close

Wine production

Wine production

Hook or Crook Cellars strengthens its wine production with two key recruitments

Advertising

Lodi, California – September 27, 2021 – Hook Or Crook Cellars has announced the addition of two members to its Lodi, Calif. Based wine production and management teams, Noel Basso as Chief Winemaker and Amy Aguilera as Director of Operations. Both embody the company’s ‘for sure’ philosophy of a relentless spirit to create an impressive yet affordable wine.

Noel Basso – Head Winemaker

Originally from California, Noel Basso has over 18 years of winemaking experience, including overseeing barreling programs, harvest planning and cellar operations, and maintaining consistency of quality across wine profiles. wine.

“Noel impresses me constantly,” said Allen Lombardi, president of Hook Or Crook Cellars. “He has an incredible knowledge of the character of grapes and oak, and a deep appreciation for California vineyards. He is a magician and perfectionist in blending, maturing and gluing.

“I am extremely proud of the Hook Or Crook Cellars Field Blend and Cabernet Sauvignon that Noel created, as well as the four new grape varieties that we are launching this fall. His ability to understand the nuances of production and blending to create our desired profiles is what we were looking for to grow the brand significantly.

Most recently, Basso was director of winemaking for Oak Ridge Winery, also in Lodi, California. His other high profile winemaking experience includes time spent with The Wine Group (GSV Soledad, Almaden-Madera and Golden State Vintners) and Constellation Brands (Mission Bell Vignoble). He received a bachelor’s degree in food science and oenology from California State University.

Basso lives in Lodi, where his fiancée will join him after their wedding in November.

Amy Aguilera – Director of Operations

Following the significant growth of Hook Or Crook Cellars over the past two years, Lombardi sought to strengthen its winery operations with a critical thinker who possessed a solid understanding of production and execution, as well as the steps in between. .

Lombardi created the leadership role and hired Amy Aguilera as COO, and she quickly began to contribute significantly.

“Amy has eagerly learned the intricacies of the wine business and has already put processes in place to help us streamline our operations,” said Lombardi. “She thinks quickly and solves problems creatively, with quality control and efficiency in mind.

“His field-to-consumer experience is a huge asset as we develop Hook Or Crook Cellars and future brands,” continued Lombardi. “Amy is the business leader we need to fuel our long-term growth. “

Aguilera’s career in food and drink was influenced from an early age by one of his high school teachers in Salinas, Calif., Who showed him the many ways – beyond farming – whose agriculture influences our world. Aguilera has found its vocation in the food industry, particularly in the inventory and planning of food and beverages.

Most recently, Aguilera was responsible for planning for George Chiala Farms Inc. in California, where she managed capacity planning and scheduling for ten food processing lines at two facilities.

Previously, she was Director of Operations Services for OLAM Spices & Vegetable Ingredients Inc. in Modesto, California. There she served as the supply chain liaison between field operations, sales, customers and manufacturing. She also oversaw crop planning for 12 commodities, managed all inbound and outbound transportation, and led warehousing teams.

Amy and her husband, Jeff, reside in Lodi, with their two youngest children.

About hook or crook cellars

Based in Lodi, Calif., Hook Or Crook Cellars are a wine producer known for their impressive and consistent profiles at an affordable price. A Thomas Allen Wine Estates brand, Hook Or Crook Cellars was founded in 2019 and lives up to its name with a bold and creative determination to make highly rated, California-appellation wines that are easy to drink and under $ 12 / bottle. To find out more, follow @HookOrCrookCellars on Facebook and Instagram, and visit HookOrCrookCellars.com.

Advertising


Source link

read more
Wine production

Hook or Crook Cellars strengthens its wine production with two key recruitments

LODI, Calif .– (COMMERCIAL THREAD) – Hook Or Crook Cellars has added two members to its Lodi, Calif.-based wine production and management teams: Noel Basso as Head Winemaker and Amy Aguilera as Director of Operations. Both embody the company’s ‘for sure’ philosophy of a relentless spirit to create an impressive yet affordable wine.

Originally from California, Noel Basso has over 18 years of experience in barrel setting programs, harvest planning, cellar operations and quality consistency.

“Noel has an incredible knowledge of the character of grapes and oak, and a deep appreciation for California vineyards,” said Allen Lombardi, president of Hook Or Crook Cellars. “His ability to understand the nuances of production and blending to create the desired profiles is what we were looking for to significantly develop the brand. ”

Most recently, Basso was Director of Winemaking for Oak Ridge Winery. His other high profile winemaking experience includes time with The Wine Group (GSV Soledad, Almaden-Madera and Golden State Vintners) and Constellation Brands (Mission Bell Winery). He received a bachelor’s degree in food science and oenology from California State University.

Additionally, due to the significant growth of Hook Or Crook Cellars over the past two years, Lombardi sought to strengthen its winery operations with a critical thinker who possessed a strong understanding of production and accomplishment.

Lombardi created the leadership role and hired Amy Aguilera as COO, and she quickly began to contribute significantly.

“His field-to-consumer experience is a huge asset as we develop Hook Or Crook Cellars and future brands,” said Lombardi. “Amy is the business leader we need to fuel our long-term growth. ”

Most recently, Aguilera was responsible for planning for George Chiala Farms Inc. in California, where she managed capacity planning and scheduling for ten food processing lines at two facilities. Previously, she was Director of Operations Services for OLAM Spices & Vegetable Ingredients Inc.

About hook or crook cellars

Based in Lodi, Calif., Hook Or Crook Cellars are a wine producer known for their impressive and consistent profiles at an affordable price. A Thomas Allen Wine Estates brand, Hook Or Crook Cellars was founded in 2019 and lives up to its name with a bold and creative determination to make highly rated, California-appellation wines that are easy to drink and under $ 12 / bottle. To learn more, follow @HookOrCrookCellars and visit HookOrCrookCellars.com.


Source link

read more
Wine production

A local winery explains how they manage wine production during the harvest season

The leaves begin to change color which calls for the start of the harvest season.

We spoke with Mazza Vineyards in the Northeast about how they manage to produce their wine.

The vice president of the winery said his employees work seven days in a row to produce the wine and he said it was worth it.

It is the sound of hearing it through the vineyard. Mazza Vineyards workers work around the clock to produce wine from different varieties of white and red grapes.

Vice President Mario Mazza said he owns nearly 500 acres where 20 different grapes are grown in Lake Erie and other parts of the state.

So far, his team has produced almost 750 tonnes. In other words, it’s 4.81 times the weight of a house.

He said the machines they use crush the grapes and then the grapes are fermented.

“So think riesling, carbon, merlot, chardoney, pinot grigio, these are all the varieties we work with, plus a few others,” Mazza said.

We are told that these wine grapes are not just for fun, but they are also good for your health.

“Wine generally contains a number of antioxidant components and other compounds that are beneficial for the heart and health,” Mazza said.

Meanwhile, there are Mazza workers who take care of the nutrients brought in by the grapes.

“I work in the laboratory. So I touched each different type of grape that comes in. I test it for sugar, PH, TA, so I have a hand in every wine we make here, ”said Grace Rosato, Lab Coordinator at Mazza Winery.

The Mazza team and other farmers who are producing wine will continue the work until the end of October.

For news delivered directly to you, subscribe to JET 24 / FOX 66 / YourErie.com, daily news and severe weather mailing lists


Source link

read more
Wine production

Wine production in the Netherlands up 82% in five years

Due to the increase in the number of winegrowers, more and more wine is produced on Dutch soil. Figures from the Dutch Chamber of Commerce (KvK) have shown that wine production has increased by 82 percent over the past five years. In 2018, for example, it concerned 950,000 liters.

As a result, it is increasingly possible to opt for a Pino Noir or a Dutch Riesling in liquor stores and wine specialists. According to Dik Beker of the Association of Dutch Wine Producers (VNWP), the wine has a good international reputation. “But too little is produced to break through internationally.”

“In addition to green hands for a good culture, microbiological knowledge is important,” said Beker. “A process to go from grape to good wine requires care. A small mistake in the fermentation process makes the wine undrinkable.”

The increase in the number of winegrowers was the largest in Zuid-Holland since 2016. Due to the availability of land, the number of winegrowers subsequently increased by 12, an increase of 300 percent. According to the Chamber of Commerce, Gelderland has the most winegrowers with 46. Limburg follows with 28. Utrecht (three vineyards) and Groningen (two) have the fewest vines.


Source link

read more
Wine production

Wine making machinery market share, developments, opportunities, technologies and forecast

Wine Production Machinery Market

The increase in the number of wineries, the considerable replacement rate in developed markets and the increase in wine consumption around the world are driving the growth of the market.

PORTLAND, OR, USA, Sep 15, 2021 /EINPresswire.com/ – Wine Making Machinery Market by Type (Tanks & Fermenters, Crushing & Pressing Equipment, Temperature Control Equipment, Filtration Equipment & others): Global Opportunity Analysis and Industry Forecast, 2020-2027. According to the report, the global wine making machinery industry generated $ 2.0 billion in 2019 and is expected to reach $ 2.83 billion by 2027, with a CAGR of 4.2% from 2020 to 2027 .

Main determinants of growth

The increase in the number of wineries, the considerable replacement rate in developed markets, and the increase in the consumption of wine around the world are driving the growth of the global wine production machinery market. However, the high investment and maintenance costs are hampering the growth of the market. On the other hand, technological advances in wine production processes create new opportunities in the years to come.

Request a sample report at: https://www.alliedmarketresearch.com/request-sample/6515

The impact of COVID-19 on wine consumption

The wine trade has been impacted by COVID-19 in terms of consumer spending. However, the volume of consumption was little impacted, as wine lovers continued to consume them. However, buyers avoided buying expensive wines and reduced their purchase amount. For example, those who bought wine at $ 60 in the beginning now buy wine at $ 30. And those who bought $ 20 wine in the beginning now buy $ 10 wine. Buying habits would affect the wine business as a whole.

Temperature control equipment segment to dominate by 2027

On the basis of type, the temperature control equipment segment contributed the highest market share in 2019, accounting for nearly two-fifths of the global wine production machinery market, and is expected to maintain its leading position. during the forecast period. This is attributed to its vital role in producing quality wine as well as the implementation of automated equipment that eliminates the need for employees to control and monitor the equipment. However, crushing and pressing equipment is estimated to experience the highest CAGR of 4.5% from 2020 to 2027. The research also analyzes segments including tanks and fermenters, filtration equipment and others.

For any purchase inquiry at: https://www.alliedmarketresearch.com/purchase-enquiry/6515

North America to experience fastest growth by 2027

Based on region, North America is expected to retain the highest CAGR of 5.2% from 2020 to 2027, due to the increase in the number of wineries in the United States over the last decade and the increase in wine consumption by the millennial population. However, Europe contributed over three-fifths of the global wine making machinery market in 2019 and is expected to retain its lion’s share over the forecast period. This is attributed to increased demand from export markets and increased investment by wine makers in machinery to improve production. The research also analyzes regions, including Asia-Pacific and LAMEA.

Market players take the biggest pie

GW KENT
Agrovin
Della Toffola Pacific
Love Brewing Ltd.
Brewer of the North
Adamark air knife
Paul Mueller Company
Vitikit Limited
Tanium machines
VeCriveller Group

Get Detailed Analysis Of The Impact Of COVID-19 On The Wine Making Machinery Market: https://www.alliedmarketresearch.com/request-for-customization/6515?reqfor=covid

Similar reports:
Food Processing Machinery Market Expected To Reach $ 68,882 Million By 2023
Milk Packaging Market Expected to Reach $ 49,809 Million by 2023

Upcoming reports:
Membrane technology for the food and beverage processing market https://www.alliedmarketresearch.com/membrane-technology-for-food-and-beverage-processing-market
Fish Processing Market: https://www.alliedmarketresearch.com/fish-processing-market
Dairy Processing Equipment Market https://www.alliedmarketresearch.com/dairy-processing-equipment-market
Beverage Processing Equipment Market https://www.alliedmarketresearch.com/beverage-processing-equipment-market

About Us

Allied Market Research (AMR) is a full-service market research and business consulting division of Allied Analytics LLP based in Portland, Oregon. Allied Market Research provides global businesses as well as medium and small businesses with unmatched quality of “market research reports” and “business intelligence solutions”. AMR has a focused vision to provide business information and advice to help its clients make strategic business decisions and achieve sustainable growth in their respective market area.

We have professional relationships with various companies, which helps us extract market data which helps us generate accurate research data tables and confirm the highest accuracy in our market forecast. Each of the data presented in the reports we publish is extracted through primary interviews with senior officials of the main companies in the field concerned. Our secondary data sourcing methodology includes in-depth online and offline research and discussions with industry-savvy professionals and analysts.

David Corréa
Allied Analytics srl
+1 -503-894-6022
write us here
Visit us on social networks:
Facebook
Twitter
LinkedIn

Street.! An online subscription-based report library – Allied Market Research



Source link

read more
Wine production

Polseno Farms Turns Into Wine Production In Scituate | New

SCITUATE – Hidden in the woods along Hartford Pike behind a large three-bay stone oven is Scituate’s first wine farm, owned and maintained by Lou Polseno, of Lou Polseno and Son Landscaping, producing five varieties of Nova grapes -England.

Polseno, originally from Smithfield, moved to Scituate after graduating from the University of Rhode Island in the 1980s. He purchased the last remaining plot of the old Highland Orchard apple orchard and amusement park.

Polseno said he is proud of the work he has done on the land at Polseno Farms and what he says is Scituate’s first vineyard. Many old apple trees were sick and had to be removed. Fortunately, he said, about half a dozen of the original apple trees have survived, producing sweet McIntosh and Macoun apples.

The land took a lot of work to prepare for production, he said, including leveling the land, removing large boulders known to the area and installing an underwater drainage system.

“Grapes love drought. It’s not the California wildfires kind of drought, but they like it dry, ”he said.

Polseno said the soil here is good for wine. He said he worked the land and maintained the slope to allow the grapes to have the air necessary to flourish. He started cultivating grapes six years ago and the operation is finally working at the production level.

“Reds at the top and whites at the bottom,” he said.

For now, Polseno sells his grapes to local markets for wine use. He said he hopes to start producing his own wine next year and start selling it the following year. He hopes to open the property to wine tastings and tours. Of course, he said, the apples will be available to the guests.

The Polseno log cabin is surrounded by 4 hectares of vineyards. Stone patios surround his house, where he has an outdoor kitchen with another outdoor pizza oven. Polseno said he was known for his ovens and, in turn, for his pizzas.

He said he came from a farming family and wanted to grow something that no one in his family had grown before.

“I like red better, but I like all wines. I generally go for local hybrids. They have different flavors, more acidity, it’s a different palate, ”he said.

Her daughter, Ava, a high school student from Ponaganset who is not yet old enough to enjoy wine, said she enjoys eating Concord-style grapes. Although seeded, they are fragrant and sweet. Sitting on a bucket along one of the many rows of vines, Ava helped workers harvest the fruit using a specialized tool, a grape razor fork, which plucks the bunches of grapes from the stems. .

Ava said she has been helping her dad since he started.

“She is as involved as I am in this operation,” said Polseno.

As Ava is chopping grapes and preparing to leave for work at her other job, Polseno reminds her to spray a deterrent for a flock of birds circling overhead. He said birds and bees are the biggest threat to the harvest.

“These birds could mess it all up in a matter of minutes,” Polseno said, adding that he is using an all-natural deterrent to ward them off.

Polseno, who runs a landscaping and masonry business, said he enjoys involving his children in his work as much as he can. His son, Dominic, helps him with his landscaping business while also working in the Narragansett Fire Department.

In all, Polseno grows five varieties of northern hybrid grapes in University of Minnesota red and white. The length of the season varies for each of the grapes, with its preferred and sweetest grape harvested in October and other varieties with harvests as early as August.

The Smithfield High School wrestling coach employs several members of his team to help with the harvest, sitting across from each other in each row chatting as the grapes are harvested. Each row has around 100 plants, which typically takes a team around three hours to fully harvest.


Source link

read more
Wine production

French wine production in 2021 reduced by almost a third due to frost and disease

French wine production is expected to fall by nearly a third this year due to a devastating period of frost in early spring.

The statistical agency of the Ministry of Agriculture, Agreste, estimates that wine production should fall 29% year on year to around 33 million hectoliters. That’s about a quarter below the average for the past five years. One hectolitre = 100 liters.

“The spring frost has reduced much of the production, which will be historically low,” Agreste said in a statement Tuesday.

Desperate winemakers tried to ward off the late frost by lighting candles and fires in their vines at night and spraying water to create an ice shell around the buds.

However, none of the wine-growing regions was spared by the frost, but it was the early grape harvests that were the most affected, Burgundy, the Rhone Valley and the Jura particularly affected.

The losses were then accentuated by the wet summer which favored the emergence of diseases, Agreste said, including powdery mildew and black rot. The necrotrophic fungus botrytis now also threatens the harvest, especially in Alsace.

The 2021 yield should be close to that of 1977 when the harvest was also greatly reduced by destructive frost and summer rains.

The Eastern Jura region is expected to see its wine production drop 82% year-on-year to just 17,000 hectoliters. Beaujolais comes next with an expected production 47% lower than in 2020, while the quantity of wine produced in the southwest – outside the Bordeaux region – is expected to decline by 44%.

Champagne production is expected to decline by 36%. Agreste declared that “agronomic production (in Champagne) should be at its lowest for 40 years, which should lead to the use of wine reserves from previous years”.

France is the second largest producer of wine in the world after Italy and the leading exporter.


Source link

read more
Wine production

Beira Interior predicts normal year in wine production

Beira Interior Regional Wines Commission (CVRBI) President Rodolfo Queirós told Lusa today that he expects a year of normal production and good quality wine.

“We [CVRBI], last year, had around 22 million liters of wine in the region and this year we hope to have a value around that order of magnitude. Although, as the saying goes, “even washing baskets is vintage”. And we haven’t even started to fill the baskets with grapes yet, in most regions, and so, until the end of the harvest, it’s a bit difficult to make a certain forecast, ”he said. declared.

The manager predicts that this year’s wine is of good quality due to the rain that fell in the area last week.

The rains “were important”, because in some regions the vines were under water stress and “the increase in soil humidity will allow the plants to hydrate themselves a little more and to lead the maturation in a more balanced way” .

“In short, I think that we will have a year of normal production (…), hope that São Pedro will help us, as they say, so that we have a vintage, in qualitative terms, as we hope”, he said. he declares.

At the moment, according to Rodolfo Queirós, “the indicators are for that, the grapes are good, they are healthy”.

The president of the CVRBI admits “that things can go very well” in the area of ​​influence of the CVRBI, which has its headquarters in the town of Guarda.

Harvesting has already started in the southern part of the CVRBI zone (Cova da Beira and municipalities of the district of Castelo Branco), while in the northern part (namely in the municipalities of Pinhel, Trancoso and Figueira de Castelo Rodrigo, in the Guarda district), it will start in the second half of this month.

Due to the pandemic caused by Covid-19, for the second consecutive year, this entity is raising awareness among its employees so that they adopt good hygiene and safety practices during harvesting, in order to minimize the risks of contagion.

CVRBI is headquartered in the town of Guarda, in Solar do Vinho, and covers the wine-growing areas of Castelo Rodrigo, Pinhel and Cova da Beira, in the districts of Guarda and Castelo Branco, which correspond to an area of ​​20 municipalities, where the ‘there are around five thousand producers.

In the CVRBI area, with almost 16 thousand hectares of vineyards and a great variety of grape varieties (highlighting the whites Syria, Arinto and Fonte Cal and the reds Tinta Roriz, Rufete, Touriga Nacional, Trincadeira and Jaen), there are approximately 60 wine producers, four of which are cooperative cellars and the rest are private producers.


Source link

read more
Wine production

Rutsiro Honey Ltd expands into wine production and envisions global market – KT PRESS

Rutsiro Honey Ltd, a natural honey production plant in Rutsiro district, western Rwanda, has announced plans to start producing four brands of wine by the end of the year.

The plans were revealed at an exhibition of its natural honey bee products from the forests of Mukura and Gishwati, certified with an S-Mark from the Rwanda Standards Bureau (RSB).

Marie Chantal Nyirakamineza, Managing Director of Rutsiro Honey Ltd encouraged local and global consumers and honey markets to use their products which have been proven to be of healthy and high standards.

Nyirakamineza says that since its inception in 2018, the company has grown from a production capacity of 3% to 17% and the biggest plan is to increase both the quality and quantity of honey in the market.

Rutsiro Honey Ltd is one of the companies benefiting from the National Industry Program – Community Processing Centers (CPC) – “Uruganda Iwacu” to promote and facilitate the production of products made in Rwanda by private companies.

The honey factory produces around four tons of natural honey per month which is sold in local and global markets.

Nyirakamineza said their honey products are very popular in Rwanda and in international markets because of their quality and standards.

“Our honey products (Gishwati honey) can be found in every store and many buy it because it is natural and healthy. We have also had the quality of our products tested in Europe (UK and Germany) and Arab countries, and the feedback we have received is that we have quality natural honey, ”Nyirakamineza said.

In Rwanda, only four brands of honey have been certified for sale in global and regional markets. These include the brands Gishwati, Nyungwe, Akagera and Ibirunga Honey.

Nyirakamineza said that the quality of their honey is maintained by processing the raw products without any additives, which is why the quality has been appreciated and certified by the Bureau of Standards.

The National Agency for Industrial Research and Development (NIRDA) is a government institution whose mission is to enable a generation of industrial innovators to become competitive through the monitoring, acquisition, development and transfer of technologies. and applied research.

Dr Christian Sekomo Birame, Managing Director of NIRDA, said that Rutsiro Honey Ltd is one of the most successful community transformation initiatives promoting the Made-in-Rwanda agenda which can be seen in other areas like Rwamagana banana wine and Nyabihu potato processing factories.

Rutsiro Honey Ltd officials revealed that they plan to start producing natural honey wine by the end of 2021. Four brands will be made up of honey wine, honey wine and ginger, honey and passion and honey and pineapple wines.

Officials said it would increase the income of beekeeping communities around Gishwati and Mukura parks, but also improve nature tourism activities around national parks.

“Visitors to the park will be able to visit our activities but also buy our honey and wine,” said Nyirakamineza.

Rutsiro Honey Ltd works with a cooperative of beekeepers UNICOAPIGI- which brings together five associations operating in the national parks of Gishwati and Mukura.

Union president Jean Damascène Hakizimana says Rutsiro Honey Ltd gave their farmers a consistent good market for their harvest (12-15 tonnes of honey) and also NIRDA research support following the negotiation with the company.

Meanwhile, beekeepers are calling on the government to step in to solve the challenge of bee reduction caused by reduced forest cover due to deforestation, the use of agrochemicals that repel bees – which they say can be done by planting more flowering trees and researching the use of non-toxic agricultural inputs.


Source link

read more
Wine production

How climate change is altering wine production around the world

As climate change alters ecosystems and scientists, experts and administrators come together to avert a global catastrophe, some industries will have to adapt to the new conditions in order to survive.

Viticulture is one of these sectors.

The recent French forest fires destroyed 73 wineries and 5 cooperatives on several hectares of land. But forest fires are just one of the many problems for wineries.

Rising sea levels, irregular rainfall, flooding, rising average temperatures, disruption of weather conditions, can all contribute to severely affected grape production and the wine-making process.

For winemaking, a process that can be affected by minute factors like the acidity of a particular batch of grapes, climate change is proving to be a tall order.

As a result, many wine producers are turning to cooler climates. Average temperatures in many traditional wine regions continue to become too hot to continue to sustainably cultivate grapes that can be used in wines.

Other changes include using new grape varieties that are much more heat resistant or using grapes that ripen earlier in the year before the summer heat is in full swing.

Governments are already working to find ways to minimize the impact of climate change on this profitable and labor-intensive sector. Scientists have proposed innovative changes such as canopy management, drip irrigation techniques, deficit irrigation strategies, adoption of winter cover crops, among others. But more research is needed to truly understand the full impact of climate change on wine production.

While traditional areas are now too hot for wine production, previously cooler areas have now become suitable regions for wine production. In regions like Argentina and Chile, producers are moving to the coast and the mountains.

While the viticulture of the south of France could consider settling in the Alps or the neighboring Pyrenees. At the same time, the UK is becoming a better producer of wine.

Of all the things he’s brought in, better quality UK wine production is perhaps the most sacrilegious act of climate change for the French after all.


Source link

read more
1 2 3 4 5
Page 2 of 5