to taste salt
- 1 big fresh titus fish (steamed)
- 2 cubes of knor
- 1 head stock fish
- 1 dry cat fish (depending on your reach)
Steps for making the soup
- Put some amount of water into a pot with crayfish (meat) and boil till it reaches boiling point.
- put the achi and turn rapidly with paddle to avoid balls been formed
- Allow it to cook for like three minutes; add the required ingredients.
- let it cook for like two to three minutes then add the vegetable of your choice.
- put it out from the fire source. Done? Enjoy!
Achi soup is best served with akpu, garri, pounded yam and semolina.
Beniseed is a flowering plant that is annually cultivated for its seeds. It is also called Sesame Seed. Mainly, the plant grow in pods and is believed to be the oldest cultivated oil seed in the world…
The vitality of beniseed is incorporated on its medicinal and nutritional values.
How To Prepare Beniseed (Sesame Seed) Soup
Below are the procedures for preparing beniseed soup:
- Wash it with water in a bowl or basin. sieve with a kitchen basket properly in order to remove dusts.
- place it under the sun to dry up
- measure the quantity needed for the moment and grind ton its smoothness.
- for two cups, add two spoonful of water and turn hardly in a mortar together with onions to enhance its stiffness.
- boil like 80cl-100cl of water in a pot together with dried fish and crayfish.
- put the grounded beniseed in the boiling water; allow for four minutes.
- add some amount of water and turn gently
- add ingredients ( 2 cubes of knorr, salt,pepper, oil) and the meat; turn it properly and allow for 3 minutes
- add some vegetables (best with bitter leaf or pumpkin leaf); then turn again. after two to three minutes, its set for consumption.
Beniseed soup is served better with akpu, pounded yan and semovita. Wow! it is sweet right? Enjoy…
About Ukpo (Dry Okro)
Ukpo is a name that dried okro is commonly called in the south eastern part of Nigeria. It is gotten from okro plant. It is however, the means of preserving the essential elements present in okro.
Do you wish to make dry okro on your own? Then;
- Get over maturing okro or succulent ones and cut it roughly.
- Then place it under the sun until they get fully dry.
- Bagging: This helps the dry okro to be untouched by water or be eaten by pests.
How To Prepare Ukpo Soup
- Measure the quantity of ukpo you want to cook for the main time and place under the sun. Or make if dry faster by frying it with an old clean pot.
- Pound it mortar or use grinder.
- Boil water with catfish and or crayfish. You can as well cook it with meat of your choice.
- Put the soup and allow for three minutes.
- Put ingredients and then bring it down after four minutes.
Ukpo soup is best served with pounded yam or garri.
Having exhausted all you need to know about the highlighted native soup, Below here is our comment box for your questions or if you really want us to guide you on any other Native Delicacies, Kindly drop your contact below on the comment box as we reach you.


Export and Distribution
Namaqua Wines began in 1947 with a few vintners and a few hundred hectares of vineyards OR with a small patch of land in the middle of Namaqualand. Since its inception, Namaqua Wines has grown and increased to the point where we now produce 12% of South Africa’s wines!
In 1992, it became the next logical step to begin exporting. This too has gone from strength to strength and we currently export to over 50 countries! We export both branded and bulk wine and can also offer customised wine for even the most discerning global consumer.
View our catalogue below and fill in the application form to begin your exporting journey with Namaqua Wines.


Only in season for a few summer months, the squash blossom is an ingredient you won’t want to miss! These colorful, edible flowers are produced on fruiting vines like pumpkin, zucchini, and other squashes. You won’t find them at supermarkets - only at the occasional farmer’s market, as these blossoms perish quickly. The best way to get them is straight from the garden!
Squash blossom’s mild floral flavor compliments a variety of recipes. Though you’re more likely to find them in ethnic cuisine, adventurous chefs love to make use of the blossom’s unique appearance and bright orange color. The dainty flower’s delicate texture and flavor are something you just have to experience!
If you want to try this rare summer ingredient, you don’t have to grow it yourself. We have our very own squash blossom garden here at Katie’s! Come try our squash blossom pizza or nibble on some delish ricotta stuffed fried squash blossoms as an appetizer. Stop on by or make a reservation by calling us at 314.942.6555!


We are often asked what makes our olive oils so special.
Well, there is a uniqueness to the chemical makeup behind each and every olive oil. Much of this begins with the qualities that are measured in the olive oils we use for everyday cooking.
We are fascinated by this chemistry, and invite you to learn more about the chemical properties that encompass such delicious and savoury olive oils.
Oleic Acid is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-85%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation and degradation, so it stays fresher longer. The higher the oleic acid content, the higher the nutritional value and the longer the shelf life of the olive oil.
The limit for free fatty acid in extra virgin olive oil is 0.8% (0.8g per 100g). Our standard for high quality olive oil is an FFA score below 0.3%. A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA, the greater the indication of poor quality fruit such as damaged, bruised, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush. FFA's also determine the smoke point of any oil when heated. Due to exceptionally low FFA levels in our Olive Oils, they have a very high smoke point and are an excellent choice for cooking, roasting, sautéing and baking.
The maximum peroxide value for extra virgin olive oil is 20. High quality extra virgin olive oil should have a peroxide value below 12. A very low peroxide value is desirable. The peroxide level starting point of an oil when it is first pressed is determined by the extraction process and storage conditions of the oil. Unsaturated free fatty acids react with oxygen and form peroxides, which generate volatile substances responsible for a typical musty/rancid bad oil smell. So an elevated level of peroxide indicates an oil has been damaged by free radicals and is beginning to go rancid. These reactions are accelerated by high temperature, light, and oxygen exposure.
Polyphenols are a class of strong antioxidants, and are responsible for many of the health benefits associated with fresh, high quality, extra virgin olive oil. Polyphenols determine the level of bitterness, pungency and other desirable flavor characteristics of the oil, and also establishes the “style” and intensity of the oil (whether it is mild, medium or robust). They also help to protect the quality and healthfulness of the oil during storage, and cooking as they sacrifice themselves to protect the other nutritional components of the oil from free radicals and breakdown. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefits from extra virgin olive oil.
DAG score is a "picture"of the quality of an olive oil at any given time from olive growth, to processing and storage. It measures the proportion of two forms of diacylglycerol: 1,2 and 1,3. It is a good indicator of the quality of the olive fruit and the processing. It is also an indicator of the age of an oil, and what conditions the oil is exposed to during storage since the migration from 1,2 to 1,3 DAGs takes place naturally as the oil ages. Warmer storage temperatures, and higher free fatty acid levels will both accelerate this process, but DAGs are not affected by the short exposure to high heat that is characteristic of deodorizing (refining).
PPP Test/Score Measures the degradation of chlorophyll in olive oil, which makes it possible to gain information about the age of an olive oil. The rate at which the degradation occurs can be accelerated by even short periods of high temperatures – such as that which is utilized during the deodorizing or soft column refining process – making it a useful indicator of the presence of deodorized olive oil as well as the age of the oil.


STORY OF SEASONS FROM MARVELOUS GAMES AND XSEED GAMES IS THEBEGINNING OF A NEW CHAPTERIN THE 'BOKUJO MONOGATARI' SERIES, A LONG-STANDING AND TOP-SELLING FARMING/LIFE SIMULATION FRANCHISE.
Though the series is reborn with a new name, it continues the well-loved traditions of customizable farms, animal care, marriage and child-rearing. After creating a customized character, players can live out a new life by cultivating their favorite fruits and vegetables while expanding and filling their farm with their choice of animals.
Fans of past games in the series will love the many new additions on display here, including an enhanced variety of seeds, pets, and other ways to make their farms truly their own. But the major addition is the new theme of 'connectivity,' as trading with other countries will help grow the player's crop variety and wallet, as well as the prosperity of the entire town. Players can also connect locally via Wi-Fi to visit one another's farms and tend crops as a team, expanding both their harvests and their friendships.
Best-selling farming/life simulation game of all time returns - Longtime series producer Yoshifumi Hashimoto returns to lead a veteran 'Bokujo Monogatari' development team as the series is reborn in the West with its new name, STORY OF SEASONS
Extensive character and farm customization - After creating unique farmers, players tend to crops, animals and anything else required to earn a living in order to gather the resources to start customizing and expanding their farms
Connectivity expands possibilities - Triumph over rival farmers in-game to expand ownership of farmable land, ship goods to neighboring countries to increase available products, or connect to players via Wi-Fi to visit each other's farms
A heart-throbbing romance heats up the peaceful farm life - A variety of eligible bachelors and bachelorettes live in the town for players to woo, with the hope of growing close and possibly even getting married and raising a family together


1 Plant tomatoes, if you haven’t already done it. They will start producing in two to three months. Indeterminate types, such as Beefsteak, Better Boy, Early Girl and cherry tomatoes, bear through autumn and into winter, while determinate types basically produce all their fruit at about the same time. Increase yields by adding a layer of organic mulch under the plants. All do better with support, too.
2 Continue planting summer vegetables. Plant tomatoes deep – in fact, so deep that only two inches of the top show above the soil. Seriously. The buried stem will develop additional roots to support the plant – and better tomatoes. Go ahead and put in some squashes and okra. They’ll come on strong during the heat of the summer.
3 There’s still time to put in some summer annuals. Beautiful selections for sunny spots include ageratum, fibrous-rooted begonias, lobelia, marigolds, mimulus, nasturtium, periwinkles, petunias, scaevola, statice and verbena. And, not only are nasturtiums colorful and adaptable to semi-shady locations, their unique blooms are edible and make a delightful spicy addition to salads – as long as you don’t feed them with systemic pesticides. The most colorful annuals for shady spots are impatiens, which come in a wide array of colors and produce neat mounds of bright blossoms clear into winter. In fact, I think the various selections of impatiens are the most rewarding summer annuals available.
4 As bottlebrush bushes finish blooming, trim off the old flower clusters. Cut just below each spent cluster. Why? Several new sprouts will emerge from the remaining stem, providing the framework for a second flush of flowers this autumn. It will also keep your bush full and compact and neat and shapely.
5 Prune overgrown junipers, but be careful not to hedge-shear them. They’ll look more natural and attractive if you select branches that stick out too far and trim them back to their starting point, being careful not to leave stumps. Trim out dead twigs inside, and shorten others – stem by stem – only as needed to balance the plant. This will result in a natural, unclipped appearance, and summer growth will be more evenly distributed.


“Whatever became of the settlement lands? Such lost opportunities! The land has returned and what waste”, we hear time and again from Zionist apologists and their kind. “If only Gazans would make a life for themselves rather than blaming their problems on others!”
Leaving aside the obvious question of how a territory and its people whose every marker of sovereignty is effectively controlled by an occupying power that nevertheless refuses to recognize its responsibility as an occupier can “build a state” and “make a life”, the Gaza government has actually been doing some pretty impressive things.
On Thursday, I had the opportunity to tour “mu7ararat Gaza”-the liberated lands of Gaza, i.e. the former settlements.
A greenhouse in the former settlement of Neve Dekalim, now being used to grow fruits
It was a follow-up to an interview colleague Maggie Schmitt and I did with the Minister of Agriculture, Mohammad Al-Agha. In consultation with dozens of international and local NGOs, the Gaza Ministry has drawn up an impressive “ten-year plan” aimed at reducing Gaza’s dependence on imported Israeli produce, incorporating organic farming on a wider scale, and generally “helping Gaza help itself” through a return to more sustainable agricultural practices (such as relying more on rain-fed crops rather than cash cropping for export which involves wasteful amounts of water and an abundance of pesticides, and is subject to the whim of Israeli authorities and their punitive border closure).
The plan has been mocked by many people Maggie and I spoke with in the private or nongovernmental sectors: Gaza can never be self-sufficient! And why should it? It doesn’t make economic sense!
So we were curious-what was the eye rolling about? Was it as laughable as they made it seem? In short: not at all. In fact I think few people have actually read the thick manifesto (it hasn’t been published yet, but we got a sneak peak).
In the former settlement of Kfar Darom, where sniper towers once lined the landscape, there is a massive organic composting facility for seasonal plants (as well as a sewage water composting for trees) and pilot organic farm where workshops are conducted to teach local farmers organic practices. Those who choose to implement organic farming are rewarded with free compost and saplings.
In the former Gush Qatif bloc, further south, infinite rows of several varieties of date palms and young olive saplings, both rain-fed crops that do very well in Gaza, dot the horizon as far as the eye can see.
In another section of this vast empty expanse is the “fruit garden”: carefully landscaped donums of a variety of fruit trees, marked with signs by each row, such as mangoes, citrus, apples, and stone fruits. Gaza now relies heavily on imported fruits from Israel, as tens of thousands of its own trees were razed to the ground during the second Intifada, and most recently during Cast Lead. “We hope within 3 years, for these trees to begin to bear fruit, and within 5, for the olives and dates to become productive,” explained my guide.
Perhaps most interesting of all was a farm which grows Oyster mushrooms in closely monitored environs, under the enthusiastic watch of agricultural engineer Amjad al-agha .
The resulting products are either dried or ground and sold to local restaurants, which use them for soup, salads, and sandwiches, and curries, or distributed in plastic baskets to a woman’s empowerment group to finish cultivating and ultimately to sell as a form of income generation.
Al-Agha said the mushrooms provide an alternative source of protein for people, and are a relatively quick and easy to grow (I keep getting asked if there is any export of these products: no, since there no exports-save for some flowers that the Dutch feverishly lobbied the Israeli government to release-being allowed out by Israel. There was also a fish farm, a chicken farm, and much more.
“The idea is to implement a strategic shift in the vision for Gaza’s agricultural sector, as a response to the situation we are now in for the foreseeable future” explained Minister Agha. “We are not looking to be 100% self-sufficient; in fact we are not even saying this is possible, but we are looking to increase local food production, organic agriculture, and self-sufficiency overall.”
Still, some local experts are critical, saying that without including technocrats in the process, or seeking skilled local consultants that could help them with the methodology, implementation, and possibly exports, they will never be able to reach the level of sophistication they desire.
“Gaza could specialize in mushroom cultivation, for example. What we need is a kind of semi-government that would help bridge the gap between the Hamas government and European governments, and to provide the financial and political backing behind such a project” economist Omar Shaban explained, adding that many in the Hamas government are “resistant and suspicious of such an idea”.
The plan and the projects are seen locally as markers of the ability of the Hamas government to defy the siege and its impacts, even if the results have yet to be seen very far in the future.
For more on this topic, check out Jon Elmer’s “Going organic: The siege on Gaza“.
Gaza Mom-the book! Coming soon to a bookstore near you…
I’m happy to report I’ve finished work on my upcoming book, Gaza Mom: Palestine, Politics, Parenting and Everything in Between (Just World Publishing). The book is due out October 14. JWP’s wonderful team of editors, under the lead of Helena Cobban, are hard at work putting the finishing touches on the book. Look for it soon!


Plátano de Canarias is a story about the cultivation of bananas on the Canary Islands and the issues that come with it.
From Asia, British sailors brought the banana to the Canary Islands, where the Spanish Conquistadores kept cultivating the fruit. Alongside tourism, it still plays an important role in the archipelagos economy today.
35.000 people work in the sector, which is protected by European laws and workers are paid European wages.
Therefore, despite its importance, the cultivation of bananas on the Canary Islands is not economic and can not keep up with its competitors from Central and South America. Every year the EU subsidizes the industry with hundreds of millions of Euros.
Growing bananas consumes a lot of water: Every plant needs around 9000 liters per year. With an average precipitation of only about 600 liters per square meter, water is the most valuable good on the islands. The need for freshwater can only be stilled by desalination and tapping into the islands underground reserves.


Yeah! Our smartphone game ‘Gardenland’ is ready to play and now available for download through the iTunes App store!
Save the earth & discover the magical world of gardens. Destroy evil insects and weeds in order to grow your own Daisy, Tiger Lily, or Rhodofriendron™ seed into a beautiful, happy plant living in a healthy, green garden.
Gardenland is available for free in the iTunes App store today. There is also an ad-free version available for $0.99.
Please click here to download the game,
scan the QR code below, or search for Gardenland in the App Store.
We greatly appreciate your feedback & rating in the App store.
Please tell your friends, family & clients about Gardenland,
and look for a real Rhodofriendron™, available at your local garden centre.
Happy Gardening :)


Haricot vert is French for green beans. Haricot meaning beans and vert meaning green. French green beans are longer and thinner than most varieties. They are also more tender and have a more complex flavor. If you cannot find haricot vert, substitute with the thinnest young green beans you can find.
From the Lorraine region of North East France.
Green beans are grown in abundance all over France
when it comes to harvesting your crops as well as freezing your stock, this is a great way of preserving them for the winter months
Green Bean Soup (Soupe aux Haricots verts)
serves:- 4-6 preparation time:- 10 mins cooking time:- 1 hour
* Butter for frying
* 2 thick slices of smoked bacon, diced
* 1 onion, finely chopped
* 1kg or 2lb of potatoes, peeled and diced
* 1kg or 2lb of green beans, topped, tailed and diced
* 2 sprigs of savory
* salt and pepper
1 tablespoon of double cream
1 handful of chopped parsley.
* melt the butter in a large saucepan, add the bacon and onion and fry until the onions are pale.
* add the potatoes, green beans, 2 litres or 3 1/2 pints of cold water, the savory and pepper
* simmer for 1 hour
* add salt if needed
* before serving, put a large spoonful of the double cream and the parsley in a serving bowl
* pour the soup on to the cream and parsley and serve
Do you have a great Traditional French Recipe? Then why not share it with us and other visitors to the site! Use the form below to submit a recipe to Traditional French Food.


What a year this has been for tomatoes here in southeastern Massachusetts. Here are pictures of the tomatoes I had on hand yesterday. These were ripening in the dining room on the sideboard:
And in the garage, sharing company with some Red Zeppelin onions:
And in the wheelbarrow, stripped off four plants I'd just pulled up (they were yellowing and dying back).
I sorted through all the ripe Celebrity tomatoes and blanched and froze a batch.
Here's how I did it. First I cored then, then I put them in rolling water for about a minute:
The skins slipped off easily after this hot bath, and I laid the whole skinned and cored tomatoes out on a sheet pan to freeze:
The next morning I stacked the frozen tomatoes into a sturdy rubbermaid container. I'm looking forward to a winter of delicious tomato sauce and chili!
Meanwhile, we are eating fresh Mortgage Lifter tomatoes morning, noon and night. We're not sick of them yet, but there are a lot more on the vine. When it gets to that point, I bring them to work and share them with my customers and co-workers. Most people don't want squash, but they are happy to get a vine ripened heirloom tomato.


About Our Figs
The best dried figs come from California. Located in the fertile San Joaquin Valley, our fig-grower owned cooperative is the largest handler of figs in North America. Whether you’re using our dried figs or fig products in a commercial kitchen or enjoying our dried figs at home, the benefits of dried figs are many. You can find them in your favorite store or online, under the brands: Orchard Choice, Sun-Maid, and Blue Ribbon. You can count on California Figs.
History of Figs
Figs are one of the earliest fruits cultivated by man. Native to areas from Asiatic Turkey to Northern India, figs spread to all the countries around the Mediterranean. Today, the United States, Iran, Turkey, Greece and Spain are the primary producing nations of dried figs.
Worldwide, there are thought to be more than 1,600 varieties of figs. The benefits of dried figs and their flavor make them a favorite food and pivotal ingredient in many cultures. In California, two principle varieties of figs are grown: amber-colored Golden Figs and dark purple Mission Figs. The Golden and Mission dried figs are the most prevalent varieties in the whole fig market and represent over two-thirds of the California fig production.
The Spaniards brought figs to the Americas in the early 1500’s. Figs made their way to California through the missionary fathers who planted them from San Diego to Sonoma. The “Mission Fig” takes its name from this history.
The beginnings of the Golden fig began in 1882 when a San Joaquin Valley grower brought Smyna Figs from Turkey into the Golden State. California’s commercial fig growing efforts started in 1885.


Flavor: Fig and honey fragrance submit to tangerine and raspberry acidity. Dense sweetness throughout.
Producer: The Cotecaga wet mill, established in 2006, serves 1,750 members. Cotecaga is a classic instance of the importance of every link in the coffee chain. It sometimes helps to compare coffee production to a stereo system: If the ripe coffee cherry is analogous to a record, then the processing of that cherry is like a stereo receiver or amplifier. Transporting the processed coffee is like the wires, and roasting is like the speakers. Skimping on any part of the system will deteriorate the end result.
The Nyamasheke region has always had the weather, soil, and elevation to produce beautiful coffee. However, the end result hasn’t always lived up to its potential, largely due to a lack of infrastructure. Using the stereo system analogy, think of a wonderful record getting dusty, and being played on a chintzy record player, at the wrong speed. That’s why we’re so excited about the Cotecaga wet mill— it’s a chance for this region’s great coffee to come through loud and clear.
Location: Macuba, Nyamasheke
Elevation: 1,500-1,700 meters
12 OZ bag: wholebean


SORRY ALL OUR SPRING CLASSES ARE NOW FULL
Our popular spring classes are free except as noted and last about 1 1/2 hours. Please note: class size is limited and a reservation is needed. Call (250) 656-0384 or email firstname.lastname@example.org to reserve a space. Please include your phone number if emailing. There is a limit of two classes per person.
WHAT’S THE BUZZ?
Sat. March 23 10:00 a.m.
Timing is everything, especially when it comes to mason bees. Releasing them at the proper time can make all the difference. Local bee expert Greg Cook will explain the ins and outs of looking after these fascinating creatures and how to help them, help you and your garden.
NATURAL LAWN CARE
Sat. March 30 10:00 a.m. with John Close of Lush Eco Lawns.
A beautiful lawn doesn’t have to be synonymous with overuse of water, fertilizer and chemicals. A lawn is really a collection of plants, and like all plants will thrive if given the right conditions. Learn how to have a healthy, green, low maintenance lawn without pesticides or chemical fertilizers.
TEN BEST DESIGN TIPS FOR A GORGEOUS GARDEN SORRY FULL
Sat. April 06, 10:00 a.m. with Louise Boutin, Garden Designer and Landscape Architect. Simplify your to-do list by targeting the best moves to achieve the greatest impact. We will discuss tips on structure, style, colour and focus areas. We’ll look at strategies for screening the bad parts, highlighting the good ones and creating focal points. We’ll talk about container placement for best results; gateways, entryways, and terrace food pots.
GROW VEGETABLES ALL YEAR, NO MATTER WHAT SPACE YOU HAVE
Sun. April 07 and Mon. April 08 10:00 a.m. with our own Faye Ford
Are you harvesting vegetables from your own garden right now? If not, you are missing out on the peak harvest time for many of the most nutritious vegetables: spinach, kale, chard, purple sprouting broccoli, leeks etc. Even root vegetables may still be in the ground ready for pulling and eating. Perhaps you feel you don’t have the space or time to garden all year? It’s easier than you think. Join Faye’s class and learn to grow vegetables in small spaces all year round.
Saturday, April 13 10:00 a.m.
Enjoy this rare opportunity to work alongside members of the Vancouver Island Bonsai Society in this hands-on workshop. Club members will be working on their own specimens as they guide you through the process of creating a bonsai. Whether you need help getting started or have questions about what’s next, this workshop will be fun and informative.
Instruction is free, but basic supplies and plants will be available for purchase. Class size is limited, and pre-registration is required.
HOW TO SET UP A HOBBY GREENHOUSE
Sunday, April 14 10:00 a.m. with Mike McCandlish
This class will be of interest to anyone who is either pondering a greenhouse or is just starting out with one. Mike will talk about the benefits of having a greenhouse and how to make the most of one. He will cover how to choose the right location for a hobby greenhouse and how to set it up to make the most of the space. He’ll also be able to answer any greenhouse related questions that you might have.


WE CREATE THE WINES FOR EVERY OCCASION
The release of the 2014 Shiraz marks the 40th vintage of this fine wine by Water Wheel (yes, I know: 1974–2014 is 41 years but let’s not split hairs).
Since the first Shiraz was released in 1974, we here at Water Wheel have been producing excellent, rich red wines as well as refreshing white wines.
We’re always looking at new vineyard sites and varieties, and alternative winemaking styles to keep our wines interesting and exciting.
elimination, hibernation, resurrection.
Many great wines were made in the Bendigo area during Victoria’s boom period of the 1800’s. Sadly, some vineyards were infected with a terrible disease in the later part of the 19th century and all vineyards around Bendigo were pulled out in an effort to control its spread. This eradication included a number of vineyards at Bridgewater. General agriculture prospered all around, however there were no grapes planted here for nearly 100 years.
Fifty years ago there was a lively degree of diversity in Australian culture. Although a meat and three veg. society we could enjoy lamb one day and perhaps beef the next, then for added variety maybe swap carrots for beans on another. Still, the giant of manifest adequacy began to sway a little with the spreading availability of garlic, pizza and my personal cosmopolitan favourite: chicken chow mein. Wider interest also led to a renaissance of winemaking in Victoria. The late 1960s saw the first replanting of grapes in Bendigo in living memory. Soon after, more small vineyards sprang up around Bendigo, among them Water Wheel Vineyards in 1970, named after the nearby flour mill.
The early wines were successful for Water Wheel and the vineyards expanded. A new winery was built in 1980 to cope with additional grapes, and this is the building we continue making wine in today. 1989 saw a change of ownership with local lad Peter Cumming purchasing the winery and vineyards. With this change came modern equipment, and grapes from additional vineyards around Bridgewater.
Water Wheel is still a family business based in Bridgewater, now with a vineyard area of over 100 hectares and sales across Australia and abroad.
LOCATION, CLIMATE & SOIL
Running east west though the middle of Victoria are some hills generously called The Great Dividing Range. Not such a great geological barrier in this old, old continent, but it does mark quite a change in agriculture. Bendigo is north of The Divide where the sun shines in summer and the rain falls in winter, a region well suited to robust reds made from ripe grapes.
Bridgewater itself is 50km NW of Bendigo and 180km NW of Melbourne. We receive a bit less rainfall than Bendigo, around 425mm. (or 17 inches in the old money), not much less than many vineyard areas in Europe. But, of course, our years vary greatly and the evaporation is often 1500mm. per year (as Dororthea Mackellar wrote “A land….. Of droughts and flooding rains”). These factors combined mean that in most years our vineyards receive some irrigation from the nearby Loddon River.
With 40 years of growing grapes behind us we hope that we have a pretty good idea of which soils suit which varieties. To this end we grow our white grapes on light, well drained soils where the roots easily probe deep and wide to find nutrients and water, delivering wines with easy to reach flavours. Our red grapes are typically grown on much heavier soils with a clearly defined heavy clay subsoil. Here the red grape vines must push into the sub-soil chasing life for their fruit and bringing with it those qualities of depth and length we enjoy, but are often difficult to find.
How much dirt does it take to make a bottle of wine? Well, we have about 2,500 vines per hectare and each hectare yields 2,500 to 5,000kg of grapes, most years on the lower side (that’s 1-2T. per acre). After crushing, pressing, maturation and owner’s ongoing sampling we hope to end up with around 2,000 to 3,000 bottles per hectare. So this equals a bottle or so per vine from a patch somewhere between the size of a single and double bed. The artists amongst us might say “that’s nice” while the accountants may say “extravagant soil use”. Each, with little thought, has a claim to being right, but in any case there’s a bit more to it than this.
In common with most projects, planning and preparation are what makes a good vineyard. Over many years we’ve learnt to recognise the soils that might give us the qualities we seek. There comes a time when the chosen are called and work begins. While surveys are prepared quietly, outside there are vigorous signs of development. A bulldozer as big as a house and as strong as a train pulls a single ripper the size of a rugby player along a line where vines will soon be planted. With this preparation, the young vine’s roots are already exploring the soil 2 metres deep in their first growing year. And a few years later when the first grapes are picked the roots will have explored far deeper and wider in the soil. With luck, the wines we make will have a corresponding depth and breadth of flavour.
We’ve seen our harvest dates getting earlier and earlier, particularly in the past 10 years, to the extent that we now pick our grapes a month earlier than in the 1990s. Eight years ago our most recent vineyard was established 40 kilometres south of Bridgewater at Baringhup, near Maldon. Still by the Loddon River and still in the Bendigo region this land is halfway to The Dividing Range. Early results indicate that it is a bit cooler down there with harvest happening about 10 days later. The wines are very rewarding, having more delicate flavours that help to make a wine “whole”.
Our vineyards vary in age from 6 to 40 years old. We can see the qualities of grapes from our older vines but have never been disappointed with the crops from our new vineyards. Careful preparation means that even when the first crop is harvested, the vines are delving through a great volume of soil. The drought of last decade was hard everywhere. Some of our vines survived others did not. Twenty five years ago we could be profligate with our water, thinking it would never run out; maybe we all thought a bit that way. No longer. Our newer vineyards have drippers under the ground, the vines are further apart and what has turned out to be the most important factor in preserving moisture: the vine rows are mulched with straw. “No good getting older if you don’t get wiser” an old employee once said. I hope we are doing all things a little better than 25 years ago.
The secret of good wine is good grapes. But, you can still make a bad wine from good grapes. Wine grapes must be the sweetest fruit there is. They’re really sweet! Half as sweet again as table grapes, twice as sweet as apples and five times as sweet as tomatoes. Typical red grapes come into the winery with 25% sugar and after fermentation we wind up with a bit over half this as alcohol: about 14%. And in a fortuitous coincidence, yeast will ferment sugar into alcohol up to a concentration of about 16%.
Wine has been made for thousands of years, and the changes really aren’t that great. Yeast still make the alcohol and wine is still stored in barrels. Here at Water Wheel we follow mainstream winemaking: white grapes are pressed as whole grapes while red grapes are crushed, fermented on skins then pressed.
We’ve used cultured yeasts for years, but have lately regressed to some traditional styles of winemaking: about half of our ferments are conducted by yeast indigenous to the winery (so called “wild yeasts”). Red wines also undergo a secondary “malo-lactic” fermentation, and again this happens spontaneously with indigenous bacteria. During the fermentation of red grapes we plunge the red skins that have risen to the top back into the wine. We find this method of extraction gives us the soft, long tannins we are looking for.
Underneath the winery is a cellar capable of holding over 500 barrels. Here, away from noise and varying temperatures our wines slowly mature, it’s pretty easy to keep our barrels full and safe from oxidation. Lastly, when we’re happy with the wine, it is bottled on our own bottling line. A typical white wine is bottled at 6 to 12 months old, while reds are usually 18-24 months old. White wines are comparatively delicate and are finely filtered to bottle and might need a week or two to return to optimum drinking. Red wines are much more robust, containing the natural preservative tannin and these wines are only coarsely filtered.


The wine from Ferghettina originates on the gentle hills of Franciacorta. It’s on these sunny slopes, located in the foothills of Alps that overlook the Lake Sebino, that their grapes grow and ripen, subjected to constant monitoring and care.
Founded and managed by Roberto Gatti and his wife Andreina, the vineyard was created in 1990 with only four hectars of land. For more than 20 years Roberto has worked and mastered the viticulture of Franciacorta and the most modern winemaking techniques.
Nowadays, Ferghettina run 200 hectars of vineyards located in 11 municipalities of Franciacorta, conforming to organic farming principles, in order to exploit the resources of the different soils as fully as possible, to enhance the quality of the wines. Ferghettina is a family matter: everything is managed by Roberto and Andreina, with the help of their children Laura and Matteo, both graduated in oenology, and of a large number of employees and partners.
The hands are the main tools through which Ferghettina work the soil and grow the vines, gradually turning bunches into wines. The Ferghettina family's Franciacorta is the ultimate expression of their style and thoughts: an accurate portrait of the rich territory.
The Massussi Farm was founded in 1985 started by her husband Vittorio and Giuseppina Ruggeri Massussi with the support of the maternal father Augustine, whose love for the land has given a great stimulus to the first years of activity. The Massussi family's passion for viticulture dates from the mid nineteenth century, when the forefather Louis already produced red wine.
The vineyards planted in the early '80s to initiate the first experiments on the classical method that led to the first 500 bottles of bubbly in 1985.
The specific location of the vineyards on the hills of Lake Iseo, at an altitude of 400 m, the microclimate created by the proximity of the lake, the cool breezes at night and the ground by the particular composition, constitute a unique terroir in Franciacorta for unique Products.
Today il maiolo is run by Francesco & Elena Torre.
In 1972, Francescos father Marcello bought the land il maiolo to realize his life's dream of becoming a winemaker. At that time, it was an abandoned dilapidated farmland that needed to be completely restored. When the site was renovated into a farm, Marcello planted the first vineyard with Ortrugo, Barbera and Bonarda grapes. It was a passionate hobby and the wines produced were consumed by the family and given away.
il maiolo is an organic winery located at the foot of the historic Val Nure, a region in northern Italy. They use only the best traditional winemaking methods from previous generations to create truly unique and memorable wines.
Time is an important part of their process. The long-winded approach requires meticulous patience and meticulous details to create a flavor rich in history. Each bottle of red wine takes about five years to create from first harvest to sale. The freshness of the white grapes allows you to have a wine in the bottle after two years from the harvest of the grapes.
Il Maiolo's winemaking process follows the same methods used for hundreds of years with soft pressing in steel tanks where the first fermentation takes place. Ten over-pumps follow and when the must arrives dry, it is racked and transferred to large oak barrels where malolactic fermentation takes place. After one year in oak barrels, the wine is bottled and then aged for at least a year before being sold.
The first maiolo wines were produced in 2003, and it was an exceptional vintage. A handful of first bottles still remain uncorked and are only opened on important occasions to celebrate important moments in family life.