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Featuring more than two hundred in-depth winery profiles, this definitive guide is the best single source of information on world-renowned pinot noirs from California and Oregon. Drawing on his encyclopedic knowledge of a grape variety considered by many to produce the ultimate food wine, John Winthrop Haeger offers this expanded, updated companion volume to his award-winning North American Pinot Noir. Here, with three times the number of winery profiles, he focuses exclusively on what he calls the Pacific Pinot Zone, stretching from the mouth of the Columbia River in Oregon to Santa Barbara in California and extending up to thirty miles inland. An introductory essay provides an indispensable view of pinot noir in the United States-including the dramatic effect that the movie Sideways has had on its sales and production. Pacific Pinot Noir features: * Detailed descriptive tasting notes and selected vertical tastings* At-a-glance graphics conveying information on tasting rooms, prices, and production for each winery * Regional maps showing key viticultural areas * Contact information for each winery

Pinot noir (Wine) --- Wine and wine making --- california wineries. --- california. --- columbia river. --- companion book. --- definitive guide. --- encyclopedia. --- essays. --- expert advice. --- food wine. --- grape varieties. --- graphics. --- nonfiction. --- north america. --- oregon wineries. --- oregon. --- pacific coast. --- pinot noir production. --- pinot noir sales. --- pinot noir. --- pinot zone. --- regional wines. --- santa barbara. --- sideways. --- tasting notes. --- vertical wine tastings. --- viticultural areas. --- wine lovers. --- wine tasting prices. --- winery profiles. --- world renowned wines.

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Ce mémoire traite de l’évolution bioclimatique de la vigne en Belgique entre 1950 et 2023 en utilisant le modèle atmosphérique régional MAR. Il se concentre sur deux des cépages les plus cultivés en Belgique, le chardonnay et le pinot noir, et analyse l’impact des changements climatiques sur leurs stades phénologiques (débourrement, floraison, véraison et maturité) ainsi que sur des indices bioclimatiques comme l’indice héliothermique de Huglin et l’indice de fraîcheur des nuits. Les résultats montrent un réchauffement notable en Belgique viticole et un avancement significatif des différents stades phénologiques. L’Ardenne, en particulier, a connu un réchauffement qui semble plus prononcé que d’autres régions de Belgique, permettant potentiellement aujourd’hui une maturation complète du raisin, ce qui n’était pas possible dans les années 1950, par exemple. Ces changements s’alignent avec les tendances observées dans
d’autres régions viticoles européennes proches de la Belgique. Ce mémoire souligne également l’importance de surveiller ces évolutions pour adapter la viticulture aux nouvelles conditions climatiques en Belgique.

Vignes --- Belgique --- MAR --- Huglin --- Pinot noir --- Chardonnay --- Climat --- Phénologie --- Géographie --- Modélisation climatique --- Modélisation phénologique --- Stades phénologiques --- Physique, chimie, mathématiques & sciences de la terre > Sciences de la terre & géographie physique

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Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

dissolved oxygen --- oak fragments --- red wine --- chips --- gold nanoparticles --- regeneration --- phenolic compounds --- wine aging --- sensorial characteristics --- alternative woods --- oak wood barrel --- sensory analysis --- sanitation --- MDGC-MS --- ellagitannins --- white wine --- high power ultrasound --- volatile compounds --- oak --- tridecane --- traditional oaks --- other woods --- different oaks --- oak barrels --- barrels --- Pinot noir --- brettanomyces --- triangular tasting --- Quercus pyrenaica --- must --- trans-2-decenal --- aging --- floating and fixed micro-oxygenation --- grapes --- low molecular phenols --- dissolved oxygen --- oak fragments --- red wine --- chips --- gold nanoparticles --- regeneration --- phenolic compounds --- wine aging --- sensorial characteristics --- alternative woods --- oak wood barrel --- sensory analysis --- sanitation --- MDGC-MS --- ellagitannins --- white wine --- high power ultrasound --- volatile compounds --- oak --- tridecane --- traditional oaks --- other woods --- different oaks --- oak barrels --- barrels --- Pinot noir --- brettanomyces --- triangular tasting --- Quercus pyrenaica --- must --- trans-2-decenal --- aging --- floating and fixed micro-oxygenation --- grapes --- low molecular phenols

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Every wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for those who simply enjoy vivid evocations of people and places. Asher puts wine in its context by taking the reader on a series of discursive journeys that start with the carafe at his elbow. In his introduction, Asher says, "Wine . . . draws on everything and leads everywhere." Whether the subject is a supposedly simple red wine shared in a Parisian café or a Napa Valley Cabernet tasted with its vintner, every essay in A Carafe of Red is as pleasurable as the wines themselves.

Wine and wine making. --- alcoholic beverages. --- american oak. --- book club reads. --- books for sommeliers. --- books for wine lovers. --- cabernet sauvignon. --- california wines. --- champagne. --- chardonnay. --- european wines. --- gastronomy. --- leisure reads. --- napa valley. --- pinot noir. --- red wine guide. --- travel writing. --- types of wine. --- vino lovers. --- white wine guide. --- wine aficionados. --- wine and food. --- wine and spirits. --- wine and travel. --- wine books. --- wine class. --- wine education. --- wine enthusiasts. --- wine grapes. --- wine regions. --- wine stories. --- wine tasting. --- wine type guide. --- wines.

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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

peculiar yeasts --- red wine --- wine color --- non-targeted analysis --- volatile sulfur compounds --- phenolic content --- reductive off-odors --- Saccharomyces --- Saccharomyces bayanus --- partially dehydrated grapes --- elemental sulfur --- yield manipulation --- fermented drinks --- appassimento --- metabolomics --- yeast mixtures --- oenological enzymes --- metabolite profiling --- sulfur compounds --- cluster thinning --- winemaking --- yeast hybrids --- anthocyanins --- microwave-assisted extraction --- extraction --- color intensity --- spontaneous fermentation --- yeast --- extraction methods --- stuck and sluggish fermentation --- phenoloxidase --- process control --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- reappearance --- Ontario --- wine --- Central Coast of California --- CFD --- classical chemical analysis --- color --- metabolic modelling --- temperature control --- wine clarification --- vine balance --- vineyard management --- protease --- crop load --- sensor placement --- Lachancea --- end-user software --- yeast physiology and metabolism --- microwave --- polymeric pigments --- polythionates as precursors --- grape maturity --- volatile acidity --- ultrasound --- glycosidase --- Pinot noir --- pectinase --- sensory --- climate change adaptation --- tannins --- aroma --- Merlot --- peculiar yeasts --- red wine --- wine color --- non-targeted analysis --- volatile sulfur compounds --- phenolic content --- reductive off-odors --- Saccharomyces --- Saccharomyces bayanus --- partially dehydrated grapes --- elemental sulfur --- yield manipulation --- fermented drinks --- appassimento --- metabolomics --- yeast mixtures --- oenological enzymes --- metabolite profiling --- sulfur compounds --- cluster thinning --- winemaking --- yeast hybrids --- anthocyanins --- microwave-assisted extraction --- extraction --- color intensity --- spontaneous fermentation --- yeast --- extraction methods --- stuck and sluggish fermentation --- phenoloxidase --- process control --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- reappearance --- Ontario --- wine --- Central Coast of California --- CFD --- classical chemical analysis --- color --- metabolic modelling --- temperature control --- wine clarification --- vine balance --- vineyard management --- protease --- crop load --- sensor placement --- Lachancea --- end-user software --- yeast physiology and metabolism --- microwave --- polymeric pigments --- polythionates as precursors --- grape maturity --- volatile acidity --- ultrasound --- glycosidase --- Pinot noir --- pectinase --- sensory --- climate change adaptation --- tannins --- aroma --- Merlot